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Tofu Scramble

rate this recipe:
4.96 from 21 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.