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tofu scramble square plated

Basic Tofu Scramble

Quick and easy tofu scramble — a plant-based scrambled egg replacement
Prep Time 30 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 4


  • 1 block firm tofu pressed
  • 1 tbsp nutritional yeast
  • ¼ tsp turmeric ground
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp Kala Namak (Himalayan Black Salt)
  • ½ tsp dijon mustard
  • ½ tsp rice vinegar
  • ¼ cup water


  • Press 1 block of firm tofu. *
  • Before you fry the tofu or while the tofu is frying, mix together all of the seasonings with the water in a separate container.
  • Heat a pan with a little oil on medium-low heat. Crumble/tear the tofu into small pieces and add to the pan.
  • Stir the tofu until most of it is a dull yellow color. Don't overcook the tofu—scrambled eggs aren't crispy.
  • When the tofu is cooked, remove it from the heat for about 1 minute. After the pan has cooled, pour the seasoning mixture over the tofu and stir to coat.
  • It will look a bit watery. To absorb the rest of the seasoning mixture, place the pan back on the heat and stir until absorbed.
  • Add salt, pepper, and any other seasonings you'd like


*To speed up the process in the morning, press the tofu the night before! 
Keyword tofu scramble, vegan breakfast recipe, vegan eggs, vegan scrambled eggs
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