This Easy Tofu Scramble is a quick and delicious vegan breakfast to throw together! Vegan ‘eggs’ are made with a block of tofu and simple seasonings. Filled with plant based protein, this dish is a healthy way to start your day!

Have you ever tried a tofu scramble? If you’re not a big fan of tofu then maybe you just want to move on until the next recipe. BUT if you are a lover of tofu, like moi, you NEED to try this scramble out. It looks crazy similar to scrambled eggs, but I won’t pretend that it was the same taste at all. The texture of this scramble is similar to a more dry scrambled egg but the flavor isn’t close. Still VERY tasty, though!

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Why you’ll love this recipe

  • Quick and easy: These vegan scrambled ‘eggs’ are perfect for those mornings when you don’t have a lot of time. They are easy to whip up with minimal ingredients and can be on the table in less than 15 minutes!
  • Delicious: Thanks to the seasonings your meal will turn out incredible and it’s completely customizable. Feel free to use any of the your favorite spices.
  • Healthy: Made with just tofu and seasonings, these vegan ‘eggs’ are filled with plant based protein to keep you satisfied for hours!
  • Great for all occasions: Serve this for breakfast, brunch, or even as lunch or dinner! It pairs well with everything from toast and fruit to roasted veggies.
  • Perfect for meal prep: On meal prep day, double your scramble, and you’ll have breakfast covered for a couple of days.
Vegan eggs made with tofu and topped with ketchup.

Ingredients needed

In this tofu scramble recipe, tofu is crumbled and scrambled with a few simple seasonings to create vegan scrambled ‘eggs’ that are flavorful and nutritious! Here’s everything you’ll need to make this recipe:

  • Tofu. You’ll need a 12 ounce block of tofu to make 2 servings. We like using firm tofu and extra-firm works too. There is no need to press your tofu for this recipe; the water will cook out in the first couple of minutes.
  • Olive oil. For cooking the tofu in the pan.
  • Turmeric powder. “Why is it yellow!?” was my first question the first time that I ever encountered a tofu scramble. I’ve seen people add mustard and other yellow things to their scramble to get that color. I went the extra easy route and just added about a 1/4 teaspoon of turmeric powder to mine. It’s virtually tasteless, gives the tofu that fun egg-y color, AND it’s good for you!
  • Other seasonings. A blend of garlic powder, onion powder, salt and pepper for delicious flavor.
Uncooked tofu in a bowl and seasonings mixed in a separate bowl.

How to make this recipe

Here’s the simple process of making tofu scrambled ‘eggs’. For the full, printable recipe see the recipe card, below.

  • Dry the tofu. Start by drying your tofu off as best you can. You do not need to press it like we did with THIS tofu recipe, but I like to remove as much moisture from the outside as possible.
  • Break tofu into pieces. Break your tofu into large chunks. A lot of times I see recipes that call for you to break it into small pieces but what I have found is that the tofu breaks up a decent bit while you are cooking it, so you don’t want to already start with really small pieces. I break my chunks into about 1 1/2 inch pieces, which will then get broken down even more from the stirring in the pan.
  • Cook. The tofu chunks then get added into a hot skillet with a little olive oil. Turmeric, garlic powder, onion powder and salt & pepper are then mixed with the tofu crumbles. Sauté for about 8 minutes to warm through.
  • Serve. Once cooked, take off of the heat and ENJOY! Super simple and so good!

Customize this recipe

We love this recipe as-is, but feel free to change it up from time to time based on what flavors you’re craving. Here’s some ideas:

  • Vegetables. To really jazz things up, add sautéed onion and garlic. You can also try stirring in cooked bell peppers, spinach, mushrooms, or really any cooked veggies.
  • Spice. Like your ‘eggs’ a little spicy? Mix in a dash or two of hot sauce or cayenne pepper. Another option is to serve with salsa or pico de gallo.
  • Cheese. A sprinkle of vegan shredded cheese would be a delicious addition! Alternatively, a bit of nutritional yeast would give this scramble that cheesy flavor without the cheese.
Scrambling tofu in a skillet with a wooden spoon.

Serving suggestions

Want to make this scramble a full breakfast spread? Here are some pairing options:

How to store and reheat

  • Storing: Leftovers will keep for about 3 days in the refrigerator, stored in an airtight container. Great meal prep idea!
  • Freezing: Tofu scramble is freezer friendly and freezes well for up to 2 months. To freeze, let cool completely and store in freezer safe containers or a baggie. Let thaw before reheating.
  • Reheat: Re-warm the scramble on the stovetop over low heat until warmed through. If the scramble seems overly dry, add a splash of milk while cooking. Alternatively, reheat in the microwave in 30 second intervals, stirring after each, until warm.
Tofu scrambled 'eggs' served with avocado slices.

More tofu recipes you’ll love:

See how to make it here:

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Tofu scramble topped with ketchup and served with avocado.

Easy Tofu Scramble

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  • Author: Food with Feeling
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


This Easy Tofu Scramble is a quick and delicious vegan breakfast to throw together! Vegan ‘eggs’ are made with a block of tofu and simple seasonings. Filled with plant based protein, this dish is a healthy way to start your day!


  • 12oz block of firm or extra-firm tofu (if yours is a bit more or less, that’s totally fine!)
  • 1 tablespoon of olive oil
  • 1/4 teaspoon of turmeric powder
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • Salt and pepper to taste


  1. Remove the block of tofu from the container and discard the liquid. You don’t need to press the tofu for a long time but pat it dry really good with a towel or paper towels to dry off the outside.
  2. Break the tofu into large chunks that are about 1 1/2 inches big (very roughly). The tofu will break up more in the pan so I like to start with larger chunks.
  3. In a large skillet, heat the olive oil over medium heat. Add in the tofu chunks and remaining ingredients. Stir to combine and continue to cook for about 8 minutes. You want the tofu to be completely warmed through and broken up a bit more.
  4. Remove from heat and ENJOY! I like to eat mine with toast and avocado as well as a little hot sauce.


Store leftovers in an airtight container in the fridge for up to about 3 days.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American