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Tofu Scramble

Tofu Scramble Eggs with Veggies Recipe

This easy tofu scramble eggs made with block tofu and simple seasonings is a delicious and healthy breakfast recipe. Kick start your morning with vegan egg scramble loaded with tasty veggies and fresh herbs.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Main Course
Cuisine American, Vegan
Servings 4 people
Calories 100 kcal

Ingredients
  

  • 1 block (14 oz) tofu, firm or extra-firm (don't use silken tofu)
  • 1 tablespoon nutritional yeast
  • 2 tablespoons pico de gallo (or salsa)
  • ¼ teaspoon turmeric
  • ¼ teaspoon black salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Optional Vegetables

  • ¼ cup mushrooms
  • ¼ cup bell pepper, diced
  • ¼ cup green onion

Instructions
 

  • Prep the vegetables: Wash and chop the cherry tomatoes, green onion, mushrooms and red bell pepper.
    Add 1 tablespoon of olive oil or vegetable broth to a medium sized skillet and sauté the vegetables for 4-5 minutes until soft and tender
    tofu scramble egg
  • Drain the tofu:
    Take the firm or extra-firm tofu and let it rest for a few minutes on a towel. It’s not necessary to press the tofu, but letting the excess water drain for a few minutes should help.
    Pressed Tofu for Baked Marinated Tofu Recipe
  • Crumble the tofu and cook:
    Use your hands and crumble the tofu into medium to large size crumbles. Place the crumbles directly into a hot pan. There are not set rules to crumbling tofu. You can use your hands, chop the tofu on a cutting board or use the back of a fork to mash it.
    Cook the tofu for 2-3 minutes. Add in the pico de gallo, turmeric, garlic powder, onion powder and nutritional yeast.
  • Combine tofu with veggies:
    Toss in the veggies and gently mix to combine. Use a rubber spatula to help keep the tofu from crumbling too much.
    Cook for another minute and remove from heat to serve. Garnish with fresh green onion and a pinch of salt and pepper.
    Tofu Scramble

Notes

SERVING SUGGESTIONS

This tofu scrambled eggs is super versatile and can be served in a variety of ways. Here are a few of my favorite ways.
 

HOW TO STORE AND REHEAT

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. It makes a great meal prep for the week too!
  • Freezer: Tofu scramble is freezer friendly and freezes well for up to 2 months. To freeze, let cool completely and store in freezer safe containers. You can also freezer them in zip-lock bags.
  • Reheating: If reheating from frozen, let the tofu eggs completely thaw out. Drain any excess water and reheat in a pan for 4-5 minutes. Any excess water will evaporate when in the pan.
  • When reheating from the fridge, simply cook on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 second intervals, stirring after each, until warm.
 

COMMONLY ASKED QUESTIONS

What is the best firmness of tofu to use to make this recipe?
The best tofu to use for scrambled eggs is firm or extra firm texture. Silky tofu has too much moisture and when cooked, it breaks down into a mash that does not resemble eggs. Firm or extra firm tofu has been slightly pressed, meaning there is less water in the block.
Why does my scramble tofu comes out soggy?
There may be too much moisture in your tofu. If you notice the tofu egg scramble is soggy, cook it on a low heat, stirring occasionally for 3-5 minutes. The excess moisture should evaporate as you bring the tofu to a simmer. Keep stirring and cooking until excess liquid reduces.
What is black salt?
Black salt is a sulphur that resembles the same taste of real eggs. This is a secret ingredient to making your tofu egg scramble taste like an actual egg. Of course, this ingredient is optional.
Is this recipe soy free?
No, tofu is a soy based protein.
Why did my tofu scramble come out tasteless?
Tofu does take a lot of seasoning to absorb flavor. Add more spices, herbs, seasonings, etc. I add salsa or pico de gallo to my tofu scramble to help elevate the flavor.
What is the difference between tofu firmness and pressed tofu?
There is silky tofu, firm and extra firm tofu. All this means is that silky tofu has been pressed of water the least, so it is silky like jelly. Firm and extra firm tofu have been pressed more, meaning it has been drained of more water. The more water that has been drained means that the tofu will be more solid. Extra firm tofu when cooked resembles a texture like chicken and makes good meat crumbles.
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