This tofu scramble recipe is a delicious, plant-based alternative that mimics the texture of scrambled eggs. It is a hearty and wholesome vegan breakfast that is packed with flavor and is ready in just 15 minutes.
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Scrambled tofu tends to become dry easily, that is why I have adapted this recipe by adding a liquid element to make it juicy. It has the ideal scrambled egg texture and tastes great.
If you enjoy this vegan take on classic dishes, then you should check out some of my other favorite recipes. You will love my vegan egg salad, vegan breakfast sausage, and vegan breakfast enchiladas.
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❤️ Why you’ll love it
I love how this tofu scramble recipe takes the traditional scrambled tofu to the next level. The addition of the wet mixture, made with vegan yogurt, chickpea flour, and water, gives it the perfect texture that is both creamy and slightly chunky.
This step is often overlooked in other recipes, but it is the key to getting a texture that truly mimics a traditional egg scramble but without any eggs.
What makes this recipe even more special is that it is so easy to make. Simply tear the tofu into chunks, prepare your veggies, and mix up your wet ingredients.
Then, it is just a matter of sautéing your ingredients, adding the tofu and spices, and finally, the wet mixture. It is a simple process that anyone can do, and it is perfect for those busy weekday mornings or a lazy weekend brunch.
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🧾 Key ingredients
This tofu scramble is a delicious and hearty vegan breakfast that is also incredibly simple to make using pantry staple ingredients.
Firm tofu is the star of this recipe. It provides the perfect eggy texture for your scramble. Make sure to press the tofu to release any excess moisture for the best results.
Onion and garlic are essential for adding depth of flavor to the scramble. They are sauté onions first in the pan to release their aromatic flavors, providing a delicious foundation for the rest of the ingredients.
Vegan yogurt is one of the secret ingredients that makes this scrambled tofu juicy, tender, and delicious. I recommend using unsweetened, unflavored, soy-based yogurt.
Black salt (kala namak) is what adds an unmistakable eggy flavor. It makes all the difference when making vegan egg recipes.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this tofu scramble recipe, a good quality non-stick skillet is an essential piece of equipment. It ensures that the tofu and the wet mixture do not stick to the pan, allowing for an even cook and a perfect, creamy texture.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by preparing the tofu. Press to release any moisture, then use your hands to tear the tofu into medium-sized chunks.
STEP 2
Next, prepare the onion and garlic. Peel and chop the onion and garlic cloves.
STEP 3
In a bowl, combine the vegan yogurt, chickpea flour, water, and half of the black salt. Whisk these ingredients together until you have a smooth mixture. The texture should resemble a pancake batter.
Making the tofu scramble
STEP 1
Heat a non-stick saucepan and add olive oil. Sauté the chopped onions for 2-3 minutes on medium heat.
STEP 2
Add the chopped garlic to the pan and cook for another 1 minute.
STEP 3
Now, add the tofu to the pan. Season it with half of the black salt and black pepper. Cook the tofu for 3-5 minutes. You want the tofu chunks to get some color, but be careful not to overcook them.
STEP 4
Add the turmeric and nutritional yeast to the pan. Stir well to ensure that all the tofu chunks are covered for a golden color.
STEP 5
Pour in the wet mixture and mix with the tofu. Give it a moment to allow the flavors to meld together.
STEP 6
Give it a gentle stir again. Cook the scramble until it is still creamy but not runny, which should take about 2-3 minutes.
💡 Expert tip
The key to a perfect tofu scramble is the texture of the tofu. When you sauté the tofu, do not overcook it or it will turn dry and touch. It should be cooked for about 3-5 minutes, just enough to get some color and maintain its moisture.
🔄 Variations
Replace vegan yogurt with other alternatives such as silken tofu, coconut cream, or cashew cream Each option will bring a unique flavor and texture to the dish.
Add some smoked sea salt for a hint of smokiness, especially if you are looking for a substitute for black salt. This will give your scramble a subtle smoky undertone that pairs well with the turmeric and nutritional yeast.
If you want to add more veggies to your scramble, consider sautéing some wild mushrooms. They will not only add a meaty texture but also a rich, earthy flavor that pairs well with the tofu and black salt.
🥣 Serving ideas
This versatile dish can be the star of many meals. For a hearty start to your day, consider adding it to a breakfast burrito. You can wrap the scrambled tofu in a warm tortilla and add some tasty vegan breakfast sausage for a protein-packed breakfast on the go.
If you are in the mood for a more traditional breakfast, it pairs beautifully with vegan sausage and toast. You can also use it to make some breakfast enchiladas. Simply roll it inside corn tortillas and top them with vegan bacon bits and vegan cheese. Bake until the cheese melts to golden perfection.
It is also not just limited to breakfast, it can also be used in lunch and dinner recipes. For a delicious stir-fry, consider using it in a pad woon sen recipe. Add it to a stir-fry with Thai glass noodles, carrots, cabbage, tomato, onion, and bean sprouts for a hearty and satisfying meal.
❄️ Storing tips
Storing and reheating tofu scramble is easy and it does not compromise the flavor.
To store, allow it to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator. It should stay fresh and flavorful for up to 3-4 days.
I do not recommend freezing it as the texture of the tofu can become quite grainy and less appetizing after thawing. It is best enjoyed fresh or refrigerated.
When you are ready to eat it, you can heat it on the stovetop. Simply place it in a non-stick saucepan and warm it over medium heat, stirring occasionally. If you notice it is getting too dry, you can add a splash of water or vegetable broth to help loosen it up.
🤔 FAQs
For this recipe, I recommend using firm or extra-firm tofu. These types of tofu have a higher protein content and a denser texture, which closely resembles the consistency of eggs in a traditional scramble.
You can add a variety of vegetables to your tofu scramble. If you are a fan of mushrooms or zucchini, be sure to pre-cook them as they release a lot of moisture. This recipe already strikes a perfect balance of ingredients, mimicking the texture you would expect in a top-notch scrambled egg dish.
The wet mixture, made of vegan yogurt, chickpea flour, water, and black salt, serves to add a creamy texture to the tofu scramble. It is important to whisk it until smooth, and the texture should resemble that of a pancake batter.
Black salt, also known as kala namak, is a type of rock salt that is rich in minerals and iron. It is commonly used in vegan cooking for its eggy flavor, which gives the tofu scramble a similar flavor to traditional scrambled eggs.
More vegan breakfast recipes
Looking for more savory vegan breakfast ideas or more recipes with tofu?
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Juicy Tofu Scramble
Equipment
Ingredients
- 11 oz Firm tofu
- 1 Tbsp Olive oil
- 1 Onion (medium sized)
- 2 cloves Garlic
- ½ cup Vegan yogurt
- 3 Tbsp Chickpea flour
- 3 Tbsp Water
- ½ tsp Black salt
- 1 tsp Turmeric
- 2 tsp Nutritional yeast
- Salt and Pepper to taste
Instructions
Prepare the ingredients
- Press tofu to release excess moisture. Tear apart tofu with your hands to medium size chunks.
- Peel and chop onion and garlic.
- In a bowl mix vegan yogurt, chickpea flour, water and half of the black salt. Whisk until it’s smooth. Texture should be similar to a pancake batter.
Making the tofu scramble
- Take a non-stick saucepan and add olive oil. On medium heat saute onions for 2-3 minutes.
- Add garlic and cook for another 1 minute.
- Add tofu. Season with half of the black salt and black pepper. Cook for 3-5 minutes. Tofu chunks should get some color but don’t over cook them.
- Add turmeric and nutritional yeast. Stir well until all tofu chunks are covered.
- Add wet mixture. Stir well, then let it sit for a minute before stirring again. Cook until it’s still creamy but not runny (about 2-3 minutes).
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