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overhead photograph of scrambled tofu in a frying pan with a wooden spoon

How to make Tofu Scramble step-by-step

How to make tofu scramble step-by-step: a guide to making this plant-based alternative to scrambled eggs. Tofu scramble is the perfect vegan breakfast!
Course Breakfast
Cuisine vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 370kcal
Author Shivani Raja


  • 1 teaspoon Sunflower Oil
  • 1/4 Red Onion
  • 100 grams Tofu
  • 1/4 teaspoon Turmeric Powder
  • 1 teaspoon Nutritional Yeast
  • Salt + Pepper to taste
  • 1/2 Large Tomato
  • 1/2 cup Spinach


  • 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!


  • 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.