This super easy scrambled tofu makes the best vegan cooked breakfast!
Serve it up with all the extras for a full English or keep it simple with toast and tomatoes!
My eldest boy and I have been perfecting our scrambled tofu game since we both went vegan.
It appears in many guises and at all times of the day.
It is one of those totally essential vegan recipes I couldn’t be without.
This recipe is scrambled tofu at its absolute simplest. Gently flavoured, only a handful of ingredients and ready in a flash.
Which Tofu To Use For Tofu Scramble
This particular recipe uses firm tofu which is easy to handle and doesn’t mind being stirred about a bit in the pan.
It crumbles well, keeps its texture and absorbs flavours beautifully.
Firm tofu, packed in water, is easy to find in the chiller section of wholefood stores and in most supermarkets these days.
For this tofu scramble I used a pack of Cauldron tofu. I think it has the best texture for scrambling but feel free to experiment with other brands or even make your own tofu!
Ingredients For Scrambled Tofu
For a full list of ingredients and quantities please see the printable recipe card at the foot of this post.
My basic tofu scramble recipe contains seven simple ingredients plus seasoning. You’ll need:
- Firm Tofu
- An Onion
- Fresh Garlic
- Ground Turmeric
- Nutritional Yeast
- Soy Sauce
- Black Pepper and Salt
Once you have the hang of the basic recipe it is easy to add extra ingredients or make swaps to your taste:
- If you want an ‘eggy’ taste add some kala namak (black salt), it’s too convincing for me so I leave it out!
- Swap parsley for thyme. Dried thyme works just as well as fresh so it’s a great standby.
- Add some of your favourite curry powder for a bit of a kick.
- Add chopped veg when you’re frying. Green beans, tomatoes, peas, roasted squash are all good choices.
How To Make Scrambled Tofu
Tofu scramble, like so many of my recipes, begins with an onion! Chopped, then gently fried in a little oil, it provides the base note for this dish.
You want it to be soft and just beginning to brown at the edges rather than crispy.
While the onion is cooking, crumble the tofu.
I use my hands for this job because I can control the size of the crumble.
If you’re not keen on getting your hands dirty a potato masher or food processor will also do the job.
There is no need to press the water out of the tofu for this dish which makes the whole thing speedier.
Stir in crushed garlic and cook for a minute then add the crumbled tofu to the onions, turn the heat up a little and fry for a few minutes until the water has evaporated.
Add turmeric and mix well to make sure all the tofu is evenly coated before stirring in the nutritional yeast.
Pour in the soy sauce and stir that through well too. Continue to cook gently for about 5 minutes.
Add chopped parsley and black pepper, stir through and taste. Add salt if needed.
I served my simple vegan tofu scramble on buttered toast with ripe cherry tomatoes but you could also serve it with:
- Vegan sausages, vegan bacon, mushrooms, tomatoes and fried bread with a big mug of tea for a Full English.
- With salads for a light lunch.
- In a baked potato with a side of baked beans.
- Stuffed in a warm bread roll with cress and vegan mayonnaise as a vegan egg mayo sandwich.
- In a wrap with avocado and vegan chilli for a tasty burrito.
- With my easy mashed potato cakes and a dollop of ketchup.
Storing Scrambled Tofu
Any leftovers can be refrigerated and re heated in a pan. Scrambled tofu will keep well (and the flavour will improve) for up to three days.
Tofu scramble is NOT suitable for freezing. The freezing process changes the texture of tofu which is really useful for some dishes, but not this one!
Looking For More Easy Tofu Recipes To Try?
- Easy Vegan ‘Egg’ Fried Rice
- Peanut Butter Tofu
- Vegan Egg Mayo Salad Sandwich
- Kimchi and Tofu Buddha Bowl
- Chocolate Mousse!
- 1 tbsp vegetable oil
- 1 medium onion peeled and chopped
- 2 cloves garlic peeled and crushed
- 1 block tofu drained and crumbled
- 2 tsp ground turmeric
- 3 tbsp nutritional yeast
- 1 tsp soy sauce
- a handful of fresh parsley roughly chopped
- freshly ground black pepper
- Heat the oil in a large non stick saucepan and gently fry the chopped onion until soft and just browning.
- Add crushed garlic and cook gently for a further minute.
- Add the crumbled tofu turn the heat up a little and fry for a few minutes until the water has evaporated.
- Add turmeric and mix well to make sure all the tofu is evenly coated.
- Stir in the nutritional yeast followed by the soy sauce and continue to cook gently for about 5 minutes.
- Add chopped parsley and black pepper. Stir through and taste. Add salt if needed.