Tofu is one of those foods that can be so misunderstood, but it’s practically one of my life’s missions to show people that it can be seriously delicious. That’s where this best ever tofu scramble comes in.
The biggest mistake I see people making when cooking tofu is not paying attention to adding enough flavoring. Tofu on its own is pretty tasteless and absorbs the flavor you pair it with, which means it needs a lot of ground spices, salt, or sauces to make it taste good.
Using the correct texture of tofu for the dish you’re cooking also makes a huge difference. I plan to do a whole blog post on my top tips for making tofu taste good, but using the right firmness (silken, soft, medium, firm or extra firm) depending on the dish, crumbling it, or pressing out excess water can make it taste so much better.
Tofu is an incredible source of plant-based protein, calcium, and iron. It also contains phytoestrogens, which have been shown to reduce the risk of developing breast cancer, prostate cancer, and heart disease. I have a whole blog post debunking the myths about soy, as well as a Youtube video if you’d like to check them out!
With this easy vegan tofu scramble recipe, we use extra firm tofu (firm would work fine, too) and crumble it to get a scrambled egg consistency. Adding tons of spices like chili powder, turmeric, smoked paprika, garlic powder, salt, pepper and some extra additions like nutritional yeast means that the tofu soaks up all of those flavors. These are the spices I use, but feel free to use whatever you want!
Some tofu scramble recipes use a pinch of black salt to add a sulfur, egg-like flavor. Since black salt is a little bit trickier to find than most spices, I chose to omit it, and this tofu scramble still tastes absolutely delicious.
Feel free to use whatever vegetables that you have on hand to add to this scramble! I typically serve it with a piece of toast (avocado optional), a side of salsa, and roasted potatoes if I’m feeling extra fancy. This recipe is perfect to throw together for an easy breakfast or lunch (or dinner, no judgment here!), and stays fresh in an airtight container in the fridge for several days, making it perfect for meal prep!
I hope you love this recipe as much as I do! Make sure you leave me a rating and review if you try it out, and tag me in your photos on Instagram or Pinterest! If you want to watch me make tofu scramble, check out this video!
Easy Vegan Tofu Scramble
This easy vegan tofu scramble recipe is the most delicious quick and easy breakfast or lunch and is kid-friendly and perfect for meal prep!
- 1 tsp avocado oil
- 1 small yellow onion diced
- 2 large garlic cloves minced
- 1 bell pepper diced
- 1 cup sliced cremini mushrooms
- 2 large handfuls chopped kale can sub with spinach
- 1 block extra firm tofu crumbled
- 1.5 tsp ground turmeric
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 3 tbsp nutritional yeast
- 2 tbsp plant-based milk optional
- 3/4 tsp salt
- 1/2 tsp pepper
Sauté onion and garlic in a large pan with avocado oil over medium heat until onion is translucent.
Add all vegetables except kale. Sauté for another 2-3 minutes
Add crumbled tofu, garlic powder, turmeric, chili powder, smoked paprika, nutritional yeast, salt and pepper. Sauté for 5-7 minutes, until tofu is slightly browned and vegetables are slightly softened.
If the tofu is stick to the pan or looks dry, add a splash of plant-based milk.
Add kale. Sauté for 3-5 minutes more. Taste the mixture to see if it's seasoned to your liking and enjoy!
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