The Best Tofu Scramble

If you miss scrambled eggs, this Tofu Scramble Recipe is for you! An easy vegan breakfast staple made with just 7 ingredients in 10 minutes.

Cook time: PT10M

Total time: PT10M

Rating

4.95 stars (477 reviews)

Keywords

tofu scramble, vegan brunch, vegan eggs, vegan tofu recipes

Ingredients

1 tablespoon olive oil
(1) 14.5-ounce block firm tofu
2 tablespoons nutritional yeast
1/2 teaspoon kala namak (black salt) (or more to taste)
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
2 tablespoons non-dairy milk, unsweetened and unflavored

Cuisine

American

Steps

Heat the olive oil in a pan over medium heat (I prefer a cast iron pan, or non-stick). Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes. Continue to cook for longer, not stirring for a few minutes at a time, until golden spots form on some of the tofu. This is a personal preference but I prefer some golden spots and a longer cook time.
Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

Nutitrion

Serving Size: 1 serving
Calories: 288 kcal
Carbohydrates: 9 g
Protein: 24 g
Fat: 18 g
Saturated Fat: 2 g
Sodium: 600 mg
Sugar: 1 g

Reviews

Deb on 2026-06-16 (5 stars):
I really enjoyed this recipe. I did change it a little by frying some mushrooms in the pan first before adding the tofu. I topped it with Truffle salt. I will definitely make this again. Thank you Nora for sharing your recipe
Marshall B. on 2026-06-12 (5 stars):
Delicious! Probably best I've cooked and I followed your recipe meticulously. I did add chopped green onions towards the end. YUMMY! 😋 Even my meat-loving son also loves scrambled tofu.
Michael Worsham on 2026-06-01 (5 stars):
I would not heat the oil first, and then add the tofu, because the hot oil will splatter when the water in the tofu hits the hot oil. I know, because that happened today. So I let the pan cool down, added the broken up tofu, and then re-heated the pan and oil. I forgot to add the soy milk, but it did not matter, and it turned out fine. Thanks.
Nancy on 2026-05-27 (5 stars):
Nora, you never fail me! I did sauté some onions, peppers and mushrooms to add as we were having this for dinner but the spices were perfect!! Thank-you!
Robin on 2026-04-22 (5 stars):
This is my go-to tofu scramble recipe! So quick, easy, and tasty! Grandbabies are a huge fan too!
Peter on 2026-03-24 (5 stars):
It is worth mentioning that if one wants to preserve most of the egg smell and taste of black salt, one should add it at the very end of cooking when the food is off the heat.
Marie B. on 2026-02-25 (5 stars):
This is a delicious and quick(!), healthy breakfast. When I have time, I sauté whatever vegetables I have handy—carrots, zucchini, mushrooms, etc.—before adding the tofu and spices. It’s a great meal for lunch or dinner, too.
Kayla on 2026-02-25 (5 stars):
I'm an omnivore with a vegan husband, and I love eggs, but this tofu scramble is something we both really enjoy. And it couldn't be easier. One tip to make it taste eggier is to add the kala namak at the very end. Thanks again, Nora!