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This Vegan Tofu Scramble is made with 5 healthy ingredients and 5 minutes of prep work. Be ready to serve this classic breakfast staple up in just minutes. Gluten-free, Oil-Free, Grain-Free.
Vegan Tofu Scramble is a vegetarian staple for a reason. It’s quick to make, uses staple plant-based ingredients and is easy to make for the whole family. Once you give it a try, I think you’ll be ready to forego the chicken eggs, too. Don’t just believe me, read the 25+ rave reviews!
Table of Contents
The Secret to Making the Perfect Tofu Scramble
If you’ve only ever experienced a dry tofu scramble that didn’t taste anything like eggs, I urge you to give it another chance. I’ve been experimenting with the perfect scramble since 2015 and trust me when I say this is the BEST vegan tofu scramble.
It’s puffy, saucy, and full of flavor thanks to the key cooking process. Whatever you do here, don’t skip simmering the crumbled tofu with a splash of filter water. This is the secret to the tastiest, most-realistic vegan egg scramble.
What You Need for Vegan Tofu Scramble
- Firm or Extra-Firm Tofu: I find that Silken or Medium-Firm Tofu turns to absolute mush when you scramble it, which is not what we are going for!
- Turmeric: this is purely for color, not flavor – you only need a teeeeeeny tiny bit. I see a lot of people overdo the Turmeric in their scrambles…which makes the whole thing taste oddly of pickles.
- Cashew Cream: one of the reasons why Eggs are so filling is that they contain both protein and fat. Tofu has the protein, but still needs something to get that silky mouth-feel. I like to use Cashew Cream – not only is it pretty neutral in flavor, but it’s very easy to make! Simply blend equal parts soaked Cashews, Filtered Water, and a pinch of Salt together in a blender until smooth and creamy.
- Nutritional Yeast: this fortified yeast gives a “cheesy” flavor to a lot of dairy-free dishes, but it also has a great umami flavor that’s missing from plain Tofu. You only need a little, but it makes a huge difference!
- Black Salt: also known as Kala Namak, this Indian Salt has a sulfuric component to it…which, oddly, makes it taste like Eggs! It loses flavor with heat though, so only add it to your Scramble at the end of cooking.
How to Make Vegan Tofu Scramble
- Crumble the tofu into a large saute pan over medium high heat.
- Season with turmeric and nutritional yeast, then mix well.
- Once sizzling, add the water and cashew cream and simmer.
- Stir occasionally until the water evaporates and the scramble thickens to your liking.
- Fold the black salt into the scramble, then season with salt and pepper to taste.
- Serve warm as desired.
Caitlin’s Cooking Tips
- Season with salt at the end. Kala namak is very salty on its own and additional salt may not be needed. For this reason, I’d recommend seasoning with additional salt only after you’ve tasted the scramble after adding the kala namak.
- Feel free to customize! Use this base tofu scramble recipe as a guide and adjust to your personal taste. Add your favorite spices, vegetables, or use it to help clean out the fridge and make a hearty breakfast scramble.
- Double or triple the recipe. If you’re cooking for a crowd or simply want to meal prep a nutritious breakfast for yourself for the week, double or triple this recipe to suit your needs.
- Do not use frozen then thawed tofu. Freezing tofu is a popular technique for making it more chewy and chicken-like and help the water drain out more easily. Although this is great for recipes like Rosemary Garlic Tofu and Vegan Cashew Chicken, it is not ideal in tofu scramble. You want to use tofu that has not been pressed here!
Serving Suggestions
This vegan tofu scramble is the perfect base for any breakfast. Add your favorite vegetables, breakfast potatoes, vegan breakfast sausage, vegan cheese, and more. You can also enjoy it alongside vegan Biscuits and Gravy or wrapped in vegan breakfast burritos. The options are endless!
If you’re looking for more vegan egg recipes, you’ll also love these Southwestern “Egg” Cups, Overnight Vegan Breakfast Strata, Mung Bean Scramble and this Vegan Asparagus & Mushroom Quiche!
How to Store Tofu Scramble
This tofu scramble will keep for up to 5 days when stored in an airtight container in the fridge. Freezing is not recommended – doing so will change the texture of the tofu and cause it to release excess moisture and lose its fluffiness. Reheat leftover scramble in the microwave or in a nonstick skillet.
I like to enjoy my Tofu Scramble with a piece of Toast for an easy morning meal. You can also stuff it in some Breakfast Burritos, serve with some Biscuits & Gravy, or go the full savory breakfast route with some Smoky Tempeh and Breakfast Potatoes. The possibilities are practically endless!
Substitutions and Variations
- Cashew cream substitute: Use equal parts vegan cream cheese instead.
- Oil-free option: Simply omit the oil from the recipe. The added water should be enough to keep the tofu scramble from sticking to the pan.
- Spice variations: I typically like to add garlic powder, onion powder, and a pinch of cayenne pepper. Feel free to use whatever spices you’d like. Note that the nutritional yeast and black salt can be omitted, but this tofu scramble will not taste very “eggy” without them.
- Add in veggies: Mushrooms, chopped kale or spinach, cooked diced potatoes, cherry tomatoes, or zucchini would all be delicious here! Whatever you’re using, add it in during recipe step 2.
Recipe FAQs
Absolutely! This tofu scramble is made using whole-food minimally processed ingredients. It’s naturally cholesterol free, is lower in fat, and is a great source of fiber. Tofu is a healthy staple in many vegan diets.
Tofu is fairly neutral in flavor, making it the perfect blank canvas for adding seasonings of all kinds. Think of tofu like a sponge – it will absorb the flavor of whatever you pair it with!
Raw tofu is perfectly safe to consume. No need to worry about cooking it to a certain temperature like non-vegan foods.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
The Best Vegan Tofu Scramble
Ingredients
- 1 14 oz block Firm or Extra Tofu drained but not pressed
- 1/4 tsp Turmeric
- 1 tsp Nutritional Yeast
- 3 tbsp Cashew Cream*
- 2/3 cup Filtered Water
- 1/2 tsp Black Salt Kala Namak
- Additional Salt and Black Pepper to taste
- Seasonings of Choice* Optional
Instructions
- Crumble the Tofu: Warm the oil in a large sauté pan over mediumhigh heat. Use your hands to break up the block of tofu over the pan; I like to go for medium bite-sized pieces as they will break down during the cooking process. If they are too large, you can always break them up with a spoon later!
- Add the Seasonings: Add the turmeric and nutritional yeast, then mix well. If you are adding any extra seasonings or veggies to your scramble, add them here. Sauté for 3 to 5 minutes, until all of the turmeric has dissolved and the tofu is a bright yellow color.
- Simmer Away: Add the water and cashew cream to the pan and bring the mixture to a simmer. Allow the tofu to cook down for 8 to 10 minutes, stirring occasionally to ensure even cooking. The water will begin to evaporate from the pan as it cooks; once the tofu scramble has thickened to your liking, you’re all finished!
- Finish with Black Salt: Turn off the heat, then fold the black salt into the mixture. Taste the scramble, then add any extra salt & pepper to taste. Serve as desired; leftovers will keep in the fridge for up to 5 days.
Recipe Notes
- Homemade Cashew Cream: add 1 cup of soaked cashews, 1 cup of water, and a pinch of salt to a high-speed blender and process until smooth and creamy. Store leftovers in the fridge for up to one week. You can also replace the vegan cashew cream with equal parts dairy-free cream cheese
- Both the nutritional yeast and black salt may be omitted from this recipe, but it will not taste as realistic.
- Optional Seasonings: I usually add garlic powder, onion powder, and a pinch of cayenne pepper to my scramble to start out, but feel free to add whatever you’d like!
- Oil-Free: omit the oil from the recipe; the extra water in the tofu should be enough to keep the mixture from sticking
This is the absolute best plant-based scrambled eggs. I have made them twice now and both times a hit. The cashew cream is a game changer. High protein and super satieting! Thank you!!
Yay! Thanks so much, glad you enjoyed it!
This is the first time I’ve made a tofu scramble, and it turned out amazing! I didn’t have any black salt, but just ordered some for next time! My three boys ate it all up and asked for more, they didn’t even realize it wasn’t scrambled eggs.
So glad they enjoyed it! The black salt is amazing!
Hello,
I am looking forward in making this dish. Wanted to know what type of pan you are using? I am looking for a good non stick pan.
Thanking you for all you wonderful work.
Nini
A good quality stone pan or ceramic based pan would work well!
Good idea with the cashew cream, it made it more fatty and satisfying than just crumbled tofu. I ate this with your breakfast potatoes in sort of a “hash” with roasted veggies and an almond-based sauce (Bitchin’ Sauce). Not even that much work! Thanks
Sounds like an awesome breakfast, thanks!
This tastes amazing. Thank you so much for such a great recipe. You never disappoint.
So glad you liked it!
This recipe opened up the door to much tofu scramble play. It’s incredible. I can’t do cashews so substitute with homemade silken tofu sour cream. The addition of the cream and completed changed the tofu scramble game. I’ve been eating this daily. Thank you so much for this recipe and the inspiration to think outside of the normally dry, tofu scramble box. 😉
What a great idea with the sour cream, Stacey! I’m glad you’re having fun 🙂
I’ve always wanted to try this! I’ve seen it in many pictures and it looks so realistic. I’m a part-time vegan for now but I’m working on it. I must get myself to try this. Is black salt expensive?
Tofu scrambles open up a whole new world! Black salt shouldn’t be expensive at all, just depending on where you shop there may definitely be better deals at an Asian grocery store vs a typical grocery store.
I made this today and it was amazing. My very skeptical meat eating family loved it. I have made other tofu scrambles before but think yours is the best. Thank you!
We love hearing when the skeptical love vegan food, thanks!
Would this freeze well? I’ve bought Amy’s brand frozen breakfast burritos that are made with a tofu scramble, so I’m curious if this would freeze ok?
If it was in a recipe (like burritos), I think that would be fine. However, I would not freeze it alone as you would definitely notice the difference in texture.
Really really yummy! I have tried making a bunch of different tofu scrambles but never found one I wanted to marry. This is the one! I My family and I dug in and ate every bite. I linked this recipe to my blog to share, I hope that’s ok! Let me know if it’s bot and I will remove immediately. Thanks so much for sharing this delish recipe!
Definitely, thanks for sharing, glad the family liked it!
My kids go crazy for tofu scramble, so I have made many scrambles in the past. They all agreed this was the best. I love the texture & taste. So so good! I doubled the recipe & used soy milk instead of water. Thanks so much for an awesome recipe!! I’ve actually made a bunch of your recipes this past week, as I’m getting back to eating oil-free. I have loved all of the recipes I’ve tried, especially the one-pot mushroom stroganoff…so delicious! Thank You!!!
Your kids have good taste! Glad you’re enjoying everything so far, thanks so much!
Best straight forward tofu scramble recipe ever!! Thanks Caitlyn!! ❤️
You’re so very welcome!
This truly is ‘the best tofu scramble’. I made mine with zucchini, red onion, roasted garlic, sweet red bell pepper and then liberally seasoned the mixture. I loved the creamy texture! Cashew cream and water; who would have thought. Believe me, I had doubts when I poured in the water and cream and created a soupy mess but it came together beautifully. I served it on top of a ‘super greens’ mixed salad with toasted naan. Heaven!!!!!
Yay! So glad you liked it 🙂
Finally! A tofu scramble with the texture and simplicity I’ve been craving. I mixed in spinach, scallions, red bell pepper, and Spanish olives. So much yum. Thank you, Caitlin!
that DOES sound yum!!!
I’m surprised more people aren’t raving about this recipe, it’s pure genius! No oil! Cashew creme and water for that slightly runny texture! My tofu scramble recipe was dry and I used way too much turmeric and black salt. Not only was your recipe better tasting than any of the ones I’ve had/made, but it was also more filling. Thank you. I can’t wait to try more of your concoctions!
Thank you so much, Nina! 🙂
I’m trying this out right now!! A little nervous about the texture, but it smells delicious and I have no doubt it’ll be reminiscent of French scrambled eggs!
Hope you enjoyed it!
This scrambled tofu recipe is just perfect – makes an amazing meal every time!
Thank you so much for sharing it
And thanks so much for making it!
Caitlin, this tofu scramble is truly the best I have had. I didn’t have cashews to make a cream, so I substituted a little kite hill plain yogurt. But I imagine it’s even better with the cream!
Yum! I’ve used yogurt or mayo before in a pinch too 🙂
Wow the best ever, I used a little oat milk as I didn’t have cashews. The seasonings you suggested really made this recipe! Thank you so much for your brilliant recipes x
Thank you so much, Jean! 🙂
Caitlin, you are a vegan culinary genius! From now on I will always add cashew cream & water to my tofu scrambles!!
Yesss! It’s a total game changer 🙂
Scrambled tofu is one of my favorite meals to create, even for lunch or dinner! Turmeric, nutritional yeast, and all types of spices are some of my favorite ingredients to integrate in a tofu scramble as the basics. Sometimes I add a little bit of tamari for that extra umami and salty flavor!