Scrambled tofu: the best vegan alternative to scrambled eggs! Learn how to make the best tofu scramble from scratch using simple ingredients, and have a hearty breakfast on the table in less than 15 minutes.
I’ve tried many different tofu recipes throughout my time of being vegan. And even though veganism is much more mainstream now, tofu continues to mystify people. I don’t blame them, to be honest. By itself, it’s plain and intimidating for a beginner cook.
But, what if I told you that tofu makes a great alternative for scrambled eggs? Many people who want to go vegan or just eat more plant based meals find eggs hard to replace. This is where a good tofu scramble comes to the rescue. When done right, it can mimic the texture and flavour of scrambled eggs. Trust me, your whole family will love this!
The best scrambled tofu
As I mentioned, getting the technique and ingredients right is key to making a tofu scramble actually taste good. Otherwise, it can turn out dry, tasteless, or simply off in its flavour.
There are a few common mistakes I see. First of all, not enough seasoning. Although this is pretty common across many recipes! It’s important to get the right balance of spices and ingredients for an ideal flavour.
On the other hand, adding too much seasoning can turn into a downfall too. Avoid adding too much turmeric, and too much salt, as they can quickly become overpowering.
As I will discuss later, it’s also important to use a liquid in order to give the scrambled tofu a fluffier texture and prevent it from drying out. If you avoid these mistakes, you’re on your way to mastering the art of cooking with tofu!
Which tofu variety to use
I would recommend using extra firm tofu for scrambles. It has an ideal firm texture which loosens up just enough during the cooking process. I tried it with silken tofu, which did not work as it fell apart too quickly. At the supermarket, look for a tofu variety with the least amount of liquid.
Ingredients you’ll need
- Tomato paste. Don’t worry, this won’t make the tofu taste like tomato, but will add a slight tanginess.
- Nutritional yeast. Nutritional yeast is super popular in vegan cooking because it helps to add a subtle cheesy flavour.
- Cumin, turmeric and paprika. These three spices work together to create a brilliant flavour and will make your kitchen smell amazing! They also add colour which makes scrambled tofu look more like scrambled eggs.
- Maple syrup. Just a little hint brings in some balance, but make sure not to go overboard with it!
- Tamari. You can use salt for this recipe, but I find that the addition of tamari (or soy sauce, if you’re not avoiding gluten) achieves a result that’s closer to scrambled eggs.
- Coconut milk. The secret ingredient here! Coconut milk creates a fantastic silky and smooth texture, as well as making sure that the tofu scrambled doesn’t dry out.
- Red onion. You can leave this out if you want, but it’s a simple vegetable that adds a little bit of crunch without overwhelming the recipe as a whole.
- Olive oil, for sautéing.
- Black pepper, for seasoning at the end. If you want more spice, add chilli flakes.
How to make scrambled tofu
First of all, crumble the tofu. You can use a potato masher, a fork, or simply your hands. Make sure to take your time and crumble it up as finely as you can and not leave any big chunks.
Now, transfer it to a mixing bowl and add the tomato paste, nutritional yeast, cumin, turmeric and paprika. Mix together really well, then add the maple syrup, tamari and coconut milk. Mix once again.
Heat the olive oil in a frying pan or saucepan. Add the red onion and sauté for 3-4 minutes, until softened. Then add the tofu and cook for around 5-7 minutes more, stirring frequently.
Season with black pepper and now you are ready to serve!
Tips for a perfect tofu scramble
- Try to use the firmest tofu you can find, as this will result in the best texture and prevent sogginess throughout the cooking process.
- If you want to, you can freeze the tofu beforehand and then let it thaw in the fridge before crumbling it up. Freezing tofu is a great trick for achieving a ‘meatier’ and firmer texture.
- Don’t add too much tamari to start with, as the flavour could start to get overwhelming. You can taste and add more if needed.
- If the scramble starts to look too dry during the cooking process, add more coconut milk or plant based milk of your choice.
Store the tofu in the fridge for 3-4 days in an airtight container. Reheat either in the microwave or by adding it to a pan on the stove for a couple of minutes with a splash of plant based milk of your choice.
What other ingredients can I add?
Scrambled tofu is incredibly versatile! You can eat it as it is, or add other vegetables and other ingredients of your choice. Here are some ideas:
- Throw in a handful of greens, such as spinach or kale, right at the end (around 2 minutes before the tofu is done). This is a great way to easily eat more veggies.
- Bell peppers, zucchini and mushrooms work really well too. Add them at the beginning, together with the onion, and then add the tofu mixture when they soften.
- Crumbled vegan sausage is a great addition that non-vegans will love.
- Lemon juice or lime juice are perfect for a little bit of tanginess if you would like.
How to serve a tofu scramble
- Hot sauce is typically added to scrambled eggs, and it works really well on tofu scramble too!
- Crusty bread on the side (preferably with mashed avocado) is pretty much a must for a hearty and wholesome savoury breakfast!
- Add a side salad, which is a great idea especially if you’re serving this for dinner.
- Or how about some vegan bacon?! There are plenty of great store-bought options, which can help create a veganised full English breakfast.
- Make some skillet potatoes! Put together, this will make a fantastic brunch idea for a relaxing weekend morning.
- I love adding it to sandwiches, wraps and burritos for a quick and easy lunch in the middle of a busy day.
Other tofu recipes you might love!
- I have a whole guide on how to make tofu taste good, which is packed full of great ideas!
- Vegan sesame peanut tofu. A fantastic weeknight dinner!
- Savoury oat and tofu vegan ‘egg’ muffins. This is an amazing breakfast that you can make ahead of time and eat throughout the week.
- Simple tofu curry. Try this if you love comforting and wholesome dinners!
- Butternut squash mac and cheese with tofu. Tofu really does make a fantastic addition to favourite recipes.
Let me know in the comments: what’s your favourite vegan breakfast? If you give this scrambled tofu recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Scrambled Tofu Guide (Easy & Vegan)
- Mixing bowl
- Frying pan
- 10 oz tofu
- 1 1/2 tbsp tomato paste
- 1 tbsp nutritional yeast
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp paprika
- 1 tsp maple syrup
- 2 tbsp tamari
- 3 tbsp coconut milk
- 1 tbsp olive oil
- 1 medium red onion
- Crumble the tofu. You can use a potato masher, a fork, or simply your hands. Make sure to take your time and crumble it up as finely as you can and not leave any big chunks.
- Transfer the tofu to a mixing bowl and add the tomato paste, nutritional yeast, cumin, turmeric and paprika. Mix together really well, then add the maple syrup, tamari and coconut milk. Mix once again.
- Heat the olive oil in a frying pan or saucepan. Add the red onion and sauté for 3-4 minutes, until softened. Then add the tofu and cook for around 5-7 minutes more, stirring frequently.
- Season with black pepper and now you are ready to serve!