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Home > Vegan Recipes

Vegan Tofu Scramble with Vegetables

3/4/21 by Nicole | 2 Comments

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5 from 3 votes. Leave a review!

This tofu scramble with nutritional yeast recipe is a game-changer in terms of taste and convenience. It’s quick and easy to make, highly customizable and can easily be prepared ahead of time for a week of great breakfasts.

Nutritional yeast is essential to making a vegan breakfast scramble that looks and tastes more like eggs. Along with spices like turmeric and smoked paprika, the nutritional yeast in this recipe will leave your taste buds amazed that this is vegan!

White plate filled with tofu and vegetable scramble sits on wood board along with toast and avocado with a large pan filled with tofu scramble slightly blurred in the back.

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Is Tofu Scramble Vegan?

Most tofu scramble recipes are vegan without the need to adjust any of the ingredients. All that you need is a little creativity to spice the tofu and ensure the final scramble is as delicious as possible.

I like to start with a block of extra firm tofu since it has little water content. Less water means it cooks faster and has a texture similar to scrambled eggs. From there, we’ll look to spice the tofu (adding color and flavor) while adding vegetables for more nutrition and varied texture.

For spices, I love using nutritional yeast, garlic and onion, turmeric, and smoked paprika. These are all staples of my vegan tofu scramble and close to the way I used to season eggs.

For vegetables, I can’t get enough mushroom, onion and bell pepper. This simple 3-veggie blend always hits the spot and brings so much color and flavor to the recipe. You can use whichever veggies you like or what you have available.

A wooden spoon lifts a heaping portion of tofu scramble from the out of focus black frying pan below it.

Ingredients to Make Vegan Tofu Scramble with Veggies

There are so many ways to make a delicious and nutritious tofu scramble recipe! Feel free to customize your scramble or use my preferred ingredients.

Tofu Scramble Ingredients

  • Tofu: Providing the bulk of the recipe, extra firm tofu effectively replaces eggs for a high-protein breakfast scramble. You could also use silken, medium or firm tofu if that’s what you typically buy, but the scramble will have a softer texture and needs to be cooked for longer.
  • Nutritional yeast: A staple in any vegan kitchen, nutritional yeast offers a slightly cheesy flavor to the tofu and brings a yellow color which helps tofu look more like eggs. As its name implies, it’s also packed with nutrition, including B vitamins which can be harder to get in a vegan diet.
  • Garlic and onion powder: For an extra boost of flavor, garlic and onion powder are the perfect combination. You can use fresh garlic and onion if you prefer.
  • Turmeric: For even more yellow color that helps tofu resemble eggs, turmeric is a great addition. It’s a delicious antioxidant that enhances flavor, even in small amounts.
  • Paprika: Any paprika will work, but I love smoked paprika. The red color may darken the yellow color of the scramble but if looks aren’t a concern, this adds such a great flavor!
  • Salt and black pepper: Adding these to taste, a little salt and pepper helps enhance other flavors.
  • Plant-based milk: An unsweetened plant-based milk (I like soy) helps to evenly coat the tofu with all your included spices. It’s technically optional and will cook off so you won’t have a watery scramble.

My Go-to Scramble Veggies

  • Vegan margarine or oil: Adding a source of fats helps make this recipe more filling and satisfying. I like the flavor of vegan margarine/ butter but avocado oil (or any type of oil) also works. I like to cook my veggies in the melted butter before adding the crumbled tofu.
  • Onion: Any variety of onion will add lots of flavor to the scrambled tofu. I like using red onion in the cooked vegetable mix, with some green onion for garnish if I have both available.
  • Bell pepper: Any color bell pepper works well so use what you have around!
  • Mushrooms: If you’re a mushroom fan, you’ll love adding them to this breakfast scramble. I typically choose cremini mushrooms because they don’t release quite as much water, but other types work too (although you might have to cook them for longer).
Ingredients to make vegan tofu scramble with nutritional yeast, including mushrooms, onion and bell pepper

How to Make Scrambled Tofu for Breakfast

Let’s get cracking (not eggs though!). If you want to make some scrambled tofu, just follow these easy steps.

Step 1: Crumble Tofu and Coat in Spices

If you’re using extra firm tofu, you can get going right away. If using a different type of tofu, it’s best to begin by pressing the excess water out of the tofu.

In a large mixing bowl crumble your block of tofu into pieces. These pieces can be somewhat larger than what you’d want to eat since you’ll break it up further in the cooking process.

Crumbling a block of tofu into a bowl. Vegetables and spices like nutritional yeast sit on the counter around the bowl of tofu

Next, measure your spices and add them to the tofu along with the plant-based milk. Stir until all the tofu pieces are evenly coated in spices.

Set aside the mixing bowl and proceed to preparing the tofu scramble veggies.

Pouring soy milk into a bowl of crumbled tofu and spices. This soy milk helps coat the tofu scramble and lets the spices mix more thoroughly

Step 2: Chop Vegetables and Fry in Pan

Dice all your chosen vegetables. Keep in mind the ratio of tofu to veggies you’ll want in your scramble to guide you.

In a frying pan, melt margarine or heat oil over medium heat, then add the diced vegetables. Allow these to cook down in the pan, releasing water content and combining flavors.

After about 5-7 minutes the vegetables will be soft and no water will remain in the pan, signalling that you’re done cooking them.

A bowl of tofu scramble sits next to veggies that are being fried in a pan. A wooden spoon stirs the vegetables as they cook

Step 3: Cook Crumbled Tofu with Veggies

With veggies prepared, it’s time to add the crumbled tofu to the pan. Mix thoroughly, breaking up larger clumps of tofu while allowing the tofu to brown.

Cook for about 5 minutes, until there’s no liquid in the bottom of the pan. You can cook a bit longer if you want the tofu to brown, adding some flavor.

Turn off the stove and get ready to serve!

Vegan tofu scramble and veggies combined in a frying pan. Both components will cook together for a few minutes before serving

Step 4: Serve Scrambled Tofu

There are so many ways to serve this epic vegan scramble! On its own, scoop some onto a plate and top with ketchup, hot sauce or whatever else you’d typically put on eggs. Sometimes I’ll also make a batch of vegan bacon bits made from tofu and sprinkle those on top!

To make this more of a balanced meal, you may want to add more carbohydrates. For a quick and simple breakfast pair with toast or a bagel. Or, take things up a notch by making a vegan breakfast burrito!

Top view of two white plates sitting on a wood board over a light brown towel. Each plate has crumbled, scrambled tofu cooked with vegetables on it, along with a quarter avocado and the lower plate also has four slices of whole grain toast.

Tofu Breakfast Scramble Tips and Substitutions

When crumbling tofu for the first time (or one of your first times), you may wonder how small to make each piece. Crumbling tofu can take some time, and the smaller you choose to crumble it, the longer it takes. Remember that you can always break it apart smaller when cooking, so don’t feel like you need to make the crumbles too small at first.

You may find that you enjoy certain spices or vegetables better than others in your breakfast scramble, so experiment with those flavors you like best! This recipe is my go-to, although depending on the mood I’m in and what’s in my fridge, I often change what goes into it. That’s all part of the fun!

Additionally, how you serve the tofu scramble plays a big role in achieving variety. With your scramble as the base of a meal, feel free to serve it in a burrito/ wrap, with toast or alongside a bagel!

You can also serve alongside some plant-based sausage or vegan ham. Avocado and/ or fresh tomato slices on the side is also delicious!

Vegan scrambled eggs made from crumbled tofu and cooked with mushrooms and red pepper piled on a double stack of white plates with a fork. A pan with more scramble sits in the back with half an avocado.

How to Refrigerate and Freeze Scrambled Tofu

Great for weekly meal prep, this tofu scramble recipe can be made ahead of time and stored in your refrigerator for up to one week. Just keep it in an airtight container and you’ll have it on those mornings where you want something quick and yummy!

I haven’t tried freezing this recipe but have some reservations about how it might thaw once you’re ready to use it. The water content from tofu and veggies may lead to extra moisture that makes your scramble mixture wet. If you freeze then thaw to use later, I recommend putting the scramble back into a frying pan and cooking this moisture out prior to serving.

A close-up photo of crumbled tofu fried, in a pan, with chopped mushrooms, red pepper and onion with nutiritonal yeast leaving the tofu yellow. A wooden spoon sits in the tofu.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Close up of a large wood spoon of tofu scramble that is bright yellow in color, cooked with mushrooms and red peppers. The spoon rests on a pan-full of tofu scramble.

Vegan Tofu Scramble with Nutritional Yeast + Vegetables

With plant-based protein to keep you feeling full all morning, this eggless tofu scramble recipe is a tasty and nutritious go-to meal. Great as-is or used in a breakfast burrito for extra vegetables and carbohydrates.
5 from 3 votes. Leave a review!
Prevent screen going dark
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 3 Servings
Calories 273 kcal
Cuisine Vegan

Equipment

  • Large bowl
  • Large pan
  • Cutting board
  • Knife

Ingredients
  

Tofu Scramble

  • 350 grams extra firm tofu
  • 3 tablespoons nutritional yeast
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon smoked paprika
  • black pepper , to taste
  • ¼ cup non-dairy milk , unsweetened (optional)

Vegetables

  • 2 tablespoons vegan margarine or butter , or oil of your choice
  • ½ medium onion
  • 1 medium green bell pepper
  • 11-12 cremini mushrooms , can use button mushrooms
Prevent screen going dark

Instructions

Scramble Tofu and Coat in Spices

  • If you typically press your tofu, start by doing that (the brand of tofu I buy doesn't require pressing).
    350 grams extra firm tofu
  • Rinse your block of tofu then crumble it into a large bowl. You can keep it in larger chunks or crumble into small pieces, depending on your preferred texture.
  • Toss the tofu with all flavoring ingredients other than your vegetables. Plant-based milk is optional; I find it helps the spices evenly coat the tofu crumbles.
    3 tablespoons nutritional yeast, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon turmeric, ½ teaspoon salt, ¼ teaspoon smoked paprika, black pepper, ¼ cup non-dairy milk

Chop Vegetables and Fry in Pan

  • Finely dice your vegetables.
    ½ medium onion, 1 medium green bell pepper, 11-12 cremini mushrooms
  • Melt margarine or heat oil in a large pan, then add your diced vegetables.
    2 tablespoons vegan margarine or butter
  • Cook for 5-7 minutes until the vegetables are soft and there’s no liquid left in the pan (the vegetables release liquid; it may be helpful to drain this away).

Cook Crumbled Tofu with Veggies

  • Add your crumbled tofu mixture and toss with the vegetables for 2-3 minutes.
    350 grams extra firm tofu

Serve

  • Serve topped with ketchup, hot sauce, green onion, and a side of buttery toast (or however you like!).

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (⅓ of recipe)Calories: 273 kcalCarbohydrates: 14 gProtein: 22 gFat: 17 gSaturated Fat: 2 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 7 gSodium: 488 mgPotassium: 854 mgFiber: 4 gSugar: 5 gVitamin A: 787 IUVitamin C: 30 mgCalcium: 499 mgIron: 4 mg
Tried this recipe?Let us know how it was!

More Vegan Breakfast Recipes

Like this recipe? You should also try:

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    Apple Pie Baked Oats Recipe
  • Close up of a small jar filled with strawberry chia seed jam.
    Vegan Strawberry Jam Recipe (Chia Seed Jam)
  • Close up of neatly arranged banana oatmeal cookies on a black wire cooling rack.
    Vegan Breakfast Cookies (with Bananas and Oats)
  • Close up of a stack of 3 blueberry muffins on a piece of parchment paper with other muffins and a bowl of blueberries in the background.
    Vegan Blueberry Muffins Recipe

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


Reader Interactions

Comments

  1. Kim

    February 19, 2022 at 1:47 pm

    I have always pressed my XF tofu before cooking but I followed the directions for this recipe and did not. I even added the milk, as was in the recipe.

    Unfortunately I was left with soggy tofu scramble, even after 15 minutes of cooking with the veggies!!

    Press tofu no matter what!!! I should have followed my instincts on this one.

    Reply
    • Nicole Stevens

      March 01, 2022 at 1:39 pm

      Sorry things didn't work out for you. Whether tofu needs to be pressed or not seems to vary by brand; the kind I buy truly doesn't need pressing. I'll update the recipe directions to include pressing tofu if needed so thank you for the feedback.

      Reply

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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