Easy Tofu Scramble Recipe

Jump to Recipe

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

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 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

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 has 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.

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 nutritional yeast, turmeric, 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 coconut milk and cook stirring until golden, about 3 minutes.

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.

Other Delicious Vegan Breakfast Recipes To Try

Vegan tofu scramble on a white plate with tomato and toast

If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Also please leave a star rating ;-)

Need some encouragement on your Healthier Steps journey?

Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Categories

Nutrition

(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

Ingredients

Instructions

  1. Place tofu in a large bowl, mash with a fork or potato masher. Stir in nutritional yeast, turmeric, 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 coconut 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

14 Comments
  1. 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.

  2. 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!

    • Sabrina Smith
      July 24, 2020

      Yum!

  3. 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!!!

    Carolyn

  4. 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.

  5. 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.

  6. 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.