I'm going to show you how to make the best and easiest Tofu Scramble recipe! It is packed with protein and flavor and is ready in just 10 minutes. And it is completely vegan and gluten-free.
I never skip breakfast, but I also rarely make breakfast in the morning. I typically rely on recipes like Pumpkin Pie Overnight Oats or Oatmeal Applesauce Muffins that I can prepare ahead of time, and quick coffee recipes like my Brown Sugar Shaken Espresso.
But sometimes, on the weekend, I want to make a big breakfast complete with fluffy pancakes and this Tofu Scramble. This recipe is packed with flavor from garlic and onion powder, and nutritional yeast. And best of all, it only requires 10 minutes to make it!
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Why You'll Love This Recipe
- This recipe utilizes simple, easy-to-find ingredients.
- And it is ready in just 10 minutes!
- This Tofu Scramble recipe is completely gluten-free and vegan, so anyone can enjoy it.
- It is packed with flavor and plant-based protein.
- And most importantly, it is absolutely delicious.
Ingredients
Extra-Firm Tofu: Crumbled extra-firm tofu makes the perfect egg-like texture.
Spices: I like a combination of onion powder, garlic powder, turmeric, and a pinch of crushed red pepper flakes because I like a little spice!
Nutritional Yeast: Nutritional yeast has a nutty, cheesey flavor that I love in this recipe!
Kosher Salt: This might be a hot take, but I don't want my tofu scramble to taste like eggs, so I use plain kosher salt. If you want that eggy flavor, you can use a pinch of Kala Namak salt, which is an Indian black salt with an egg-like flavor.
Variations
This recipe is really a blank canvas. You could add additional spices like cumin or curry powder.
Or you can add leftover roasted vegetables, drained and rinsed black beans, or even wilt in spinach or kale at the end.
Instructions
Step 1. First, drain the excess water from the tofu package. Then, use your hands to crumble it into approximately ½ inch pieces.
Step 2. Heat olive oil in a 10-inch skillet over medium heat.
Then, add the crumbled tofu and cook for about 3 minutes, using a spatula to turn the tofu occasionally. This will help to evaporate some of the excess water still in the tofu.
Step 3. Now add nutritional yeast, onion powder, garlic powder, turmeric, crushed red pepper flakes, salt, and pepper.
Step 4. Next, add a tablespoon of water and use a spatula to gently turn the tofu until everything is evenly coated, about 2-3 minutes more.
Serve the tofu scramble immediately.
What to Serve it With
- Serve on top of toast.
- Or with Spiced Roasted Sweet Potatoes.
- Serve on a plate with sliced avocado and cherry tomatoes.
- Pile onto a Vegan Buttermilk Biscuit.
Recipe FAQs
Transfer to an airtight container and store in the refrigerator for up to 4 days.
No! Just drain the excess water from the package. No need to press the tofu.
If you add Kala Namak, which is Indian Black Salt with an eggy flavor, it can taste like eggs. I prefer to use regular kosher salt because I don't like the taste of eggs.
I like extra-firm tofu for its texture and its accessibility.
Expert Recipe Tips
Once the spices are added to the tofu scramble, cook longer if you like a firmer scramble, and cook for less time if you prefer a more moist scramble.
It will take a couple of minutes of gently flipping the tofu to evenly coat it in the spices, which, for me, is the perfect amount of cooking time.
Looking for More Breakfast Ideas?
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📖 Recipe
Tofu Scramble
Equipment
- 1 10 inch Skillet
- Measuring Spoons
- 1 Spatula
Ingredients
- 14 oz Block of Extra-Firm Tofu
- 1 tablespoon Extra Virgin Olive Oil
- 3 tablespoon Nutritional Yeast
- ½ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Turmeric
- ⅛ teaspoon Crushed Red Pepper Flakes optional
- ½ teaspoon Kosher Salt See Note!
- Black Pepper to Taste
- 1 tablespoon Water
Instructions
- Drain the excess water from the tofu package. There is no need to press it! Then, use your hands to break the tofu into approximately ½ inch pieces. The pieces will be irregular and that is what we want!14 oz Block of Extra-Firm Tofu
- Heat the olive oil in a 10-inch skillet over medium heat. Add the tofu and cook for about 3 minutes, flipping with a spatula occasionally. This allows the excess water to evaporate.1 tablespoon Extra Virgin Olive Oil
- Add the nutritional yeast, onion powder, garlic powder, turmeric, crushed red pepper flakes, salt, and black pepper. Then, add the water and gently flip the tofu with the spatula until everything is well-coated in the spices and nutritional yeast.3 tablespoon Nutritional Yeast, ½ teaspoon Onion Powder, ¼ teaspoon Garlic Powder, ⅛ teaspoon Turmeric, ⅛ teaspoon Crushed Red Pepper Flakes, ½ teaspoon Kosher Salt, Black Pepper to Taste, 1 tablespoon Water
- Remove from heat and serve as desired.
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