Easy Tofu Scramble Recipe

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This Easy Tofu Scramble Recipe is delicious, moist and chock full of flavor. A quick and easy recipe that is perfect for customizing!

Easy Tofu Scramble Recipe

Easy Tofu Scramble Recipe was originally posted September 24, 2017, updated photos January 28, 2020

I decided to share another easy recipe for an easy tofu scramble recipe that is perfect for beginners. It is high in protein and the perfect breakfast for those who are looking for an alternative to eggs.

Here are more savory breakfast alternatives, Scrambled Tofu Breakfast Recipe – Mexican Style, Mexican Quinoa Breakfast Bowl, and Vegan Ackee (Gluten-Free).

Close up photo easy tofu scramble recipe on a white plate with 2 slices of toasts and tomato wedges on a grey background

This vegan egg recipe tastes exceptionally good, it is a great alternative for eggs. It is high in protein, cholesterol-free and so easy to prepare.



Watch The Video Above On How I Made Mine

Add your favorite veggies to the recipes

  1. Spinach
  2. Bell pepper
  3. Mushroom
  4. Tomato
  5. Kale
  6. Black Beans 
  7. Artichoke Hearts
  8. Olives

Dangers Of Soy

  1. Soy is one of the best foods that you can consume if you would just drown out all the negative reviews out there! These negative reviews originate from the meat and dairy industry.
  2. The real danger lies in drinking cows milk which contains a large amount of estrogen that has been linked to breast and prostate cancer.
  3. Soybean is a bean, people! it is a bean,  like kidney beans, white beans, black beans, and lima beans.  
  4. It contains soy proteins which have phytoestrogens (plant estrogen). These plant estrogens have been found to actually reduce your risk of breast cancer. Here is the research to prove it.
  5. Other studies have shown that women consuming a large amount of soy, in actuality have fewer instances of breast cancer.
  6. The breast cancer survivors who participated in a study on soy and breast cancer recurrence found they had a 25% lower recurrence rate while regularly eating soy. Read more. 
  7. Asian women, who eat more soy than women in the western hemisphere have a 24% lower risk than other women. Read more.

Is Tofu Or Eggs Healthier?

Tofu is healthier than eggs, 8 ounces tofu contains 17 grams of protein while 1 egg contains 6 grams. 

Tofu contains 5% of the daily recommended allowance and only 2%

There is 15% iron in 8 ounces of tofu and only 6% in the egg.

Tofu scramble step by step images include, ingredients and cooking in skillet

How To Make Tofu Scramble?

  • Place tofu in a large bowl, mash with a fork or potato masher. Stir in tofu scramble seasoning,  nutritional yeast, Kala Namak, turmeric, garlic powder, and salt. Set aside.
  • Heat oil or 1/4 cup of water in a large non-stick skillet over medium-high heat. Add onion and garlic and cook until onion is soft about 2 minutes.
  • Add the seasoned tofu and non-dairy milk and cook stirring until golden, about 3 minutes.

Do You Need To Press Tofu For Scramble?

Actually no, you won’t need to press the tofu before preparing your scramble. The liquid will evaporate but the liquid helps to keep your scramble moist. 

Tips For Making The Best Tofu Scramble

  1. You can use regular sea salt but  Kala Namak black salt leaves your tofu tasting like eggs.
  2. For an oil-free version omit the oil and cook the onion and garlic with water. 
  3. Add your favorite fresh or dried herbs for extra flavor.

How To Serve Scrambled Tofu?

  1. Serve with skillet potatoes.
  2. Delicious served with a tortilla as a breakfast burrito with avocados.
  3. Serve as a sandwich.
  4. Serve with Vegan Sausage.

How To Store Tofu Scramble?

Cool your prepared scramble and store it in a container with a lid in the refrigerator for 3-5 days. You can also place in a freezer container and store it in the freezer for about 3-5 months. 

Other Delicious Vegan Breakfast Recipes To Try

Vegan tofu scramble on a white plate with tomato and toast

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(Per 100g)
  • Energy: 160 kcal / 669 kJ
  • Fat: 12 g
  • Protein: 43 g
  • Carbs: 6 g

Cooking Time

  • Preparation: 5 min
  • Cooking: 10 min
  • Ready in: 20 min
  • For:
  • 4 servings



  1. Place tofu in a large bowl, mash with a fork or potato masher. Stir in nutritional yeast, Kala Namak black salt, turmeric, garlic powder and salt. Set aside.
  2. Heat oil or 1/4 cup of water in a large non-stick skillet over medium-high heat.
  3. Add onion and garlic and cook until onion is soft about 2 minutes.
  4. Add the seasoned tofu and non-dairy milk and cook stirring until golden, about 3 minutes.
  5. Garnish with green onion slices. Delicious served with baked potatoes, tortilla, bread.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

  1. Edshara
    January 16, 2021

    This was so yummy!!!

  2. Jo
    February 14, 2020

    I make tofu scramble often but don’t add any plant milk products. I will definitely try adding almond milk for a more moist scramble but am wondering if the addition of coconut milk gives it a coconut flavor?

    • Michelle Blackwood, RN
      February 16, 2020

      Jo the plant milk really adds a nice moist texture just like traditional scrambled eggs. I love coconut flavor so I wasn’t really thinking that it might taste like coconut but one thing I know the strong flavor of the black salt makes it taste like real eggs.

  3. Tamra
    February 8, 2020

    Hi Michelle,
    Thanks for your great recipes. I really loved the old version with the sesame oil. Would you mind reposting it?

    • Michelle Blackwood, RN
      February 8, 2020

      Tamra, oops I deleted it. It had 1 teaspoon of sesame oil instead of the black salt. That’s why I appreciate readers feedback on the recipes, I actually wouldn’t have changed it except for new photos if readers have left their feedback on the original recipe. I’m going to ask my web developer to find the original recipe from an archive and actually repost it. Thank you.

      • Tamra
        February 22, 2020

        That’s great, thank you!

      • Gerry
        November 8, 2020

        I loved that recipe with the sesame oil too & hope it returns😊
        Came to your site looking for it today!

        • Michelle Blackwood, RN
          November 8, 2020

          Gerry, oh wow I’m now so sorry. I’m going to see if it is in my archives. When I don’t get much feedback on recipes. I assume my readers don’t care for them so I try to make adjustments. Please leave comments on the recipes you enjoy, so this won’t happen again.

    • Sabrina Smith
      July 24, 2020


  4. Carolyn Young
    March 9, 2019

    Hi Michelle,

    Let me tell you — so far…THIS recipe is the ONLY WAY I will eat Tofu! It was AMAZING! My 10 year old daughter was going to use a potato masher, but watched your video, and decided to use her hands instead to mash the tofu (starting her off early :))!!! She followed your recipe to the “t” and it was fabulous!!! I served the scrambled tofu with your recipe for vegan breakfast skillet potatoes…everything was DELICIOUS!!! Thank you again for another winner!!!


  5. HOLLY
    February 2, 2019

    Just made this and loved it! I added black pepper, used less oil, and added some cherry tomatoes and bell pepper at the end, and it was great. Now I wish I had made scrambled tofu earlier -I can’t believe how easy it is to make. I’m going to take your suggestion and try black salt next time. Thank you for sharing!

    • Michelle Blackwood
      February 2, 2019

      Holly I’m so happy you enjoyed it. I love your adjustments. Thank you for your feedback.

  6. Karen Bebbington
    June 9, 2018

    OMG you have to try this recipe, it is so delicious. I’m a mushroomaholic, I had some baby portobello’s which I cooked up with the tofu, I added a dash of pepper, to assimilate the turmeric, then piled it up on freshly toasted bread, just heaven. Thank you Michelle, for the awesome recipe.

    • Michelle Blackwood
      June 10, 2018

      Thank you Karen for your feedback, I’m so happy you enjoyed my scrambled tofu recipe. I love it on toast too.

  7. Talia
    January 21, 2018

    Can’t wait to try this for breakfast

    • Marc
      November 27, 2018

      Thank, Michelle, for sharing… Question. Why the sesame oil? What does it add?

      • Michelle Blackwood
        November 27, 2018

        You are welcome, it adds flavor that’s subtle but you can leave it out.