An Easy Tofu Scramble Recipe
I used to steer clear of tofu, mostly because it was bland or poorly prepared. On its own, tofu has a very mild, neutral taste, but when it's well-seasoned and cooked right, it can turn into something surprisingly delicious.
The beauty of tofu lies in its absorbent nature—it soaks up seasonings and flavors wonderfully, making it perfect for a vegan version of scrambled eggs. In this recipe, the tofu is infused with southwestern-inspired spices, then sautéed in a hot skillet until golden brown and flavorful. The texture is quite close to scrambled eggs, which makes it a great alternative.
This tofu scramble is quick, easy, and ideal for a wholesome breakfast. I like to serve it with whole grain toast and sliced avocado. It’s become one of my go-to morning meals—and the best part? It reheats beautifully, so you can prep it in advance for several days of breakfast.
Feel free to customize the scramble by adding your favorite vegetables (like mushrooms, zucchini, or tomatoes), or go a little indulgent with some cheese—vegan or traditional.
Ingredients for Tofu Scramble
- Firm tofu: You can use soft or extra-firm tofu depending on your preferred texture.
- Olive oil: For sautéing, avocado oil is also a good option.
- Red bell pepper: Any color will work (green, orange, or yellow), but red is the sweetest and most flavorful.
- Green onions: They add a mild, fresh onion flavor and soften nicely when cooked.
- Turmeric: Adds a beautiful golden hue to mimic scrambled eggs.
- Chili powder: Use your preferred type; regular chili powder works well.
- Smoked paprika: Adds a rich, smoky depth—sweet paprika can be used instead if needed.
- Garlic powder: For a garlicky punch. Reduce to 1/4 teaspoon if you prefer a milder flavor.
- Salt & black pepper: Season to taste.
- Baby spinach: Regular spinach works too—just chop it before using.
- Nutritional yeast: Enhances the flavor with a cheesy, savory boost. A small squeeze of lemon can be a good alternative.
How to Make Tofu Scramble
- Drain the tofu: Wrap it in paper towels and let it sit for 5–10 minutes while you prep the other ingredients. Then crumble it into small pieces.
- Sauté the vegetables: In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the bell pepper and cook for about 4 minutes, stirring occasionally, until slightly softened and charred in spots. Push the peppers to one side of the skillet.
- Add tofu and spices: Drizzle in the remaining tablespoon of oil, then add the crumbled tofu and green onions. Sprinkle with turmeric, chili powder, smoked paprika, and garlic powder. Season with salt and pepper. Cook, stirring occasionally, for about 5 minutes until everything is well mixed and lightly browned.
- Finish with spinach and yeast: Stir in the baby spinach and nutritional yeast. Cook for one more minute until the spinach wilts.
Optional Add-ins and Variations
- Bell peppers: Use any variety or try poblano or Anaheim peppers for a twist.
- Veggies: Mushrooms, zucchini, tomatoes, or red onions all work great.
- Leafy greens: Substitute spinach with baby kale or beet greens.
- Vegan meat: Add pre-cooked vegan sausage for extra protein.
- Cheese: Top with your favorite vegan cheese or regular cheddar for added richness.
Storage & Reheating Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Microwave uncovered until warmed through, or reheat in a skillet with a splash of olive oil for a fresher texture.
This tofu scramble is a satisfying, plant-based alternative to traditional eggs that’s flavorful, nourishing, and endlessly customizable. Enjoy it as part of your morning routine or meal prep for the week!
