We love brunch, but sometimes it’s hard to find savory plant-based options without a lot of effort and planning. Tofu scrambles are one of the easiest options, but if you don’t have a solid recipe, they can sometimes be a little bland (like a poor substitute for eggs, rather than an awesome stand alone dish). This easy veggie tofu scramble is definitely an exception.
Scrambles were one of the first ways I learned to cook tofu. My recipe has evolved quite a bit over the years, and in it’s current iteration, this veggie tofu scramble is one of my all time favorite breakfast foods.
Versatility & Convenience
Scrambles are a great option to keep in mind to get a little extra protein in your diet without a lot of advance planning. As long as you have the proper seasonings in your pantry and a block of tofu in the fridge, this recipe can be quickly thrown together last minute. It’s an amazing dish on it’s own, so any extra veggies you have are just a bonus!
If like having a hot breakfast before work, but you’re not a morning person, the uncooked mixture can also be prepped in advance and cooked when you need it. Otherwise it’s also quick enough to just throw together in the morning for a nice protein boost. (Read “Are you getting the right amount of protein?” for more information on how much protein you need per day and why it’s so important.)
Always get extra firm tofu. Firm tofu can work in a pinch, but it will need to pressed or cooked longer since it contains more water. Name brand tofu tends to have a more pleasant texture in scrambles, while the store brand tofu options are sometimes less firm than indicated on the package. It’s also important to get refrigerated tofu. The shelf-stable “silken” tofu is something entirely different.
Making the Scramble
While you can definitely break the tofu apart in the pan and mix in the seasoning while it cooks, I find it much easier to mix everything in a bowl ahead of time. Break the tofu apart into 1/2-1 inch pieces, then continue to break it apart as you mix in the additional ingredients and as you cook the scramble. I usually aim for a bit of variety in the finished scramble, with the largest chunks at about 1/4 inch.
The goal with cooking tofu scrambles, as well as most other methods of preparing tofu, is to remove a lot of the moisture during the cooking process. Stirring it fairly regularly will help keep the texture consistent, so you don’t end up with dry, crust bits around the edges. Better quality tofu makes this easier to accomplish, as the store brand tofu options sometimes have a crumbly texture and fall apart when you try to stir them.
Veggie Tofu Scramble Variations
While our veggie tofu scramble is absolutely delicious plain, in a breakfast sandwich, or served over roasted potatoes, it’s also super easy to add in whatever veggies you like. Root vegetables and cauliflower take longer, and will probably require oven-roasting, but I’ve included some optional veggie add-ins in the recipe notes that can easily be cooked in the same pan as the scramble. Just sauté the veggies first, set them aside in a bowl before cooking the scramble, then add them back in towards the end of the cooking process.
After you’ve made the veggie tofu scramble recipe once or twice, you probably won’t need to keep measuring the ingredients, which will make it even easier to just throw together. Once you’ve tasted it and have a good handle on what each ingredient adds to the dish, you can just eyeball most of the ingredients, sprinkling your spices directly onto the scramble or change the spices entirely. The vegetable base, turmeric and nutritional yeast are the most essential flavors in this recipe (and also have some awesome health benefits). The rest is up to you.
Ingredients & Equipment
You don’t really need any special equipment for this recipe. A tofu press is helpful, but not 100% necessary for scrambles. However, if you make a lot of stir-frys or other tofu dishes, having one on hand will save you a lot of time.
The ingredients should be available at most grocery stores, as long as you know where to look for them. In case you have any trouble, I’m including links for liquid aminos, tahini and nutritional yeast, which are all reasonably priced online. If possible, I would recommend finding Better Than Boullion at your local grocery store, since it’s somewhat pricey online.
If you’ve made this Veggie Tofu Scramble, or if you have any questions, please share in the comments! Also check out our Tempeh Bacon BLT for a delicious vegan bacon option.
Easy Veggie Tofu Scramble
- 1 tbsp Cooking oil, divided (I prefer olive oil or sunflower oil)
- 1 14oz-16oz Block Extra Firm Tofu
- 1 tbsp Liquid aminos
- 1 tbsp Tahini (optional)
- 1 /2 tsp Better than Boullion
- 2 tbsp Nutritional yeast
- 1 tsp Turmeric
- ¼ tsp Smoked paprika
- ⅛ tsp Cumin
- ⅛ tsp Garlic powder
- ⅛ tsp Chili powder
- Heat 1/2 tablespoon of oil in a frying pan over medium heat. (Use additional oil as needed if your skillet isn’t ceramic or non-stick.)
- Meanwhile, place block of tofu in a medium mixing bowl use the back of a wooden spoon to break it apart into 1/2 inch chunks (mixture will continue to break apart as you add additional ingredients). Combine liquid aminos and boullion in a separate dish, then mix in with tofu. Add remaining ingredients (nutritional yeast and spices) and thoroughly combine. If any large 1/2 inch chunks are still intact, feel free to break them down a bit further.
- Cut your veggies as desired and sauté for 3-5 minutes, adding any greens, such as kale or spinach, towards the end. If you’ve decided to include broccoli, you might want to add a few tablespoons of water after sautéing and put a lid on the pan for 2-3 minutes, allowing the broccoli to steam. (Just make sure you don’t overcook the other veggies while steaming the broccoli!) Remove veggies from pan and set aside in a bowl.
- Heat remaining 1/2 tablespoon of oil in pan. Once it’s thoroughly heated, add the tofu mixture and cook for about 7-9 minutes, stirring occasionally. Mix the veggies back in towards the end of the cooking process. The scramble is ready when it’s dark yellow and has a firm, egg-like texture.