From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Tofu Scramble - Easy & Delicious Breakfast Recipe
This ain't the ordinary tofu scramble. We're talkin' creamy, savoury, protein-packed goodness that'll leave you saying "WOW!" Plus, it's SO easy to make, even a MasterChef wannabe can whip it up in minutes.
Get the recipe and all the delicious variations here.
Prep Time: 10 Mins | Cook Time: 10 Mins
Total Time: 20 Mins | Servings: Adjustable
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I’ve been around the block when it comes to whole food plant-based recipes and healthy vegan dishes. But this delicious tofu scramble? There’s absolutely no competition. The taste and nutrition are unmatched!
It replicates the authentic, creamy & smooth taste of eggs you or someone you know may be craving—and it’s also nutrient-packed with healthy vegetables.
This recipe is also super simple to make. MasterChef or not, you’ll master it on the first try (just like I did).
Table of Contents
Why This Recipe Works
Rich, creamy, and soft texture…
If you’ve ever had tofu that tasted either like a wet mess or a dry crumble of tofu, I’ve got some good news for you. My plant-based tofu scramble recipe offers just the right amount of richness and soft texture—thanks to the Cheeky Vegg seasoning (which adds a cheesy, umami richness) and the firm tofu (which absorbs the seasoning perfectly).
…And that yummy eggy flavour
While I want you guys to enjoy tofu scramble as a breakfast on its own (and not as a vegan version of eggs), it goes without saying that this vegan brekkie idea is perfect for my friends and family missing the taste of eggs...
Super Versatile
This is one of those recipes you can make in a hundred different ways. Add more vegetables for extra nutrients, mix in some hot sauce to turn up the heat, swap the seasoning for a Mexican spice mix and hey presto you have vegan huevos a la Mexicana … the list goes on.
And you can serve it however you like. Mix it with hash browns, pair it with a side of fruits, or enjoy it with a dollop of vegan yogurt. Also, don’t limit this delicious dish to the breakfast table—a scramble as yummy as this one is welcomed on lunch and dinner tables, too. It's perfect in Chinese style dishes like Vegg fried rice for an authentic taste of the Orient.
Recipe Ingredient Notes
Cheeky Vegg Seasoning. The main ingredient. It adds a savoury flavour base and mimics the taste of eggs. I made my seasoning at home with black salt, white pepper, nutritional yeast, and turmeric. If short on time, you can use store-bought.
Medium/firm tofu. In many recipes, I found that tofu brilliantly resembles the texture of real scrambled eggs—so I’ve used this ingredient as the base of this dish. Tip: Look for organic, medium/firm tofu, as it holds its shape well while still absorbing the flavours of the seasoning.
Mushrooms. Earthy and meaty, mushrooms add a satisfying heartiness to the dish. They also soak up the flavourful scramble sauce. Choose your favourite variety—cremini, portobello, or a mix.
Cherry tomatoes. Add freshness and acidity. Enjoy them raw or lightly cooked, depending on how you like.
Spinach. Introduces a touch of bitterness (and a pop of green) that balances the richness of the scramble. You can use it raw for maximum freshness or steam it for a wilted texture.
Seeded wholemeal bread. Sourdough or gluten-free will work, too. Its purpose is to provide a delicious canvas for your vegan tofu scramble. Tip: Toast the bread for a bit of crunch.
How To Make The Recipe
Make the Cheeky Vegg Seasoning (optional). If you don't have pre-made seasoning, you can use my recipe to prepare it from scratch—or simply buy it from your local grocery store. I like making it myself because it gives me the opportunity to customise the flavours for the best taste.
Prepare the Tofu Scramble. Crumble the tofu with your hands (a potato masher will work, too) into a bowl. If using a blender, add the tofu and 2 tablespoons of the Cheeky Vegg Seasoning (or your substitute spices) and blend on low speed until crumbled.
Cook the Tofu Scramble. Heat olive oil in a pan (preferably 12-inch large) over a medium flame. Add the crumbled tofu and cook for around 5 to 7 minutes. Stir occasionally, until lightly golden brown. If you’re using firmer tofu and desire a creamier texture, a splash of plant-based milk at this point can help.
Sauté the Mushrooms. While the tofu cooks, heat a separate pan with a sprinkle of oil over medium heat. Stir in the sliced mushrooms and saute for 5 to 7 minutes—or until softened and slightly browned.
Assemble the Scramble. Add the cooked mushrooms and chopped spinach (and cherry tomatoes if using them raw) to the pan with the tofu scramble. Stir to combine and heat through for another 1 to 2 minutes.
Serve. Toast your bread slices and pile the hot tofu scramble on top.
That’s it—your scrumptious vegan breakfast is ready to enjoy! 💚 😋
Variations, Ideas & Notes
I really love how the tofu scramble breakfast can adapt to tons of different flavours across the globe, including Indian, Mexican, Mediterranean, Chinese and Thai (to name a few).
Here are the ingredient additions to make—
Indian – Garam masala, coriander powder, and cumin. Top with coriander (cilantro).
Mexican – A pinch of chilli powder, chopped jalapenos (optional), and salsa.
Mediterranean – Chopped (and sauteed) sun-dried tomatoes and kalamata olives with mushrooms. Top with crumbled vegan feta cheese.
Chinese – A pinch of the classic Chinese 5-spice blend, a tablespoon of soy sauce and two or three teaspoons of rice wine vinegar.
Thai – A tablespoon of soy sauce, a bit of sriracha, and a squeeze of lime juice. Top with fresh peanuts and chopped coriander (cilantro).
For substitutions
Chickpeas instead of tofu
Bell peppers or onions instead of mushrooms
Diced avocado instead of tomatoes
Fresh rocket or kale instead of spinach
English muffins instead of bread
For add-ons
A dollop of vegan yogurt for creamy richness.
Chopped fresh herbs for added freshness.
A drizzle of fruit compote for a flavour twist.
Edamame, corn, broccoli and rocket for a protein boost.
Pro Tips For This Recipe
Wrap the tofu in a bundle of paper towels to press out all the extra moisture.
Don’t overcrowd the pan. I used a large 12-inch pan to allow the tofu to achieve a gorgeous golden crust. If you don’t own a large pan, fry the tofu in 2 batches.
Don’t stir the tofu constantly. Let it sit for 1-2 minutes in the pan and then stir lightly for the remaining cook time.
For a crispy texture, coat the crumbled tofu in cornstarch before adding it to the pan. For an even better texture, try freezing and thawing your tofu block before crumbling.
Cook the tofu scramble over medium heat for best results. High heat can easily burn the tofu.
The tofu only needs to be slightly golden brown and heated through. Overcooking leads to a rubbery texture.
Frequently Asked Questions
How to serve the vegan breakfast tofu scramble?
Wrap the tofu scramble in tortillas for a delicious breakfast burrito. Don’t forget
vegan cheese sauce for dipping.
Serve next to vegan banana pancakes or blueberry muffins.
Use the scramble as a component in breakfast tacos.
Serve next to peanut butter toast with cucumber and Marmite.
Serve with vegan smoked “salmon” and seeded bagels for the best plant-based bistro brekkie.
What type of tofu is best for tofu scramble?
Medium or firm tofu works best, as it holds shape while absorbing flavours well.
How can I make my tofu scramble taste like eggs?
Use black salt (kala namak) for an authentic eggy flavour.
Can I make tofu scramble without oil?
Yes! Use a non-stick pan and a splash of veggie broth to sauté.
What can I add to make it creamier?
A splash of plant-based milk or vegan yogurt will enhance the texture.
Final Words
Now that you have the vegan tofu scramble recipe card, it’s high time to replace unhealthy breakfast ideas, like cereals, muffins, and sugar coated protein bars with this highly nutritious & delicious alternative!
If you made the recipe, make sure to tag me on Instagram @vegan.susy
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