ObiBreakfast Vegan Tofu Scramble Recipe
Tofu scramble, though sounds like an imitation of egg scramble, I can guarantee you that this tastes and feels just as original as anything. With the right amount of toppings to go with it, this might just be the healthiest vegan breakfast you could ever try.
You start by pressing the tofu so it breaks into soft crumbles. Breaking the tofu down this way helps it soak up all the flavor because of an increased surface area. A really simple and easy to recreate recipe. Because tofu scramble is a really light breakfast, the recipe gives room for different toppings that could really improve the appearance, texture, taste and nutritional benefits.
With this vegan tofu scramble I’m sure your breakfast would not remain the same
 I’ll let the guided recipe card below put your through the simple steps you need to be perfect at making tofu scramble.
Breakfast Vegan Tofu Scramble Recipe
Equipment
- Non-stick skillet or frying pan
- Spatula
- Tofu press or paper towels
- Knife and cutting board
Ingredients
- 1 block 14 oz firm or extra-firm tofu drained and pressed
- 1 tbsp olive oil or any neutral oil
- 1/4 cup diced onion
- 1/4 cup diced bell pepper any color
- 1 clove garlic minced
- 1/4 tsp turmeric for color + flavor
- 1 tsp ground cumin
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to your taste
- 1/4 tsp black salt (kala namak) this is optional meant for an egg-like flavor
Optional veggies
- Spinach
- tomatoes
- Mushrooms
- Kale
Optional toppings
- Avocado
- salsa
- green onions
Instructions
Prep the tofu:
- Press tofu for 10–15 minutes to remove excess moisture. Crumble it with your hands into bite-sized chunks (like scrambled eggs).
Saute the vegetables:
- Heat oil in a skillet over medium heat. Add onions and peppers. Cook 2–3 minutes until softened. Add garlic and cook 30 seconds more.
Add tofu:
- Add crumbled tofu to the skillet. Stir to combine with the veggies.
Season:
- Sprinkle turmeric, cumin, nutritional yeast, garlic powder, onion powder, salt, and pepper over tofu. Mix well.
- Turmeric gives the scramble its yellow egg-like color.
Cook:
- Let everything cook for 5–7 minutes, stirring occasionally until heated through and slightly golden.
Optional add-ins:
- Add spinach or other veggies in the final 2 minutes.
- Add black salt at the end for a realistic egg taste.
Serve:
- Enjoy warm with toast, avocado, tortillas, or breakfast potatoes.
Nutrition
Obi
