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4.96 from 70 votes

Tofu Scramble: Breakfast of (vegan) Champions

This is my favourite hearty classic vegan breakfast recipe. Spiced to perfection with peppers, beans, onions, and mushrooms for a perfect savoury brunch. 
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 4


For the spice mix:*

For the tofu scramble:

  • 1 tablespoon oil (such as olive or vegetalbe)
  • 8 oz button mushrooms sliced (about 1 ½ cups sliced)
  • 1 red pepper, chopped
  • ½ yellow onion chopped
  • 2 cloves garlic, minced
  • 1 454g block medium-firm tofu or firm tofu OR 2 349g blocks extra firm silken tofu (a little more or less tofu won't make a big difference)
  • 1 19oz can black beans (2 cups), drained and rinsed


  • Add all of the spice mix ingredients into a bowl and stir to combine.
  • Heat a large skillet over medium-high heat and add the olive oil. When hot, add the mushrooms, pepper, onion, and garlic and sauté for about 8 minutes until everything just starts to brown.
  • Add the tofu blocks and break it apart with your spoon until you get a nice scramble texture with lots of chunks. Stir in the spice mix and black beans. Heat through for another 5 - 8 minutes until hot.


*You can double, triple, or quadruple this spice mix and save it in a jar. That way you can have it on hand, ready to go for future tofu scrambles. Or give this scramble blend a try!


Serving: 1/4 of recipe | Calories: 175kcal | Carbohydrates: 10g | Protein: 14g | Fat: 9g | Sodium: 600mg | Potassium: 366mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1080IU | Vitamin C: 40.7mg | Calcium: 152mg | Iron: 2.6mg

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