Tofu Scramble

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This vegan tofu scramble recipe packs a serious protein punch minus the high cholesterol! Tofu scramble eggs are eggy, cheesy and totally satisfying. Easily customizable and kid friendly for the whole family.

Perhaps you’re looking for a healthier version of your normal scrambled eggs, you’re vegan or you’re just looking for something to change up your breakfast routine!

You’ll be surprised at how easily these tofu scrambled eggs come together, how ‘eggy’ they are and how much your kids will love it!

This recipe was inspired by us missing eggs when we first went vegan. We’ve been making this recipe for over 5 years. Now, it’s ready to be shared with you!

The base of this recipe is tofu. Tofu is high in protein and contains phytoestrogens (a substance found naturally occurring in plants and not to be confused with the hormone oestrogen,) which may help with bone and cardiovascular health.

Black salt is what gives this tofu scramble the undeniably ‘eggy’ taste. It’s actually kind of shocking how sulfurous it smells! It’s not completely necessary to add this but if you’re on the hunt for an egg taste, please add it. This is our favorite kind and it makes sense to order a bulk amount if you will be making this regularly.

We’ve had really good luck making ‘egg’ salad sandwiches with black salt mashed up with chickpeas and avocado as well!

Daiya shreds and the Beyond Burger are also not essential to the recipe, however, it does add that extra cheesy/saltiness that you would find in an egg scramble.

If you’d like to skip the daiya, add an extra tablespoon of nutritional yeast to still get that cheesy flavor.


It’s easy!

Open the tofu and squeeze out the excess water. We are not fancy and use paper towel, however, some people swear by using a tofu press.

Crumble the tofu with your hands into a big bowl. Sprinkle on the nutritional yeast, black salt, pepper, garlic powder, daiya and crumbled Beyond Burger. Add the diced tomatoes and mix well.

Heat the oil over high heat (feel free to use whatever kind of oil you have one hand, coconut, olive, avocado). 

*if you are oil free, use a tiny bit of water and add more as it evaporates.

Add the onions, bell pepper and mushrooms and heat over medium for about 5 minutes, or until softened.

Once softened, add the crumbled tofu mixture and cook on medium for 5-7 minutes.

Turn off the heat, add the spinach and mix to combine. Let it sit for about a minute to wilt the spinach.

Serve with toast and crispy hashbrowns! The Beyond Meat sausages are to die for (and you might literally die when you see the price?) so try those out if you can afford it!

Yield: 4 servings

Tofu Scramble

Tofu Scramble

This vegan tofu scramble recipe packs a serious protein punch minus the high cholesterol! Tofu scramble eggs are eggy, cheesy and totally satisfying. Easily customizable and kid friendly for the whole family.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 block tofu, crumbled
  • 1 tomato
  • 1/4 cup daiya shreds optional
  • 1 tsp black salt optional, but adds the 'eggy' taste
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1/2 tbsp cooking oil
  • 1/4 onion
  • 1/2 bell pepper
  • 4 mushrooms
  • 1 cup spinach


  1. Open tofu and squeeze excess moisture out (we use paper towel but feel free to use a tofu press)

  2. Crumble the tofu with your hands into a bowl, then sprinkle on the garlic powder, black salt, pepper, daiya shreds and tomato. Mix it up then set aside.

  3. Cook onions, mushrooms and bell pepper in the oil on high for about 5 minutes.

  4. Add the tofu mixture and cook for 5-7 minutes on medium heat while stirring frequently.

  5. Add spinach, mix to combine, turn off the heat and let it sit for a minute. Serve with toast and hashbrowns!


Sometimes we like to add the hashbrowns right into the scramble! Throw them in at the end and heat all together.

If you'd like an extra protein boost, feel free to add a crumbled Beyond Burger or two to the tofu mixture and cook the same.

We highly recommend using a non-stick pan for this recipe because of the vegan cheese and tofu sticking. If you don't have a non stick, you may have to use quite a bit of oil to keep it from sticking!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 254Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 700mgCarbohydrates: 21gFiber: 7gSugar: 12gProtein: 16g


Did you make this Vegan Tofu Scramble? Let us know how it went and click the image below to pin the recipe for later!

vegan breakfast/tofu scramble/easy/healthy/plant based/dairy free/egg free



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