Simple Scrambled Tofu

Updated September 5, 2022
How to make simple scrambled tofu with turmeric and nutritional yeast. A guide to making this plant-based alternative to scrambled eggs.
Total Time 20 mins
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scrambled tofu with turmeric in a pan

Have you tried scrambled tofu yet? It’s a plant-based alternative to scrambled eggs made with tofu! And boy is it tasty.

As opposed to scrambled eggs, where a liquid egg mixture is stirred n a hot frying pan until it solidifies, scrambled tofu is made by breaking up a block of tofu into small pieces.

Why you’ll love this recipe

I just know you’ll love this recipe! It’s:

  • Naturally vegan and gluten-free
  • Super quick and easy to prepare
  • Packed with fibre and plant-based protein!
infographic of ingredients for scrambled tofu

How to make scrambled tofu

Saute onion in a frying pan until translucent, then add the tofu and break up into small chunks (photo 1). Continue to break up the tofu until you are happy with the size of the chunks.

Stir in the turmeric, nutritional yeast, salt and pepper (photo 2). Serve immediately or, if you wish, add some diced tomatoes and chopped spinach (photo 3).

notes on this recipe

  • Whilst nutritional yeast adds a cheesy flavour to and gives the tofu a characteristic ‘eggy’ taste, you can omit it if you don’t have any.
  • The spinach and tomatoes are optional; I love adding them for some extra fibre but you can omit or add other vegetables such as mushrooms, peppers and/or kale.
  • I like to use firm tofu as it has the most stability and is closest in texture to cooked egg. You can use silken if you wish, but the result will be much runnier.
scrambled tofu with turmeric in a pan

FAQ

Is tofu healthier than eggs?

Eggs and tofu are both valuable protein sources to incorporate into your diet. Tofu is lower in both cholesterol and saturated fat than eggs, whereas eggs contain more protein than tofu per serving.

What can I serve with scrambled tofu?

Serve scrambled tofu atop a few slices of your favourite bread or use to make some tasty vegan breakfast burritos!

You can also serve scrambled tofu with hassleback potatoes.

How long does it keep?

Prepared tofu scramble is best enjoyed fresh, though leftovers can be stored in the fridge for 1-2 days and reheated in the microwave/ on the stovetop before consuming.

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

More breakfast recipes for you to try:

scrambled tofu with turmeric in a pan
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5 from 2 votes

Simple Scrambled Tofu

How to make simple scrambled tofu with turmeric and nutritional yeast. A guide to making this plant-based alternative to scrambled eggs.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: vegan
Servings: 1
Calories: 156kcal
Author: Shivani Raja

Ingredients

  • 1 teaspoon Sunflower Oil
  • ¼ Red Onion
  • 3.5 oz/ 100 grams Tofu
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Nutritional Yeast
  • Salt + Pepper to taste
  • ½ Large Tomato optional
  • ½ cup Spinach optional

Instructions

  • Finely dice the red onion. Julienne the spinach, and chop the tomato into chunks. Roughly chop the tofu block into large pieces.
  • Heat the sunflower oil in a frying pan over low-medium heat. Add the red onion and saute until translucent.
  • Add the tofu to the frying pan, and use a spatula or wooden spoon to break the tofu into smaller chunks.
  • Add the turmeric and nutritional yeast, and salt and pepper to taste. Stir until the tofu is heated through.
  • Add the spinach and tomatoes, if using. Cook until the spinach is slightly wilted.
  • Serve hot with toasted sourdough. Enjoy!

Shivani’s Tips

  • Leftover tofu scramble can be stored in the fridge for 1-2 days and reheated on the stovetop or in the microwave. 
  • You can sub spinach and tomatoes for any other vegetables you have on hand e.g. bell peppers, mushrooms, kale.
 

NUTRITION

Serves: 1
Calories: 156kcal | Fat: 9.3g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 613mg | Carbohydrates: 10.2g | Fiber: 3.9g | Sugar: 4.2g | Protein: 11.3g 

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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