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Tofu Scramble on a plate with a piece of toast and sliced avocado.
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Tofu Scramble

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.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 Servings
Calories: 108kcal
Author: Megan Calipari
Cost: $3

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.

Notes

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.
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 for it to be evenly coated in the spices, which, for me, is the perfect amount of cooking time.

Nutrition

Serving: 0.33Cups | Calories: 108kcal | Carbohydrates: 5g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 354mg | Potassium: 272mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg