Basic tofu scramble - this easy vegan alternative to scrambled eggs is quick and simple to make, ready in around 10 minutes, high in protein and very tasty!

Serve it for breakfast or brunch with toast, in a wrap or as part of a cooked breakfast.

There are thousands of recipes for scrambled tofu out there, so I am not going to claim that my recipe is 'the best', as I think that it is very much down to personal taste. This just happens to be my favourite way of making a simple tofu scramble.

I am also not going to claim that it is an exact dupe for scrambled eggs, because I think that tofu scramble is a delicious dish in it's own right and doesn't need to exactly mimic the flavour of egg.

This basic tofu scramble is a perfect replacement for scrambled eggs however. It has lots of flavour and a rich and creamy texture and can be used wherever you might usually have scrambled egg.

It is also really quick and easy to make with just a few ingredients, is a great high protein meal, and is ready in just 10 minutes!

While you can use either all firm or all silken tofu, I think that the best textured scramble is achieved by using a blend of both. That way you get some texture, but it is also creamy.

Tofu scramble on top of a slice of toast on a white plate.

A labelled photo of the ingredients needed to make tofu scramble.

Ingredient Details:

Firm tofu: This is the kind of tofu found in the fridge which has a firm texture that can be crumbled into pieces. I prefer Tofoo brand but others such as Cauldron or supermarket own brand are also fine.

Silken tofu: This is usually (but not always) the shelf stable kind of tofu, often found in the 'foreign' section of supermarkets. It has a very soft, custardy texture. I like Yutaka or Mori-nu brands. Firm is best but any will work.

Vegan butter: While you can use oil instead, using vegan butter/spread to cook the tofu adds a lot of flavour so I really recommend using it. I use Flora original.

Garlic and onion powders: Garlic and onion powder or granules add a lot of savoury flavour and are much quicker and easier than using fresh.

Nutritional yeast: Adds lots of savoury flavour. There isn't enough to make the tofu taste 'cheesy', but feel free to add more to taste if you want.

Turmeric: This is purely for colour, not flavour so can be omitted if you prefer.

Fresh parsley: This is optional but I absolutely love the flavour of some chopped fresh flat leaf parsley in this tofu scramble.

Close up fo tofu scramble in a pan with a wooden spoon.

Top Tips:

I'm not really a fan of kala namak (black salt), but if that's your jam feel free to add a pinch at the end of cooking for a more 'eggy' flavour.

If you prefer a looser textured tofu scramble, stir in a drop of unsweetened milk of your choice or cashew cream for a richer option.

Any leftovers will keep in a sealed container in the fridge for 2-3 days. Reheat in a pan or microwave to serve. Do not freeze it.

Do not use tofu that has been frozen to make this tofu scramble, it does not have the right texture.

Use a non-stick pan or well seasoned cast iron skillet to avoid the tofu sticking.

The recipe will serve two very hungry people, or 4 less hungry ones.

Adjust the seasonings to suit you, anything goes really!

How To Serve Tofu Scramble:

This basic tofu scramble is great for breakfast, brunch or even as breakfast for dinner. Why not try it:

With buttered toast
As part of a traditional British cooked breakfast
With avocado, fried mushrooms or tomatoes
In a wrap or breakfast burrito
In sandwiches

More Vegan Breakfast Recipes:

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 1 vote