Tofu Scramble

November 13, 2018

This is our basic tofu scramble recipe. I had to measure out the ingredients as I shared it with you because I normally don’t measure anything out. Tofu scramble is one of those recipes we make so often it’s second nature. But that doesn’t help you know how to make it.

I like to use tofu scramble as an opportunity to use up vegetable odds and ends I have on hand. Choose and prep vegetables so they will take about the same amount of time to cook.

Some possible vegetable add-ins: carrot, bell pepper, cauliflower, broccoli, peas, spinach (fresh or frozen), kale (fresh or frozen), cooked potatoes, cooked sweet potatoes, sliced mushrooms, cooked brussels sprouts, or whatever you like!

This tofu scramble recipe is fairly versatile. You can serve it as part of a breakfast plate as shown or combine it with beans, rice, and your favorite salsa to make breakfast burritos. It also makes a delicious component for breakfast bowls. We love this for breakfast and beyond.


Tofu Scramble

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 4 people
Calories: 206kcal


  • Non-stick frying pan
  • Tofu Xpress


  • 1/2 cup onion diced
  • 1 pound firm or extra firm tofu drained and pressed if necessary
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon kala namak or black salt
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon salt
  • freshly ground black pepper to taste
  • 2 tablespoons Bragg Liquid Aminos or soy sauce or tamari
  • 2-3 cups assorted vegetables


  • Add onions to a large non-stick skillet with a lid. Start with a little oil if your pan isn't non-stick or you want to. Sauté until softened. If the ingredients start to stick at any point, add a tablespoon or two of water.
  • Crumble tofu into the pan. Stir to combine with onions. Let sit for a few minutes to brown on one side. Stir to brown other side.
  • While second side is browning, add all seasonings then stir.
  • When well combined and lightly browned, add vegetables and stir. Put lid on pan to help steam the veggies.
  • Once the vegetables are warmed and tender taste to see if seasoning needs to be adjusted. Then eat that tofu scramble up.


Laura Nunemaker

About the Author

Laura Nunemaker

vegan. full-time traveler. rv dweller. food lover. cow petter.

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  • Joan says:

    Thanks for the Tofu Scramble recipe. I was not able to attend your cooking demo and I heard how good it was. I have all those ingrediants except the black pepper, which I never heard of. I will arrive back home in Tampa, Florida tomorrow and will pick up some black pepper and tofu so I can make this dish. It was great meeting you and Kevin in Quartzsite.

    • You’re welcome! I’ll eventually post the other two when I can record video. Kala Namak or black salt isn’t very easy to find. If you have an international grocery they might have it in the spice section. Otherwise, Amazon has it. Or, you can leave it out. It just makes it taste a little more eggy.

      It was a pleasure meeting you as well and maybe we’ll run into each other again!

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