Tofu Scramble Simple Soft And Creamy

We’ll show you how to make a base recipe for tofu scramble with a few simple ingredients and give you ideas on how to customize it and serve it with your favorite veggies and toppings. Check out our best tofu recipe collection!

Ingredients

Instructions

Variations

Serving Suggestions

Questions

More Tofu Recipes

While we often make this recipe a replacement for scrambled eggs, its use goes way beyond that. For example, with a few simple additions, you can use it to fill a vegan breakfast burrito, serve it on toast with avocado spread, or use the same technique to make a delicious tofu bolognese to serve with pasta. Our favorite way to eat it is by adding seasonal veggies to it. Sautèed mushrooms, spinach, broccoli, peppers, and beans all fit right in, and you’ll never get bored. And so, while this is one of the best vegan breakfast recipes, you can definitely also eat it as a quick lunch or healthy dinner. Thanks to the excellent nutritional content of tofu, this dish makes for a fulfilling and complete meal, especially if combined with some vegetables. Silky tofu won’t scramble, no matter if firm or soft. It’ll mash.

Olive oil

Extra virgin olive oil gives the tofu flavor, and we recommend it. You can make the recipe without oil, but it’ll turn out slightly bland. Substitute avocado oil or another vegetable oil for the olive oil.

Plant milk

Plant milk helps us keep the scramble nice and moist. Without milk, the tofu will dry out on the pan, and the recipe won’t be as delicious. You can use most non-dairy milks as long as they are plain and unsweetened. We like to use soy milk or oat milk.

Turmeric

Turmeric is for adding a beautiful yellow color.

Salt and black pepper

We recommend sea salt or kosher salt and freshly ground black pepper.

Black salt (optional)

Black salt, also known as Kala Namak, is an Indian/Himalayan rock salt that adds a nice eggy flavor to this dish. You need a couple of pinches of black salt to turn this dish from great to “best tofu scramble ever.” You can find it online or in Asian stores sold as Kala Namak, Black Salt, Himalayan Salt, or Indian salt, depending on where it’s from and where you live.

Parsley (optional)

Add a sprinkle of chopped flat-leaf parsley for freshness and color. Substitute chives, cilantro, dill, or spring onions, finely chopped.

Add flavor with

Suppose you’d like to add more flavor to your tofu scramble. In that case, we recommend nutritional yeast, garlic powder, onion powder, chopped dill, chives, or spring onions, cumin, chipotle powder, chili powder, and dried herbs like oregano and dill. Pick one or more.

Serve it with

You can serve tofu scramble on top of avocado toast to add crunch and creaminess. We think they are perfect together. It also works as a filling in a wrap to make a delicious vegan breakfast burrito. You can also serve it with oven-roasted veggies on the side. For example, try roasted mushrooms, tomato confit, air fryer potatoes, or a tray of mixed roasted vegetables. Season with salt and black pepper and fry on medium heat for 5 minutes, stirring often. Tip: there’s no need to press the tofu. Add unsweetened plant milk, turmeric powder, and kala namak. Stir and cook on medium heat for a few minutes or until the tofu scramble reaches a soft and creamy texture. It should only take about 3 to 5 minutes. Do not overcook, or else your tofu will get dry. Taste, adjust for salt, and serve immediately. We serve it in a wrap topped with lime, avocado, vegan sour cream, jalapeños, and hot sauce. It’s one of our favorite vegan breakfast recipes, and we are sure you’ll love it too. Check out our vegan breakfast burrito recipe with tofu scramble.

Mushroom Tofu Scramble

Warm up olive oil in a large skillet, then add about 10 ounces (300 grams) of sliced mushrooms (you can use white, brown, portobello, baby bella, or other). Sauté on medium-high heat for about 10 minutes or until there’s no more liquid in the pan, stirring every 2 minutes. When the water from the mushrooms has gone and the mushrooms have browned, add two tablespoons of vegan butter (or olive oil) and a clove or two of grated garlic. Stir for one or two minutes, then add crumbled tofu, salt, pepper, turmeric, and plant milk. Cook for a few more minutes until you reach your desired texture. Taste and adjust for salt before serving with toasted bread and chopped parsley.

Spinach Tofu Scramble

Sauté about 10 ounces or 300 grams of spinach – fresh or frozen – in a large skillet or nonstick pan with a crushed clove of garlic and half a tablespoon of olive oil. When the spinach is cooked and the cooking water has evaporated, crumble the tofu in the same pan and follow our recipe. Taste and adjust for salt before serving with toasted bread. Other excellent toppings for tofu scramble are:

Tahini sauce (tahini, water, lemon juice, garlic, salt). Guacamole or creamy avocado spread. Vegan sour cream (cashews, water, salt, lemon). Tomato confit and caramelized onions. Lime, cilantro, jalapeños, and hot sauce.

Avocado Spread

Vegan Sour Cream

Tomato Confit

Caramelized Onions

Feel free to make a double batch and keep the leftover for a quick lunch or dinner. Refrigerator: transfer leftovers in an airtight container and keep them in the fridge for up to 3 days. Reheat: warm it in the microwave for 2 minutes or on a pan with a splash of unsweetened non-dairy milk. Freezer: transfer it to a freezer-friendly container and freeze it for up to 3 months. Thaw it in the microwave, in the fridge overnight, or in a pan with a dash of unsweetened plant milk.

Tofu salad (mixed leaves, cherry tomatoes, tahini dressing, cucumber, avocado). Tofu curry (cauliflower, coconut milk, ginger, garlic, curry, turmeric). Lemon tofu (lemon, cornstarch, flour, garlic, rosemary). Tofu Cacciatore (black olives, canned tomatoes, capers, garlic). Fried tofu (paprika, garlic powder, olive oil, chili powder). Easy Tofu cream cheese (tahini, olive oil, garlic, fresh herbs).