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!
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!
Recipe features
- dietary features: 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
What you'll need
- 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
- Bloom herbs in olive oil for 30 seconds. Stir to prevent burning.
- Add tofu to the skillet. Use a potato masher or large spoon to mash it into small pieces.
- Add the remaining seasonings, stirring to evenly coat the tofu.
- 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!
Cassidy's 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 buttermilk pancakes or vegan waffles and tempeh bacon for a "diner-style" breakfast.
- You can learn more about tofu with my complete guide to tofu.
FAQ
Yes! Just replace soy sauce with tamari or coconut aminos.
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.
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.
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!
Yes! Use a splash of vegetable broth in place of oil. Replenish as needed if the tofu starts to stick to the pan.
More vegan breakfast ideas
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Recipe
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Easy Tofu Scramble
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!
Notes
- Tofu: I use firm or extra firm tofu, but medium firm or super firm also work if that’s what you have on hand.
- Herbs: Fresh parsley, thyme, and oregano can be used in place of dry. Use 1 and ½ teaspoons fresh herbs for each dry herb.
- Nutritional yeast has a strong flavor. Decrease to 2 or 3 tablespoons for a lighter flavor.
- 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.
- 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.
- 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.
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