Author: Start your day with this Hearty Tofu Scramble recipe, a vegan-friendly dish that tastes just like scrambled eggs. Flavorful, satisfying, and packed with protein, it's the perfect cholesterol-free option for breakfast or brunch. Made with seasoned tofu, sautéed veggies, and hearty black beans, it's easy to see why this recipe is a fan-favorite!
FEATURED COMMENT:
This is the best tofu scramble I've ever made. (and I've tried A LOT) Definitely a keeper!! I added broccoli because I love it, and I had extra. Really delicious. - Char ⭐⭐⭐⭐⭐
This Hearty Tofu Scramble recipe is a game-changer for anyone who loves a savory breakfast that's filling, customizable, and downright delicious. It's quick, easy, and endlessly adaptable, as you can use whatever veggies or beans you have on hand to make it your own. Plus, it pairs beautifully with avocado toast, roasted potatoes, or even as a filling for breakfast burritos or breakfast tacos.
What Makes This Tofu Scramble the Perfect Vegan Breakfast Recipe
- Packed with Protein: A hearty breakfast that keeps you full and energized.
- Bursting with Flavor: A delicious, savory dish with customizable options.
- Quick & Easy: The perfect way to start your day, this recipe comes together in minutes.
Ingredients for Tofu Scramble
- Spices: Turmeric adds color and antioxidants, while chili powder, cumin, and garlic powder provide warmth, depth, and savory flavor.
- Tofu: The star of the dish! Simply drain your tofu and lightly pat it with a clean towel before using it, no need to press it for this recipe. Want a creamier texture? Use medium-firm tofu. For a chewier consistency, opt for firm tofu. Adjust the size of the tofu crumbles to match your preferred texture. 👉 New to tofu? Start here: How to Cook Tofu (Crispy, Baked, Air Fryer, Pan-Fried)
- Black Salt (Kala Namak): This special salt is a game-changer for anyone craving that eggy flavor. It has a unique sulfuric aroma and taste, perfect for replicating the flavor of eggs in vegan dishes. This is the key that makes the scramble taste like eggs. You can find this in South Asian or Indian grocery stores or online. If you do not want your scramble to have an eggy flavor, you can omit black salt and instead season to taste with regular salt.
- Nutritional Yeast: Often referred to as "nooch," this ingredient adds a savory, cheesy depth of flavor to the dish. It's also a great source of B vitamins, making it a nutritious addition to the spice mix. You can find it in the health food section of your grocery store or order it online. If you don't have any on hand you can skip it (but it sure is a yummy addition)!
- Veggies & Beans: These bring texture, color, and flavor, and an extra protein boost to this recipe, making it extra hearty. Check the recipe notes for more veggie and beans options you could try.
How to Make Hearty Tofu Scramble
- Prepare the spice mix: In a small bowl, mix together the nutritional yeast, chili powder, cumin, black salt, turmeric, and garlic powder. Set aside.
- Sauté the vegetables: Heat a large skillet over medium-high heat and add the oil. Once hot, add the mushrooms, red pepper, onion, and garlic. Sauté for about 8 minutes, stirring occasionally, until the vegetables are tender and just starting to brown.
- Scramble the tofu: Use your hands to break the tofu into chunks and add it to the skillet with the vegetables. Then, use a spoon or spatula to break the tofu into smaller chunks to create a scramble-like texture.
- Season and heat through: Add the black beans and sprinkle the spice mix over the tofu and vegetables. Stir well to combine. Cook for another 5-8 minutes, stirring occasionally, until everything is heated through and the flavors meld together.
Tips and Tricks to Make the BEST Tofu Scramble
- Meal prep: Prep this tofu scramble recipe, let it cool, then store it in an air-tight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through for a stress-free breakfast.
- Batch the spice mix: Prepare the spice mix in bulk and store it in a jar in your pantry for up to 2 years. Use about 3 tablespoons of the mix for each batch of tofu scramble to save time during prep.
- Customization ideas: Swap in your favorite veggies, such as zucchini, spinach, or sweet potatoes, to keep things fresh and exciting. You can also try different beans, like pinto or kidney beans, to change up the flavors and textures.
What to Serve With This Tofu Scramble Recipe
Serve the tofu scramble with toasted bread, avocado slices, roasted potatoes, or vegan bacon for a hearty vegan breakfast or brunch. For an extra touch, add a sprinkle of fresh herbs like parsley or chives, or top with your favorite hot sauce. Here are some additional ideas for completing your breakfast:
- Easy Vegan Bacon
- Vegan Breakfast Sausage Patties
- Homemade Vegan Bagels
- Easy Vegan Pancakes
- Homemade Sandwich Bread
- Green Smoothie, Tropical Smoothie, or Protein Smoothie
- Vegan Egg Yolk (some people like to drizzle this on top for extra eggyness)!
How to Store and Reheat
Leftovers of this tofu scramble recipe can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
If you try this tofu scramble recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Hearty Tofu Scramble
Start your day with this Hearty Tofu Scramble-a vegan-friendly dish that delivers all the flavor of scrambled eggs. Packed with protein, satisfying, and completely cholesterol-free, it's the perfect choice for breakfast or brunch. Made with seasoned tofu, sautéed veggies, and hearty black beans, it's no wonder this recipe is a fan favorite. Check the notes for plenty of veggie and bean swap ideas!
Servings:
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Ingredients
For the spice mix:
- 2 tablespoons nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon black salt (kala namak), (a special salt with an eggy flavor-perfect for scrambles! You can order it here)
- ¾ teaspoons ground turmeric
- ¼ teaspoon garlic powder
For the tofu scramble:
- 1 tablespoon olive oil, (or preferred oil; for oil-free, use vegetable broth)
- 8 oz button or cremini mushrooms, sliced (about 1 ½ cups)
- 1 red pepper, chopped
- ½ yellow onion, chopped
- 2 cloves garlic, minced or pressed
- 1 block (16 oz / 454 g) medium-firm or firm tofu, drained (no need to press)
- 1 can (14 oz / 398 mL) black beans, drained and rinsed (1 ¾ cups cooked beans)
Instructions
- Prepare the spice mix: In a small bowl, mix together the nutritional yeast, chili powder, cumin, black salt, turmeric, and garlic powder. Set aside.
- Sauté the vegetables: Heat a large skillet over medium-high heat and add the oil. Once hot, add the mushrooms, red pepper, onion, and garlic. Sauté for about 8 minutes, stirring occasionally, until the vegetables are tender and just starting to brown.
- Scramble the tofu: Use your hands to break the tofu into chunks and add it to the skillet with the vegetables. Then, use a spoon or spatula to break the tofu into smaller chunks to create a scramble-like texture.
- Season and heat through: Add the black beans and sprinkle the spice mix over the tofu and vegetables. Stir well to combine. Cook for another 5-8 minutes, stirring occasionally, until everything is heated through and the flavors meld together.
- Serving Suggestions: Serve the tofu scramble with toasted bread, avocado slices, roasted potatoes, or vegan bacon for a satisfying breakfast or brunch. For an extra touch, add a sprinkle of fresh herbs like parsley or chives, or top with your favorite hot sauce.Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Notes
Customize Your Scramble:
Feel free to customize the vegetables and beans based on what you have on hand or your personal preferences! Here are some great options: Vegetables:- Spinach or kale: Add a handful of leafy greens for extra nutrients. Stir them in at the end to wilt slightly.
- Zucchini: Dice and sauté along with the mushrooms for a mild, tender addition.
- Sweet potatoes: For a heartier option, add cooked sweet potatoes for a slightly sweet and savory contrast.
- Tomatoes: Diced fresh or sun-dried tomatoes add a juicy, tangy burst.
- Broccoli: Chopped broccoli florets bring a nice crunch and extra fiber.
- Carrots: Shredded or diced, carrots offer a touch of sweetness and crunch.
- Pinto beans: These are a mild, creamy alternative to black beans.
- Kidney beans: With their robust flavor, they make a hearty addition to the scramble.
- Chickpeas: Lightly mash them for a different texture and extra protein.
- White beans: These beans blend well and add a subtle, creamy texture.
- Lentils: Cooked green or brown lentils can add some extra fiber and protein.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 244kcal | Carbohydrates: 25g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 600mg | Potassium: 597mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1090IU | Vitamin C: 41mg | Calcium: 158mg | Iron: 4mg
Marcia says
Hi! So happy to have found your site this morning while searching for a tofu scramble recipe for new year's day and thus was great!! Just went cold turkey vegan with my hubby in July and it's going great with the help of great recipes and sites like yours. It's been a lot of fun trying new things, a new healthy hobby!! We watched what the health and made the change the next day for mostly heart issues the husband has. It's now evolved to be compassionate to animals And The Environment, pigs and cows seem just as family friendly as cats and dogs. Thanks for all you Do And Making This lifestyle easier. happy New Year!!
Sam Turnbull says
Hi Marcia, welcome and congrats to you and your husband on your new veganism!!!! It was the same for me, was first inspired by health but then the animals came quickly after. I hope you enjoy many of my recipes, they are designed to be quick and easy and use easy to find ingredients. Let me know if you ever have any questions or need any support 🙂
Susan says
I can't wait to try this! I've had prepackaged tofu scrambler and it was ok but not worth repeating. I was vegetarian for about twenty years then became an omnivore again then vegan then omnivore now after listening to the audio book "The Reducitarian Solution" and recently eating a chicken sub where I encountered a bit of gristle [gag] I am full speed ahead to embrace veganism again!
Sam Turnbull says
Yay! Welcome back to veganism, Susan! I hope it sticks for you this time. I hope you enjoy this scramble. Let me know if you ever have any other questions or need any support 🙂
Susan says
I made the tofu scramble for breakfast this morning, it was easy and very good! It made enough for a few more mornings. I'm paying attention to how I feel after eating various foods and this made me feel good.
Sam Turnbull says
Glad you enjoyed it, Susan!
Laura says
I'm a vegetarian looking to slowly convert to vegan. I've read your article on how to become a vegan and I'm going to use the "use up what you have and replace it with vegan options method." One of my breakfast staples now is toast and a couple hard boiled eggs so I'm really looking forward to giving this recipe a try! I work a nine-to-five job and don't like to eat breakfast until I'm at my desk... if I make a batch of this on Sunday do you think it will be okay to reheat for throughout the week?
Sam Turnbull says
Hi Laura, welcome!!! So awesome you are making the transition 😀 Yes, this reheats wonderfully and I have also enjoyed it cold many days as well. Sometimes a bit of water separates but just stir it back in while heating. Enjoy and let me know if you ever have any other questions or need any support 🙂
Sean says
What if you absolutely hate bell peppers? Suggestions for a flavor/texture substitute?
Thank you.
Sam Turnbull says
I would just skip 'em!
Lana says
I hate em tooth I left out the bell. I added some chopped tomato and about 1tbs of chopped Jalapeño. I also threw in some chopped spinach & kale. It tasted spectacular!
Lana says
*too so, not tooth. Darn autocorrect :/
Ana says
Hi! I am transitioning from full on meat eater to a semi vegan (I am omitting everything, except fish for now. Once I get more of a routine and more comfortable with veganism, I am omitting fish also). I am currently a full time college student and I also work part time (as a cook) so, as you can probably imagine, I am a busy bee and I do not have all the time in the world to cook meals everyday. I was wondering, how will this hold up if I made a bunch on Sunday and froze it for it to last me the rest of the week?
I am excited for this transition but also a little scared because I am used to eating meat and making it part of my meals but I am on this journey to improve my health and hopefully, this new lifestyle will help me with this and also help me with my weight loss journey. I also suffer from Grave's Disease and soy products are one thing that is recommended that I avoid but since my disease and is in remission and I making this transition, I know soy products, such as tofu, will be part of my diet.
Also, do you have recommendations for a newbie like me? Such as good meat substitutes...like recipes or brands that will give me the illusion of eating meat, without actually eating meat?
Thank you!
Sam Turnbull says
Hi Ana! Welcome! Anc congrats on your new adventure towards veganism 🙂 Tofu changes texture when frozen, it gets kind of spongey and chewy which some people love and some people hate. I don't think it will work too well with this recipe but it will stay fresh when kept in an air-tight container in the fridge for I'd say 3 - 4 days. The transition can be a little tricky at first because you are breaking new habits and replacing them with new habits, but once you get the swing of things it will be easy peasy. Here is my page for FAQ about veganism, and here are my helpful vegan guides, including How to Swap This for That to Make it Vegan. Check out my Facebook Page where there is a lot of info and other readers helping eachother out. And of course I have a ton of scrumptious vegan recipes here. Hope that helps!
Lili Page says
This was AWESOME! Thank you for sharing! The amount of turmeric was perfect in my opinion. Not too overwhelming .
Sam Turnbull says
Yay! So happy you enjoyed it so much, Lili 🙂
Candace says
Is this dish ok to make and save for leftovers the next morning or later that day??
Sam Turnbull says
Absolutely! A bit of water may come out, but just reheat and you're good to go.
Gavin says
Hi I just wanted to say that Tofu is NOT a bean, it's made from beans. It's soybean cheese or "bean curd".
Sam Turnbull says
True. Tofu is made from a bean.
jen says
I only have Trader Joes high protein extra firm tofu. Will this work? Do I have to press it?
Sam Turnbull says
Hi Jen, yes it will work, it will just be a bit denser in texture. No need to press it as the extra moisture will cook out. Enjoy!
Dani says
I tried a variant of this. sorta newbie vegan here. I've had tofu in the past but really could never cook it well so I left that up to my roommate.. is it necessary to get out most of the moisture from the block of tofu before cooking it? I noticed my "eggs" were super watery and didn't absorb the flavor of the spice mixture. ended up tossing it out.
P says
Always always put tofu on paper towels first, several, cut it in half first too! You don't want to cook it with a bunch of water in it.
Sam Turnbull says
You can do that if you like, but the extra water cooks out either way 🙂
Wisteria says
I am a 57 year old vegan newbie. I miss eggs for breakfast and now I have a recipe to start with. I too was skeptical about the use of tofu because it messing with my hormones...so here we go.
We watched a documentary that our daughter insisted we watch...we were both big meat eaters...now my hubbie and I our trying this new adventure.
Wish us luck.
Sam Turnbull says
That's so wonderful, Wisteria! I hope you enjoy the scramble, and that you have a smooth transition. Luckily, the whole bad hormones in soy thing is totally a myth. Soy is just a bean, and like all beans, contain lots of health benefits. Soy doesn't contain estrogen, it contains phytoestrogens (which is plant estrogen). They are two different things. You know what does contain estrogen? Animal products, especially dairy. 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 vegans have much healthier levels of estrogen. Another reason for this is that excess estrogen is disposed of in our bowls, and as vegans generally eat more fibrous foods (animal products contain no fiber), their systems are much better cleaned out, washing away all the excess. Soy is actually very healthful when it comes to helping prevent breast cancer as well. You can read more in this article. So please enjoy soy without the worry of it being bad for you. 🙂
Janet Clemens says
This was my first experience cooking & eating tofu. I've been afraid of it for years. Not sure what that could taste like. Since I'm a newbie vegan, I needed to find out. I have to say that this scramble was amazing!!! Really love it!
Thank you for giving me a hearty breakfast option without a lot of carbs.
And you have other recipes that I can't wait to try too. Thank you for sharing your expertise.
Sam Turnbull says
Yay! I am so happy your fist tofu experience was a success, Janet! I love me some tofu, but it is pretty flavourless on it's own, so it's all about what you do to it. I have lots more flavour packed tofu recipes on my site you might be interested in as well. The Tofu Bolognese is one of my faves. 🙂
Lauren says
I never would have thought that one thing I would miss the most being vegan would be eggs! The taste of dairy cheese now grosses me out, but I really miss eggs for breakfast! I've tried a few tofu scrambles and never been really satisfied. That is until this recipe!! I use regular extra firm tofu because my local grocery stores don't sell organic silken extra firm tofu and the texture is always perfect! On busy mornings I leave out the veggies and beans and serve it with hashed browns and a side of fruit plus some spicy salsa and it is the perfect breakfast! I never cared for sweet breakfasts, so since going vegan I had eaten avocado toast for breakfast almost exclusively. So glad to have another go to recipe for breakfast!!
Sam Turnbull says
Yay!! So happy this hit the spot for you, Lauren! 🙂
Srivani says
Made this tofu scramble at my parents' place on the weekend (deep in the heart of cattle/chicken farms north of Toronto). My dad loved it! And we did too. This is a great recipe, and in typical Sam fashion, super simple (ie, just dump in the tofu and mash it in the pan). Loved using the extra firm silken tofu and the addition of beans.
Sam Turnbull says
Yay! Glad you are a fan of yet another recipe, Srivani! Pretty sure you are my number one fan 😉
Nola says
I read somewhere that you aren't officially vegan until you have a tofu scramble, lol, so this past weekend hubbie and I tried out your recipe and it was *AMAZING*!!! Thank you for sharing it, this will definitely be a regular weekend breakfast in our home! Now to see if I can get DD to try it, hehe! 😉
Sam Turnbull says
Hahahaha! I haven't heard that before! So happy I could help you officially be vegan 😉 Thrilled you loved it!
James says
Better than eggs also because it's good leftover!
Sam Turnbull says
Haha! So happy you enjoyed, James 🙂
Katy K says
Totally yummy. I quite new to the vegan world but going well. This morning I craved a hearty breakfast. We served it burrito style with salsa. But mine came out really wet and needed draining so lost a bit of spice. This happened when I put the tofu in any suggestions? Thanks
Mollie says
Hi, this recipe looks great. Can I make it with regular silken tofu? - Thanks
Sam Turnbull says
Thank you! No, you should either use extra-firm silken tofu, or regular firm tofu. (Regular silken tofu will be too soft and watery).
Sam Turnbull says
Hi Katy,
Welcome! My guess is that you might have accidently used the wrong kind of tofu. Did you use silken tofu perhaps? My recipe calls for extra-firm silken tofu, or regular firm tofu. I know that might be a little confusing. There is a big difference between extra-firm silken tofu, and regular silken tofu. I hope that helps, and glad you thought it was yummy anyways!
Tara says
Drain first, then put on a paper towel with another paper towel on top. I learned this trick from Minimalist Baker.
Itis says
Put the tofu in your colander with a clean towel on top of it then weight it down with a heavier pot. Don't smooth it down just let it drain while you are cooking and preparing all the other ingredients.
Chelsea says
Did you compress your tofu with paper towels first to get all the water out?
Gay says
Press your tofu block first. Place on paper towels cover with paper towel and heavy weight like cast iron pan for 16-30 min. Then crumble or slice.
Sam Turnbull says
Yes you can follow the instructions for in The Ultimate Guide for Pressing Tofu, but for this recipe I call for extra-frim silken tofu, or regular firm tofu, and it should not be pressed in this recipe. I will always tell you when it should be pressed! 🙂
Ivy says
This recipie was a great base. My family and I prefer a more complex variety of tastes, so, a dash of Braggs, liquid smoke, lemon juice, paprika, cayenne and ground black pepper and it is fantastic!
Sam Turnbull says
Yay! Thrilled you loved it and were able to make it your own 🙂
Rebecca says
I will forever be grateful for this dish, not only because it's amazing, but it's the reason I discovered this blog! I googled vegan tofu scramble, and voila meet Sam and the best vegan blog out there, It Doesn't Taste Like Chicken! I've since looked at every recipe on the blog and created a binder full of them and can't wait to try them all!
I love this recipe because it keeps me full for hours and it reheats very well so it provides me with breakfast for the majority of the week. I bought the same brand of tofu that Sam recommends in this post, and I think it's essential to making this recipe right as it mimics the silky smooth texture of chicken eggs.
Sam Turnbull says
Awww yay!!! I am so happy google led you my way Rebecca! Love reading all of these comments from you this morning 🙂
Rebecca says
So cool that I made your comment of the day on Facebook! Thanks for the shout out!
Sam Turnbull says
Haha of course! I appreciate the lovely comments very much! They totally make my day!
Deb says
I made this today for the first time, and it is amazing! I have eaten LOTS of tofu scramble and this is one of the best. Thank you, I look forward to checking out your website further.
Sam Turnbull says
Aww yay!! So happy you loved it Deb 🙂