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Vegan Tofu Scramble

Maria G. Brooks
Vegan Tofu Scramble is a quick, protein-packed, and flavorful breakfast alternative to scrambled eggs.
Made with crumbled firm tofu, aromatic spices, and a touch of black salt for an eggy taste, this dish is perfect for a nutritious morning meal.
It’s easy to customize with your favorite vegetables and can be served with toast, in a wrap, or as part of a hearty breakfast bowl.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American-Inspired, Plant-based, Vegan
Servings 2 servings
Calories 180 kcal

Equipment

  • 1 medium skillet
  • 1 - Spatula or wooden spoon
  • 1 Chef’s Knife (if adding vegetables)
  • 1 Cutting Board (if adding vegetables)
  • 1 Measuring Spoon Set

Ingredients
  

Tofu Base

  • 200 g Firm or Extra-Firm Tofu drained and crumbled

Seasonings & Flavoring

  • 1/2 tsp Turmeric Powder
  • 1 tbsp Nutritional Yeast
  • 1/4 tsp Black Salt Kala Namak (adjust for more eggy flavor)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Paprika or Smoked Paprika
  • 1/4 tsp Salt adjust to taste
  • 1/4 tsp Black Pepper

Liquid Additions

  • 2 tbsp Plant-Based Milk unsweetened, optional for creaminess
  • 1 tsp Olive Oil or Vegan Butter

Optional Vegetables & Garnishes

  • 1/4 cup Bell Peppers chopped
  • 1/4 cup Spinach chopped
  • 1/4 cup Mushrooms sliced
  • 1 tbsp Fresh Parsley or Chives for garnish

Instructions
 

Step 1: Prepare the Tofu

  • Drain and pat dry the tofu to remove excess moisture.
  • Using your hands or a fork, crumble the tofu into bite-sized pieces, similar to scrambled eggs.

Step 2: Sauté the Vegetables (Optional but Recommended)

  • Heat olive oil or vegan butter in a skillet over medium heat.
  • Add chopped bell peppers, mushrooms, or spinach and sauté for 3–4 minutes until softened.

Step 3: Cook the Tofu

  • Add the crumbled tofu to the skillet and stir well.
  • Sprinkle in turmeric, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper.
  • Pour in plant-based milk to enhance the creamy texture.

Step 4: Simmer & Season

  • Stir and let it cook for 5–7 minutes, ensuring the flavors blend well.
  • Add black salt (kala namak) at the end for an eggy taste. Adjust seasoning if needed.

Step 5: Serve & Enjoy

  • Remove from heat and garnish with fresh parsley or chives.
  • Serve warm with toast, avocado, or in a breakfast burrito.

Notes

  • Black Salt (Kala Namak): This gives the scramble its eggy flavor. If unavailable, you can skip it, but the taste will be less egg-like.
  • Extra Creaminess: A splash of plant-based milk keeps the scramble moist and soft.
  • Make-Ahead Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a little non-dairy milk.
  • Add More Protein: Serve with a side of avocado, beans, or whole grain toast for a more filling meal.
Keyword Vegan Tofu Scramble