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    Home » Recipes » Breakfast

    Tofu Scramble

    Published: Jun 28, 2024 · Modified: Sep 7, 2022 by Richard Makin

    🥜 NF
    🌾 GF
    <15 mins
    🌱 VG

    My super silky, soft-cooked tofu scramble with a gentle folded egg style texture and deliciously versatile flavour.

    Jump to Recipe
    5 from 85 votes
    tofu scramble

    Imagine a tofu scramble so convincingly eggy, you'd swear it was real scrambled eggs. Well, folks, that's exactly what we're diving into today. This tofu scramble isn't just any tofu scramble – it's designed to mimic the folds and creamy texture of real eggs, making it a fantastic option for those mornings when you're craving something a bit indulgent but still want to keep things plant-based.

    What sets this tofu scramble apart is that it doesn’t contain any veggies. That's right, we're keeping it simple and focusing on getting that eggy flavour and texture spot-on. Some people love vegies in their scrambles, and that's cool! For me, I wanted this recipe to be as close as possible to a soft scramble, except made with a block of tofu instead of a box of eggs! Plus, with shaved tofu, you get those delightful folds that make it look just like the real deal. Intrigued? Let’s crack on (pun totally intended).

    Jump to:
    • Ingredients You’ll Need
    • The Best Type of Tofu for Tofu Scramble
    • Some Serving Suggestions
    • How to Store Any Leftovers
    • Some Helpful FAQs
    • Tofu Scramble
    tofu scramble

    Ingredients You’ll Need

    Before we get our hands dirty, let's chat about what you'll need to whip up this fabulous dish. As always, the full recipe is listed at the bottom of the page in the recipe card, so if you’re in a rush, feel free to scroll down. But for now, here's a quick rundown of the essentials:

    • Extra firm tofu
    • Silken tofu
    • Vegan butter
    • Soy milk (unflavoured and unsweetened)
    • Water
    • Nutritional yeast
    • Rice flour (aka rice starch)
    • Turmeric powder
    • Paprika (sweet, not smoked)
    • Dijon mustard (or mustard powder)
    • Garlic powder
    • Black salt (kala namak)
    • Freshly ground black pepper
    • Onion powder
    • Chives (finely chopped)
    cooking in a pan

    The Best Type of Tofu for Tofu Scramble

    To get the best results for this easy tofu scramble, you’re gonna need two kinds of tofu: extra-firm tofu and silken tofu. 

    The extra firm tofu is the main body of the scramble, giving you those large chunks that are oh-so-satisfying. Meanwhile, the silken tofu ensures a silky, glossy creaminess throughout. Trust me, it’s the secret ingredient that elevates this dish from a plain tofu scramble to the best tofu scramble recipe you'll ever try. You can definitely make this recipe with medium-firm tofu instead of the extra firm, but you won't get the same texture.  

    extra firm tofu

    How To Make Tofu Scramble

    Alright, let’s get cooking! The full recipe is at the bottom, but here’s a simple breakdown of what you’ll be doing:

    Shave the Tofu: Using a mandolin, shave the tofu into roughly ¼ cm strips. If you don’t have a mandolin, use your sharpest knife to slice it as thinly as you can. This shaving technique is what gives the tofu those delightful, egg-like folds.

    shaved tofu

    Blend the Sauce: Place all the remaining ingredients except for the chives into a blender and blend until very smooth. This is where we add the kala namak (also known as black salt) which gives our scramble that eggy flavor.

    blended mixture

    Cook the Tofu: Melt the vegan butter in a medium frying pan over medium heat. Add the shaved extra firm tofu and fry for about 2 minutes, stirring gently with a silicone spatula to avoid breaking up the tofu too much.

    Shaved tofu

    Combine and Cook: Reduce the heat to low, add the blended sauce, and cook gently for another 3-5 minutes, stirring constantly. The goal is to coat the tofu in a glossy, eggy sauce.

    Tofu Scramble

    Some Serving Suggestions

    This tofu scramble is super versatile and can be served in several delicious ways. Here are my top four serving suggestions:

    1. With Vegan Bacon: A classic combo. Serve your tofu scramble alongside crispy vegan bacon for a hearty breakfast.
    2. In Breakfast Burritos: Wrap it up with some black beans, avocado, and salsa for a protein-packed breakfast burrito.
    3. On Top of Avocado Toast: Spread some mashed avocado on toast and pile the tofu scramble on top. Simple yet satisfying.
    4. With Vegan Hash Browns: Serve it alongside some crispy vegan hash browns for a complete breakfast feast.

    I'd love to know how you serve your tofu scramble. Tag me on Instagram if you make it!

    served breakfast vegan

    How to Store Any Leftovers

    Got leftovers? No worries! Store any leftover tofu scramble in an airtight container in the fridge. It will keep for up to three days, making it perfect for meal prep. To reheat, simply pop it in a frying pan over low heat until warmed through. Alternatively, zap in the microwave for a few mins!

    I would always advise against freezing tofu scramble. When tofu freezes, the ice crystals grow and damage the structure of the tofu, leaving it almost gritty in texture. Instead, enjoy the scramble fresh or from the fridge within a few days.

    tofu scramble

    Some Helpful FAQs

    Q: Can I freeze tofu scramble?

    A: While you can freeze tofu scramble, the texture might change slightly upon reheating. It's best enjoyed fresh or from the fridge within a few days.

    Q: Can I use medium-firm tofu instead of extra firm?

    A: For best results, stick with extra firm tofu. Medium-firm tofu contains more water and might not hold up as well during cooking.

    Q: What's the purpose of kala namak (black salt)?

    A: Kala namak adds that distinctive eggy flavour to the scramble. It’s a game-changer in vegan egg recipes.

    Q: Can I make this recipe oil-free?

    A: Yes, you can omit the vegan butter, but it does add a lovely richness and helps prevent the tofu from sticking to the pan.

    Q: Is this tofu scramble suitable for a high-protein breakfast?

    A: Absolutely! This dish is packed with 8g plant protein per portion.

    tofu scramble

    There you have it, folks – a seriously eggy tofu scramble that’s sure to become one of your favourite breakfasts. It’s easy to make, packed with flavour, and a fantastic addition to your collection of vegan breakfast recipes. If you give this recipe a go, don’t forget to take pictures and tag @schoolnightvegan on social media. We love seeing your creations!

    Looking for more delicious vegan breakfast recipes? Check out my other tofu recipes like my Vegan Philly Cheesesteak , my BBQ Shredded Tofu or my Easy Vegan Eggs Benedict with a delicious Vegan Hollandaise Sauce.

    tofu scramble

    Tofu Scramble

    My super silky, soft-cooked tofu scramble with a gentle folded egg style texture and deliciously versatile flavour.
    5 from 85 votes
    Print Pin Rate
    Cook Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4
    Calories: 95kcal
    Author: Richard Makin

    Ingredients

    • 280 g extra firm tofu drained
    • 1 tablespoon vegan butter
    • 130 g silken tofu
    • 4 tablespoon soy milk unflavoured and unsweetened
    • 50 ml water
    • 1 tablespoon nutritional yeast
    • 1.5 teaspoon rice flour aka rice starch
    • ⅛ teaspoon turmeric powder
    • ¼ teaspoon paprika sweet, not smoked
    • ½ teaspoon dijon mustard or ¼ teaspoon mustard powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon black salt kala namak
    • Pinch freshly ground black pepper
    • ¼ teaspoon onion powder
    • Small bunch of chives finely chopped
    Metric - US Customary

    Instructions

    • Using a mandolin, shave the tofu into roughly ¼cm strips. Set aside. Place a medium frying pan over medium heat and add the vegan butter.
      280 g extra firm tofu, 1 tablespoon vegan butter
    • Put the remaining ingredients except for the chives into a blender and blend until very smooth. Set aside.
      130 g silken tofu, 4 tablespoon soy milk, 50 ml water, 1 tablespoon nutritional yeast, 1.5 teaspoon rice flour, ⅛ teaspoon turmeric powder, ¼ teaspoon paprika, ½ teaspoon dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon black salt, Pinch freshly ground black pepper, ¼ teaspoon onion powder
    • Once the vegan butter is melted, add the shaved extra firm tofu and fry for 2 minutes, carefully stirring with a silicone spatula. Try not to break the tofu up too much, to maintain the folded texture of the tofu.
    • Reduce the heat to low and add the blended ingredients. Stirring constantly and gently, cook the scramble for a further 3-5 minutes or until the firm tofu is coated and glossy. If the sauce seems too thick, add an extra 20ml of water and stir through.
    • Remove the tofu scramble from the heat and sprinkle with the chives and some more freshly ground pepper before serving.
      Small bunch of chives
    • Serve on toast with grilled tomatoes or your favourite other breakfast items.

    Notes

    1. If you don't have a mandolin to shave the extra firm tofu, use your sharpest knife to slice the tofu as thinly as you possibly can. The idea is that the tofu, once cooked, is soft and folded rather than crumbly. It's also a great idea to cook the extra firm tofu in vegan butter as it adds more flavour and colour.
    2. Try not to break up the tofu as it fries in the pan. Use a soft spatula to fold it over as it cooks gently.
    3. The aim is to coat the cooked tofu in a glossy, eggy sauce. The rice starch (aka rice flour) helps the mixture to thicken and coat the tofu. If you can't get hold of rice starch, corn starch will work too, but the mixture may be liable to thicken too much, so keep an eye on it and add more water as necessary.

    Nutrition

    Serving: 1g | Calories: 95kcal | Carbohydrates: 5g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 229mg | Potassium: 235mg | Fiber: 1g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SchoolNightVegan or tag #schoolnightvegan!

    WANT MORE BREAKFAST!?

    Why not try:

    Vegan Granola Base

    Vegan Omelette

    Banana, Chocolate and Cardamom Oatmeal Bars

    More Vegan Breakfast Recipes

    • Vegan Pumpkin Scones
      Vegan Pumpkin Scones (Starbucks Copycat Recipe)
    • Vegan Lemon Poppy Seed Scones
      Vegan Lemon Poppy Seed Scones with Lemon Glaze
    • vegan hash browns
      Crispy Vegan Hash Browns (Baked, Fried or Air Fried)
    • Vegan Boiled Eggs

    Reader Interactions

    Comments

      5 from 85 votes (71 ratings without comment)

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      Recipe Rating




    1. Irene

      January 09, 2025 at 3:15 am

      Can this recipe be baked in the oven in muffin cups?

      Reply
    2. Votch

      September 22, 2024 at 10:20 pm

      5 stars
      I’m not a fan of most tofu scrambles, but this mandolin tofu technique with another tofu sauce is great! This will be my go-to weekend tofu breakfast from now on!

      Reply
    3. celia carboni

      July 23, 2024 at 7:28 pm

      5 stars
      OMG unbelievable!!! I have really missed eggs, but no longer will!!! The taste and texture are sooooo similar. A huge cut above any tofu scramble I've eaver had!!! THANKS!!!

      Reply
    4. Rebecca

      December 18, 2023 at 10:58 pm

      I'm going to try this out for Christmas day breakfast. I have tapioca starch and cornflour but no rice flour. Would one of them be better over the other? I use the tapioca starch for the instant mac n cheese recipe you created.

      Reply
    5. valerie

      September 24, 2023 at 2:41 am

      hi! do you have a substitution for rice flour in this recipe? i have what seems like LITERALLY every other type of gf flour/starch in my pantry, glutinous rice flour, brown rice flour, tapioca, potato starch, corn starch, sorghum flour, oat flour, even green banana flour! could any of these or a mix of these work, or is white rice flour essential? thanks so much!

      Reply
      • valerie

        September 24, 2023 at 2:42 am

        chickpea flour, too. or could i make rice flour by grinding up rice? or if it's a starch it seems more complex than that

        Reply
    6. Jenbro

      July 14, 2023 at 5:08 pm

      5 stars
      Richard, of course this looks amazing! But for someone who prefers a well done scramble, what would your adjustments be? Simply cook longer? Thanks as always, you rock!!!!

      Reply
    7. Angela

      July 05, 2023 at 7:29 am

      5 stars
      Just an FYI that it might be best to use ml for metric liquid measurements in lieu of teaspoon/tablespoons. 4 tablespoons imperial is 60ml. 4 tablespoons metric is 80ml. All metric spoon sizes are different to imperial.

      Reply
    8. Sandy

      February 07, 2023 at 3:52 pm

      5 stars
      Sorry, forgot to leave a rating.I'm sure it will be double the stars when I have made it....Sandy

      Reply
    9. Sandy

      February 07, 2023 at 2:50 pm

      This looks the best Tofu scramble ever....can't wait to try it. Thanks for such a great recipe. I have only just found you and look forward to trying many more.
      I appreciate the nutritional information as I have to keep to a low carb diet to control diabetes and wonder if you could tell me please if your book also includes it.Sandy

      Reply
    10. Elaj e

      October 26, 2022 at 1:03 pm

      5 stars
      My daughter has been craving scrambled ‘egg’ for ages and all my other attempts have fallen short! This gets a huge thumbs up and is so quick and easy to make. I didn’t shave tofu into strips I took lazy way out and just crumbled the tofu but results still amazing! Thank you for a great recipe.

      Reply
      • JoAnn

        July 28, 2024 at 8:26 pm

        Is there diff types of silken tofu ex. Firm, soft etc. are these the ones on shelf unrefrigerared thank you

        Reply
    « Older Comments

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