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    Home Β» All Recipes Β» Breakfast

    Easy Tofu Scramble Recipe

    March 1, 2018 By Melissa Huggins / 20 Comments

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    Jump to Recipe

    Reminiscent of a classic, this eggy-style Tofu Scramble Recipe is so easy to make and downright delicious! 

    Easy Tofu Scramble in a cast iron skillet

    There are lots of ways to make a tofu scramble recipe and I'll be sharing my faves in the future. But today, I want to share a very basic and classic-style recipe. I think you guys are going to love it!

    This recipe is reminiscent of my childhood favorite. Growing up, my mom made the best scrambled eggs for breakfast. They were fluffy, buttery, and delicious! I've been making a tasty alternative for years with simple spices and a hint of vegan cream.

    Recently though, I was asked for a recipe closest to real eggs. I knew there wasn't an exact replacement, but I decided to search for ideas to amp up my tofu scramble.

    I discovered this recipe from My Goodness Kitchen and I was curious to try it out. It's made with a creamy sauce that melds everything together. I was pleasantly surprised at how close the texture was to scrambled eggs.

    It was really easy to make and only required a few extra steps than my own recipe. I made some adjustments because it was a little rich for my personal taste.

    Photo of the ingredients for Easy Tofu Scramble Recipe

    Table of Contents

    • Here's what you'll need:
    • What is Kala Namak (black salt)?
    • The sauce
    • Here's how to make it:
    • Easy Tofu Scramble
    • More vegan breakfast recipes to try
    • I’d love to hear from you
    • Easy Tofu Scramble Recipe

    Here's what you'll need:

    Extra firm tofu
    Grapeseed oil (or preferred cooking oil)
    Sea salt
    Fresh cracked pepper
    Vegan butter
    All-purpose flour
    Unsweetened dairy-free milk
    Low-sodium vegetable broth
    Nutritional yeast
    Dijon mustard
    Garlic powder
    Kala Namak (black salt)
    Ground turmeric
    Smoked paprika
    Cumin
    Onion powder

    What is Kala Namak (black salt)?

    It's an Indian mineral salt that has a very distinct sulfurous smell and taste. It seems to intensify when heated up too. This will add an 'eggy' smell and flavor to your tofu scramble recipe. I highly recommend trying it at least once.

    It's really easy to overdo, so remember that a little goes a long way. I use Β½ teaspoon and use sea salt if I need more seasoning. If you're not into 'eggy' flavor, you can just use sea salt instead. It will still be delicious!

    Small pot of cheesy sauce for Tofu Scramble Recipe

    The sauce

    This is what makes the recipe stand out from others. It's thick, creamy, slightly cheesy, and rich in umami flavor. It will turn your ordinary tofu scramble into a fluffy, savory 'eggy' scramble.

    Here's how to make it:

    Add vegan butter to a medium saucepan (or pan) over medium heat. Once melted whisk in the flour. Keep whisking until combined and smooth. Slowly whisk in broth and milk. Keep whisking until smooth and thickened. About 2-3 minutes.

    Remove from heat and whisk in nutritional yeast, mustard, garlic powder, black salt, turmeric, paprika, cumin, and onion powder. Whisk until smooth.

    The consistency should be thick, but if it's too thick for your taste, you can whisk in a few splashes of non-dairy milk.

     

    Tofu browned in a cast iron skillet

    Easy Tofu Scramble

    Heat oil in a med-large skillet over medium heat. Once hot, add tofu and lightly sear and brown the edges. About 3-5 minutes. Now sprinkle tofu with sea salt and pepper.

    Let the tofu sit before moving the pieces around the pan so it has time to brown. Be gentle when stirring so the tofu doesn't break up too much. Otherwise, it will get too mushy when you add the sauce.

    Whisk the sauce once more if needed, then add it to the tofu and gently fold until just combined. Cook for 1-2 minutes and remove from heat. Taste for seasoning and add if needed.

    Top with fresh-cut chives, black pepper and, red pepper flakes if desired.

    Enjoy!

    More vegan breakfast recipes to try

    • Vegan Crepes
    • Chocolate Peanut Butter Overnight Oats
    • JUST Egg Omelette

    I’d love to hear from you

    If you make this Easy Tofu Scramble Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Print Recipe Pin Recipe Rate this Recipe
    4.91 from 10 votes

    Easy Tofu Scramble Recipe

    Reminiscent of a classic, this eggy-style Tofu Scramble Recipe is so easy to make and downright delicious! 
    Prep Time13 mins
    Cook Time12 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: Vegan
    Servings: 3
    Calories: 131kcal
    Author: Melissa Huggins

    Ingredients

    • 1 block (14 oz) extra firm tofu , pressed & crumbled into large chunks (*see note)
    • 1 tablespoon grapeseed oil (or preferred cooking oil)
    • Β½ teaspoon sea salt , more to taste
    • Fresh cracked pepper , to taste

    Sauce

    • 1.5 tablespoons vegan butter
    • 1.5 tablespoons all-purpose flour
    • β…“ cup dairy-free milk , unsweetened
    • ΒΌ cup vegetable broth , low sodium
    • 2 tablespoons nutritional yeast
    • 1 teaspoon dijon mustard
    • Β½ teaspoon garlic powder
    • Β½ teaspoon kala namak (black salt) (sub sea salt) *see note
    • ΒΌ teaspoon ground turmeric
    • ΒΌ teaspoon smoked paprika
    • ΒΌ teaspoon ground cumin
    • ΒΌ teaspoon onion powder
    Prevent your screen from going dark

    Instructions

    Sauce

    • Add butter to a medium saucepan (or pan) over medium heat. Once melted whisk in the flour. Keep whisking until combined and smooth. Slowly whisk in broth and milk. Keep whisking until smooth and thickened. About 2-3 minutes. 
    • Remove from heat and whisk in nutritional yeast, mustard, garlic powder, black salt, turmeric, paprika, cumin, and onion powder. Whisk until smooth. 

    Tofu Scramble

    • Heat oil in a med-large skillet over medium heat. Once hot, add chunks of tofu and lightly sear and brown the edges. About 3-5 minutes. Now sprinkle tofu with the Β½ teaspoon of sea salt and cracked pepper to taste. * Let the tofu sit before moving the pieces around the pan so it has time to brown. Be gentle when stirring so the tofu doesn't break up too much. Otherwise, it will get too mushy when you add the sauce. 
    • Whisk the sauce once more if needed, then add it to the tofu and gently fold until just combined. Cook for 1-2 minutes and remove from heat. Taste for seasoning and add if needed. * Top with fresh-cut chives, black pepper and, red pepper flakes if desired. Enjoy! 

    Notes

    * Pressing Tofu: place a block of tofu on a paper towel-lined plate, and wrap tofu in a few paper towels. Add another plate on top of tofu, and add a few cans of food on top or a heavy book. Let it drain for 15 minutes. 
    * The black salt adds an 'eggy' smell and flavor to your tofu scramble recipe. I highly recommend trying it at least once. It's really easy to overdo, so remember that a little goes a long way. I use Β½ teaspoon and use sea salt if I need more seasoning. If you're not into 'eggy' flavor, you can just use sea salt instead. It will still be delicious! 
     

    Nutrition

    Calories: 131kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 480mg | Potassium: 149mg | Fiber: 1g | Vitamin A: 405IU | Calcium: 33mg | Iron: 0.8mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Kristy

      March 18, 2023 at 9:06 pm

      5 stars
      Love this! I've been making on a Sunday and eating with salad on a wrap for lunch Monday to Thursday. Super yummy! Thanks

      Reply
      • Melissa Huggins

        March 22, 2023 at 12:40 am

        Hi Kristy, glad that this recipe made it to your week's meal prep. Enjoy. πŸ™‚

        Reply
    2. Corrin

      August 03, 2022 at 9:24 am

      5 stars
      My family went wild for this. Biggest breakfast hit since we went vegan, for sure! Thank you!

      Reply
      • Melissa Huggins

        August 05, 2022 at 7:45 am

        Oh wow! That is amazing, Corrin! You are welcome, I have lots of vegan breakfast ideas for you still. πŸ™‚

        Reply
    3. Karen

      June 03, 2021 at 7:05 am

      5 stars
      This is the best tofu scramble I've ever tried anywhere. Very egg-like! Thank you for this excellent recipe.

      Reply
      • Support @ Vegan Huggs

        June 04, 2021 at 8:22 am

        Hi Karen! We are so happy to hear that you loved the recipe! Thanks so much for leaving a review πŸ™‚

        Reply
    4. amanda

      December 16, 2020 at 10:47 pm

      5 stars
      This recipe has officially changed my entire life! I have never had better tofu! I have made this at least 6 times in just a few weeks. (And once for a friend’s meal prep). BRAVO! AND THANK YOU!

      Reply
      • Support @ Vegan Huggs

        December 18, 2020 at 11:53 am

        Hi Amanda! What a compliment! We are thrilled to hear how much you love this recipe and are so glad that it has become a go-to for you πŸ™‚ Thank you so much for stopping by!

        Reply
    5. Nanette

      June 11, 2019 at 12:23 pm

      5 stars
      This is day 2 of taking the vegan route.
      This recipe is Amazing!!! Really not as
      hard as I thought it would be. Getting
      the rest of my family on board should be easy with
      recipes like yours. Thanks a million!!
      So delicious!!

      Reply
      • Melissa Huggins

        June 17, 2019 at 5:29 pm

        This is such a nice compliment! Thank you for giving this recipe a try! Congratulations on your new vegan journey. Feel free to reach out if you need any help or advice. I'd love to help πŸ™‚

        Reply
    6. Katie

      April 23, 2019 at 1:59 pm

      5 stars
      This is SO FREAKING DELICIOUS! I topped it with avocado and a little hot sauce and omg. Party in my mouth! Thank you thank you for this magic that is the perfect tofu scramble I’ve been searching for!! πŸ’—πŸ’—πŸ’—πŸ’—πŸ’—

      Reply
      • Melissa Huggins

        May 24, 2019 at 11:00 pm

        Hi Katie, what a nice compliment! I'm so glad you liked it! It sounds perfect with the avocado and hot sauce. Thank you for making it πŸ™‚

        Reply
    7. Beth Deason

      December 30, 2018 at 10:20 am

      4 stars
      The texture was phenomenal! The taste was a bit salty for me. I’m on a salt free no oil plant-based plan. I think the Nooch was too much. I will adjust the seasonings and try this again.. it’s truly an amazing texture blend just like soft scrambled eggs. Thanks!

      Reply
    8. Hetelucht Friteuse

      October 20, 2018 at 10:48 am

      Making a recipe always seems so easy, but when you start as an amateur (myself) you have to take a good look at what you do. Despite the fact that sometimes a little too much or too little of the ingredients go in, the dishes are fine to eat!

      Reply
    9. Erin

      September 14, 2018 at 6:28 am

      5 stars
      This is hands down the best tofu scramble I've ever had. I make this almost ever day and have shared the recipe with all my vegan friends. So good!!

      Reply
      • Melissa Huggins

        September 16, 2018 at 8:55 pm

        Hi Erin, this is so wonderful to hear! Thank you for making it and sharing your feedback. It's my go-to scramble as well. πŸ™‚

        Reply
    10. Jessica

      April 15, 2018 at 9:37 am

      5 stars
      I just made this today and it was incredible! The best scrambled tofu I've ever had. My husband and 2 year old loved it as well. I would recommend this to anyone craving scrambled eggs without the eggs.

      Reply
      • Melissa Huggins

        April 15, 2018 at 10:07 am

        Hi Jessica! Yay, I'm so happy to hear this! Thank you for making it and sharing your feedback. Happy Sunday! πŸ™‚

        Reply
    11. Sara

      March 04, 2018 at 8:58 am

      Would this be suitable for freezing?

      Reply
      • Melissa Huggins

        March 04, 2018 at 9:41 am

        Hi Sara, unfortunately, the texture won't be the same after freezing. You can refrigerate for 3-5 days though. Thanks for stopping by πŸ™‚

        Reply

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