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).
Add your favorite veggies to the recipes
- Spinach
- Bell pepper
- Mushroom
- Tomato
- Kale
- Black Beans
- Artichoke Hearts
- Olives
Dangers Of Soy
- 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.
- The real danger lies in drinking cows milk which contains a large amount of estrogen that has been linked to breast and prostate cancer.
- Soybean is a bean, people! it is a bean, like kidney beans, white beans, black beans, and lima beans.
- 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.
- Other studies have shown that women consuming a large amount of soy, in actuality have fewer instances of breast cancer.
- 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.
- Asian women, who eat more soy than women in the western hemisphere have a 24% lower risk than other women. Read more.
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
- You can use regular sea salt but Kala Namak black salt leaves your tofu tasting like eggs.
- For an oil-free version omit the oil and cook the onion and garlic with water.
- Add your favorite fresh or dried herbs for extra flavor.
How To Serve Scrambled Tofu?
- Serve with skillet potatoes.
- Delicious served with a tortilla as a breakfast burrito with avocados.
- Serve as a sandwich.
- Serve with Vegan Sausage.
Other Delicious Vegan Breakfast Recipes To Try
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Categories
- Categories: Gluten-Free, Vegan
- Course: Breakfast
- Cuisine: American
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
Ingredients
- 14 ounces firm tofu, drained
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons avocado or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon Kala Namak black salt
- 1/3 cup coconut milk, or unsweetened almond milk
- spring onion slices, for garnishing
Instructions
- 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.
- Garnish with green onion slices. Delicious served with baked potatoes, tortilla, bread.
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?
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.
Hi Michelle,
Thanks for your great recipes. I really loved the old version with the sesame oil. Would you mind reposting it?
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.
That’s great, thank you!
Yum!
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
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!
Holly I’m so happy you enjoyed it. I love your adjustments. Thank you for your feedback.
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.
Thank you Karen for your feedback, I’m so happy you enjoyed my scrambled tofu recipe. I love it on toast too.
Can’t wait to try this for breakfast
Thank, Michelle, for sharing… Question. Why the sesame oil? What does it add?
You are welcome, it adds flavor that’s subtle but you can leave it out.