The best scrambled tofu is easy to make with just 8 ingredients in 10 minutes! These vegan tofu eggs have a delicious eggy flavor and soft texture, making them the best vegan eggs you’ll ever make!
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We’re bringing tofu to breakfast with these tofu scrambled eggs! If you don’t eat eggs or just want to include more plant based recipes in your lifestyle, scrambled tofu is a really easy addition to your morning routine.
This is also an easy way to offer a vegan protein option to guests at a breakfast or brunch. Even if you’re not used to cooking tofu, you can totally handle this super simple recipe. When serving tofu scramble, be sure to label it, or they might get confused for regular eggs!
What is scrambled tofu?
Scrambled tofu mimics the taste and texture of scrambled eggs by cooking firm or extra firm tofu with a little almond milk and spices. It’s great for vegans or those who can’t tolerate eggs.
I like to serve my tofu scramble with home fries (crispy potato cubes), salsa, and avocado. It would also be great on toast, in a breakfast burrito, or anywhere you would normally use eggs!
What makes this the best scrambled tofu?
When I tried other scrambled tofu recipes, they were a little too strong in flavor. I don’t usually add strong flavors directly to my scrambled eggs, and I didn’t want to do that with my scrambled tofu either.
This recipe finds the balance between making the tofu taste eggy and making it taste or smell too strong. If you’re not usually a fan of nutritional yeast or black salt (affiliate link), I urge you to try this recipe anyways since it is more of a subtle flavor than you may be used to.
Scrambled tofu ingredients
- Tofu
- Olive oil
- Almond milk
- Nutritional yeast
- Turmeric
- Garlic powder
- Black salt
- Black pepper
How to make scrambled tofu
- Heat olive oil in a large skillet over medium heat.
- Add tofu and crumble into your desired consistency. Let cook, stirring frequently, for 3-5 minutes.
- In a small glass measuring cup, whisk together almond milk, nutritional yeast, turmeric, garlic powder, black salt, and pepper.
- Add the almond milk mixture to the tofu and stir to coat. Let cook another 3-5 minutes or until it has reached your desired consistency.
Top tips and questions
What kind of tofu should I use for scrambled tofu?
I used extra-firm tofu, but you could also use firm tofu. I do not recommend using softer tofu since it wouldn’t hold its shape well.
Do you press tofu for tofu scramble?
One of my favorite things about tofu scramble is you don’t need to press the tofu! This makes it so fast and easy to make because there’s no waiting to press the water out of the tofu.
What is black salt?
Black salt, also known as kala namak, is actually pink in color, not black (although it can come in a variety of shades). It smells a bit like sulphur, similar to eggs, which can help give scrambled tofu an eggy flavor.
Because of it’s strong odor, it is best to start with a small amount of black salt and build up more as needed.
I ordered my black salt on Amazon, but you may be able to find it in the natural/organic section or near Asian or Indian ingredients at the grocery store.
Can I add vegetables to tofu scrambled eggs?
If you want to add cooked vegetables, I suggest cooking them in the skillet before adding the tofu. The exception to this would be more tender vegetables such as spinach or tomato. If adding these, I suggest adding them in the last few minutes of cooking.
How long does tofu scramble last in the fridge?
Scrambled tofu will keep covered in the refrigerator for up to 3 days. You can reheat this in the microwave or a skillet. If it starts to dry out, add a little more almond milk to keep it moist.
What’s the best way to mash tofu for tofu eggs?
I found it easy to break up my tofu using my spatula, but you could also use a fork or potato masher to get the job done.
Tips for customizing
- Add ½ cup chopped spinach in the last few minutes of cooking
- Top with salsa or hot sauce
- Swap the almond milk for any other unsweetened, unflavored plant based milk
- Adjust the seasoning to suit your taste
- Use in place of eggs in breakfast burritos
- Spice it up by adding cayenne pepper or crushed red pepper flakes with the spices
What to serve with scrambled tofu
- Air Fryer Home Fries
- Southwest Veggie Breakfast Skillet
- Instant Pot Breakfast Stuffed Sweet Potatoes
- Summer Fruit Salad
- Leftover Mashed Potato Cheesy Vegetarian Hash
More tofu recipes
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Scrambled Tofu
Ingredients
- 1 tablespoon olive oil
- 12 ounces extra firm tofu
- ¼ cup unsweetened plain almond milk
- 3 teaspoons nutritional yeast
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- ¼ – ½ teaspoon black salt, kala namak
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the tofu whole and break it up with a spatula or potato masher, or crumble it in with your hands. You can break it up as much or as little as you like, but I like to keep some medium sized chunks similar to scrambled eggs. Let cook 3-5 minutes, stirring a few times.
- In a small glass measuring cup, whisk together the almond milk, nutritional yeast, turmeric, garlic powder, black pepper, and black salt.
- Add the almond milk mixture to the tofu and stir to combine. Let cook another 3-5 minutes or until it has reached your desired consistency. Taste and add more black salt and pepper or kosher salt as needed.
- If your scrambled tofu seems too dry, add a little more almond milk. If you prefer it more dry let it cook a little longer.
- Serve as you would scrambled eggs, I like it with home fries, salsa, and avocado.
Notes
Tips for customizing
- Add ½ cup chopped spinach in the last few minutes of cooking
- Top with salsa or hot sauce
- Swap the almond milk for any other unsweetened, unflavored plant based milk
- Adjust the seasoning to suit your taste
- Use in place of eggs in breakfast burritos
- Spice it up by adding cayenne pepper or crushed red pepper flakes with the spices
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