Need a quick, savory plant-based breakfast idea? This easy vegan tofu scramble is endlessly customizable and perfect for meal prepping ahead of a busy week. It’s high in protein, packed with veggies, and can be enjoyed on its own, with potatoes, or tucked into a breakfast burrito.
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What kind of Tofu is used in a Vegan Tofu Scramble?
For the best texture, use firm, extra-firm, or medium-firm tofu. These hold their shape better than silken tofu, and when crumbled, they mimic the texture of scrambled eggs.
Cooking it is simple: just add drained tofu to a pan and break it up with a spatula while cooking, exactly like you would with scrambled eggs. Don’t worry if tofu feels intimidating at first… scrambles are one of the easiest and most forgiving beginner tofu recipes you can try.
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How to Customize Your Tofu Scramble
We are having our tofu scramble with potatoes and vegetables, but you get creative and customize this meal however you like!
- You can use sweet potatoes in place of baby potatoes, and in the scramble, you can use your favorite combination of vegetables.
- Soyrizo and black beans would be so good in this as well! Or your favorite veggie breakfast sausage would also be a great addition.
- Go nuts with the toppings! Avocado, green onion, cilantro, salsa, and nutritional yeast are all optional toppings in this recipe. Dairy-free shredded cheese would also be great.
- You could use this tofu scramble as filling for breakfast tacos too!
What is Kala Namek and can you make this without it?
We are using kala namak, or black Himilayan salt, to add an eggy flavor to the dish. This is totally optional but it will make your tofu scramble resemble eggs even more! You can find the salt in some specialty grocery stores or online here.
Related: Meal Prep On A Budget: Spend $25 On Food This Week (Free Meal Plan)
Storage & Reheating Notes
- Lasts up to 5 days in the fridge.
- Freezer-friendly (store in airtight containers or freezer bags).
- Potatoes reheat best in a toaster oven or oven for crispiness.
- Scramble reheats quickly in the microwave or stovetop.
Why Tofu Scramble is Perfect for Meal Prep
This dish checks all the boxes for a great meal prep breakfast: it’s protein-rich, affordable, and customizable with whatever veggies you have on hand. Because tofu holds up well in the fridge and freezer, you can batch cook this scramble on Sunday and enjoy it all week long.
That’s exactly the kind of recipe we focus on in the Workweek Lunch Meal Planner: easy, flexible meals that save you time and reduce stress without sacrificing flavor.
Try out these other savory vegan breakfast recipes!
- Vegan Breakfast Hash
- Vegan Breakfast Quesadilla
- Easy Vegan Breakfast Hash with Veggies and Beans
- Vegan Breakfast Casserole
- Easy Vegan Breakfast Tacos
And don’t forget to check out all of our other delicious breakfasts!
- Savory Muffins With Cheddar Cheese
- Blueberry Lemon Pancakes for Meal Prep
- Horchata Overnight Oats
- Easy Shakshuka With Feta
- No-Frills Banana Bread Muffins
Frequently Asked Questions
Can you freeze tofu scramble?
Yes! Store it in freezer-safe containers for up to 3 months. Reheat in the microwave or stovetop for best results.
Do I have to press tofu before scrambling it?
Pressing helps remove excess water, especially for extra-firm tofu, but if you’re short on time, simply pat it dry with paper towels before cooking.
Can I make tofu scramble taste like eggs without kala namak?
Definitely. Regular salt works fine—the kala namak just adds an extra egg-like flavor. Nutritional yeast can also help boost the flavor.
What vegetables work best in tofu scramble?
Spinach, mushrooms, bell peppers, onions, and zucchini are all great. You can use whatever veggies you have in your fridge.
Is tofu scramble high in protein?
Yes! Firm tofu has about 10 grams of protein per serving, making it a great option for a hearty, plant-based breakfast.
Easy, Vegan Tofu Scramble for Meal Prep
Ingredients
For the potatoes
- cooking spray
- 10 baby potatoes cut in half
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp olive oil
For the tofu scramble
- 1 tsp olive oil
- 8 oz mushrooms sliced
- salt and pepper to taste
- 1 yellow onion small, chopped
- 1 tomato chopped, seeds discarded
- 4 oz spinach chopped
- 1 tsp olive oil
- 14 oz pack of firm tofu drained and pressed
- 1 tbsp soy sauce
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/4 tsp kala namak optional,
- salt and pepper to taste
Instructions
- Prepare the potatoes while the tofu is pressing. Preheat your oven to 375 F (190 C) and prepare a baking sheet with cooking spray, foil, or a silicone baking mat. In a medium-sized bowl, toss the potatoes with garlic powder, oregano, salt, pepper, and olive oil until they are well coated. Line the potatoes on a baking sheet so they are not touching and bake for 25-30 minutes, flipping halfway.
- While the potatoes are baking, start the scramble. In a large skillet over medium heat, add the olive oil and then the mushrooms, salt, and pepper, and sautee for 3-5 minutes stirring a few times until they have released most of their water. Push the mushrooms to the side and add the onion along with more salt. Cook the onion and mushroom mixture for 3-5 more minutes, until the onions have become translucent and soft. Add the chopped tomato and spinach to the skillet and stir everything together for 3-5 minutes or until the spinach has completely wilted. Remove the veggies from the pan and set them aside for now.
- In the now empty skillet still over medium heat, add more oil and the whole block of tofu. After the tofu has developed some color for about 3 minutes, break it into large chunks using a sturdy wooden spoon or spatula. After 3 more minutes, add the soy sauce, nutritional yeast, turmeric, garlic powder, and kala namak, and continue to break the tofu up into smaller chunks until you reach the desired size and consistency. Cook for 3-5 more minutes to incorporate the flavors. Taste and add salt and pepper and any more seasonings if desired.
- Add the veggies back to the skillet with the cooked tofu. Mix everything well and turn off the heat. Allow both the potatoes and tofu scramble to cool completely before storing in separate containers. The potatoes reheat best in a toaster oven or oven, and the scramble can be reheated in the microwave or stovetop. This meal will last for up to 5 days and is freezer friendly. Enjoy!
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