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.
Sam says
Hey Sam! Love this dish! How long does it keep? I want to make a large batch on Sunday to have for the week. Also super delish in a wrap with some vegan breakfast patties
Sam Turnbull says
I would say 4 -5 days. Enjoy!
Carlie Anna says
Amazing breakfast thank you!
Sam Turnbull says
You're welcome 🙂
Courtney Farmer says
This is awesome. I ordered black salt to try a few of your recipes, and I am so glad I did.
Best vegan tofu scramble I have ever had.
Thanks for sharing!
Sam Turnbull says
Yay!!! So happy you love it, Courtney 🙂
Bill Fox says
Hi Sam,
I cannot find black salt at any of my local grocery stores. Where do get yours?
Cheers,
Bill
Sam Turnbull says
Hi Bill, I get mine from a local Indian grocery store or you can easily order it online here on amazon. Enjoy!
Lynn says
Hi, I'm about to make this for the first time (and so looking forward to it because I do miss scrambled eggs!). I had to look up the recipe again and noticed that the spice mix in this recipe (nooch, chili powder, cumin, black salt, turmeric and garlic powder) is just a little different than your "Tofu Scramble Spice Mix" recipe (nooch, black salt, onion and garlic powder and turmeric). Just wondering which I should use (although I'm sure they're both great!). Is one a 'new and improved' version?
Sam Turnbull says
Hi Lynn, yes, the are both great! The Tofu Scramble Spice Mix is designed to taste like eggs, whereas the seasoning on this scramble isn't focused on that. Enjoy whichever one you try!
Esther says
I LOVED this. Not a huge fan of tofu, but this was amazing. Add some chopped up jalapeno pepper for an extra kick. Tasted even better the next day on sandwich bread.
Sam Turnbull says
Yay!!! So thrilled you're a fan, Esther! 🙂
Alissa says
A trick I like to use in my tofu scramble is to use more than one type of tofu. I use predominantly extra firm tofu but will crumble in a little squeezed medium tofu as well. I find the blend lends a really nice mix of softer and more firm bits just like real scrambled eggs. I do the same with my eggless egg salad. You do have to watch your liquids though.
Sam Turnbull says
What a great idea, Rebecca!
John W. McLaughlin says
Made this tonight with a few modifications and it was great, but I have a little feedback. I used diced green onions instead of yellow, left out the beans, cuz I don't eat anything from a can, and I used the whole dish to make lettuce wraps for dinner. It was yummy!
Having said that, I think a whole tsp of cumin was too much as it overpowered it a bit. A little cumin always goes a long way. Also, I agree that vegan food can sometimes be oversalted, but I think this dish needs about double the amount of black salt suggested. 2 tsp would give a bit more of the egg-ness without it being too salty. It's a whole block of tofu and a lot of mushrooms. This could also be due to varying strengths of the black salt. Lastly, I highly suggest you drain the mushroom/pepper/onion saute before adding the tofu. It was way to watery.
Otherwise, totally loved it and will make it again with a few modifications. Thanks for the recipe!
Sam Turnbull says
Glad you enjoyed your version 🙂
Ines says
John, you could make your own black beans from dry beans instead of using canned. I've been trying to do more of that lately myself.
Michael says
I make this often. I modify it a bit with extra mushrooms and peppers. Great for burritos, reheats great and can make a batch big enough for a week of burritos all at once. Thanks Sam!
Sam Turnbull says
So happy it's become a regular for you, Michael 🙂
Joe Brush says
Hi Sam,
I made this scramble today and used it for a breakfast burrito. So good ! And so filling, I ate only half of my serving.
Sam Turnbull says
Awesome!! So thrilled you enjoyed it so much, Joe 🙂
Stacy says
Excellent recipe with easy to follow directions. The spice mixture really makes the dish, so don't skimp! 🙂 I served my scramble with polenta, avocado, and a dollop of Just Mayo's chipotle mayo on top. I was full, but wanted more. It was so good! The awesome part? I wasn't hungry all morning! Thank you, thank you, thank you!
Sam Turnbull says
Wonderful!! So happy you enjoyed your delightful sounding breakfast, Stacy 🙂
Stone says
This was delicious! I’ve made tofu scrambles before, I think the difference was the spice mix. I made a big batch of it. I’m having leftovers tonight with fish. Thanks for the recipe.
Sam Turnbull says
Wonderful! So happy you loved it, Stone 🙂
Julie says
Hi! I’m so glad you made a video for this; I haven’t worked much with tofu yet and I have seen other tofu scramble recipes , but seeing how you do it in a video really makes a huge difference. Thanks so much! I’m going to try this tomorrow morning- with my meat-eating spouse!
Sam Turnbull says
Oh that's so awesome, Julie! I hope you love the scramble 🙂
Christy says
Made this tonight to practice for a make-ahead-breakfast for my husband when a smoothie won't do the trick. Ummmm...I think I ate half it! Planning on making it again over the weekend & maybe freezing some in some fat free tortillas (I'm avoiding oil). Only change was I backed off the nutritional yeast & used some Tony Cachere's. Thanks so much for a great recipe!
Sam Turnbull says
You're most welcome, Christy!! So happy you enjoyed it so much 🙂
Amie says
Just now made this (my first ever vegan dish) and wow! It’s delicious! I didn’t have the yeast or black beans so I added tomatoes and some spinach to make up for it. The flavor was great! At first I was cooking it on too high of a heat so it was drying out but I lowered the heat and it turned out great! I will definitely be making this again. Full of flavor and so filling without the overly full feeling.
Sam Turnbull says
Wonderful! Thrilled you enjoyed it so much, Amie 🙂
Sally says
I found this recipe to be dry. Next time I would add tomato. Also love my food spicier than this. Remedied spice level with hot sauce. Even so, this is just so healthy, and the flavor blend well. I am not new to vegan, and I always appreciate new recipes. Thanks so much, Samantha!
Sam Turnbull says
It should actually be quite moist with the mushrooms and tofu. I would recommend turning down your heat next time to now dry it out. Enjoy!
Laura says
I made this yesterday for breakfast, It was my first ever tofu scramble...it was delicious! I can't believe I waited so long to try making this. It was so easy. The recipe made plenty and I proportioned the rest out so I could have breakfast for the next 3 days. Problem is it was so tasty I finished the last of it this morning!
Sam Turnbull says
Haha! That's awesome, so happy you loved it so much, Laura 🙂
Dane says
I'm just wondering if you could keep this in the fridge or freeze it and eat it over a week?
Sam Turnbull says
It stores in the fridge just fine 🙂
Lilly says
Ok funny story! I subscribe to you on YouTube and watch your videos regularly but had never followed a link to your blog. At the very same time I google almost every recipe that I need and have found itdoesnttastelikechicken.com to be a great source that I can trust and will enjoy but never looked into who was writing it. Today I scrolled just far enough down to see your beautiful face and realize you are one and the same! Maybe it’s not that funny but I laughed sooo hard! Anyway point of the story is your content is amazing! Thank you
Sam Turnbull says
Hahaha I think that's pretty funny too, Lilly!! Well, I am glad you enjoy my work separately and now all together!! 🙂
Lola says
I have made tofu scrambles many times and failed.. Used your recipe as a base and just yum! Thanks for the spice mix 🙂
Sam Turnbull says
Wonderful! So happy you enjoyed it, Lola 🙂