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    Home » Recipes » Breakfasts

    Simple Scrambled Tofu

    Last Updated on April 9, 2023, First Published on June 26, 2019 6 Comments

    Prep 10 minutes minutes
    Total 20 minutes minutes
    Jump to Recipe

    How to make simple scrambled tofu with turmeric and nutritional yeast. A guide to making this plant-based alternative to scrambled eggs.


    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).

    tofu being broken up in a pan
    scrambled tofu with turmeric in a pan
    vegetables being added to scrambled tofu

    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.
    • For a delicious twist on this recipe, follow the steps for my masala scrambled eggs recipe and swap the eggs for crumbled tofu!
    • 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:

    • Vegan + GF pancakes
    • Vegan french toast
    scrambled tofu with turmeric in a pan

    Simple Scrambled Tofu

    5 from 2 votes
    LEAVE A REVIEW PRINT RECIPE
    PREP10 minutes mins
    COOK10 minutes mins
    TOTAL20 minutes mins
    SERVES1
    How to make simple scrambled tofu with turmeric and nutritional yeast. A guide to making this plant-based alternative to scrambled eggs.
    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!

    Notes

    • 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

    Calories: 156kcalCarbohydrates: 10.2gProtein: 11.3gFat: 9.3gSaturated Fat: 1.4gSodium: 613mgFiber: 3.9gSugar: 4.2g
    Tried this recipe?Mention @shivani.lovesfood or tag #shivanilovesfood!

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    Reader Interactions

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      Rating




    1. Joy Kao

      July 23, 2018 at 5:50 am

      5 stars
      What a beautiful and delicious food.
      Thanks your sharing.

      Reply
      • Shivani Raja

        July 23, 2018 at 11:11 am

        Thank you so much Joy - I am glad you like it!

        Reply
    2. Lola Osinkolu

      June 27, 2019 at 10:03 pm

      5 stars
      This looks so healthy and freshening!

      Reply
      • Shivani Raja

        June 29, 2019 at 3:36 pm

        Thank you Lola! I hope you enjoy this recipe!

        Reply
    3. Lisa

      July 08, 2019 at 10:59 am

      Didn't know there is such thing as a "tofu scramble", ha, thanks for sharing!

      xx
      Lisa

      Reply
      • Shivani Raja

        July 09, 2019 at 10:59 am

        Haha yes it's quite a popular scrambled egg alternative amongst vegans! Glad you liked the post Lisa x

        Reply

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