DePingus Blog

Tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!

Eggs might be one of the hardest foods to give up when you go vegan, but this tofu scramble is a real game changer! It tastes a lot like real eggs and also its wonderful texture will fool even the toughest of the non-vegans.

I made this recipe with tofu, turmeric powder, salt, and ground black pepper. You can customize it with all the ingredients you prefer – or with anything you’d use on your regular scrambled eggs. It’s truly delicious.

Besides, the vegan version of this traditional breakfast is healthier, lower in fat and cholesterol-free, so it’s a win-win! It’s also loaded with lots of protein, so if you make it you’ll get a tasty and nutritious dish in less than 15 minutes.

Tofu scramble, vegan, and very easy to make. Serve it for breakfast or brunch over a warm toast or accompany it with any kind of meat substitute or fresh fruit. To make it you only need 15 minutes and 4 easy-to-find ingredients.

How to make tofu scramble – Step by step

• Chop the tofu (photo 1) and use a fork to crumble it into bite-sized pieces (photo 2).
• Heat some oil in a pan and add the tofu and all the remaining ingredients (photo 3). Stir and cook over medium-high heat for 5 to 10 minutes (photo 4).
• Serve immediately over some toasts and topped it with fresh parsley.

Pro tips

• Feel free to use any type of salt, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it tastes like real eggs.
• If you’re not a turmeric lover or you’re not used to its flavor, add only 1/8 tsp of turmeric powder, then try the scramble and add more of it if needed.
• Add your favorite spices, veggies, or ingredients.
• If you’re oil-free, just use some water or vegetable stock instead.

How long will this tofu scramble last?

It’s important to keep the leftovers in an airtight container in the fridge so your tofu scramble keeps all its properties. It will last in the fridge for up to 1 week.

Can I freeze this tofu scramble?

Yes, you can. It’s actually a good time-saver option. Feel free to prepare the tofu and cut it into bite-sized pieces, freeze it and thaw right before making your scramble. To do this you’ll have to keep the tofu in a sealed container or in a freezer bag. It will last up to 5 months in the freezer.

On the other hand, you can also freeze your scramble after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won’t change.

How to serve tofu scramble

Serve your tofu scramble plain or over toasts with some chopped parsley on top. Feel free to customize it with plenty of different veggies and eat it with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also serve it with vegan pancakes and coffee or juice.

Ingredients

• 8 ounces firm tofu (225 g)
• 1/4 tsp salt, see notes
• 1/4 tsp turmeric powder, see notes
• 1/8 tsp ground black pepper

Instructions

1. Chop the tofu and use a fork to crumble it into bite-sized pieces.
2. Add some oil to a frying pan and when it’s hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
3. Serve immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also eat it with vegan pancakes and coffee or juice.
4. Keep leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months.

Notes

• Feel free to use any type of salt, although I prefer to use Kala Namak salt (also known as Himalayan black salt) because it tastes like real eggs.
• If you’re not a turmeric lover or you’re not used to its flavor, add only 1/8 tsp of turmeric powder, then try the scramble and add more of it if needed.
• Add your favorite spices, veggies, or ingredients.
• If you’re oil-free, just use some water or vegetable stock instead.

Nutrition

• Serving Size: 1/2 of the recipe
• Calories: 80
• Sugar: 0.7 g
• Sodium: 248 mg
• Fat: 4.7 g
• Saturated Fat: 1 g
• Carbohydrates: 2.1 g
• Fiber: 1.1 g
• Protein: 9.3 g