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!
What is a vegetarian food blog without a go-to tofu scramble? This tofu scramble is simply seasoned, but the method makes it the perfect breakfast burrito filling or brunch centerpiece.
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!
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Recipe features
- Dietary features: vegan, vegetarian, nut-free and gluten-free optional (just use tamari in place of soy sauce)
- Quick & easy: The tofu doesn't need to be pressed or marinated because all of the magic happens in the pan!
- 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 (seasoning ideas included down below!)
Ingredients
- Tofu: I use firm or extra firm tofu, but super firm also works and will cook a little more quickly because it has less water in it.
- Nutritional yeast provides a lot of "cheesy", 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 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 spatula to break it down into small pieces, which some larger chunks remaining for a variety of textures.
- 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. Taste for seasonings like salt and pepper. Enjoy!
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.
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.
- Seasoning ideas: The herbs can be omitted and replaced with 2 teaspoons of taco seasoning or 1 tablespoon of Cajun seasoning for a different flavor profile. I also love doing a curry-seasoned scramble with 1 teaspoon of garam masala and 1 teaspoon of curry powder.
- Serving: Pair with vegan buttermilk pancakes or vegan waffles and tempeh bacon for a "diner-style" breakfast.
Storage notes
- 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.
- 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.
More vegan breakfast ideas
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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!
Ingredients
- 2 14 ounce blocks extra firm tofu drained, see note #1
- 1 tablespoon olive oil more as needed
- 1 teaspoon dry parsley see note #2
- 1 teaspoon dry thyme
- 1 teaspoon dry oregano
- ½ teaspoon ground sage
- 1 teaspoon garlic powder
- ½ teaspoon turmeric optional (gives yellow color)
- ¼ cup nutritional yeast see note #3
- 3 tablespoons soy sauce
- salt and pepper to taste
Instructions
- Heat a large cast iron or non-stick skillet over medium 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, or use your hands to crumble it directly into 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 around 10 minutes. Stir occasionally. Add 1-2 tablespoons vegetable broth if the tofu starts to dry out.
- The tofu is ready when golden throughout but still soft. 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. Super firm will cook more quickly.
- Herbs: Fresh parsley, thyme, and oregano can be used in place of dry. Use 1 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.
Nutrition
Serving: 1servingCalories: 133kcalCarbohydrates: 6gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 446mgPotassium: 357mgFiber: 1gSugar: 2gVitamin A: 28IUVitamin C: 1mgCalcium: 61mgIron: 3mg
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