Start your day with this Hearty Tofu Scramble, a vegan-friendly dish that tastes just like scrambled eggs. Flavorful, satisfying, and packed with protein, it’s the perfect cholesterol-free option for breakfast or brunch. Made with seasoned tofu, sautéed veggies, and hearty black beans, it’s easy to see why this recipe is a fan-favorite!
FEATURED COMMENT:
This is the best tofu scramble I've ever made. (and I've tried A LOT) Definitely a keeper!! I added broccoli because I love it, and I had extra. Really delicious. - Char ⭐⭐⭐⭐⭐
This Hearty Tofu Scramble is a game-changer for anyone who loves a savory breakfast that’s filling, customizable, and downright delicious. It’s quick, easy, and endlessly adaptable—you can use whatever veggies or beans you have on hand to make it your own. Plus, it pairs beautifully with avocado toast, roasted potatoes, or even as a filling for breakfast burritos or breakfast tacos.
Tips and Tricks to Make the BEST Tofu Scramble:
- Meal Prep:
Prep this tofu scramble, let it cool, then store it in an air-tight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through for a stress-free breakfast. - Batch the Spice Mix: Prepare the spice mix in bulk and store it in a jar in your pantry for up to 2 years. Use about 3 tablespoons of the mix for each batch of tofu scramble to save time during prep.
- Customization Ideas:
Swap in your favorite veggies, such as zucchini, spinach, or sweet potatoes, to keep things fresh and exciting. You can also try different beans, like pinto or kidney beans, to change up the flavors and textures. - Serving Suggestions:
For a classic breakfast plate, serve tofu scramble with toast, avocado slices, and a side of vegan bacon. Or for a Mexican-inspired pair it with warm tortillas, a dollop of salsa, guacamole, and vegan cheese.
Ingredients:
- Tofu: The star of the dish! Simply drain your tofu and lightly pat it with a clean towel before using it, no need to press it for this recipe. Want a creamier texture? Use medium-firm tofu. For a chewier consistency, opt for firm tofu. Adjust the size of the tofu crumbles to match your preferred texture.
- Black Salt (Kala Namak): This special salt is a game-changer for anyone craving that eggy flavor. It has a unique sulfuric aroma and taste, perfect for replicating the flavor of eggs in vegan dishes. This is the key that makes the scramble taste like eggs. You can find this in South Asian or Indian grocery stores or online. If you do not want your scramble to have an eggy flavor, you can omit black salt and instead season to taste with regular salt.
- Nutritional Yeast: Often referred to as “nooch,” this ingredient adds a savory, cheesy depth of flavor to the dish. It’s also a great source of B vitamins, making it a nutritious addition to the spice mix. You can find it in the health food section of your grocery store or order it online. If you don't have any on hand you can skip it (but it sure is a yummy addition)!
- Veggies & Beans: These bring texture, color, and flavor, and an extra protein boost to this recipe, making it extra hearty. Check the recipe notes for more veggie and beans options you could try.
- Spices: Turmeric adds color and antioxidants, while chili powder, cumin, and garlic powder provide warmth, depth, and savory flavor.
How to Make Hearty Tofu Scramble:
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 hearty vegan 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.
This Tofu Scramble is…
- Packed with Protein: A hearty breakfast that keeps you full and energized.
- Bursting with Flavor: A delicious, savory dish with customizable options.
- Quick & Easy: The perfect way to start your day.
What to Serve this dish with:
- Easy Vegan Bacon
- Vegan Breakfast Sausage Patties
- Homemade Vegan Bagels
- Easy Vegan Pancakes
- Homemade Sandwich Bread
- Green Smoothie, Tropical Smoothie, or Protein Smoothie
- Vegan Egg Yolk (some people like to drizzle this on top for extra eggyness)!
If you try this tofu scramble recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Hearty Tofu Scramble
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COMMENT
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)
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.
Video
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.
- 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.
Barb says
I followed the recipe to a tee. Absolutely delicious. Thank you for your website. I've been vegan almost 2 years.
Jess @ IDTLC Support says
Amazing! Thanks for sharing, Barb!
Gill says
Hi Sam, I made this for supper tonight using onion, green pepper, tomato & baby spinach as that's what I had. I made half the recipe & have some for breakfast tomorrow morning. Fabulous recipe, really delicious - thank you! I will definitely be making this regularly, so quick & easy
Sam Turnbull says
So happy you loved it! 🙂
Char says
This is the best tofu scramble I've ever made. (and I've tried A LOT) Definitely a keeper!! I added broccoli because I love it, and I had extra. Really delicious.
Lily says
How long does this last in the fridge ?
AJ says
Love your energy! You make it fun! Thank you for sharing this recipe. Great to eat and put the leftovers (if I have any from the family) in a tortilla or pita for another meal. Keep up the cooking and sharing!
Jenny Allen says
Sam, you saved me again. Every time I despair over having to cook another dinner, I call up your blog and BAM - there's something easy and delicious! I happened to have all ingredients on hand, including my pre-mixed tofu scramble spices. I had dinner ready in record time. You make it a thousand times easier to be vegan. Thank you so much!
Fermin says
Good write-up. I absolutely love this website. Continue the good work!
Delisa Prioletti says
Valuable information. Lucky me I found your web site by accident, and I am shocked why this accident didn't happened earlier! I bookmarked it.
Beata says
Just made this (again) and it totally hit the spot for me this morning. Yes, I really was craving this scramble this morning! Didn't feel like chopping the garlic so just skipped it, lol. Didn't have a red pepper (or any pepper for that matter) so just omitted that too. Used extra firm silken tofu that had been frozen and thawed out for this recipe.Followed the rest of the recipe as written and topped my scramble with medium heat salsa. Just. Freaking. Perfect. Period. Thank you Sam!!!!!
Becca says
This was great! I am not vegan but am trying to make some changes. I have been wanting to try this for a while and finally did today. I honestly don’t know that I would have been able to tell it’s without eggs if I’d been blindfolded. So excited to use this for all kinds of yummy meals! (Breakfast tacos are next!)
Sam Turnbull says
Wonderful! Thrilled you enjoyed it so much, Becca 🙂
Denali says
so so yummy! Today was the second time I've made this and it was a big hit with my whole family 🙂 I added in some kale and tomatoes and we ate it stuffed in roasted sweet potatoes. Thanks for sharing this!
Cindy says
This is by far the best tofu scramble EVER!!! Made it several times. The black lava salt is key. Used cooked dried black beans. I do not use oil so water did just fine for sauteing the onions, etc. I have had this for breakfast and dinner. Sides with sliced avocado and berries for breakfast. Sides of green vegetable and half of roasted sweet potato for dinner. Just yummy, yummy.
Sam Turnbull says
Wonderful!
Dee says
First ever tofu scramble. I'm not really such a fan of tofu so I used half the amount called for just in case I was going to scrap it. I used extra firm silken tofu. Had to use what veggies I had on hand since it's grocery shopping day and the fridge has scanty yield at the moment, ha ha. Sweet onion, garlic, Serrano pepper, celery, carrots, snow peas, green beans, and chickpeas. Topped with parsley and cherry tomatoes after cooking. Pretty eclectic. Very delish! Bonus, I have enough leftover for at least 3 days!
Tagged you, with pics, on Instagram.
This is the first of your recipes I've tried and now can't wait to try more!
Thank you!
Sam Turnbull says
So happy you enjoyed, Dee!
Anne says
This scramble is so yummy and healthy! We have it for dinner once a week. Thanks for the recipe!
Sam Turnbull says
You're most welcome 🙂
Beata says
Hi Sam! Ready to try the tofu scramble but I have a question. This recipe calls for a different scramble spice mix than your recipe for just the scramble mix. Is the mix for this recipe different (added cumin, for example) because it is a southwest style dish with black beans and such?
Also, this recipe states that silken tofu can be used for the silkiest texture and your original spice mix recipe does not. I see that this recipe is quite older (2014) than your scramble spice mix (2019). Have you decided that silken tofu is really not the best for the "scrambled eggs"?
Please advise. Thank you!!!
Beata says
First off, this tofu scramble absolutely checks all the hearty breakfast boxes for me after eschewing the 3 eggs and 5 slices of bacon type breakfasts! Yes, I actually ate this many eggs and bacon slices in one sitting. Repeatedly, lol. I am definitely a savory and filling breakfast person and I find that the granola, smoothies, muffins and so on typically just don't cut it for me when it comes to breakfast. This one is a godsend!
I also answered my own question regarding the silken tofu, at least partially. When I made the scramble the first time on January 4th, I used 1 block of extra firm silken tofu that had been previously frozen and thawed out for the scramble. I hand squeezed A LOT of water out of the thawed out block of the extra firm silken tofu! I simply crumbled the resulting silken tofu ball into the scramble. This resulted in a fairly dry but still silky texture (I liked my eggs slightly wet when I ate them).
This morning, January 5th, I wanted to prep more of the scramble for the week, but I didn't have another block of thawed out extra firm silken tofu, so I used a block right out of my pantry, so not frozen and thawed out. This resulted in a very silky texture but somewhat watery scramble. Frankly, the texture was too silky - the real eggs are not that smooth when you scramble them. And the liquid in the pan was not very attractive and was making the entire scramble a little soggy. After this discovery, I immediately popped another block of extra firm silken tofu into the freezer for future use!
Of course, these are my personal observations and my own personal preference will be to use a thawed out block of extra firm silken tofu. I may try the scramble with refrigerated medium firm or firm tofu later because I love to compare different outcomes of the recipes depending on the kind of the ingredients used, but I am in no rush. The texture and moisture level of the scramble resulting from using the thawed out extra firm silken tofu was great for me. Who knows, maybe someone else will find this dissertation helpful too. 🙂
Since I didn't have any bell peppers, I simply skipped them but used 1 Serrano pepper for the heat. OMG yummy!!!
Thank you Sam!!!
Sam Turnbull says
You're welcome 🙂
Sam Turnbull says
The scramble spice mix is intended to taste like eggs. This one isn't. I have comments about the tofu textures in the scramble spice mix post. Hope that helps!
Steve says
Good Recipe, but your website is ABSOLUTELY APPALLING!. The ridiculous number of ads make it almost impossible to navigate. This is self defeating as, while the ads may generate revenue, most people will give up and find a recipe elsewhere. Honestly, it's just about the worst website I have seen.
Sam Turnbull says
Hi Steve, I haven't heard this complaint from anyone else, so I'm wondering if there is some kind of glitch or that you are seeing something different than everyone else? The ads on my site help support the work I do so I can continue to provide free recipes.
Ulrike says
To answer Sam's question I only get one ad every now and then so check settings maybe. I use her site frequently too. Ive had other websites do that and also dislike using them for that reason.
Alan H. says
Sam, This recipe is the Bomb! I make it every couple of weeks, and then have it for breakfast almost every day. Also, I like to take some and make breakfast burritos, with Spanish rice and vegan cheddar cheese shreds. Anyway, thanks for sharing, and Bon Appetegan! 🙂
-Alan
Age 55
Vegan
Atlanta, GA
Sam Turnbull says
Amazing!! So happy you love it, Alan 🙂