Scrambled Tofu Guide (Easy & Vegan)
Vegan scrambled tofu is fantastic for a plant based breakfast or brunch! Learn how to make the best tofu scramble, which uses just a handful of ingredients and is ready in under 15 minutes. Perfect served with a side of avocado toast!
- 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!
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.
You can add other vegetables of your choice, such as zucchini, mushrooms, bell peppers, and greens like spinach and kale.
Calories: 148kcal | Carbohydrates: 8g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Sodium: 556mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg