This tofu scramble recipe is the ultimate plant-based breakfast! Serve it with sliced avocado, salsa, and lots of veggies for an easy, fun, and flavorful meal.
I love starting my day with a protein-packed breakfast like this tofu scramble! It’s energizing, flavorful, and satisfying, the sort of thing that’s guaranteed to keep me full till lunch. I think you’ll love this recipe if you’re vegan – it’s quick and easy, it’s high in protein, and it’s a great savory option given how many vegan breakfast recipes are sweet. But even if you’re not vegan, I hope you’ll give it a try.
Thanks to spices, nutritional yeast, and a dash of Dijon mustard, this tofu scramble recipe is packed with flavor. Instead of thinking of it as a vegan version of scrambled eggs, I encourage you to enjoy it as a yummy breakfast in its own right. It’s a great way to change things up if you’re stuck in an egg rut (anyone else?), and it’s so tasty that it’s worth making even if you’re not. Dress it up with salsa, sliced avocado, and whatever veggies you like for a fun, flavorful breakfast!
Tofu Scramble Recipe Ingredients
Here’s what you’ll need to make this tofu scramble recipe:
- Crumbled extra-firm tofu – Not silken tofu, not firm tofu, but extra-firm. If the tofu is too soft, it will fall apart as you cook it. Instead of making a hearty scramble, you’ll end up with a yellow tofu mush. No, thank you! Make sure to choose extra-firm tofu so that the crumbles hold their shape as you cook.
- Almond milk – For moisture!
- Nutritional yeast – It adds yellow color and savory flavor.
- Dijon mustard – For sharp, tangy flavor.
- Turmeric – The nutritional yeast adds some color, but the turmeric is really what gives this tofu scramble its sunny hue. I also love its warm, earthy flavor here!
- Cumin, onion, and garlic – They round out the scramble’s savory flavor, adding sharp, aromatic depth.
Find the complete recipe with measurements below.
How to Make a Tofu Scramble
This tofu scramble recipe is easy to make. In fact, it’s so quick that I even make it on weekday mornings! Here’s how it goes:
First, whisk together the almond milk, nutritional yeast, Dijon mustard, garlic, spices, and salt in a small bowl. This mixture will give the scramble its bold flavor and soft texture. Set it aside while you start to cook.
Next, sauté! Heat olive oil in a large frying pan over medium heat. Add the onion and cook until it softens. Then, stir in the crumbled tofu and cook until it’s warmed through, 3 to 5 minutes.
Finally, season. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes more, stirring occasionally. Turn off the heat, and season to taste. At this stage, I always add a big pinch of salt and several grinds of black pepper.
Enjoy!
Tofu Scramble Serving Suggestions
Serve this tofu scramble recipe with tortillas and lots of veggies. So many fresh toppings and sides would be great here, so feel free to experiment with what you have on hand or what sounds good to you. Here are a few ideas to get you started:
- Salsa! Load up your tofu scramble with homemade salsa, tomatillo salsa verde, or a scoop of pico de gallo. Or, for simplicity’s sake, serve it with halved cherry tomatoes and a sprinkle of cilantro.
- Avocado. Slice it and serve it on the side, or mash it with lime and salt to make a quick guac.
- Sautéed greens, like kale or spinach.
- Roasted veggies. Have some leftover roasted red peppers, broccoli, or sweet potatoes in the fridge? Toss them with your tofu scramble for a veggie-packed breakfast!
Of course, this tofu scramble recipe is also yummy on its own. If you’re not in the mood for tortillas and veggies, serve it plain, with a side of roasted potatoes, avocado toast, or anything you like. Save any leftovers for breakfast the next day. Unlike regular scrambled eggs, this plant-based scramble reheats perfectly!
More Vegan Breakfast Recipes
If you love this tofu scramble, try one of these vegan breakfast recipes next:
- Homemade Bagels with Vegan Carrot Lox
- Cinnamon Rolls
- Homemade Granola
- Overnight Oats, Many Ways
- Vegan French Toast
- Banana Pancakes
- Blueberry Baked Oatmeal
For more healthy breakfast ideas, check out this post!
Tofu Scramble
Ingredients
- ⅓ cup almond milk
- 2 tablespoon nutritional yeast
- 2 garlic cloves, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- 1 tablespoon-extra virgin olive oil
- ½ cup diced yellow onion
- 14 ounces extra-firm tofu, patted dry and crumbled
- Sea salt and freshly ground black pepper
Serving suggestions:
- Tomatoes, salsa or pico de gallo
- Avocado and/or tomatillo salsa verde
- Sauteéd spinach or kale
- Cilantro
- Tortillas
Instructions
- In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
- Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.
I tried tofu once before and didn’t like it. I am making my way to a vegan lifestyle and thought I’d give this a try. It was so yummy! Thanks for helping me find a way to enjoy tofu!
Hi Kathy, I’m so glad you enjoyed it and decided to give tofu another try! It can be really good (and really bad/bland if prepared the wrong way, ha).
Delicious! I had no Dijon mustard so made without. Used red pepper and cooked with the onions.
I’m so glad you enjoyed it!
This was fantastic! I like tofu but never made it for breakfast before- this recipe is such a game changer with the sauce. The only change I made was to roast the crumbled tofu in the oven for 20 min to give a little crunch. Served with avocado and side of sautéed lacinto kale. So good!
I’m so glad you enjoyed it!
Epic! First time serving this from scratch. I replicated a favorite frozen breakfast; hash browns and a slice of warm, heirloom tomato.
My boyfriend loved it! Going plant based is so much easier thanks to you Love & Lemons❤️🍋
Hi Kathey, I’m so glad you both loved it!
Sooo delicious. Made a big batch so I can easily reheat some tofu scramble for my weekday breakfasts. Thank you!
I can always count on your recipes to turn out wonderfully! This one is no exception—I’ve never used an actual recipe for tofu scrambles in the past, but then again, I’ve typically been disappointed with how they came out. I’ve made this recipe twice & so far? NO disappointment! :))) great to have a recipe blog that I can trust bc I’m…well, my cooking can be…let’s call it “inconsistent,” bc I’m fairly new to all of it. Although I typically enjoy whatever I’ve created, I’m never sure whether it’s suitable for anyone else to eat. Lol, I’m happy to have found this site! Thanks!
Ha ha, I’m so glad you’ve been loving the recipes!
Easy and good! I used pea protein milk instead of almond.
I have tried a lot of tofu scrambles in my 10ish years being plant-based and this one is really good!
I’m so glad you enjoyed it!
This tofu scramble is my favorite breakfast and post-workout meal! Packed with protein, flavor, and a great way to use up any leftover veggie scraps in the fridge. I love adding black beans and folding the scramble into a corn tortilla for some breakfast taco action. Yum!
This was really good; really liked the addition of the almond milk mixture; it made it really creamy and loved the taste of the Dijon. Added spring greens to the scramble. FYI to anyone that gets a CSA or has an abundant garden; the Love and Lemons Cookbooks, especially the first one, have been an invaluable for resource for recipes! Both books have really been the “go to” during the growing season!
Hi, I really want to try this for friends I am having over. However do you know if I could use an alternative to tofu? I do love tofu but for medical reasons I am advised to stay away from products with soya, and tofu has got it
Hi, no, I’m sorry, tofu is the main ingredient in tofu scramble. Here are some of our other favorite breakfast ideas, maybe another recipe catches your eye: https://www.loveandlemons.com/healthy-breakfast-ideas/
My daughter has the same problem. We sub with homemade chickpea tofu 😉 x
I dont eat soy either..instead
I make homemade pumpkin seed ‘Tofu’ VERY easy to make. So yummy.
Tasty and healthy way to start the day! I liked the addition of Dijon mustard!
Do you have recipes using firm tofu? I don’t want to throw it away Bc I got the wrong firmness.
you can use firm tofu for this scramble.
Thank You! Can’t wait to try it!!
I love your site. Been getting a lot of my dinner etc from it. I just bought your second cook book!!!
I’m so glad you’ve been loving the recipes!
This was very tasty!
I’m sorry you feel this way, we’ve never had any issues with nutritional yeast.
Can leftovers be refrigerated and reheated later?
yep! They’re great leftover.
Can eggs be used instead of tofu? I do not buy tofu much and am not vegan. It sounds very good though.
The recipe is made to mimic the texture of scrambled eggs, so I wouldn’t use eggs here 1:1. However, you could saute some onion with a few pinches of each spice, set it aside and and then stir it into regular scrambled eggs. Serve it with some of the suggested fixings on the side. Hope that helps!
Hi,
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Should I press the tofu before making this?
nope, it’s not necessary here.
I love tofu very much, but would you pls advise where I can find it except in Chinese supermarket pls?
Aldi’s and major supermarkets carry Tofu.
Thank you so much for this info😙