Tofu Breakfast Scramble

By • March 19, 2014 12 Comments

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Author Notes: The vegan answer to scrambled eggs, this easy dish is sure to become one of your meatless favorites.Gena Hamshaw

Serves 4

Tofu Breakfast Scramble

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 2 cups diced vegetables (I like zucchini and red peppers when they're in season, but use whatever you have on hand)
  • One 14- to 16-ounce block of extra-firm tofu
  • 2 tablespoons tahini
  • 1 tablespoon low-sodium tamari
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon turmeric
  • 1/4 cup nutritional yeast
  • 3 cups baby spinach
  • 1/4 cup fresh parsley, minced
  • Black pepper to taste
  1. Heat a large skillet or wok over medium heat. Add the oil and sauté the onion until it’s soft and cooked through, about 5 to 6 minutes.
  2. Add the garlic and cook for two minutes. Add your vegetables of choice, and cook till they’re tender.
  3. While the vegetables cook, crumble the tofu with your hands, so that there are still some visible pieces, but it's broken up quite thoroughly. Whisk together the tahini, tamari, mustard, and turmeric.
  4. Add the tofu to the skillet, along with the tahini mixture. Mix the ingredients together thoroughly and cook till the tofu is warmed through, about 4 minutes or so. Add the nutritional yeast and mix it in well. Finally, add the spinach and cook until it’s just wilted. Divide the scramble onto four plates and top each with parsley.

Tofu Breakfast Burrito with Tempeh Bacon

  • 1/4 cup low-sodium tamari
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • One 8-ounce package of tempeh, sliced thinly into strips
  • 4 whole grain wraps
  • Hot sauce or salsa (optional)
  • Avocado slices (optional)
  1. Whisk together all ingredients except for the tempeh and wraps to make your marinade. Pour the marinade into a shallow dish and add the tempeh to it. Allow the tempeh to marinate for several hours.
  2. Preheat the oven to 375° F. Arrange the tempeh on a baking sheet. Bake for 25 minutes, flipping halfway through, or until the tempeh is getting crispy and brown.
  3. Divide the tofu scramble into the four wraps. Add a quarter of the tempeh bacon, wrap, top with hot sauce, salsa, or avocado, and serve.

More Great Recipes: Beans & Legumes|Breakfast & Brunch|Tofu|Salsa|Zucchini

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Comments (12) Questions (0)


8 months ago Bascula

This tofu recipe is delicious, makes great leftovers, and even freezes well! I tried it out on the ladies at church for our monthly breakfast and thereby introduced several of them to TOFU.


8 months ago Colleen Courtney

I am eating this for dinner right now. Best tofu scramble ever!!


about 1 year ago Mamie

I love scrambled tofu, but prefer my tofu more cooked. In Seattle, Cafe Flora makes the best tofu scramble, which is nice and crispy on the outside and tastes of very fresh olive oil. So I tend to follow their cooking style for this. Tofu is a great egg substitute in eggless egg salad too.


5 months ago Carin N

Mamie, how do you cook your tofu scramble? Thanks for sharing!


over 1 year ago Andrea Elliott

I can only find Non-GMO silken tofu or temph could I use these as a combination since I can't find firm that in Non-GMO?


over 1 year ago Veganosity

I am absolutely addicted to tofu scramble! At Veganosity, we make this delicious mediterranean one with tomatoes, olives, and basil ( I really can't wait to try this one though!


over 1 year ago emcsull

I have been searching for a good scrambled tofu recipe for what seems like forever, and here it is ! just put in what I had - some mushrooms and chinese cabbage, onions and garlic of course.
So glad to have this recipe, and that mustard-tamari-tahini combination is da bomb. Thank you so much !


over 1 year ago Connie Fletcher

It's really good!!!


over 1 year ago Felicia McGhee

I'm really new to the tofu craze and have no idea what "Tamari" or "Tahini" is. Can something else that's already in my kitchen be used in the place of these two items? Just wondering. I want to make the switch but I don't want to have to buy an entirely new condiment cabinet.


over 1 year ago christina82

Tamari is basically gluten-free soy sauce, so soy would be a good sub. Tahini is sesame paste. I suppose you could use something like almond butter in place, but I'd honestly recommend to get tahini. A jar lasts awhile in the fridge and you can then make things like hummus, babaganoush, or delicious dressings and sauces from the tahini.


over 1 year ago Marian Bull

I can't wait to try this tempeh.


over 1 year ago Connie Fletcher

Just put this together...boy does that marinade smell wonderful!!! Thank you for this recipe!!! You're the bomb, Gena!!