You’ve tried the rest, now try the best vegan tofu scramble. A popular vegan alternative to scrambled eggs, this tofu scramble recipe is high in protein and vitamin B12, simple to make and ready in just 20 minutes!
Creating the best vegan tofu scramble
As a teenager, I was obsessed with scrambled eggs. Back then, I never would have thought that making scrambled eggs would be one of the catalysts for my decision to go vegan.
It was a morning like any other. I’d woken up, gone for a run and came back home ready to make scrambled eggs as I always would. However I had no idea I had a rotten egg in my hand. I cracked the egg and this weird black goo poured all over the hot pan. To this day, I cannot forget the sight and smell of that rotten egg.
Since that very moment, I never had eggs again. The problem I then had was trying to experience the same enjoyment that I had when eating scrambled eggs.
The solution was, to my surprise, quite easy. Tofu!
It didn’t take me long to learn how to make tofu scramble given its beautiful simplicity. The trick was creating the BEST tofu scramble recipe.
For the past 10 years, I’ve had more than enough time to experiment with all different variations of tofu scramble. Out of all the tofu scrambles I’ve created, this recipe here is by far the game changer!
The texture is superb and impresses vegans and non-vegans alike. It is bursting with flavour that I would argue supersedes that of scrambled eggs. And the best part? It’s nutritional value! It’s incredibly high in protein, and vitamin B12, as well as being low in calories, fat and cholesterol. Can’t get any better than that? Well, yes – because it only takes 20 minutes to make!
So if you’re looking for a healthier alternative to scrambled eggs, or are simply a tofu fanatic, then look no further. If you’re anything like me, you’ll be finding yourself making this tofu scramble again and again (especially for Sunday brunch!).
And if you really feel like a vegan version of scrambled eggs, try this easy vegan tofu scramble recipe out!
What type of tofu should I use for tofu scramble?
I always recommend using firm or extra firm tofu. Certainly do not use any type of soft or silken tofu – otherwise you’ll have runny tofu mush.
As you will be frying the tofu, you don’t need to stress too much about pressing your tofu as the moisture will mostly evaporate when cooked. I just grab some paper towel and lightly squeeze the tofu block in my hands to get some of the moisture out before cooking.
How do I make the best vegan tofu scramble?
Once you’ve heated the extra virgin olive oil into the pan, add in the onions and sauté until soft and brown. Then you add in the tofu and cook for 5-7 minutes whilst stirring occasionally. You can either crumble the tofu in your hands over into the pan (my preference) or mash the block of tofu in the pan with a fork.
Next, you will need to add the chopped kale and let it wilt (which typically takes approx. 3 minutes). Once wilted, it’s time to add the tomatoes and bell pepper and cook for another 3 minutes. Remember to keep on stirring occasionally during the cooking time!
Last step is to add in all the spices and mix together well so the tofu is evenly coated. All you need to do now is serve it up and enjoy!
PS: If you’re really after an egg-like taste, I’d recommend using Black Salt (Kala Namak) in place of regular salt.
How to serve tofu scramble
My go-to is always with bread. However, one great thing about tofu scramble is that it is easily customizable to suit the individual!
Some other great options are serving tofu scramble with roast potatoes, muffins or crumpets. Another popular way to enjoy tofu scramble is when it forms part of a large vegan brunch together with vegan bacon, vegan sausages, avocado, grilled mushrooms and tomatoes – just to name a few.
The possibilities are endless, so don’t be afraid to get creative!
How long does tofu scramble last?
Tofu scramble can last for up to 3 days refrigerated in an air tight container. After 3 days, it will still be edible – but the taste and texture will not be the same.
Can I freeze tofu scramble?
Personally, I would not freeze it. I’ve tried it and whilst it is still perfectly edible, I find the results less than desirable.
I do get the appeal of freezing meals, but not at the expense of the quality of the dish. Particularly in circumstances where a recipe such as this is fairly short at only 15 minutes. So my suggestion is still to refrigerate and eat within 3 days!
More vegan breakfast ideas to try
If you like this vegan tofu scramble recipe, you might also like:
- Easy Vegan Scrambled Eggs
- Chilli Mushroom Avocado Toast
- Vegan Mango Smoothie Bowl
- Vegan Berry and Banana Smoothie Bowl
- Vegan Chocolate and Banana Oat Bars
Please feel free to check out all my vegan recipes here for more inspiration in the kitchen!
If you tried this vegan tofu scramble recipe and loved it as much as I did, please feel free to let me know by leaving a comment and a rating below. I also love seeing remakes of these recipes, so be sure to tag me @voach_thevegancoach and use the hashtag #voachrecipes if you post your creation on Instagram!
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The Best Vegan Tofu Scramble
Course: Breakfast, BrunchCuisine: VeganDifficulty: Easy4
servings5
minutes15
minutes236
kcalYou’ve tried the rest, now try the best vegan tofu scramble. A popular vegan alternative to scrambled eggs, this tofu scramble recipe is high in protein and vitamin B12, simple to make and ready in just 20 minutes!
Ingredients
16 Oz. 16 block of extra firm tofu, crumbled
5 Oz. 5 kale, chopped*
2 medium 2 tomatoes, diced
1 large 1 onion, diced
1 medium 1 bell pepper, diced
1/4 tsp. 1/4 1/4 tsp. of Black Salt (Kala Namak)**
3 tbsp. 3 nutritional yeast
2 tsp. 2 turmeric
2 tsp. 2 chilli powder (depending on your desired level of spiciness)
1 tbsp. 1 extra virgin olive oil
Salt & pepper to taste
Spring onions or chopped parsley as garnish
Directions
- Heat the extra virgin olive oil into a pan over medium heat for 30 seconds.
- Next, add the onions into the pan and sauté for 2 minutes, or until the onions are soft and brown.
- Once the onions are ready, it is time to add in the tofu! Either crumble the tofu into bite-sized pieces over the pan with your hands (my preference) or mash the block of tofu directly in the pan with a fork. Cook for 5-7 minutes, or until the tofu is slightly golden brown. Stir constantly.
- After such time, add the chopped kale and cook for another 3 minutes, or until the kale has wilted. Stir occasionally so the kale wilts quicker.
- Then add the tomatoes and bell pepper into the pan and cook for an additional 3 minutes.
- Now it is time to add in the nutritional yeast, turmeric, chilli powder, salt and pepper and mix together well so that the tofu is evenly coated.
- Serve immediately with a slice of toast, or with any other sides you desire (such as potatoes, avocados, vegan sausages and/or grilled mushrooms – just to name a few).
Notes
- * If you do not like the bitter taste or tough texture of kale, you can substitute with baby leaf spinach or simply leave it out
- ** If you’re seeking a tofu scramble with a supremely egg-like taste, I would recommend using Black Salt in place of regular salt. However, I listed this as optional given that it’s not a common ingredient and the tofu scramble recipe tastes amazing even without it!
- TO STORE: Keep leftovers (if you have any!) in an air tight contained in the fridge for up to 3 days.
- NUTRITION: Servings: 1 | Calories: 236kcal | Carbs: 16g | Sugar: 5g | Protein: 20g | Fat: 12g | Sat Fat: 2g | Fibre: 5g | Net Carbs: 12g | Vitamin A: 72% DV | Vitamin B12: 75% DV | Vitamin C: 59% DV | Vitamin E: 12% DV | Vitamin K: 129% DV | Folate: 40% DV | Calcium: 17% DV | Iron: 22% DV | Potassium: 9% DV | Sodium: 25% DV | Zinc: 9% DV Nutrition information is calculated automatically and is an estimate only
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