Hearty Tofu Scramble

4.97 from 77 votes

Start your day with this Hearty Tofu Scramble—a vegan-friendly dish that delivers all the flavor of scrambled eggs. Packed with protein, satisfying, and completely cholesterol-free, it’s the perfect choice for breakfast or brunch. Made with seasoned tofu, sautéed veggies, and hearty black beans, it’s no wonder this recipe is a fan favorite. Check the notes for plenty of veggie and bean swap ideas!

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4

Author: Sam Turnbull

Ingredients

For the spice mix:

2 tablespoons nutritional yeast
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon black salt (kala namak) (a special salt with an eggy flavor—perfect for scrambles! You can order it here)
¾ teaspoons turmeric
¼ teaspoon garlic powder

For the tofu scramble:

1 tablespoon olive oil (or preferred oil; for oil-free, use vegetable broth)
8 oz button or cremini mushrooms sliced (about 1 ½ cups)
1 red pepper chopped
½ yellow onion chopped
2 cloves garlic minced or pressed
1 block (16 oz / 454 g) medium-firm or firm tofu drained (no need to press)
1 can (14 oz / 398 mL) black beans drained and rinsed (1 ¾ cups cooked beans)

US Customary - Metric

Instructions

Prepare the spice mix: In a small bowl, mix together the nutritional yeast, chili powder, cumin, black salt, turmeric, and garlic powder. Set aside.
Sauté the vegetables: Heat a large skillet over medium-high heat and add the oil. Once hot, add the mushrooms, red pepper, onion, and garlic. Sauté for about 8 minutes, stirring occasionally, until the vegetables are tender and just starting to brown.
Scramble the tofu: Use your hands to break the tofu into chunks and add it to the skillet with the vegetables. Then, use a spoon or spatula to break the tofu into smaller chunks to create a scramble-like texture.
Season and heat through: Add the black beans and sprinkle the spice mix over the tofu and vegetables. Stir well to combine. Cook for another 5–8 minutes, stirring occasionally, until everything is heated through and the flavors meld together.
Serving Suggestions: Serve the tofu scramble with toasted bread, avocado slices, roasted potatoes, or vegan bacon for a satisfying breakfast or brunch. For an extra touch, add a sprinkle of fresh herbs like parsley or chives, or top with your favorite hot sauce.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.

Notes

Customize Your Scramble:

Feel free to customize the vegetables and beans based on what you have on hand or your personal preferences! Here are some great options:

Vegetables:

Spinach or kale: Add a handful of leafy greens for extra nutrients. Stir them in at the end to wilt slightly.
Zucchini: Dice and sauté along with the mushrooms for a mild, tender addition.
Sweet potatoes: For a heartier option, add cooked sweet potatoes for a slightly sweet and savory contrast.
Tomatoes: Diced fresh or sun-dried tomatoes add a juicy, tangy burst.
Broccoli: Chopped broccoli florets bring a nice crunch and extra fiber.
Carrots: Shredded or diced, carrots offer a touch of sweetness and crunch.

Beans:

Pinto beans: These are a mild, creamy alternative to black beans.
Kidney beans: With their robust flavor, they make a hearty addition to the scramble.
Chickpeas: Lightly mash them for a different texture and extra protein.
White beans: These beans blend well and add a subtle, creamy texture.
Lentils: Cooked green or brown lentils can add some extra fiber and protein.

The possibilities are endless! Just be sure to adjust the cooking time as needed for different vegetables. Enjoy making this scramble your own!

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/tofu-scramble-breakfast-vegan-champions/