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When you want a breakfast without eggs, this tofu scramble is a delicious alternative. It’s made with sauteed peppers, onions, and spinach, and it comes together quickly. While I usually think of a scramble for breakfast, we’ve also enjoyed it for a fast dinner!
The key to making tofu look like a breakfast scramble is adding turmeric for a yellow hue. Turmeric adds a hint of flavor, so I’ve balanced it with a dash of cumin for a Southwest flavor. You could take it a step further and add some black beans for extra fiber if you’d like!
I’ve been experimenting with this recipe for years, and if you are genuinely missing an “eggy” flavor, be sure to try a bottle of black salt. It will add an egg-like flavor, but it works best as a finishing spice, so I don’t add it until the end. Let me know if you try it!
⭐⭐⭐⭐⭐ Featured Review
“Thank you for this recipe! I’ve been trying to eat more protein in the morning, and I’m sick of eggs. I made this tofu scramble this morning, and it was excellent! I ate it 4 hours ago, and I’m still full. And I have leftovers for tomorrow!” – Trisha
How to Make Tofu Scramble
Step 1:
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sauté the chopped onion and bell pepper until they are soft and translucent, about 8 minutes.
Then, stir in the turmeric, salt, and ground cumin. Adding cumin adds a Southwestern flavor and helps mask the turmeric. (Without turmeric, it won’t look yellow like scrambled eggs.)
Step 2:
Drain the block of tofu (no need to press it) and use your hands to crumble it into small pieces directly into the skillet.
Season with more salt and stir well with the spatula. Watch the tofu pick up the yellow color from the turmeric!
Step 3:
Once the tofu is thoroughly heated, and any extra moisture has evaporated in the skillet, you can add in a big handful of fresh baby spinach. It will wilt quickly from the heat as you stir it in.
Adjust any seasoning to taste, and serve warm.
How to Make Tofu Taste like Eggs
If you really want to make your tofu scramble taste like eggs, you can buy Indian kala namak, also called “black salt.”
This salt is used in Indian and Asian cuisines as a flavor enhancer, and it has a sulfur flavor that tastes remarkably like eggs. If you taste it straight from the jar, it tastes like salty scrambled eggs!
You can finish your tofu scramble with this salt on top, for an extra egg-y flavor, if you’d like to, but it’s not necessary.
Best Tofu Scramble Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , chopped (1 cup)
- 1 red bell pepper , chopped (1 cup)
- fine sea salt
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- 1 (14 oz.) block extra-firm tofu
- 1 heaping cup fresh spinach (optional)
- Black salt (kala namak) , to taste (optional)
Instructions
- Heat the olive oil in a skillet over medium-high heat, and saute the onion, pepper, and a ¼ teaspoon of salt. Stir until softened, about 5 to 8 minutes.
- Drain the tofu while the veggies are cooking. There's no need to press it, since you can cook off any extra moisture in the skillet. Add the turmeric and cumin to the sauteed veggies and stir briefly, then crumble the tofu directly into the pan. Season with another ½ teaspoon of salt, and stir well.
- The tofu will start to pick up a yellow color from the turmeric, and you can break up any large clumps with the spatula and you stir. Once the tofu is hot, add in a big handful of fresh spinach, and stir again. It should wilt quickly from the heat, then it's ready to serve!
- Taste and adjust any seasoning, as needed. At this point, you can add a ¼ teaspoon of black salt for an egg-y flavor, or just season with additional sea salt to taste. Serve warm, with your favorite sides. Leftover tofu scramble can be stored in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium-high heat until warm, about 4-5 minutes.
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Notes
Nutrition
More Vegan Breakfast Recipes
- Chickpea Pancakes
- Vegan French Toast
- Peanut Butter Overnight Oats
- Chocolate Granola
- Vegan Banana Bread
- Sweet Potato Toast
If you try this Tofu Scramble, please leave a comment below letting me know how you like it! And I you make any modifications, I’d love to hear about those, too.
Made this for dinner tonight and it was delicious ! I have to admit that I didn’t have spinach but I did have mushrooms and it worked really well. Loved it!
I served this, along with some crispy potatoes (from your recipe as well) to my husband. He liked the potato seasonings very much but he told me he no longer enjoys scrambled eggs… 🤣🤣🤣 Love this recipe! It’s tasty, so much easier and fail-proof than the chickpea flour version of scrambled eggs. Thank you, Megan.
I can’t get over how much I loved this recipe! Will make again and again. Thanks for another great one!
This is delicious! I didn’t have the black salt but may get some to try!
this turned out great! topped it with some roasted cherry tomatoes and a quarter of a mashed avocado. delish
I love scrambled tofu, and this is my favorite version. Thank you for another fantastic recipe.
Perfect tofu dish!
Thank you for this recipe! I’ve been trying to eat more protein in the morning, and I’m sick of eggs. I made this tofu scramble this morning, and it was excellent! I ate it 4 hours ago, and I’m still full. And I have leftovers for tomorrow!
Someone told me about kala namak before and it really does taste like egg! I’ll be trying this recipe!