Tofu Breakfast Scramble

March 19, 2014
9 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

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

What You'll Need
  • 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)
  • 1 (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
  • 1 pinch black pepper, plus more to taste
  • 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
  • 1 (8-ounce) package of tempeh, sliced thinly into strips
  • 4 whole grain wraps
  1. Tofu Breakfast Scramble
  2. 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.
  3. Add the garlic and cook for two minutes. Add your vegetables of choice, and cook till they’re tender.
  4. 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.
  5. 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.
  1. Tofu Breakfast Burrito with Tempeh Bacon
  2. 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.
  3. 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.
  4. Divide the tofu scramble into the four wraps. Add a quarter of the tempeh bacon. Wrap. Top with hot sauce, salsa, or avocado, if you want, and serve.

See what other Food52ers are saying.

  • Colleen Courtney
    Colleen Courtney
  • Mamie
  • Veganosity
  • Connie Fletcher
    Connie Fletcher
  • Marian Bull
    Marian Bull

16 Reviews

Kate June 3, 2022
I’ve been making this for years. My favorite tofu scramble (and I mostly don’t even like tofu scramble, but this is delicious), and my go-to tempeh recipe. Try this tempeh bacon for a veg BLT or Reuben. So easy and so delicious.
Antoinette H. December 10, 2020
Where in the recipe is the "marinade", to marinate the tempeh in, please?
marigael March 14, 2023
there are two lists of ingredients and for the tempeh bacon it is the second section, titled, Tofu Breakfast Burrito with Tempeh Bacon.
Lora April 18, 2017
Hi Food52 Team,

Just to let you know we recently featured your Tofu Breakfast Scramble recipe in our latest Vegan Eggs article. Really great recipe, guys - thank you.

In the meantime, please do take a look and share: http://eluxemagazine.com/magazine/vegan-egg-recipes/

All the best,
Bascula January 9, 2015
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.
Colleen C. December 18, 2014
I am eating this for dinner right now. Best tofu scramble ever!!
Mamie August 18, 2014
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.
Carin N. March 24, 2015
Mamie, how do you cook your tofu scramble? Thanks for sharing!
Andrea E. April 9, 2014
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?
Veganosity April 5, 2014
I am absolutely addicted to tofu scramble! At Veganosity, we make this delicious mediterranean one with tomatoes, olives, and basil (http://www.veganosity.com/food/mediterranean-tofu-scramble/). I really can't wait to try this one though!
emcsull March 25, 2014
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 !
Connie F. March 24, 2014
It's really good!!!
Felicia M. March 24, 2014
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.
christina82 March 24, 2014
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.
Marian B. March 23, 2014
I can't wait to try this tempeh.
Connie F. March 21, 2014
Just put this together...boy does that marinade smell wonderful!!! Thank you for this recipe!!! You're the bomb, Gena!!