Breakfast Vegan Tofu Scramble Recipe
There's no perfect vegan breakfast better than tofu scramble, this recipe is meant to introduce you to the steps needed to make tofu scramble you'll absolutely enjoy.
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
Calories: 220kcal
Tried this recipe?Let us know how it was!