Best tofu scramble: vegan breakfast scrambled eggs
Best vegan scrambled eggs: easy tofu scramble recipe – If you’re looking for a delicious, quick, and healthy breakfast, look no further than this tofu scramble recipe. This best of vegan breakfasts dish stands out as the best tofu scramble you can make at home, combining the perfect pan-fried tofu with a blend of vibrant vegetables for a truly satisfying meal. Ideal for a plant-based tofu breakfast, this tofu egg breakfast is not only rich in flavor but also packed with nutrients.
I don’t know about you, but sometimes I just need a warm and soothing breakfast – and that’s exactly what this vegan scrambled eggs recipe does. It’s packed with delicious Italian flavors, and I swear every mouthful is like a warm, nurturing hug.
The tofu is lightly golden brown on the outside, soft and creamy on the inside – just like real scrambled eggs. All I can say about this tofu recipe is — YUM!
Vegan scrambled eggs recipe
From the coconut oil to the veggies, everything in this packs a delicious punch of savory warmth. You can add as much or as little chili as you want – I will be the first to admit that I’m not great with spicy food (which is why I only add small amounts of chili to my recipes).
I have loaded this recipe with spices so it tastes like a mouthful of Greece with every bite. There’s just something about the combination of sun-dried tomatoes and thyme and oregano that calls my name.
I love making this recipe and putting the scrambled tofu in a burrito – did someone say vegan breakfast burrito? (I know I did). It’s so easy to bring along with you on a busy morning, plus it’s completely delicious. If I have any leftovers, I will save them and put them in a sandwich with cucumber slices, salad, red onions, and a little sweet and sour chili sauce – now, that’s a great lunch!
Best Vegan Breakfast Recipe
This tofu scramble is the ultimate choice for those who want to start their day with a hearty and nutritious meal. It’s incredibly versatile, allowing you to create your ideal tofu breakfast burrito or tofu scramble with veggies of your choice. With its easy preparation, it’s perfect for busy mornings when you need a quick yet wholesome option. It’s my favorite way to whip up a quick savory breakfast. Perfect for serving as a delicious easy scrambled tofu recipe, making tasty vegan breakfast sandwiches, or serving with a side of English muffin and tempeh bacon.
Whether you’re preparing a tofu fried egg recipe for a simple meal or whipping up tofu breakfast burrito bowls for a more indulgent treat, this recipe guarantees a delightful start to your day. Enjoy the savory goodness of fried tofu with this satisfying tofu scramble that’s sure to become your go-to for the best tofu scramble experience.
In this the best tofu scramble recipe we’re covering
Is tofu scramble healthier than eggs?
Tofu scramble can be healthier than eggs for a few reasons. First, tofu is lower in cholesterol and saturated fat, which is great for heart health. It’s also packed with plant-based protein, fiber, and essential nutrients like iron and calcium. Plus, tofu is suitable for those who are vegan or have dairy allergies. So, if you’re looking to cut down on cholesterol and enjoy a nutrient-rich meal, tofu scramble is a fantastic option! This protein-packed delight is a great addition to a vegan diet and a great recipe for anyone wanting a tasty addition to a healthy breakfast.
What is tofu scramble made of?
The thing about tofu is that it’s so easy to turn into anything you want. Just add your favorite spices and veggies and get ready to plate up. And the best thing about this vegan Scrambled Eggs recipe is that it’s super healthy.
This recipe is great for preplanned meals. You can freeze it and reheat it later, or store any leftovers in the fridge for later. That way you will always have vegan egg ready to go, perfect for whipping up a quick vegan breakfast sandwich.
Ingredients to make the best easy vegan scrambled eggs ever
Firm Tofu – Firm tofu is an amazing vegan alternative to eggs. Because it has a light texture and crumbles easily it makes delicious copycat scrambled eggs. You can also use extra firm tofu if you prefer your scrambled eggs more firm. For silky soft eggs you can also use silken tofu cut into tofu cubes. A silken block of tofu will turn into very soft tofu, perfect for the people who like their scrambled eggs silky.
Spring Onions, Chopped – spring onions, green onions, or any other type of onion will work well. I’m using spring onions for extra freshness, but any onions will work. If you don’t have spring onions or green onion at home you can substitute with onion powder. You can also substitute for red onions, yellow onions, or onions of your choice.
Oil packed Sun-dried Tomatoes, Chopped – we’re using oil-packed sun-dried tomatoes to give extra sweetness and a delicious hint of the Mediterranean.
Red Bell Pepper, Chopped – peppers and scrambled eggs, there’s just something about this combo that’s irresistibly good. The peppers take the vegan scrambled eggs to a whole new deliciousness level.
Black Olives – any type of olives will work. The olives add a little zest to the creamy vegan scrambles eggs, and hints of fragrant Mediterranean goodness.
Herbs – we’re working with Dried Thyme, Dried Oregano, Salt, and Dried Chili Flakes to ramp up all the flavors.
Sesame Seeds – for extra crunchy goodness I recommend sprinkling sesame seeds over your scrambled tofu.
Coconut Oil – any type of vegetable oil will work. I like to use coconut oil, but avocado oil, olive oil, or any other type of vegetable oil you prefer will work too.
Tofu scramble with veggies recipe tips and tricks
Here are some tips for making the perfect vegan scrambled eggs:
1. Incorporate Vegetables: Enhance your tofu scramble by adding a variety of vegetables. Start by sautéing diced onions or minced garlic in oil for 2-3 minutes before introducing the tofu. Later, mix in veggies like fresh spinach, kale, thinly sliced red peppers, small chopped broccoli, or diced tomatoes after adding the non-dairy milk. Continue cooking for a few minutes to let the flavors blend.
2. Go Oil-Free: For a lighter option, you can skip the oil entirely. This makes for a healthier, oil-free scramble while still keeping all the great flavor.
3. Choose Non-Dairy Milk Wisely: Use any unsweetened, unflavored non-dairy milk you prefer, such as soy, almond, cashew, oat, or coconut milk. This keeps the flavor neutral and lets the other ingredients shine.
4. Add a Cheesy Flavor: Sprinkle in 2 tablespoons of nutritional yeast to give your tofu scramble a cheesy, umami taste without using dairy.
5. Serving Suggestions: Enjoy your tofu scramble as part of a hearty breakfast burrito, mix it into vegan burrito bowls, or serve it alongside toast, avocado, or fresh fruit for a complete meal. Or pair the tender tofu scramble with a side of homemade salsa and vegan bacon for a delicious savory breakfast..
Vegan scrambled eggs: the best tofu scramble recipe
The BEST Tofu Scramble! If you miss scrambled eggs, this one’s for you. Just a few ingredients, 10 minutes and 1 pan required!
This vegan tofu scramble is a versatile and delicious breakfast option that’s quick to make and packed with flavor. Perfect for busy mornings or a leisurely brunch, it features tofu as a base, sautéed with your choice of vegetables and seasonings. Whether you’re a tofu aficionado or new to plant-based cooking, this scramble is sure to satisfy with its hearty texture and customizable ingredients. Enjoy it on its own or paired with toast, avocado, or your favorite breakfast sides!
This vegan breakfast is the ideal start to the day and also makes the best vegan breakfast burrito. Yum!
Vegan scrambled eggs ingredients:
- 10 oz (280 g) firm tofu
- 2 tablespoons non-dairy milk
- 2 spring onions, chopped
- 2 large oil packed sun dried tomatoes, chopped
- 1 red bell pepper, chopped
- 1 handful (about 1/2 cup or 75 g) black olives (optional)
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried oregano
- ½ tsp (2.5 g) salt
- Pinch of dried chili flakes (about 0.1 g)
- 3 tbsp (30 g) sesame seeds
- 1 tbsp (15 ml) coconut oil or olive oil
How to make the best tofu scramble: pan fried tofu instructions
How to make creamy vegan scrambled eggs: tofu scramble recipe step by step:
- Rinse the red bell pepper, then remove the seeds and slice it into thin wedges. Chop the sun-dried tomatoes and spring onions. Cut the black olives in half after removing their pits.
- Heat the coconut oil (or olive oil) in a pan over medium heat. Add the tofu to the pan and mash it with a potato masher or fork, or crumble it with your hands. Cook for 3-4 minutes, stirring often, until most of the moisture from the tofu has evaporated.
- Add the sliced bell peppers, chopped sun-dried tomatoes, black olives, and spring onions to the pan. Sauté for 3-5 minutes, stirring occasionally, until the vegetables are tender.
- Pour in the non-dairy milk and stir to combine. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast, or any other breakfast side you like.
Tofu egg breakfast variations
Here are a few tasty add-ins and variations for your tofu scramble:
1. Vegetables: Add in mushrooms, zucchini, or cherry tomatoes for extra flavor and nutrition.
2. Spices and Herbs: Experiment with turmeric for color, smoked paprika for a smoky kick, or fresh herbs like cilantro and chives.
3. Cheese Alternatives: Stir in some vegan cheese shreds or nutritional yeast for a cheesy flavor.
4. Beans: Mix in black beans or chickpeas for added protein and texture.
5. Hot Sauce: A dash of hot sauce or sriracha can give your scramble a spicy kick.
6. Greens: Toss in fresh spinach or kale at the end of cooking for a boost of vitamins and a bit of crunch.
This vegan scrambled eggs recipe is also amazing wrapped in a burrito or as a vegan egg sandwich filling.
How to make a tofu breakfast burrito with vegan scrambled eggs
Here’s a simple and delicious recipe for making a tofu breakfast burrito with my vegan scrambled eggs:
Tofu breakfast burrito Ingredients:
- Tofu Scramble
- 4 large tortillas (flour or gluten-free)
- 1 avocado, sliced
- 1 cup salsa or pico de gallo
- 1/2 cup shredded lettuce or mixed greens
- Optional: hot sauce or vegan sour cream
How to make a tofu breakfast burrito Instructions
1. Prepare the Tofu Scramble as instructed on the recipe card.
2. Assemble the Burritos:
- Warm the tortillas in a dry skillet over medium heat or in the microwave for a few seconds.
- Spread a layer of tofu scramble down the center of each tortilla.
- Top with avocado slices, salsa, and shredded lettuce.
- Add any optional toppings like hot sauce or vegan sour cream.
3. Wrap and Serve:
- Fold in the sides of the tortilla and then roll it up tightly from the bottom.
- Serve immediately or wrap in foil for a portable meal.
This tofu breakfast burrito is not only quick and easy to make but also packed with flavor and nutrition. Enjoy your hearty, plant-based start to the day!
How to make the ultimate tofu breakfast burrito bowls
Here’s a delicious recipe for making the ultimate tofu breakfast burrito bowls with my vegan scrambled eggs:
Tofu breakfast Bowl Ingredients:
- 1/2 of the scrambled tofu
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced
- 1 cup salsa or pico de gallo
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded lettuce or mixed greens
- Optional: chopped cilantro, lime wedges, hot sauce, or vegan sour cream
How to make vegan burrito breakfast bowls Instructions:
1. Prepare the Tofu Scramble:
- Make the tofu scramble as instructed on the recipe card.
2. Prepare the Bowl Ingredients:
- Warm the cooked rice and black beans if needed.
- Warm the corn in a skillet or microwave if using frozen or canned.
3. Assemble the Breakfast Burrito Bowls:
- In each bowl, add a base of cooked rice.
- Top with a generous scoop of the tofu scramble.
- Add black beans, corn, and shredded lettuce or mixed greens.
- Garnish with avocado slices and salsa or pico de gallo.
4. Add Optional Toppings:
- Sprinkle with chopped cilantro, squeeze lime wedges over the top, and drizzle with hot sauce or vegan sour cream if desired.
5. Serve:
- Enjoy your ultimate tofu breakfast burrito bowl warm, or store components separately for a meal prep-friendly option.
These breakfast burrito bowls are not only flavorful and satisfying but also packed with a variety of nutritious ingredients. They make for a perfect, hearty start to your day or a delightful brunch!
How to serve easy 10-minute tofu scramble
These delicious plant-based scrambled eggs are great served with a side of toast, roasted potatoes, or a breakfast salad.
Here are my top 5 salads that I love for breakfast and as a side dish to my scrambled tofu eggs
Authentic Spanish White Bean Salad – delicious and meal prep friendly, this easy salad is so good with tofu scrambled eggs.
Easy vegan garden salad with lentils, mushrooms, and peppers – pairing your tofu scrambled eggs with this lentil and mushrooms garden salad makes it feel like a full fry-up breakfast.
The best easy vegan spicy cucumber salad – a fresh, easy and so delicious low-calorie salad that’s amazing served with a side of tofu scrambled eggs
The best easy cowboy caviar black bean salad – delicious, crunchy, fresh, and loaded with nutrients.
Amazing juicy nectarines and melon salsa salad – fresh, juicy and so good. This salsa salad is a great breakfast salad
What to serve with tofu breakfast
Here are some delicious vegan ideas to serve with your tofu breakfast:
Sides and Add-Ons
1. Avocado Toast
• Top whole-grain or gluten-free bread with mashed avocado, a sprinkle of sea salt, black pepper, and red pepper flakes.
2. Fresh Fruit
• Serve a mix of seasonal fruits like berries, apple slices, or citrus fruits for a refreshing, sweet contrast.
3. Roasted Vegetables
• Roasted sweet potatoes, bell peppers, or cherry tomatoes make a hearty and flavorful side.
4. Vegan Sausages or Bacon
• Try plant-based sausages or plant based bacon for an extra savory component.
5. Whole-Grain Tortillas
• Use whole-grain or gluten-free tortillas to make breakfast burritos or wraps.
6. Green Smoothie
• Blend spinach, banana, almond milk, and a bit of almond butter for a nutritious and creamy smoothie.
7. Chickpea Salad
• A chickpea salad with cucumbers, tomatoes, red onion, and a lemon-tahini dressing adds protein and crunch.
8. Oatmeal or Porridge
• Serve a bowl of steel-cut oats or quinoa porridge topped with fresh fruit, nuts, and a drizzle of maple syrup.
9. Vegan Yogurt
• Top coconut or almond milk-based yogurt with granola and fresh fruit for a light, creamy side.
10. Sautéed Greens
• Sauté spinach, kale, or Swiss chard with garlic and a touch of olive oil for a nutrient-packed addition.
Breakfast Bowls
1. Quinoa Breakfast Bowl
• Combine cooked quinoa with your tofu scramble, roasted veggies, and avocado for a hearty bowl.
2. Sweet Potato Hash
• Cook diced sweet potatoes with onions and bell peppers for a comforting side.
These options can complement your tofu breakfast and add variety to your meal, ensuring a balanced and satisfying start to your day.
Can you freeze scrambled tofu?
Yes, you can freeze scrambled tofu! Here’s how:
How to freeze scrambled tofu eggs:
1. Cool Completely: Allow the tofu scramble to cool to room temperature before freezing.
2. Portion: Divide the scramble into meal-sized portions and place them in freezer-safe containers or resealable plastic bags. Squeeze out as much air as possible to prevent freezer burn.
3. Label and Freeze: Label the containers with the date and freeze. It’s best used within 1-2 months for optimal quality.
Reheating from Frozen:
1. Thaw: Transfer the frozen scramble to the refrigerator and let it thaw overnight. For a quicker option, you can defrost in the microwave using the defrost setting.
2. Reheat: Reheat the thawed scramble using the stovetop, microwave, or oven as previously described. You may need to add a splash of water or broth to restore moisture.
Freezing may alter the texture slightly, but the flavors will remain intact.
Fried tofu breakfast storage and reheating guide
Storing and Reheating Tofu Scramble is easy and great for an extra quick meal.
Storing:
1. Cool Down: Allow the tofu scramble to cool to room temperature.
2. Transfer: Place the cooled scramble into an airtight container.
3. Refrigerate: Store in the refrigerator for up to 3-4 days. Ensure the container is sealed well to prevent moisture loss and odors from other foods.
Reheating tofu:
1. Stovetop:
– Heat a non-stick skillet over medium heat.
– Add a small splash of water or vegetable broth if needed to prevent sticking.
– Add the tofu scramble and cook, stirring occasionally, until heated through (about 5 minutes).
2. Microwave:
– Place the tofu scramble in a microwave-safe dish.
– Cover with a microwave-safe lid or wrap.
– Heat on medium power for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until heated through.
3. Oven:
– Preheat your oven to 350°F (175°C).
– Spread the tofu scramble evenly on a baking sheet.
– Heat in the oven for about 10-15 minutes, stirring halfway through, until hot.
Avoid reheating multiple times to maintain the best texture and flavor.
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Tofu egg breakfast: vegan scrambled eggs recipe FAQs
Tofu scrambled eggs are one of the best vegan scrambled eggs substitutes because the scrambled tofu has the same tender texture and soaks up all the spices similar to regular eggs.
Yes. These vegan scrambled eggs are not just irresistibly good they’re also healthy and full of plant-based protein plus vitamins and minerals from all the vegetables as well as having antioxidant properties thanks to the spices and herbs.
You can add 2 tablespoons of nutritional yeast to the tofu scrambled eggs to give it a delicate cheese flavor…plus the nutritional yeast adds extra vitamins and minerals.
Store the vegan scrambled eggs in a sealed container in the refrigerator for up to 3 days.
Yes. Scrambled tofu is great frozen. Just store the vegan scrambled eggs in a ziplock bag or freezer-friendly container. Defrost and reheat before serving again.
You can reheat vegan scrambled eggs in a microwave-safe bowl covered with a lid at medium heat for 1-2 minutes, or until the tofu scrambled eggs are heated all the way through.
Or you can reheat the tofu scramble gently on a stovetop at medium-high heat while stirring.
Tofu breakfast recipe FAQs
For the best texture, use extra-firm tofu. It holds up well when cooked and provides a hearty, scramble-like consistency.
You don’t need to drain and press the tofu to remove excess moisture for this recipe. Just pour the extra liquid away. Then, crumble it into bite-sized pieces using your hands or a fork.
Yes! Feel free to add vegetables like bell peppers, spinach, onions, or tomatoes. Add hardy vegetables like onions early in the cooking process, and delicate ones like spinach toward the end.
Absolutely. You can skip the oil and use a non-stick pan or a splash of vegetable broth for sautéing.
Any unsweetened and unflavored non-dairy milk works well, such as soy, almond, oat, or cashew milk.
Store leftover tofu scramble in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a pan over medium heat to restore its texture.
Easy vegan scrambled eggs: the best tofu scramble with veggies
Ingredients
Vegan scrambled eggs ingredients:
- 10 oz (280 g) firm tofu
- 2 tablespoons non-dairy milk
- 2 spring onions chopped
- 2 large oil packed sun dried tomatoes chopped
- 1 red bell pepper chopped
- 1 handful black olives about 1/2 cup or 75 g , (optional)
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried oregano
- ½ tsp (2.5 g) salt
- Pinch of dried chili flakes about 0.1 g
- 3 tbsp (30 g) sesame seeds
- 1 tbsp (15 ml) coconut oil or olive oil
Instructions
How to make creamy vegan scrambled eggs: tofu scramble recipe
- Rinse the red bell pepper, then remove the seeds and slice it into thin wedges. Chop the sun-dried tomatoes and spring onions. Cut the black olives in half after removing their pits.
- Heat the coconut oil (or olive oil) in a pan over medium heat. Add the tofu to the pan and mash it with a potato masher or fork, or crumble it with your hands. Cook for 3-4 minutes, stirring often, until most of the moisture from the tofu has evaporated.
- Add the sliced bell peppers, chopped sun-dried tomatoes, black olives, and spring onions to the pan. Sauté for 3-5 minutes, stirring occasionally, until the vegetables are tender.
- Pour in the non-dairy milk and stir to combine. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast, or any other breakfast side you like.
Notes
Notes:
- Add Vegetables: For a tasty tofu scramble, mix in vegetables. Cook diced onions or minced garlic in oil for 2-3 minutes before adding the tofu. Add veggies like fresh spinach, kale, thinly sliced red peppers, small chopped broccoli, or diced tomatoes towards the end, after adding the milk. Cook for a few more minutes.
- Oil-Free Option: Skip the oil if you prefer an oil-free scramble.
- Non-Dairy Milk: Use any unsweetened, unflavored non-dairy milk, such as soy, almond, cashew, oat, or coconut milk.
How to make a tofu breakfast burrito with vegan scrambled eggs
Here’s a simple and delicious recipe for making a tofu breakfast burrito with vegan scrambled eggs: Tofu breakfast burrito Ingredients:- Tofu Scramble
- 4 large tortillas (flour or gluten-free)
- 1 avocado, sliced
- 1 cup salsa or pico de gallo
- 1/2 cup shredded lettuce or mixed greens
- Optional: hot sauce or vegan sour cream
How to make a tofu breakfast burrito Instructions
1.Prepare the Tofu Scramble as instructed on the recipe card. 2.Assemble the Burritos:- Warm the tortillas in a dry skillet over medium heat or in the microwave for a few seconds.
- Spread a layer of tofu scramble down the center of each tortilla.
- Top with avocado slices, salsa, and shredded lettuce.
- Add any optional toppings like hot sauce or vegan sour cream.
- Fold in the sides of the tortilla and then roll it up tightly from the bottom.
- Serve immediately or wrap in foil for a portable meal.
How to make the ultimate tofu breakfast burrito bowls
Here’s a delicious recipe for making the ultimate tofu breakfast burrito bowls with vegan scrambled eggs: Tofu breakfast Bowl Ingredients:- 1/2 of the scrambled tofu
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced
- 1 cup salsa or pico de gallo
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded lettuce or mixed greens
- Optional: chopped cilantro, lime wedges, hot sauce, or vegan sour cream
How to make vegan burrito breakfast bowls Instructions:
1. Prepare the Tofu Scramble: 1. Make the tofu scramble as instructed on the recipe card. 2. Prepare the Bowl Ingredients: 1. Warm the cooked rice and black beans if needed. 2. Warm the corn in a skillet or microwave if using frozen or canned. 3. Assemble the Breakfast Burrito Bowls: 1. In each bowl, add a base of cooked rice. 2. Top with a generous scoop of the tofu scramble. 3. Add black beans, corn, and shredded lettuce or mixed greens. 4. Garnish with avocado slices and salsa or pico de gallo. 4. Add Optional Toppings: 1. Sprinkle with chopped cilantro, squeeze lime wedges over the top, and drizzle with hot sauce or vegan sour cream if desired. 5. Serve: 1. Enjoy your ultimate tofu breakfast burrito bowl warm, or store components separately for a meal prep-friendly option. These breakfast burrito bowls are not only flavorful and satisfying but also packed with a variety of nutritious ingredients. They make for a perfect, hearty start to your day or a delightful brunch!Recipe originally published May 8, 2019
Recipe updated October 8, 2024
This is my go-to vegan scrambled eggs recipe! I would give it 10 stars if I could 🙂
Very happy you like the tofu eggs 🙂