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The Best Vegan Tofu Scramble

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.
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Method Stovetop
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Calories 136kcal
Author Caitlin Shoemaker


  • 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


  • 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.


  • 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


Calories: 136kcal | Carbohydrates: 6g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 481mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 2mg