I’ve mentioned before that I’ve never enjoyed the taste of eggs.
As a breakfast food, in fried rice, hard-boiled alone, or served in a salad, “egg” is a taste I’ve always avoided, even before going plant-based.
But I like the idea of eggs; how they can add texture and nutrition to a dish, or be a stand alone meal themselves.
Vegan Tofu Scramble
Needless to say, the day I discovered tofu scrambles was an exciting one.
Finally I could add that texture and protein to a meal—or enjoy “scrambled eggs” for breakfast—without the egg-y taste I dislike.
Tofu is a versatile protein. It’s easy to marinate, and it takes on the color of whatever you marinate it in.
For my tofu scramble, I keep it simple. A little onion salt, garlic powder, and sea salt add a nice, clean flavor to the scramble, and make it perfect for breakfast. A little turmeric even turns the scramble light yellow.
My tofu scramble is a component of several recipes on the website, including my Vegan Fried Rice. But in the scramble recipe I share today, I’ve slightly changed the method. It’s the same great flavor and texture of my original recipe, just streamlined: this scramble can quickly and easily be prepared on even the busiest weekday morning.
If you do have a little more time, add some sautéed peppers and onions to the scramble. I like to add freshly grated cheddar, and fry up some simple breakfast tacos on mini tortillas. Or go all out and make my Tofu Scramble Breakfast Quesadillas.
Make a Tofu Scramble!
Whether you enjoy scrambled eggs or not, give my tofu scramble a try. The easy preparation and delicious flavor make this scramble a plant-based breakfast staple.
A Few Things
Tofu comes in several different textures. The most common are soft (silken), firm, and extra firm. Use a block of firm or extra firm tofu for this scramble. Soft tofu will be…too soft.
(I’ve used soft tofu for a scramble once before when it was the only variety available. It worked, but the texture of the scramble suffered.)
I recommend using Trader Joe’s onion salt if you can find it. In my experience, no other onion salt compares. If you don’t have a Trader Joe’s nearby, you can find their onion salt on Amazon [aff. link], or in my Amazon store here.
- 16 oz block tofu, firm or extra firm
- 2 Tbsp olive oil
- ½ tsp onion salt
- ½ tsp garlic powder
- ½ tsp sea salt
- ⅛ tsp turmeric
Make the tofu scramble
- Over the sink, press as much water out of the tofu as possible, then crumble the tofu up (so it looks like scrambled eggs) over a medium-sized skillet.
- Add the oil to the skillet, and cook the tofu over medium-high heat, flipping occasionally, until there is no water in the skillet and the tofu begins to brown, about 7 minutes.
Add the seasonings
- Now add the onion salt, garlic powder, salt and turmeric to the skillet. Toss it into the tofu so all the seasonings are evenly distributed. The tofu will turn light yellow.
- Cook the tofu for another 3-5 minutes over medium heat.
Serve and enjoy
- Remove the tofu scramble from the heat, and serve alone, or add some sautéed peppers and onions. This scramble makes a great breakfast with crispy potatoes, or as a component of dishes like my breakfast quesadillas or fried rice.
What a fun idea! I’ve never tried tofu in a scramble, but I could see how this would be a great base for all sorts of delicious recipes. That fried rice scramble is calling my name right now! And with the price of eggs being absurdly high right now, this recipe is perfect!
Thanks David! So true, the price of eggs these days is crazy. Definitely the right time for a tofu scramble!
This is interesting! It seems like it could super versatile, too. I love the simplicity of it.
Thanks Jeff! You’re so right, tofu scrambles are incredibly versatile.