Close-up photo of yellow tofu scramble vegan eggs

Tofu Scramble

Showing you how to make the BEST Tofu Scramble recipe! These vegan scrambled eggs are flavorful and fluffy (and easy to make).
Course Breakfasts
Cuisine American
Keyword tofu scramble, tofu scrambled eggs, vegan eggs, vegan scrambled eggs
Diet Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian
Occasion Birthdays, Christmas, Easter
Time 15 minutes or less, 30 minutes or less, 45 minutes or less
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 2 servings
Calories 299kcal
Author Sarah Bond


  • 1 package firm tofu 16 oz, 450 g
  • 1 tsp olive oil 5 mL
  • ¼ cup nutritional yeast 20 g
  • ¼ hummus 50 g
  • ¼ tsp turmeric
  • ¼ tsp salt
  • Pinch black pepper


  • Prep: Wrap the tofu in a few layers of paper towels and gently squeeze out excess moisture.
  • Cook: Heat oil in a large saute pan over medium/high. Use your hands to crumble the tofu into the pan (you can use your spatula to break up the bigger pieces as it cooks). Add remaining ingredients and cook for 7 to 10 minutes, stirring occasionally, until water from tofu has evaporate and mixture is thick and fragrant.
  • Serve: Taste and add more salt, pepper, or spices to suit your liking. Serve warm and enjoy!


Store in an airtight container in the fridge for 5 to 7 days.


Serving: 1g | Calories: 299kcal | Carbohydrates: 11.3g | Protein: 25.8g | Fat: 17.1g | Saturated Fat: 2.7g | Sodium: 421mg | Potassium: 265mg | Fiber: 4.6g | Sugar: 0.6g | Calcium: 163mg | Iron: 5mg