This Vegan Tofu Scramble is high in protein, full of flavour, and easy to make in just 20 minutes, including a savory homemade pesto recipe. Use this vegan breakfast idea any day of the week!
Why You’ll Love This Recipe
- It’s quick and easy – Most of the time, we don’t have a ton of time to make breakfast in the morning, especially during the work week! High-protein vegan breakfast options like this vegan tofu scramble are the perfect healthy breakfast solution. They are super quick to make and are packed with protein, nutrients, and plant-based fat to keep you feeling full on a vegan diet.
- Versatile – Tofu scramble can be enjoyed on it’s own, but it’s also easy to pair with a ton of other vegan breakfast ideas. We’ve shared some of our favourite ways to enjoy it down below.
- Easy to customize – If you’d like to add ingredients to this scramble, it’s easy to do so! Add simple ingredients like red onion, red bell pepper, brown butter mushrooms, green pepper, baby spinach, and more of your favourite vegetables. You can even add more protein in like black beans for a Tex Mex style scramble.
Key Ingredients and Substitutions
- Tofu – I recommend using firm tofu for the best tofu scramble consistency but if you prefer really soft eggs, you can use medium-firm tofu or soft tofu.
- Turmeric – Adding turmeric powder helps give the tofu scramble a yellow color that mimics the coloring of scrambled eggs. It also adds an earthy flavor and a boost of anti-oxidants. We like to add 2 teaspoons because we love the flavour, but you can reduce it to 1/2 teaspoon or omit it entirely if you don’t enjoy the taste.
- Nutritional yeast – This ingredient is typically found near the spices in the grocery store and adds a cheesy flavour to the scramble. Again, if you don’t enjoy it or simply don’t have any, feel free to reduce or omit.
- Spices – In addition to the turmeric and nutritional yeast you’ll need garlic and onion powder. It adds the perfect savoriness and flavour. If you’re out of fresh garlic, substitute 1/2 teaspoon garlic powder or add an additional 1/2 teaspoon of onion powder.
How to Make Vegan Tofu Scramble
- Add the ingredients to a hot pan. Place a medium or large skillet over medium-high heat. Once hot, add in 2 tablespoons of olive oil. Crumble a block of firm tofu into small pieces into a pan over medium-high heat. You can do this by breaking it apart with your hands or placing the block into the pan and mashing it with a potato masher until a texture similar to scrambled eggs. Sprinkle the tofu with turmeric, nutritional yeast, minced, garlic, and onion powder. Stir to combine and fry until the tofu scramble is warmed throughout and crispy on the edges.
- Make the optional pesto. While the crumbled tofu cooks, add the water, sunflower seeds, raw cashews, fresh basil, pesto seasoning, lemon juice, and olive oil to a small food processor. Process until mostly smooth, then season with salt to taste.
- Combine the tofu and pesto. In a large bowl or directly in the skillet removed from the heat, combine the tofu scramble with 1/4 cup of the pesto.
- Serve. Serve immediately while warm plain, or with desired toppings and sides.
Ideas for Serving
Vegan tofu scramble is an incredibly versatile breakfast dish that can be paired with most breakfast foods. Here are some of our favourite serving suggestions:
- Tofu Scramble Toast with vegan bacon and breakfast potatoes
- Serve it on a 4-Ingredient Mini Everything Bagel
- Add it to a Breakfast Double Down Sandwich
- Pair it with our Vegan Hash Browns or Air Fryer Potatoes
- Serve alongside Breakfast Sausage-Stuffed Buttermilk Pancakes
- Add it to vegan breakfast burritos or Tempeh Chorizo Sheet Pan Breakfast Wraps
- With fresh fruit and avocado toast.
How to Store
Leftover tofu scramble will keep best in an airtight container in the refrigerator for up to 5 days. Before storing, allow the scrambled tofu to cool completely to room temperature.
Reheat leftovers in the microwave or in a frying pan on the stovetop until warmed through.
Can I meal prep tofu scramble?
Yes! Tofu scramble is a great make-ahead breakfast that reheats really well. Feel free to double or triple this recipe to make enough to feed you for the week and portion the scramble into individual containers to grab and go in the mornings.
Can I freeze tofu scramble?
While you can freeze tofu scramble, we wouldn’t recommend it because it changes the texture of the tofu and the excess liquid freezes in the air pockets of the tofu and drains out.
If you’re interested in freezer friendly vegan breakfast recipes, check out these recipes: Vegan Breakfast Sandwiches, Vegan Breakfast Wraps, or this Chickpea Scramble. You might also love this post: A Week of Vegan Breakfasts in 10 Minutes or Less.
Do I need to press my tofu for tofu scramble?
A tofu press is not required when making a vegan tofu scramble. Real scrambled eggs have quite a bit of moisture and fat that makes them creamy. By skipping the tofu press and keeping the moisture inside of the tofu block, you’ll get a more realistic vegan egg scramble.
How do I add an eggy flavour to my scramble?
If you miss that sulphur-like flavour you’d get from cooking real eggs, you can replicate it in a vegan scramble by using a spice called kala namak or Indian black salt. If using kala namak, add it at the very end to taste. It’s quite strong so I’d recommend starting with a 1/4 teaspoon.
More Tofu Recipes to Try Next:
- Sizzling Sriracha Butter Tofu
- Vegan Biscuit BLT’s with Tofu Bacon
- Oven-Baked Tofu Bites with Bang Bang Sauce
- Saucy Sheet Pan Tofu & Broccolini
- Spicy Rice Noodles with Crispy Tofu
- Tofu Parm Sandwiches
If you love the looks of this High Protein Tofu Scramble With Pesto, follow us on Instagram, TikTok and YouTube @gregsvegangourmet and @itslivb!Print