Easy Vegan Tofu Scramble

When I became vegan, I wanted to recreate those Sunday breakfasts and found the perfect way to do that by using tofu and a 'secret' key ingredient (keep reading!). If you haven't tried this simple & tasty scramble recipe before, you will be in for a delicious surprise!

This is the perfect recipe to create a small, simple breakfast for one or two, or, an elaborate brunch for a bunch of people. By making this easy vegan tofu scramble as the centerpiece of your breakfast menu, you can build on it by adding as many extras as you like. If you prep your toppings in advance, you can have your tofu scramble cooked & ready to serve in about 15 minutes!

Why you should try this recipe

• Tofu scramble is a delicious main course for breakfast or brunch.
• Easy, quick plant-based meal.
• Very versatile - customize spices & ingredients.
• Add all the toppings and extras you like!
• Perfect for vegan and non-vegan family and guests.
• Kids love it.
• Protein-packed & cholesterol-free.

What is tofu?

Tofu, also known as bean curd, is a nutrient-rich food created from soy milk that has been heated and coagulated. The soy milk curds are then pressed and formed into blocks, much like traditional cheesemaking. The word "tofu"comes from the Japanese term for bean + curdled or fermented. Tofu or bean curd is often served as a plant-based meat or egg replacement in many recipes. Mild in flavor, tofu readily absorbs seasonings or flavors of any other ingredients it is cooked with. According to this article, tofu first originated in China more than 2,000 years ago. Today, tofu is a staple in many Asian countries including Vietnam, Thailand, and Korea. Learn more about tofu in the FAQ's below.

Tofu Fun Fact

Did you know? The brilliant polymath, inventor, publisher, writer, postmaster, diplomat, and Founding Father – Benjamin Franklin, became an ethical vegetarian at the age of sixteen. He was also the first American known to mention tofu, according to a letter he wrote in 1770, where he referred to it as “cheese from China”.  According to this article, he may be responsible for bringing tofu to America! Thanks Ben!

☀️ Ingredient Notes

🥕 See the recipe card below for quantities and details.

Tofu - medium/firm (See more below)

Himalayan Black Salt - Kala Namak (Learn more in the FAQ's below)

Turmeric - powder (Adds flavor and the perfect "eggy" color)

Cumin - powder (Just a little bit goes a long way)

Olive oil - or cooking oil of your choice (See tips on oil-free cooking below)

How to choose which tofu to use?

Here's how... One of the first things you should know is tofu comes in different firmnesses: silken (for puddings, desserts, and sauces), soft (desserts, dips), medium & firm (scramble, eggless egg salad), and extra firm (braised tofu, strips, sandwiches, barbecue, skewers). The texture and levels of firmness may vary depending on the brands you buy. I suggest trying a few different brands and finding the ones that work best for your particular recipes. For this recipe, you will want to use medium-firm tofu.

☀️ Instructions

Step #1 - Drain the water from the tofu. Tofu is often packaged in water. You will need to drain off all of the water and press out any excess liquid. This step is crucial as it enables the tofu to better absorb marinades and seasonings. One of the simplest and fastest ways is by using a tofu press (see below). However, if you don't have a press, you can also sandwich the tofu between two cutting boards. I suggest first slicing the block of tofu into 1"-2" thick slabs. Press down firmly or place heavy cans or books on top and let it sit for 10-15 minutes, positioned on a slight slant so the liquid drains into a bowl or sink.

Open the package of tofu and drain the water. Place the block of tofu in a tofu press or sandwiched between two cutting boards.

Firmly press to squeeze out any excess water from the tofu.

Whisk together a sauce of kala namak, turmeric and cumin in ½ cup water. Place tofu into a bowl and use a fork of knife to break it up into scramble sized pieces.

Pour 1-2 tablespoons of cooking oil into a pan over medium-high heat. Add tofu. Turn tofu a few times with a spatula.

Oil-free Version - To prepare this dish oil-free, place tofu and seasoned liquid in a non-stick pan over med-high heat. Turn frequently (so it doesn't burn) until all the liquid is absorbed. Remove from heat and serve.

Serve with salsa, grated vegan cheese, diced avocado, tomatoes or any additional toppings you like, such as:

• Artichoke hearts
• Zucchini
• Spinach
• Sun-dried tomatoes
• Fresh herbs - basil, parsley, cilantro, dill, chives
• Mushrooms
• Vegan sausage or baco-bits
• Sliced olives
• Onions
• Hot sauces

Feel free to use other seasonings you prefer, for instance:

• Chili powder
• Onion powder
• Garlic powder
• Paprika
• All-purpose seasonings, like Bragg, Spike, or Eggcellent
• Nutritional yeast

☀️ Equipment

Here are the few kitchen tools you may need to prepare tofu scramble:

• A medium size bowl
• A tofu press or two cutting boards and a few heavy cans or books for weights
• A knife and fork
• Measuring spoons
• Measuring cup
• Flat metal or wooden spatula
• A large skillet or frying pan (I prefer cast iron)

Why cook with cast iron? I prefer to prepare tofu in a skillet. My favorite skillets are cast iron and there are several very good reasons for that. First and foremost, cast iron is chemical-free. I've heard too many heartbreaking stories about pet birds and small animals succumbing to poisonous fumes caused by teflon-coated or non-stick pans left unattended and over-heating on stovetops. Additionally, I've seen what happens to coated non-stick cookware when the surface gets scratched or abraded. Teflon in my food? No thank you.

Looking for more delicious vegan breakfast dishes? Here's our favorites!