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All you need is a handful of pantry staples and tofu to make this easy and flavorful dip. No pressing or marinating required AND it’s ready in just 15 minutes!
Recipe features
- dietary: vegan, vegetarian, nut-free, and optional gluten-free (just use tamari instead of soy sauce)
- easy and fast: does not require pressing or marinating and is ready in 15 minutes
- tasty: Made with dried 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 Marinated Tofu Recipes, then you’re sure to love this tofu scramble. It’s a classic vegan breakfast recipe that you’ll want to make again and again!
What will you need
- tofu: I use firm or extra firm tofu, but medium or super firm tofu works too if that’s what you have on hand.
- Nutritional yeast provides lots of “cheesy”, umami flavor. Decrease from 1/4 cup to 2 tablespoons for a lighter flavor. I use this ingredient a lot in vegan mac and cheese and marinated tofu.
- I am willow it can be substituted with coconut or tamari aminos for a gluten-free option. I like to use reduced-sodium soy sauce for more saltiness control.
- Dried herbs such as thyme, oregano, sage, and rosemary add a flavorful punch when they bloom olive oil. Dried herbs can be substituted for 1 1/2 teaspoons of fresh herbs.
Step by step instructions
- Flowering herbs in olive oil for 30 seconds. Stir to prevent burning.
- Add tofu to skillet. Use a potato masher or large spoon to mash it into small pieces.
- Add the remaining seasoningsstirring to coat the tofu evenly.
- Cook over medium heat until the tofu begins to thicken and most of the liquid is gone, stirring occasionally to prevent burning. This should take just under 10 minutes.
Professional tip: A little browning tastes great, but be careful not to dry out your scrambled! If it seems too dry, you can add 1-2 tablespoons of vegetable stock to the pan.
Taste for seasonings such as salt and pepper. Enjoy!
Recipe FAQs and expert advice
- Vegetables: You can saute peppers, 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 as you cook the scrambled.
- Condiments: Herbs can be omitted and substituted for taco seasoning or Cajun seasoning – really any type of seasoning works with scrambled tofu! Skip the flowering stage if you substitute herbs and add any seasonings when adding garlic powder and turmeric.
- By serving: Pair with vegan pancakes or waffles and tempeh bacon for a “diner” breakfast.
- You can learn more about tofu with my complete guide to tofu.
YES! Just replace the soy sauce with tamari or coconut aminos.
Scrambled tofus freeze well. Let the scramble cool to room temperature before transferring it to a freezer-safe container. Freeze up to 3 months. Let thaw in the refrigerator overnight before using.
It can be kept in the refrigerator in a closed container for 3-4 days. Heat in the microwave until heated through, about 1 minute. Heat the stove over medium-low heat. Add a splash of vegetable broth if the scrambled looks like it’s drying out.
No, I don’t think it works unless you add kala namak (black salt). This provides a sulfurous taste similar to eggs. I don’t include it in the recipe because I don’t like the taste. The texture is soft and fluffy like eggs!
YES! Use a splash of vegetable stock instead of oil. Refill as needed if tofu begins to stick to pan.
More vegan breakfast ideas
More of a visual learner? Check out mine tofu scramble video for detailed cooking instructions.
Have you tried this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comment section. I always appreciate your feedback! You can also follow mine Youtube, Instagram, Tick tockAND Pinterest or subscribe to my news bulletin!
📖 Recipe
Print Recipe
Easy tofu scramble
This savory tofu scramble is made with nutritional yeast, soy sauce, and dried herbs. It’s ready in just 15 minutes and is perfect for breakfast!
Portions: 5 portions
Instructions
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Heat a large cast iron or nonstick skillet over medium-high heat. Add the olive oil. Once the oil is hot, add the dried herbs: parsley, thyme, oregano, sage. Cook for 30 seconds, stirring often to prevent burning.
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Add the tofu to the hot pan (be sure to drain any excess liquid from the tofu). Use a potato masher or wooden spoon to crumble into small pieces in the pan.
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Mix together the garlic powder, turmeric, nutritional yeast and soy sauce.
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Cook over medium heat until all the liquid has evaporated and the tofu starts to thicken. This should take just under 10 minutes. Add 1-2 tablespoons of greens if the tofu starts to dry out.
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Add salt and pepper to taste. Enjoy!
Notes
- tofu: I use firm or extra firm tofu, but medium or super firm tofu works too if that’s what you have on hand.
- Herbs: Fresh parsley, thyme and oregano can be used instead of dried ones. Use 1 1/2 teaspoons of fresh herbs for each dry herb.
- Nutritional yeast it has a strong flavour. Decrease to 2 to 3 tablespoons for a lighter flavor.
- Vegetables: add onions, peppers, courgettes etc. if desired. I recommend sauteing the greens in olive oil for 6 to 8 minutes, or until softened, then adding the herbs and sautéing for 30 seconds.
- Freezing: Scrambled tofu freezes well. Let the scramble cool to room temperature before transferring it to a freezer-safe container. Freeze up to 3 months. Let thaw in the refrigerator overnight before using.
- Storage and heating: Store in the refrigerator in a closed container for 3-4 days. Heat in the microwave until heated through, about 1 minute. Heat on the stove over medium-low heat. Add a splash of vegetable broth if the scrambled looks like it’s drying out.
Watch the full video on YouTube.
Calories: 126kcalCarbohydrates: 5gProtein: 13gFat: 6gSaturated fats: 1gSodium: 314mgPotassium: 309mgFiber: 1gSugar: 2gVitamin A: 4UIC vitamin: 1mgSoccer: 54mgIron: 2mg
