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The Best Vegan Tofu Scramble Recipe for Breakfast

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Firm tofu meets flavourful spices and luscious veggies to make the ultimate vegan breakfast, a tofu scramble. If you’re searching for an egg-free alternative to the classic, you’ve just hit the jackpot!

Two plates of scrambled tofu are placed upon a table. A frying pan with tofu scramble is in the distance | Hurry The Food Up

There’s nothing quite like starting off a new day with a tasty, protein-packed meal and when it comes to great vegan breakfasts, this tofu scramble hits all the right notes.

It’s super easy to make, quick too, and most importantly, is exactly as advertised; a nutritious and completely plant-based dish.

I used that term because I firmly believe we should ditch the “vegan-friendly alternative to scrambled eggs” / “vegan version of an egg scramble” tag attached to this meal and enjoy the great breakfast, quick lunch or appetizing brunch that scrambled tofu is in its own right!

Whether you’re vegan or not, a tofu scramble is certainly worth a try and this hearty recipe allows for customisation, but take a look at the main ingredients I used which I’ve outlined for you below!

The ingredients for a tofu scramble are laid out on a table | Hurry The Food Up

Ingredients

Herbs and Spices

I like to keep my scramble easy so simple seasonings like curry, salt, pepper, ground paprika and chopped fresh parsley were all I used here. You can decide to use some turmeric powder as a substitute for the curry, chilli powder or any hot spice of your choice for the paprika and chives or arugula instead of the parsley.

I also like to add a couple cloves of chopped garlic (or half a teaspoon of garlic powder) to give this healthy breakfast more flavour.

Veggies

The different vegetables in scramble recipes are part of what makes the meal the exciting and nourishing dish it is.

A handful of cherry tomatoes, as well as an onion and red bell pepper, were all the veggies I needed for this tofu scramble, but you can throw in some sliced green or yellow peppers, to make it more colourful.

Tofu

Firm tofu is the best kind for a tofu scramble as it’s great crumbled and absorbs flavours really well. Extra firm tofu is also great crumbled and will do for this recipe as well, but choose your brands wisely and get the right kind of tofu.

Silken tofu is too creamy, while extra-firm tofu and super-firm tofu are too “meaty” and regular tofu might be too soft.

How many calories are in this tofu scramble?

This vegan tofu scramble contains about 369 calories and 21g of protein per serving! 

Each portion of this tofu scramble has:

  • kcal 369kcal
  • Carbs 39g
  • Fat 15g
  • Protein 21g

As a dairy and egg-free dish, this scrambled tofu does really well in supplying a decent amount of protein. The best part is, you can make it in just 10 minutes!

This is the best tofu scramble recipe and is sure to become one of your favourite vegan breakfast recipes.

A tofu scramble is being cooked in a frying pan and stirred using a wooden spatula | Hurry The Food Up

Health Benefits of a Tofu Scramble

When it comes to nourishment and health benefits, the veggies in this scramble pack a punch.

Other than being a great source of some essential nutrients, there are many reasons why onions are good for you. Also, the nutritional profile of a tomato shows us the fruit is filled with fibre and antioxidants. 

Everyone has their opinion about tofu but I personally think it’s great. Its neutral taste and the variety of textures tofu blocks come in make bean curds super easy to adapt to cooking methods and absorb many flavours. 

Besides its versatility, there are several health benefits associated with tofu and it’s also a pretty wicked source of plant-based protein, making this tofu scramble dairy-free, egg-free, cholesterol-free and also high protein.

Speaking of high-protein, if you’re looking for meals with an even higher content of the nutrient, you should definitely check out our high-protein vegetarian meal plan for the best ideas.

How to make the best Tofu Scramble

  • Prep work: Drain and crumble the block of tofu into smaller pieces with a clean kitchen towel. You can also use a potato masher or fork if you’ve got either handy.

    Slice the onions and bell peppers to your preferred size and set those aside.

    Wrap the tofu into a kitchen towel and squeeze out as much excess moisture as you can.
  • Cook work: Pour a tablespoon of olive oil (or any other vegetable oil) into a pan on medium-high heat, and saute the onions and bell pepper. Add your hot spice and the curry/turmeric powder and stir for about half a minute.

    Shake the crumbled tofu off the towel and into the pan and stir as it cooks for a couple of minutes. Optionally, you can add some black salt (or kala namak as it’s traditionally called) with the crumbled tofu as you stir.
  • Assemble: Toast the bread (or fry it with a little oil and salt in a pan) and slice the tomatoes.

    Serve the scrambled tofu with the toast and the sliced tomatoes, then top it with the chopped parsley!

There you have it, a super filling and nutritious meal in just 10-minutes!

Two plates of scrambled tofu with toast, a frying pan with scrambled tofu and a wooden spatula as well as two forks are placed on a table | Hurry The Food Up

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FAQs for Tofu Scramble

Is scrambled tofu healthy?

A tofu scramble is incredibly healthy and a great vegan breakfast idea. In fact, a serving of tofu scramble is nutritionally comparable to an equal portion of scrambled eggs. This means you’re barely missing out on any macronutrients when you pick scrambled tofu over eggs instead.

How to store and reheat tofu scramble

Store your tofu scramble in an airtight container in the fridge and reheat it for about 3-4 minutes. Use a skillet and remember to stir as you reheat your scrambled tofu on medium heat. If you haven’t got time for that, just pop it in the microwave for a few.

Do you press tofu before scramble?

Wondering if you should press your tofu before scrambling? The answer is yes, if the one you have contains loads of excess water. If you’d like your tofu scramble softer, give the block a nice squeeze to get rid of the extra liquid in a clean kitchen towel and you’re good to go.

How long will scrambled tofu keep in the fridge?

A tofu scramble will last in the fridge for 2-3 days if you store it in an airtight container. I personally think it’s best not to make more than you can eat. But, if you happen to have some leftovers, storing them in an airtight container and popping it in the fridge will do just fine. 

What do I serve with a tofu scramble?

You can serve this easy tofu scramble with some toasted bread and tomatoes. Throw in some sliced avocado into the mix if you’d like that too.

Instead of bread, you can serve scrambled tofu with some diced russet potatoes that have been lightly sauteed to perfection (so they’re crispy outside and soft on the inside) or even fried mushrooms and baked beans for a heartier meal!

Tofu Scramble Variations and Alternatives

A tofu scramble is already vegan, egg-free and dairy-free not to mention a high-protein meal, but I still like to add a dash or two of some nutritional yeast to pump up the protein as well as vitamin and mineral content some more. 

Sometimes, I like to throw in some extra soy milk (or any plant milk I’ve got handy) to make the scramble an even fluffier and much more delicious vegan breakfast!

More Tofu Recipes

From savoury pastas to tasty omelettes, if you’re looking for more amazing ways to use different types of bean curd to create the most exciting meals, take a look at this compilation of the 55 Best Vegetarian Tofu Recipes!

A tofu scramble is one of my favourite vegan breakfasts and this recipe is a novelty. If you made this tofu scramble, leave us some feedback in the comments and tell us how it went!

The Best Vegan Tofu Scramble Recipe for Breakfast
5 from 4 votes
Tofu, spices and veggies combine to make the ultimate vegan breakfast, a tofu scramble, in this vegan-friendly take on the classic.
Diet: dairy-free, egg-free, vegan
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Servings:2 people
Calories:369kcal

Ingredients

Instructions

  • Drain the tofu and crumble it into little pieces onto a clean kitchen towel.
    9 oz firm tofu
  • Slice the onion and the red bell pepper.
    1 onion, 1 bell pepper, red
  • Heat up the olive oil in the frying pan on medium heat and sauté the onion and bell pepper.
    1 tbsp olive oil
  • Add the smoked paprika and curry powder and stir for about 30 seconds.
    1 tbsp smoked paprika, 1 tsp curry powder
  • Wrap the tofu in the kitchen towel well and press as much moisture out of the tofu as you can.
  • Then, shake the contents out of the towel into the pan and cook for 4-5 minutes stirring occasionally.
  • Toast your bread and slice the tomatoes.
    4 slice wholegrain bread, 1 handful cherry tomatoes
  • Serve the scrambled tofu on toast with parsley on top.
    2 tbsp parsley, fresh
  • Here’s another awesome way to prep the bread and tomatoes:
    Grab a pan, add the rest of the oil, and fry the bread with a bit of salt on medium heat. Then add the tomatoes and fry for another minute or two.
    Salt and pepper to taste
  • Serve with scrambled tofu and parsley. Wonderful!

NOTES

  1. Christine’s Pro Tip
You can drain the tofu the night before: wrap it in 1 or 2 kitchen towels, place it between two plates, and put something heavy (I use a mortal bowl, but anything heavy will do) on top. Maybe change the towel in between.
That way, you get rid of all excess moisture in the tofu. This enhances the flavour a bit, but to be honest: just a bit. The draining does work wonders though, especially when you have to prep tofu for a trip, and it has to stay preserved without a fridge for 2 or 3 days.
Otherwise, don’t feel bad for not draining your tofu, like almost every website is telling you to 🙂

Nutrition

Nutrition Facts
The Best Vegan Tofu Scramble Recipe for Breakfast
Amount per Serving
Calories
369
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Sodium
 
824
mg
36
%
Potassium
 
544
mg
16
%
Carbohydrates
 
39
g
13
%
Fiber
 
9
g
38
%
Sugar
 
10
g
11
%
Protein
 
21
g
42
%
Vitamin A
 
4119
IU
82
%
Vitamin C
 
94
mg
114
%
Calcium
 
259
mg
26
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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