Tofu Scramble

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

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).

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)

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.  

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.

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.

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.

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.

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!

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.

Some Helpful FAQs

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

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

5 from 86 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!

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