Easy Vegan Tofu Scramble (soft + fluffy)

This easy Vegan Tofu Scramble recipe is THE BEST! It nails the creamy, fluffy texture and flavor of scrambled eggs with minimal effort and just a handful of ingredients. Ready in under 15 minutes these delicious vegan eggs are fantastic on their own or served with lots of veggies, salsa, and avocado.

If you miss scrambled eggs since going vegan, you're going to love this soft, creamy tofu breakfast scramble! A healthy lean plant protein, tofu scramble makes the perfect vegan alternative to scrambled eggs. We have it almost every weekend for breakfast - the kids love it!

And if you do too, here’s a couple more of our favorites tofu scramble recipes to try: Curry Tofu Scramble and Southwest Tofu Scramble.

Key Ingredients

Tofu is obviously the star and provides the soft, fluffy scrambled egg texture. But tofu doesn't taste like much on its own (kind of bland) so we add seasoning! This combination of spices makes tofu taste “eggy”. Here’s what you’ll need:

• for the tofu scramble: medium-firm or firm tofu, olive oil, sea salt, green onions
• for the tofu scramble seasoning: plain plant-based milk, garlic powder, turmeric (for color), nutritional yeast (for cheesy umami flavor), kala namak salt (aka black salt) for eggy flavor, and coarse ground black pepper 

Variations & Substitutions

• Black salt: Black salt is the secret to mimicking the “eggy” taste of eggs because of its sulfuric scent and flavor. Find kala namak salt at the grocery store, online or sub in smoked salt or regular sea salt. This will give you a different, yet delicious, flavor profile. 
• Add some heat: Looking for a way to kick up your morning? Drizzle the tofu eggs with your favorite hot sauce like sriracha or cholula or sprinkle on some red pepper flakes. 
• Cheesy scramble: Stir in your favorite vegan cheese such as shredded cheddar, mozzarella or havarti. 
• Add veggies: Making scrambled tofu with veggies is a tasty way to get in your daily nutrients! I recommend sautéeing up some spinach, mushrooms or onions to add to your scramble. 

How To Make Eggy Tofu Scramble

This vegan scrambled eggs recipe comes together in no time. Here’s how to make it:

1. Prepare the tofu: Wrap the tofu in a clean kitchen towel or a few paper towels. Squeeze out the excess water (or press*) to let the towel absorb the water while you prepare the sauce and slice the onions. *You can place heavy skillet on top if using medium-firm tofu.

2. Make the sauce: Place the non-dairy milk and tofu scramble seasonings in a bowl and whisk until combined. Taste and adjust as needed. 
3. Cook the tofu: Break the tofu into chunks while you heat the oil in a skillet. Add the sea salt and green onions to the hot skillet for about a minute before adding in the tofu pieces. Cook the tofu over medium/medium-high heat, stirring occasionally, until it starts to take on some color.

4. Add the seasoning sauce: Stir in the eggy sauce and continue to cook, stirring, for 4-8 minutes. 
5. Serve: Taste and adjust seasonings, if needed. Top with remaining green onions and serve. 

Tips for Success

Tofu is a magical, healthy, plant protein; and once you know how to cook tofu, I'm sure you’ll be obsessed like we are. Here’s a few extra tips to help you make the best tofu scramble:

• What kind of tofu is best to use?: In my experience, medium-firm or firm tofu produces the best, fluffiest scrambled egg texture. Silken is too soft to hold shape and extra firm or super firm is too dry/compressed to achieve that fluffy signature scrambled egg texture.
• Add milk for a fluffier texture: If you do use extra-firm tofu, adding a splash or two of plant-based milk will help create fluffiness. 
• Don’t turn the heat too high: I recommend keeping the heat around medium to medium-high. Turning the heat too high dries out the tofu and it becomes crispy (more like a tofu crumble). The goal is for it to be fluffy like scrambled egg texture.
• For easy clean up: Use a non-stick pan to avoid having tofu scramble stuck to the bottom of your pan. As well, once you’ve added the tofu to the hot pan, let it sit for a minute or two without stirring while the heat does its work removing the surface water. The tofu will then naturally release from the pan.
• Million dollar tip: To make an extra rich and creamy scramble, stir in a teaspoon of plant-based butter right before removing the pan from the heat. 

How to Serve

Tofu scramble is delicious and satisfying on its own or as part of a larger breakfast - here’s a few ideas:

• Avocado toast: This tofu breakfast scramble pairs perfectly with your morning avocado toast or easy 4 ingredient guacamole. 
• Vegan breakfast burrito/taco: Who doesn’t love a grab-and-go breakfast or dinner? Add vegan eggs, sautéed veggies, avocado, Tex-Mex cashew cream and wrap it in a tortilla to go. 
• Take advantage of leftovers: If you have any leftover tofu scramble, re-purpose it to make the best vegan egg salad ever (recipe in notes)! 

How to Store & Reheat

While this vegan breakfast scramble is best enjoyed hot from the skillet, it’s also great for meal prep since you can store and reheat it with minimal effort. Here are some tips:

• Storing: Store in the fridge for 4 or 5 days. 
• Freezing: Yes, tofu scramble can be frozen (if you have any left)! But I recommend making vegan egg salad with leftover scramble instead (recipe in notes!).
• Reheating: Microwave to reheat or heat in a skillet with a splash of plant-based milk. 

More Vegan Breakfast Recipes

If you love vegan breakfast (or breakfast for dinner) like we do, here's a few more to try: 

• Easy Vegan Cinnamon Rolls
• Eggless Banana Muffins
• Vegan Potato Pancakes 
• Fluffy Vegan Pancakes with Maple ‘Bacon’ Crumbles

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