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    Home » Recipes » Breakfast

    Easy Tofu Scramble (Ready in 15 Minutes!)

    Published: Feb 10, 2021 by Cassidy Reeser · This post may contain affiliate links.

    586 shares
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    All you need is a handful of pantry staples and tofu to make this easy, flavorful scramble. No pressing or marinating is required AND it's ready in just 15 minutes!

    Overhead view of tofu scramble in cast iron pan next to pink plate and fresh parsley.
    Table of Contents hide
    1 Recipe features
    2 What you'll need
    3 Step by step instructions
    4 Recipe FAQ and expert tips
    5 More vegan breakfast ideas
    6 Easy Tofu Scramble

    Recipe features

    • diet-friendly: vegan, vegetarian, nut-free and gluten-free optional (just use tamari in place of soy sauce)
    • quick & easy: no pressing or marinating required and ready in 15 minutes
    • flavorful: made with dry herbs, nutritional yeast and soy sauce for a savory flavor
    • versatile: try different spice combinations and add your favorite veggies to make it your own

    If you like my air fryer tofu and marinated tofu recipes, then you are sure to love this tofu scramble. It's a classic vegan breakfast recipe that you'll want to make again and again!

    What you'll need

    Labeled ingredients used to make a tofu scramble.
    • Tofu: I use firm or extra firm tofu, but medium firm or super firm also work if that's what you have on hand.
    • Nutritional yeast provides a lot of "cheesey", umami flavor. Decrease from ¼ cup to 2 tablespoons for a lighter flavor. I use this ingredient a lot in vegan mac and cheese and marinated tofu.
    • Soy sauce can be replaced with coconut aminos or tamari for a gluten-free option. I like to use reduced-sodium soy sauce for more control over saltiness.
    • Dry herbs like thyme, oregano, sage and rosemary add a flavorful punch when bloomed in olive oil. Dry herbs can be replaced with 1 and ½ teaspoons of fresh.

    Step by step instructions

    Steps 1 through 4 to make a tofu scramble.
    1. Bloom herbs in olive oil for 30 seconds. Stir to prevent burning.
    2. Add tofu to the skillet. Use a potato masher or large spoon to mash it into small pieces.
    3. Add the remaining seasonings, stirring to evenly coat the tofu.
    4. Cook over medium heat until the tofu starts to deepen in color and most of the liquid is gone, stirring every so often to prevent burning. This should take a little under 10 minutes.

    Pro tip: A little bit of browning tastes great, but be careful not to dry your scramble out! If it's looking too dry you can add 1-2 tablespoons of vegetable broth to the pan.

    Taste for seasonings like salt and pepper. Enjoy!

    Recipe FAQ and expert tips

    • Veggies: You can sauté bell pepper, mushrooms, broccoli, onions, etc. in olive oil before adding the herbs. I usually sauté them for 6-8 minutes, or until softened. Keep them in the pan why you cook the scramble.
    • Seasonings: The herbs can be omitted and replaced with taco seasoning or Cajun seasoning - really any type of seasoning works with tofu scrambles! Skip the blooming step if replacing the herbs and add in any seasonings when you add the garlic powder and turmeric.
    • Serving: Pair with vegan pancakes or waffles and tempeh bacon for a "diner-style" breakfast.
    • You can learn more about tofu with my complete guide to tofu.
    Can I make this gluten-free?

    Yes! Just replace soy sauce with tamari or coconut aminos.

    Can I freeze this?

    Tofu scrambles freeze well. Let the scramble cool to room temp before transferring to a freezer-safe container. Freeze for up to 3 months. Let thaw in the fridge overnight before using.

    How do you store and reheat this?

    Keep refrigerated in a closed container for 3-4 days. Reheat in the microwave until heated through, about 1 minute. Reheat the stove over medium-low heat. Add a splash of vegetable broth if the scramble looks like it's drying out.

    Does tofu scramble taste like eggs?

    No, I don't think that it does unless you add kala namak (black salt). This provides an eggy sulfurous taste similar to eggs. I don't include it in the recipe because I don't love the flavor. The texture is soft and fluffy like eggs!

    Can I make this oil-free?

    Yes! Use a splash of vegetable broth in place of oil. Replenish as needed if the tofu starts to stick to the pan.

    Overhead view of tofu scramble, sliced toast and tangerine on a pink plate.

    More vegan breakfast ideas

    More of a visual learner? Check out my tofu scramble video for step-by-step cooking instructions.

    • Instant Pot Vegan Grits
    • Vegan Biscuits and Gravy
    • Easy Potato Skillet Breakfast (Vegan)
    • Fluffy Vegan Sweet Potato Pancakes

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Overhead view of tofu scramble, sliced toast and tangerine on a pink plate
    Print Recipe
    5 from 1 vote

    Easy Tofu Scramble

    This flavorful tofu scramble is made with nutritional yeast, soy sauce, and dry herbs. It's ready in just 15 minutes and perfect for breakfast!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Servings: 5 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 2 blocks (14 ounces each) extra firm tofu drained, see note #1
    • 1 tablespoon olive oil
    • ½ teaspoon dry parsley see note #2
    • ½ teaspoon dry thyme
    • ½ teaspoon dry oregano
    • ¼ teaspoon ground sage
    • ½ teaspoon garlic powder
    • ¼ teaspoon turmeric optional (gives yellow color)
    • ¼ cup nutritional yeast see note #3
    • 2 tablespoons soy sauce
    • salt and pepper to taste

    Instructions

    • Heat a large cast iron or non-stick skillet over medium-high heat. Add the olive oil. Once the oil is hot, add the dry herbs: parsley, thyme, oregano, sage. Cook for 30 seconds, stirring frequently to prevent burning.
    • Add tofu to the hot pan (make sure to drain any extra liquid from the tofu). Use a potato masher or wooden spoon to crumble into bite sized pieces in the pan.
    • Stir in the garlic powder, turmeric, nutritional yeast and soy sauce.
    • Cook over medium heat until any liquid is evaporated and tofu starts to deepen in color. This should take a little under 10 minutes. Add 1-2 tablespoons vegetable if the tofu starts to dry out.
    • Add salt and pepper to taste. Enjoy!

    Video

    Notes

    1. Tofu: I use firm or extra firm tofu, but medium firm or super firm also work if that’s what you have on hand.
    2. Herbs: Fresh parsley, thyme, and oregano can be used in place of dry. Use 1 and ½ teaspoons fresh herbs for each dry herb. 
    3. Nutritional yeast has a strong flavor. Decrease to 2 or 3 tablespoons for a lighter flavor.
    4. Veggies: Add in onions, bell pepper, zucchini etc. if desired. I recommend sautéing the veggies in olive oil for 6-8 minutes, or until softened, then add in the herbs and bloom for 30 seconds.
    5. Freezing: Tofu scrambles freeze well. Let the scramble cool to room temp before transferring to a freezer safe container. Freeze for up to 3 months. Let thaw in the fridge overnight before using.
    6. Storage and reheating: Keep refrigerated in a closed container for 3-4 days. Reheat in the microwave until heated through, about 1 minute. Reheat on the stove over medium-low heat. Add a splash of vegetable broth if the scramble looks like it’s drying out.
    Watch the full YouTube video.

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    Calories: 126kcalCarbohydrates: 5gProtein: 13gFat: 6gSaturated Fat: 1gSodium: 314mgPotassium: 309mgFiber: 1gSugar: 2gVitamin A: 4IUVitamin C: 1mgCalcium: 54mgIron: 2mg

    More Vegetarian Breakfast Recipes

    • Sweet Potato Breakfast Hash (Vegetarian)
    • Vegan Breakfast Egg Sandwiches
    • Strawberry Peach Smoothie
    • Hummus Toast with Avocado
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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