Tofu Scramble

This tofu scramble recipe is the ultimate plant-based breakfast! Serve it with sliced avocado, salsa, and lots of veggies for an easy, fun, and flavorful meal.

Tofu scramble

I love starting my day with a protein-packed breakfast like this tofu scramble! It’s energizing, flavorful, and satisfying, the sort of thing that’s guaranteed to keep me full till lunch. I think you’ll love this recipe if you’re vegan – it’s quick and easy, it’s high in protein, and it’s a great savory option given how many vegan breakfast recipes are sweet. But even if you’re not vegan, I hope you’ll give it a try.

Thanks to spices, nutritional yeast, and a dash of Dijon mustard, this tofu scramble recipe is packed with flavor. Instead of thinking of it as a vegan version of scrambled eggs, I encourage you to enjoy it as a yummy breakfast in its own right. It’s a great way to change things up if you’re stuck in an egg rut (anyone else?), and it’s so tasty that it’s worth making even if you’re not. Dress it up with salsa, sliced avocado, and whatever veggies you like for a fun, flavorful breakfast!

Tofu scramble recipe ingredients

Tofu Scramble Recipe Ingredients

Here’s what you’ll need to make this tofu scramble recipe:

  • Crumbled extra-firm tofu – Not silken tofu, not firm tofu, but extra-firm. If the tofu is too soft, it will fall apart as you cook it. Instead of making a hearty scramble, you’ll end up with a yellow tofu mush. No, thank you! Make sure to choose extra-firm tofu so that the crumbles hold their shape as you cook.
  • Almond milk – For moisture!
  • Nutritional yeast – It adds yellow color and savory flavor.
  • Dijon mustard –  For sharp, tangy flavor.
  • Turmeric – The nutritional yeast adds some color, but the turmeric is really what gives this tofu scramble its sunny hue. I also love its warm, earthy flavor here!
  • Cumin, onion, and garlic – They round out the scramble’s savory flavor, adding sharp, aromatic depth.

Find the complete recipe with measurements below.

Tofu scramble in a skillet

How to Make a Tofu Scramble

This tofu scramble recipe is easy to make. In fact, it’s so quick that I even make it on weekday mornings! Here’s how it goes:

First, whisk together the almond milk, nutritional yeast, Dijon mustard, garlic, spices, and salt in a small bowlThis mixture will give the scramble its bold flavor and soft texture. Set it aside while you start to cook.

Next, sauté! Heat olive oil in a large frying pan over medium heat. Add the onion and cook until it softens. Then, stir in the crumbled tofu and cook until it’s warmed through, 3 to 5 minutes.

Finally, season. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes more, stirring occasionally. Turn off the heat, and season to taste. At this stage, I always add a big pinch of salt and several grinds of black pepper.


Vegan breakfast in a skillet

Tofu Scramble Serving Suggestions

Serve this tofu scramble recipe with tortillas and lots of veggies. So many fresh toppings and sides would be great here, so feel free to experiment with what you have on hand or what sounds good to you. Here are a few ideas to get you started:

  • Salsa! Load up your tofu scramble with homemade salsa, tomatillo salsa verde, or a scoop of pico de gallo. Or, for simplicity’s sake, serve it with halved cherry tomatoes and a sprinkle of cilantro.
  • Avocado. Slice it and serve it on the side, or mash it with lime and salt to make a quick guac.
  • Sautéed greens, like kale or spinach.
  • Roasted veggies. Have some leftover roasted red peppers, broccoli, or sweet potatoes in the fridge? Toss them with your tofu scramble for a veggie-packed breakfast!

Of course, this tofu scramble recipe is also yummy on its own. If you’re not in the mood for tortillas and veggies, serve it plain, with a side of roasted potatoes, avocado toast, or anything you like. Save any leftovers for breakfast the next day. Unlike regular scrambled eggs, this plant-based scramble reheats perfectly!

Tofu scramble recipe

More Vegan Breakfast Recipes

If you love this tofu scramble, try one of these vegan breakfast recipes next:

For more healthy breakfast ideas, check out this post!

Tofu Scramble

rate this recipe:
4.94 from 16 votes
Prep Time: 5 mins
Cook Time: 10 mins
Serves 4
This tofu scramble recipe is the ultimate plant-based breakfast! I love to serve it with fresh veggies, sliced avocado, and salsa to take it over the top.


  • cup almond milk
  • 2 tablespoon nutritional yeast
  • 2 garlic cloves, minced
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cumin
  • 1 tablespoon-extra virgin olive oil
  • ½ cup diced yellow onion
  • 14 ounces extra-firm tofu, patted dry and crumbled
  • Sea salt and freshly ground black pepper

Serving suggestions:


  • In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
  • Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.


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Rate this recipe (after making it)

  1. Sarah

    5 stars
    I can always count on your recipes to turn out wonderfully! This one is no exception—I’ve never used an actual recipe for tofu scrambles in the past, but then again, I’ve typically been disappointed with how they came out. I’ve made this recipe twice & so far? NO disappointment! :))) great to have a recipe blog that I can trust bc I’m…well, my cooking can be…let’s call it “inconsistent,” bc I’m fairly new to all of it. Although I typically enjoy whatever I’ve created, I’m never sure whether it’s suitable for anyone else to eat. Lol, I’m happy to have found this site! Thanks!

    • Jeanine Donofrio

      Ha ha, I’m so glad you’ve been loving the recipes!

  2. Elizabeth

    5 stars
    Easy and good! I used pea protein milk instead of almond.

  3. Irene

    5 stars
    I have tried a lot of tofu scrambles in my 10ish years being plant-based and this one is really good!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  4. Colette Schwene

    5 stars
    This tofu scramble is my favorite breakfast and post-workout meal! Packed with protein, flavor, and a great way to use up any leftover veggie scraps in the fridge. I love adding black beans and folding the scramble into a corn tortilla for some breakfast taco action. Yum!

  5. Bridget Cassun

    5 stars
    This was really good; really liked the addition of the almond milk mixture; it made it really creamy and loved the taste of the Dijon. Added spring greens to the scramble. FYI to anyone that gets a CSA or has an abundant garden; the Love and Lemons Cookbooks, especially the first one, have been an invaluable for resource for recipes! Both books have really been the “go to” during the growing season!

  6. HS

    Hi, I really want to try this for friends I am having over. However do you know if I could use an alternative to tofu? I do love tofu but for medical reasons I am advised to stay away from products with soya, and tofu has got it

  7. Stevie Smith

    5 stars
    Tasty and healthy way to start the day! I liked the addition of Dijon mustard!

  8. Phillip Martinez

    Do you have recipes using firm tofu? I don’t want to throw it away Bc I got the wrong firmness.

    • Jeanine Donofrio

      you can use firm tofu for this scramble.

      • Phillip Martinez

        5 stars
        Thank You! Can’t wait to try it!!

        I love your site. Been getting a lot of my dinner etc from it. I just bought your second cook book!!!

        • Jeanine Donofrio

          I’m so glad you’ve been loving the recipes!

  9. Jeanine Donofrio

    I’m sorry you feel this way, we’ve never had any issues with nutritional yeast.

  10. Em

    Can leftovers be refrigerated and reheated later?

    • Jeanine Donofrio

      yep! They’re great leftover.

  11. Toot

    Can eggs be used instead of tofu? I do not buy tofu much and am not vegan. It sounds very good though.

    • Jeanine Donofrio

      The recipe is made to mimic the texture of scrambled eggs, so I wouldn’t use eggs here 1:1. However, you could saute some onion with a few pinches of each spice, set it aside and and then stir it into regular scrambled eggs. Serve it with some of the suggested fixings on the side. Hope that helps!

  12. Dr. Lissa Smith

    5 stars
    I am very impressed on your website. Your website article is very informative. I have really enjoyed reading this article you are the best at what you do. Thank you for sharing your valuable information.

  13. LaQuita

    Should I press the tofu before making this?

    • Jeanine Donofrio

      nope, it’s not necessary here.

  14. Celia Lee

    I love tofu very much, but would you pls advise where I can find it except in Chinese supermarket pls?

    • Susie

      5 stars
      Aldi’s and major supermarkets carry Tofu.

      • Celia

        Thank you so much for this info😙

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.