Author: This easy tofu scramble is soft, fluffy, and packed with savory, eggy flavor. Made with simple ingredients in one pan, it's the perfect vegan breakfast that's quick, satisfying, and endlessly customizable.
After making tofu scramble more times than I can count, I've realized the simplest version is the one I come back to again and again. Soft, fluffy, savory, and perfectly eggy, it's everything I want in a tofu scramble without a long ingredient list or extra fuss. It comes together in just 15 minutes with simple pantry ingredients, making it one of my favorite high-protein breakfasts for busy mornings.
Want to load it up with vegetables, beans, or vegan sausage? Go for it! Every great tofu scramble starts with a really good base recipe, and this one has never let me down. Whether you're vegan or simply trying to eat more plant-based meals, this easy tofu scramble deserves a permanent spot in your breakfast rotation.
Why This Is My Go-To Tofu Scramble
- Quick and easy: Keeping it simple means it's ready in just 15 minutes, including prep time!
- Soft and fluffy: Medium-firm tofu creates the closest texture to soft scrambled eggs, while a splash of vegan cream or milk keeps everything moist.
- Packed with protein: Tofu makes this a satisfying breakfast that will keep you full for hours.
- Customizable: Add vegetables, beans, herbs, or spices if you'd like, or just enjoy it as-is for the eggiest experience.
Ingredients for Tofu Scramble
- Vegan butter or neutral oil: I love using this homemade vegan butter.
- Medium-firm or firm tofu: I prefer medium-firm because it creates a softer, fluffier scramble that's closer to scrambled eggs, but firm tofu works well if you prefer a slightly chewier texture.
- Vegan heavy cream or plant-based milk: Just a splash keeps the scramble moist and creamy.
- Nutritional yeast: Adds savory, umami flavor.
- Garlic powder and onion powder: This combo adds a savory flavor to the scramble.
- Ground turmeric: This is what gives tofu scramble its golden color.
- Black salt (kala namak): The ingredient that adds authentic eggy flavor. You can find this in Indian grocery stores, health food stores, or online.
- Salt and black pepper: Season to taste.
How to Make Tofu Scramble
- Crumble the Tofu: Melt the vegan butter or heat the oil in a large skillet over medium heat. Drain the tofu and crumble it directly into the skillet with your hands, or use a potato masher to break it into soft curds.
- Season and Cook: Sprinkle the nutritional yeast, garlic powder, onion powder, and turmeric into the pan. Stir and cook for 5 to 10 minutes until heated through. If the scramble starts looking dry, stir in the vegan heavy cream or plant-based milk a tablespoon at a time.
- Add the Black Salt: Remove the pan from the heat or turn it to very low. Stir in the black salt, starting with ½ teaspoon and adding more to taste if you'd like a stronger eggy flavor. Season with additional salt and pepper if needed.
- Serve: Enjoy with toast, avocado, breakfast potatoes, fresh fruit, or alongside a stack of pancakes.
Tips and Variations
- No need to press the tofu: Just drain off the excess water. The remaining moisture helps keep the scramble soft, and any excess cooks off in the skillet.
- Add the black salt at the end: Black salt loses some of its eggy flavor as it cooks, so stirring it in at the end keeps that classic eggy flavor perfectly balanced. It also makes it much easier to adjust the egginess to your taste.
- Customize your scramble: Sauté onions, mushrooms, peppers, spinach, or kale before adding the tofu, or stir in leftover cooked vegetables.
- Make it extra hearty: Turn it into a Southwest scramble by cooking mushrooms, onions, peppers, and garlic first, then adding black beans along with a little chili powder and cumin.
- Add even more egginess: One of my readers' favorite tricks is drizzling my vegan egg yolk sauce over the finished scramble for extra richness.
Serving Suggestions
Pair your vegan tofu scramble with:
- Toast, English muffins, or bagels
- Fresh fruit or a green smoothie
- Pancakes or protein pancakes
- Hash browns or air fryer sweet potatoes
- Tempeh bacon, tofu bacon, or mushroom bacon
- Avocado toast
- Vegan breakfast sausages
- Blueberry muffins or baked oatmeal
- Roasted tomatoes or avocado slices
- Fresh salsa or pico de gallo
- Hot sauce or sriracha
Storage and Reheating
- Refrigerator: Store leftover tofu scramble in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm over medium-low heat in a skillet or in the microwave in 30-second intervals, stirring between each. If needed, add a splash of plant-based milk to loosen it up.
More Vegan Tofu Recipes
If you try this tofu scramble recipe, let us know by leaving a comment and rating it. I'd love to hear what you think! Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Tofu Scramble (Easy, Fluffy & Eggy!)
This easy tofu scramble is soft, fluffy, and packed with savory, eggy flavor. Made with simple ingredients in one pan, it's the perfect vegan breakfast that's quick, satisfying, and endlessly customizable.
Servings:
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Ingredients
For the tofu scramble:
- 1 tablespoon vegan butter, or neutral oil
- 1 block (14-16 oz) firm or medium-firm tofu, (I like medium-firm for a softer, more egg-like texture. Firm tofu works for a slightly chewier scramble)
- 1 - 4 tablespoons vegan heavy cream, or plant-based milk
For the seasoning:
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground turmeric, (for color)
- ½ - 1 teaspoon black salt, (also called kala namak)
- Salt and pepper, to taste
Instructions
- Heat the pan: Add the vegan butter or oil to a large skillet over medium heat.
- Crumble the tofu: Use your hands to crumble the tofu directly into the pan, or add the tofu and use a potato masher to break it into a scramble texture.
- Add seasoning: Sprinkle in the nutritional yeast, garlic powder, onion powder, and turmeric. Stir well to coat and cook for 5 to 10 minutes until heated through and yellow. If the scramble gets a little dry, add vegan heavy cream or plant-based milk 1 tablespoon at a time to loosen.
- Finish with black salt: Lastly, sprinkle in ½ teaspoon black salt and stir to combine. Black salt is what gives tofu scramble its eggy flavor. It loses some of its flavor the longer it cooks, so I like to add it at the end to keep that eggy taste strong and easy to control. Add more black salt for a stronger eggy flavor if desired. Season with salt and pepper and serve hot.
- Serve: Serve immediately with toast, avocado, roasted potatoes, or as a filling for breakfast burritos.
Notes
Black salt: Black salt (kala namak) is a special sulfur-rich salt that tastes and smells eggy. It is not the same as regular black salt or Himalayan black salt. You can usually find it at Indian grocery stores, health food stores, or online. If you skip it, the scramble will still be delicious, but it won't have that classic eggy flavor.
Optional add-ins: Sauté vegetables such as onion, peppers, mushrooms, spinach, or kale before adding the tofu, or stir in cooked vegetables at the end if you have leftovers on hand. For even more protein, add black beans, vegan sausage, or crispy tofu.
💪 For an extra hearty scramble: Sauté 8 oz mushrooms, 1 chopped bell pepper, 1 yellow onion, and 2 cloves garlic before adding the tofu. Add the seasonings as directed, plus 1 teaspoon each chili powder and cumin (for a hearty southwest flavor). Lastly, stir in 1 can black beans (drained and rinsed) and the black salt and heat through.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a skillet or microwave. Add a splash of plant milk if needed to loosen the scramble.
Oil-free option: Use a few tablespoons of vegetable broth or water instead of oil or vegan butter.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 132kcal | Carbohydrates: 5g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 318mg | Potassium: 94mg | Fiber: 2g | Sugar: 0.3g | Vitamin C: 0.1mg | Calcium: 126mg | Iron: 2mg
Aifric Heney says
Amazing recipe! Thanks 🙂 I used smoked paprika instead of cumin and turmeric cos I was out of them. The onion and garlic really make the recipe.
Sam says
Thanks Aifric! So happy you loved it 🙂
Holly Janz says
Hello Samatha,
Just found your website and am excited to try the melty mozzarella recipe! This tofu scramble looks great, too, and I will give it a try but I'm wondering if you have any recipes for quiche...
Thanks for sharing!
Sam says
Hello Holly,
I do have ideas for quiche recipes, but they will be coming out in my cookbook, which will be published in 2017 🙂 So happy you found my website, let me know if you have any more questions.
Holly Janz says
Hello Samatha,
I just found your website and am excited to try some of your recipes - starting with the melty mozzarella! I wondered, too, if you had any ideas for a tofu quiche recipe. This tofu scramble looks great and I will give it a try. Any thoughts on quiche?
LaTalullah says
Some people spend their whole lives trying to figure out their purpose. You have found yours in service to others. I wanted to go vegan for the cute little animals. And initially I was excited. And then I got discouraged.
And now I've found YOU, Sam.
And I am excited again; truly, truly excited.
A mountain of gratitude for all of your time and effort and talent.
BTW, if you need taste-testers . . .
XOXOXO
LaTalullah
Sam says
Aww that's the nicest! Thank you LaTalullah! So very happy my blog is helping you along. Please let me know if you have any questions or need any support 🙂
Arlene says
Hi Sam, this recipe sounds delicious and I'd like to make it. Can you tell me the name of the store where you buy the Extra Firm Silken tofu in a box? I had five people at Loblaws and the Big Carrot looking for it and neither place seems to have it. Got very weird looks when I told them it was in a shelf safe box. Also, name of the store where you buy the black salt, please. Thanks so much. Can't believe it has been over three weeks for us and enjoying it so. Cheers, ABC
Sam says
Haha! The Loblaws people don't know their own store. It's in the health food section, I think on the top shelf, next to the pastas I believe. For black salt, I bought mine at BJ Supermarket on Gerrard... Yes, that's what the store is really called. Just ask the cashier and she will get it for you 🙂
Mary Fitzgerald says
What kind or brand of black salt did you use? I Googled black salt and got some different varieties. I can't just smell them over the Internet and I don't want to get the wrong kind. I live in smallville america and many things aren't available to me so I do a lot of online shopping.
Sam Turnbull says
It's also called kala namak, so if the package says that, you're good to go! I have a list here of my Top 12 Vegan Pantry Staples with links to them on Amazon. Black salt is included. Hope that helps!
Sam says
That said if you can't find either, you can always opt for Medium or Firm tofu, and regular salt 🙂
Amanda says
hmmm, I must be missing something...the instructions say to add the garlic but I don't see garlic (other than garlic powder) listed in the recipe...
Sam says
Good catch Amanda! I forgot to add the garlic in the ingredients list. It's fixed now. 🙂
Emma says
This looks wonderful! I love the Morinaga tofu, just by itself or tossed through with noodles etc. I was just wondering about the nutritional values of this meal? I've noticed that sometimes you post a table with the calories per serve and such with your recipes, and it just makes it so wonderfully easy for me to work with since I'm counting calories right now. It looks low cal enough, but I'd just like to be sure before making it! Oh, I hope I get to make it! 🙂
Sam says
Hi Emma,
Thank you! Yes, in some of my older posts, I didn't yet have the technology to make nutrition tables, or make the recipes printer friendly. I have updated the recipe for you! If you come across any others you would like me to update, just leave a comment and I will happily do so. Enjoy!
Emma says
Thank you SO much for responding to my comment (and so quickly, too!), and for updating the nutritional information for this wonderful recipe! I can't wait to try it! 😀
Sam says
No problem at all, enjoy! 🙂
John Zocco says
This is an awesome recipe. I love your tofu feta as well. You know, one more great tofu recipe, and you'll become the Queen of Tofu! Love your blog. Cheers!
Sam says
Thank you so very much John! I love the idea of being queen of tofu!! Now where is my tofu crown? ...that seems like it could be messy...
Natalie says
This is such a fantastic recipe! My black salt hasn't arrived yet, so I made it without; I'm excited to try it with. I'm also excited to have leftovers for workday breakfasts. So glad to have this new edition to my breakfast repertoire. Thanks!
Sam says
You are very welcome Natalie! So happy you enjoyed the recipe. You can also use the black salt in any recipe where you would like a touch of eggy-ness. 😀
Betsy Baxte says
hi there
you mentioned we could quadruple the spices and save for later. once it's mixed how much do i measure out for this recipe?
thanks
B
Sam says
Hi Betsy,
Welcome! If you quadruple the recipe, that would mean multiplying everything by 4. So you could use 1/4th of the batch to make a scramble. If you have a little excess, or a little bit less spice in each batch, it won't make or break the recipe so you could also just season to taste. Hope that helps!
Eva says
Hi Sam! I have never eaten a better scramble, this is absolutely awesome!! I will be a champion for the rest of the day 🙂 Thanks! Eva
Sam says
Yay!! Thanks Eva! So happy you are feeling the champion! 😀
Anonymous says
Neither my boyfriend nor I are vegetarian/vegan, but I've been wanting to try tofu again for the longest time. My first 3 experiences with tofu were not good. This recipe is awesome though!!!!! And I will be making it again soon.
Sam says
Yay! I'm so happy I was able to deliver you an awesome tofu recipe 🙂 Another one of my favourite tofu recipes is this Sweet & Spicy Sriracha Tofu. Omnomnom!
Mary says
So tasty! I made it twice: once with and once without the black beans. It was delicious both times. The black salt really makes it. So glad I found your site!
Sam says
Thanks Mary, I'm so glad you did too!! I love black salt, it's such a neat ingredient!
Lily says
I found this blog by googling 'tofu scramble black salt' and I had to leave a comment because this recipe was absolutely delicious. The spice blend was especially incredible!
Also, I used firm tofu and didn't find that I needed to press it; the texture was perfect as it was. A million times better than scrambled egg! Thanks.
Samantha Turnbull says
Yay! So glad you enjoyed this and that your tofu worked. Aren't the spices divine? I made this for my little cousin once, and she said the same thing, better than eggs!
Ro Jones says
Do you press your tofu? As a new tofu user, I notice that pressing is rarely indicated.
Samantha Turnbull says
Hi Ro! With the tofu I call for in this recipe, you don't want to press it as it is too soft and would just smush. I will clarify if you should press the tofu in a recipe, but as a general rule of thumb, extra firm tofu is pressed and anything softer won't be. Hope that helps.
Davilyn Eversz says
Press 1/2 block of tofu in tofu press. I use regular, or firm. Crumble tofu, put in frying pan. Add 1/2-3/4 tsp cumin, 1/2-3/4tsp tumeric (or more), a sprinkle of cayenne, S&P, chopped up sun-dried tomatoes, 1/2 to 1 can crushed tomatoes with chiles, chopped up green pepper, cook until taste is absorbed into tofu and tofu has cooked down with no moisture left in the pan (check by tasting). Add chard and peas, cook several minutes. You don't need garlic and onions to cook something tasty. Garlic and onions are not good for your body.
itdoesnttastelikechicken says
Hi Davilyn,
If you don't like garlic and onions, by all means don't use them. I would be a very sad person if I had to give up garlic and onions. Where did you hear that they are bad for you? I believe they are really healthy for you as they have all sorts of benefits including lower risk of gastric and prostate cancers, contain health promoting flavonoid antioxidants, slows tumor development, and have anti-flammitory effects, among other awesome health benefits. Not to mention they just taste amazing!! In fact, Dr. Joel Fuhrman, the author of the book Eat to Live recommends eating them in abundance! https://www.drfuhrman.com/library/gbombs.aspx
http://amzn.to/YidlXR
John Zocco says
Being Italian, I'd rather chop my arms off than give up garlic and onions. OK, maybe not. But you're right, garlic and onions are good for you. By the way this tofu scramble is awesome. Thanks.
Sam says
Haha thanks again John! Yeah, I would be pretty depressed if garlic and onions really were bad for you... I definitely use them each and every day in my cooking!
Jennifer says
You forgot the most common mistake people make with dishes like this. Trying to make a non vegan version of a vegan dish! I don't care for scrambled eggs, so why in the hell would I want fake scrambled eggs? There are TONS of great vegan dishes that aren't trying to resemble non vegan dishes. I think vegan food should be 100% vegan in every way. I am not vegan so, if I have a craving for meat, I eat meat. Otherwise I like to eat things that are 100% vegan. These past couple of days I have eaten 100% vegan. It's amazing what fruits and vegetables can do! My meat craving has dropped dramatically. My mom picked up some bacon and I have 0 desire to eat any of it. That's pretty impressive considering my former love of bacon.
itdoesnttastelikechicken says
Hi Jennifer,
I'm not sure what you mean by people trying "to make a non vegan version of a vegan dish". Do you mean that some people would do something like add bacon to a tofu scramble? I haven't seen a lot of that myself.
I agree! I don't like scrambled eggs, but I do like scrambled tofu!
I don't have any problem with people eating vegan versions of eggs, or hot dogs, or philly cheese steak, if that's what they want to eat. To me, being 100% vegan is doing your best to avoid animal products both in diet and in lifestyle. It has nothing to do with tofu dogs. I don't know anyone who went vegan because they hated the taste of animal flesh. I don't see a problem with providing a familiar taste and texture, if it means less people are eating animals. I love being able to get a veggie dog at a baseball game! Andrew loves these vegan sausages by Feild Roast, and says they taste even better than animal based sausages! So, perfect!
I also think that this idea of 100% veganism makes being vegan seem difficult and unreachable. We unfortunately, live in a world based on animal products. Am I going to stop driving my car, because there are animal products in the tires? No. Am I going to stop going to the movies because the film they use contains gelatin? No. Am I going to stop eating the vegetable from the super market because they might have been grown with animal based fertilizers? No. You see this idea of 100% veganism is pretty impossible and unrealistic in todays world. My hope is that by doing my best, I will inspire others to do the same, or at least make more thoughtful choices about what they are supporting, and hopefully little by little our world will be a more vegan friendly place.
Congrats on working your way towards veganism! You really do end up losing the cravings for animal products. The more fruit and veggies you load up on, the more nutrients your body will get, the better you will feel, and the less you will crave animals. It's win, win!
Keep up the good work, and let me know if you have any questions or need support 🙂
Cheryl says
My mom always used to say "I don't get why you'd want to eat vegan "sausage" gravy and biscuits, or vegan "hot dogs" or vegan blah blah blah. She never seemed to understand that I was eating vegan not because I disliked that food but because of health and ethical reasons! Simple reasoning to me 🙂
LeBeau says
While many people may chose a vegan diet in order to lessen the suffering of animals, that is not the only reason one could choose to eat vegan style.
I know many people who prefer vegan due to the fact that they do not like the taste of animal flesh. For example, my husband can not stand the smell, even, of animal flesh, much less the flavor...nor can his oldest daughter. They have always been this way, their entire lives, it was not something that happened over time.
I originally came to veganism by way of empathy for sentient beings, not everyone feels this way. I also am interested in food that has not been messed with by scientist or chemicals...the conventional farmer is poisoning us...Monsanto and DuPont only supply the chemicals, the farmers are the one's that apply them.
Others look to the health benefits of a plant based diet...or getting big business out of their kitchens, by way of growing their food themselves.
There are many paths to veganism.
Samantha Turnbull says
Wow! That's so cool LeBeau, natural vegans! Yes, there are many paths to veganism for sure. I went vegan first because of health and the environment, but once I was vegan I finally became brave enough to look at what the meat industry really was, and now I know I could never go back because of the animals. I can't help but look at my dog, and look at a plate of meat, and see no difference. Thanks for sharing LeBeau!
Arlene says
Type ... 'dread' not dream in above post.
Arlene says
I have always disliked eggs, too (as you may know) and can/will only eat them if they are completely dry without any runny, awful yoke and transparent, jingly white part. Blech! I even have a hard time watching someone eat poached eggs and dream when someone order them 'over easy' at brunch. I avoid restaurant reviews who actually brag and boast about the ooozing, runny eggs or 'perfectly undercooked eggs.' I have gotten a lot of 'How you can not like eggs?' from close friends. I will say that when I do, on the rare occasion, eat an egg, I am not hungry for the rest of the day.The protein does satisfy hunger for hours and hours. As wonderful as that is, diet wise, it is still not enough to make me want to eat eggs. I am not a bean or tofu fan either (I worry about tofu as an estrogen reuptaker since I have had cancer). But, I will try this scramble. I had the chicken wings at the Hog Town Diner a few months ago and they use tofu to make them. I was amazed at how good they were and the nice dry texture. Your scramble may make me a bigger fan of tofu.
Samantha Turnbull says
Epic egg haters unite! I would imagine you couldn't find a more perfect place for egg haters to unite than a vegan blog. Haha
I don't agree that eggs are a good diet choice, as they are cram packed full with cholesterol and animal protein, both which are very hazardous to your health. Check out this video if you are interested: http://nutritionfacts.org/video/who-says-eggs-arent-healthy-or-safe/
As for the whole tofu estrogen myth (and it is a myth), please don't let that be the reason you don't enjoy tofu! That's what I mean when I say, it's just a bean. Soy contains phytoestrogens, not estrogen. They are two different things. You know what does contain estrogen? Animal products. Animal bodies make estrogen just like ours do, and so if you eat them, you are eating their estrogen as well. That may be one of the main reasons why vegetarians have much healthier levels of estrogen. Another reason for this is that excess estrogen is disposed of in our bowls, and as vegetarians generally eat more fibrous foods (animal products contain no fiber), their systems are much better cleaned out, washing away all the excess.
See this article for more: http://freefromharm.org/health-nutrition/vegan-doctor-addresses-soy-myths-and-misinformation/
So please enjoy soy! Or if you hate it, hate it, but don't hate it because of myths. It's just a bean!
John says
Good recipe, annoying girl. She's not even funny, and you can tell that you really needs attention in life, because she's acting stupid and doing stupid dances and call that garbage. I literally had to stop the video and just write the recipe down because I couldn't stand watching her.
Sam Turnbull says
Hi John, thanks for giving me the attention I so desire! Ha. But seriously, the recipe is written in full at the bottom of the post so there is no need to watch my videos if you don't like them. I'm just being me in the video, and if you don't like me, that's totally fine. Have fun trolling! 🙂
Kathy Sturr says
Yum! I love tofu scrambles. In fact, I need more savory-really-hungry-for-breakfast vegan ideas! Most vegan breakfasts are too sweet for me. I used to love eggs - I know you find that gross, but they hit the spot for those really-hungry-mornings. I hope you have more vegan breakfast recipes coming up and I will spend some time here looking (one slow day) back on posts you already have.
Samantha Turnbull says
Haha, I think I am pretty abnormal for my hate of eggs before veganism. I know what you mean, it's not easy to find good savoury vegan breakfasts.
I will happily post more recipes! If you want to check out previous recipes, there is a breakfast section under the "vegan recipes" menu, so it's easy to browse. 🙂