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This easy tofu scramble is the ultimate vegan scrambled egg replacement. It’s got the color and texture, and it’s packed with protein. Plus, I’ve loaded it with veggies for a delicious, nutritious, high-protein vegan breakfast in under 15 minutes!

completed The Best Vegan Tofu Scramble with Veggies plated on a plate against a light background
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A High Protein Vegan Breakfast: Veggie Tofu Scramble

Whether you’re trying out Veganuary (welcome!), missing or craving eggs, or just searching for a high-protein vegan breakfast, now is the perfect time to try vegan tofu scramble! Like regular scrambled eggs, this tofu breakfast scramble is an easy and satisfying meal but naturally gluten-free, dairy-free, vegetarian, keto, and vegan.

This veggie tofu scramble combines tofu with various seasonings and veggies (a great way to clear out the fridge) for a vegan breakfast recipe loaded with micronutrients (and none of the cholesterol of eggs), antioxidants, and protein, to keep you satisfied for hours.

Plus, we’ve included a special optional ‘secret ingredient’ to provide a wetter consistency to mimic regular soft scrambled eggs. What is it? Polenta! It’s creamy and soft, perfect for adding to your tofu eggs for flavor, consistency, and more ‘filling’ power.

Best of all, you can enjoy this affordable, versatile, and satisfying tofu breakfast in just 15 minutes, made with minimal fuss in just one pan. Enjoy it over toast or in other tofu breakfast recipes like breakfast burritos, tacos, etc. You might also enjoy this veggie and herb frittata!

The Ingredients

For this tofu scramble recipe, we’re using a typical combination of pantry-friendly seasonings, inexpensive (yet delicious) veggies, and optionally leftover polenta for a super creamy consistency.

ingredients for The Best Vegan Tofu Scramble with Veggies measured out against a white surface
  • Tofu: It’s best to use firm tofu, though extra-firm tofu also works.
  • Polenta: (optional) Cooked polenta helps to provide that wet, eggy consistency while making a heartier meal. We mostly use it only if we have leftovers from the previous day. Reheat it with a little liquid for a creamy consistency for delicious breakfast polenta tofu eggs.
  • Vegan butter: For richness. Use your favorite (like Miyoko’s or Earth Balance).
  • Oil: Use a neutral-tasting cooking oil like canola oil or vegetable oil.
  • Aromatics: We used garlic and onion (yellow or red onion will work), though garlic and onion powder will work in a pinch.
  • Vegetables: With a combination of the above aromatics and below veggies, this dish is like a Southwest tofu scramble.
    • Bell pepper
    • Spinach
  • Seasonings: We use a fairly typical tofu scramble seasoning of:
    • Turmeric (which provides an eggy ‘yellow’ color to the tofu eggs recipe)
    • Nutritional yeast (optional but wonderfully umami-rich, nutty, and slightly ‘cheesy’, eggy flavor)
    • Oregano
    • Salt & black pepper

For a far ‘eggier’ flavor, you could also use a very tiny pinch of black salt (kala namak) if you have some in your pantry. This ingredient has an umami-rich sulfur flavor that mimics egginess wonderfully. Add it in the last few minutes of cooking.

What Else Could I Add To Tofu Scrambled Eggs?

Just like regular scrambled eggs, but perhaps even more so, this vegan breakfast scramble is super versatile. Get creative and customize your Tofu Scramble however you like, the sky is the limit!

Other vegetables: First, veggies, because this veggie tofu scramble really makes for a great ‘clean out the fridge’ recipe.

  • Mushrooms
  • Leek
  • Zucchini
  • Corn (canned or frozen)
  • Peas (canned or frozen)
  • Broccoli/ broccolini (very tiny florets)
  • Baby plum/ cherry tomatoes (halved/quartered)
  • Roasted pumpkin, sweet potato, butternut squash

Cooking method: Any veggies that take longer to cook (like broccoli, carrots, potatoes) need about 10 minutes before adding quicker cooking veg and can be added along with the onion and pepper at the beginning or even-pre sauteed and removed from the pan to stir back in towards the end.

Add quicker cooking veg (mushrooms, kale, tomatoes, corn, peas, etc.) in the last 5 minutes.  

  • Fresh herbs: Parsley, chives, spring onion/ green onion, etc., to serve.
  • Vegan cheese: Use your favorite melty vegan cheese for a delicious ‘cheesy’ vegan tofu scramble.
  • Nuts/Seeds: To garnish—for crunch and extra omegas/heart-healthy fats.
  • Seasonings: If you want to experiment with more herbs and spices, we recommend keeping things simple. Some optional flavor pairings include:
    • Cayenne pepper/ chili pepper (to add heat)
    • Red pepper flakes (for heat)
    • Smoked paprika (smoky flavor)
    • Cumin (earthy and very savory—great when adding the tofu scrambled eggs to burritos/tacos)

Swapping out the seasonings is a really easy way to adjust the overall flavor of the tofu breakfast scramble. I.e., Mexican, Indian, Cajun, etc. Adding a pinch of smoked paprika, cumin, and chili pepper becomes a delicious Southwest tofu scramble.

  • Vegan cheese: Shredded cheese for some ‘melty’-ness or nutritional yeast for subtle umami, nutty, ‘cheesy’ flavor.
  • Vegan sausage: Thinly sliced and pre-cooked, then stirred in at the end.
  • Hot sauce: Like sriracha, drizzled over the breakfast polenta tofu eggs when serving.

How to Make Tofu Scramble with Veggies?

Make this easy tofu scramble recipe in just 15 minutes, with minimal chopping and just one pan!

  • 1) First, dice the onion and bell pepper and mince the garlic.
  • 2) Then, heat the oil in a large skillet over medium heat. Once hot, add the prepared ingredients and cook for 3-4 minutes, stirring often, until softened.
  • 3) Then, crumble the tofu (by hand is fine, or use a potato masher/ fork) into the pan and stir it well.
process shot of adding tofu to pan

If you’re using polenta, mix this into the tofu scramble now.

  • 4) Add the spinach and vegan butter, stirring it in until it melts, and the spinach begins to wilt. Then add in the seasonings, stirring well.
  • 5) When ready, remove the pan from the heat and allow it to stand for just a few minutes before serving. Enjoy!
process shot of mixing ingredients together in pan

FAQs

What tofu makes the best tofu scramble?

For the best texture, you’ll need to use firm tofu (or extra-firm tofu) crumbled into smaller pieces. While there are options using firm silken tofu, we prefer a firmer texture.

Do I need to press the tofu for tofu scramble?

No, we just gently squeeze out excess liquid over the sink. Any remaining excess water will cook out of the tofu in the pan.

Do I need to cook the vegetables first?

No, though using leftover cooked veggies in this veggie tofu scramble is a great way to cut down on prep time and get this on your plate in just 10-15 minutes.

Top Recipe Tips and Notes

  • For ‘wetter’ tofu scrambled eggs without polenta: You can add a small amount of dairy-free milk or, even better, dairy-free cream to the pan.
  • Oil-free scramble: Omit it & add a splash of water/ veg broth if needed.
  • Don’t add too much turmeric: You just need a little for the color. Add too much, and the tofu breakfast scramble will become bitter.
  • For the eggiest flavor: Add a tiny pinch of kala namak. If you plan on making vegan eggy dishes often, we highly recommend adding this ingredient to your pantry.
completed The Best Vegan Tofu Scramble with Veggies plated on a plate against a light background

Serving Recommendations

Once prepared, there are several ways to enjoy this vegan tofu scramble. Some of our favorite recommendations include:

You can also serve it as part of a larger vegan brunch alongside vegan muffins, pancakes, waffles, vegan yogurt, granola, fruit, etc.

Storage Recommendations

Allow the vegan scrambled eggs to cool, and store any leftovers in an airtight container in the fridge for up to 3 days. We don’t recommend freezing it, though, as the texture changes upon thawing.

To reheat the veggie tofu scramble, pop it back in a skillet or in a microwave. Add an extra splash of plant-based milk if needed.

You can prep most veggies a day or two in advance and store them in separate containers in the fridge or even cook them in advance to help cut down on prep. Likewise, you can prepare polenta 2-3 days in advance.  

completed The Best Vegan Tofu Scramble with Veggies plated on a plate against a light background

More Vegan Savory Breakfast Recipes

Photos by Alfonso Revilla

The Best Vegan Tofu Scramble with Veggies

5 from 47 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 2 -4 servings
This easy tofu scramble is the ultimate vegan scrambled egg replacement. It’s got the color and texture, and it’s packed with protein. Plus, I’ve loaded it with veggies for a delicious, nutritious, high-protein vegan breakfast in under 15 minutes!

Ingredients 

  • 2 tablespoons of cooking oil
  • 1 small red bell pepper diced
  • ½ of a yellow onion diced
  • 1 garlic clove minced
  • 1 (16-ounce) package of firm tofu
  • 2 cups of baby spinach (optional)
  • 1 cup of polenta (optional)
  • 2 tablespoons of vegan margarine
  • 1 tablespoon of turmeric
  • 1 tablespoon of nutritional yeast (optional)
  • 1 teaspoon of oregano
  • Salt and pepper, to taste

Instructions 

  • In a large frying pan, cook the bell pepper, onions, and garlic in most of the cooking oil for a few minutes.
  • Crumble the tofu using your fingers into the pan and stir it up.
  • If you are using polenta (it really makes it wet, like scrambled eggs, but we only use this recipe when we have leftover polenta) add this in and stir the mixture.
  • Next, add the spinach, and vegan margarine, let it melt, and stir so that it is coating the tofu crumbles. Add in the turmeric and nutritional yeast (optional) and once again stir.
  • Add in most of your veggies. If you are using veggies that cook longer such as broccoli, carrots, or potatoes you want to let them cook for about 10 minutes before adding in veggies that cook fast including mushrooms, kale, spinach, and tomatoes. You should cook the whole mixture for about 15 minutes.
  • Turn off the heat and let it stand for a few minutes before serving.

Notes

  • For ‘wetter’ tofu scrambled eggs without polenta: You can add a small amount of dairy-free milk or, even better, dairy-free cream to the pan.
  • Oil-free scramble: Omit it & add a splash of water/ veg broth if needed.
  • Don’t add too much turmeric: You just need a little for the color. Add too much, and the tofu breakfast scramble will become bitter.
  • For the eggiest flavor: Add a tiny pinch of kala namak. If you plan on making vegan eggy dishes often, we highly recommend adding this ingredient to your pantry.

Nutrition

Calories: 526kcalCarbohydrates: 32gProtein: 26gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 0.1gSodium: 130mgPotassium: 497mgFiber: 6gSugar: 4gVitamin A: 4561IUVitamin C: 59mgCalcium: 351mgIron: 6mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Course: Breakfast
Cuisine: American
Method: Stove
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
 
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Gina & Jeremy

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Comments

  1. 5 stars
    Fantastic tofu scramble! I love making this on a weekend morning – super flavorful and way better than the scrambled eggs I used to eat when I was young.

    1. You can omit it if you’d like but you can usually hardly taste it! It just adds a nice yellow color to the scramble to get that “egg-like” look 🙂

    2. I ruined the scramble yesterday by using the 1 Tablespoon of tumeric. It was A LOT and overpowered the entire dish.
      I was later reading over other similar recipes and the average tumeric suggested was 1/4 Teaspoon!

      1. Oh no! Sorry to hear that! This recipe is super adaptable to your liking so feel free to adjust as needed!

        1. We made the breakfast scramble for Mother’s Day and unfortunately there was just too much turmeric. I am wondering if there was an error and it should have been 1 teaspoon vs tbsp. Other than the turmeric debacle, it was easy to make. I think our boys would have really enjoyed with less tumeric. I did make air fried potato hash browns to go with it that they enjoyed. We mixed it all together which helped the taste a bit.

          1. So glad you guys were able to enjoy it with the hash browns! Turmeric is an interesting spice, full of color and nutrition but can be strong for some! Hope you guys enjoy it the next time you give it ago!