Tofu Scramble

4.79 from 28 votes
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Tofu scramble is a delicious vegan breakfast that’s loaded with plant-based protein and vegetables. Choosing the right type of tofu is key to achieving a tender scrambled eggs consistency. Adding some turmeric gives a yellow hue and savory flavor to the crumbled bean curd.

Plate of tofu scramble with avocado and vegetables

This tofu scramble recipe will be a game-changer for your breakfast line up! It’s not uncommon that scrambled eggs show up to my daily routine, until now. After making a tofu scramble with a special seasoning mix and fresh vegetables, it’s a wonderful vegan-friendly meal option that everyone can enjoy.

By breaking up the bean curd and pressing out the excess moisture, a similar texture to scrambled eggs forms. To make the tofu visually appear similar to eggs, a small amount of turmeric coats the pieces for a sunshine yellow color. I’m going to cover the necessary steps to make a tofu scramble. Ready to switch up your morning routine with a customizable healthy breakfast?

Photo of a white plate of tofu scramble mixed with vegetables

How to Make Tofu Scramble

Are you on a vegan diet or looking for more plant-based protein sources for breakfast? Now you don’t have to miss out, because this tofu scramble is super simple to make and packed with nutrition.

The key is selecting the right type of tofu. I use soft tofu because the bean curd holds its shape yet is tender enough to break apart when cooking and smooth when eaten. Silken tofu is too delicate, and extra-firm tofu may taste chewier unless you enjoy more of a springy texture.

Dried pieces of tofu on a paper towel lined baking sheet

It’s essential to crumble the tofu first, into about 1-inch sized pieces and then allow it to drain. Breaking the bean curd up allows the excess moisture inside to drain more quickly. This process prevents the scramble from becoming watery when cooked.

Sprinkling turmeric seasoning over tofu

To make a healthy scramble, some fresh vegetables are sauteed before adding the tofu. Spinach, bell peppers and red onions add vibrant color and crunch to the meal.

Tofu is a protein powerhouse, and its neutral flavor with a slightly nutty and sweet taste lends well to taking on layers of flavor. To add some savory notes to the tofu, a mixture of cumin, salt, pepper, and turmeric is mixed in.

Vegan tofu scrambled eggs with vegetables in a frying pan

To complete the tofu scramble, serve with diced avocado, chopped parsley or even some hot sauce if you like a little heat. I hope you enjoy this breakfast recipe as much as I do! I’d love to hear what you think in the comments section below!

More tofu recipes

The benefits of adding turmeric to the tofu

Just a small amount of turmeric is all you need to make the tofu turn yellow. If too much is added the tofu will turn golden in color, and it will start to taste bitter and become more like a curry. Turmeric also has some unique anti-inflammatory benefits, so incorporating it into meals is also a plus.

Tofu Scramble

Tofu scramble is a delicious vegan breakfast that's loaded with plant-based protein and vegetables. Adding some turmeric gives a yellow hue and savory flavor to the crumbled bean curd.
4.79 from 28 votes
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings 4 servings
Course Breakfast
Cuisine American


  • 14 ounces soft tofu, drained
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • ¼ cup diced red onion, ¼-inch dice
  • 1 cup diced red bell pepper, ¼-inch dice
  • 4 cups baby spinach
  • ¾ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • teaspoon black pepper
  • 1 avocado, ¼-inch dice
  • 1 teaspoon minced parsley


  • Line a baking sheet with paper towels.
  • Crumble tofu into 1-inch pieces onto the paper towels. Spread into an even layer and allow to drain for 15 minutes. Press with more paper towels before cooking.
  • Heat a 12-inch nonstick frying pan over medium heat.
  • Add olive oil and once hot and shimmering, add the garlic and onion. Saute for 30 seconds.
  • Add the bell pepper and saute for 2 minutes.
  • Add the spinach and saute until wilted, 2 minutes.
  • Add in drained tofu, salt, turmeric, and black pepper, stir to combine.
  • Cook and stir until tofu is hot and evenly coated in the seasoning mix, 3 minutes.
  • The tofu can be broken up more when cooking to create smaller pieces.
  • Taste and season with more salt and pepper as desired.
  • Top with avocado and parsley.

Recipe Video

YouTube video


Nutrition Facts

Serves: 4 servings
Calories 155kcal (8%)Carbohydrates 8g (3%)Protein 7g (14%)Fat 11g (17%)Saturated Fat 1g (5%)Polyunsaturated Fat 3gMonounsaturated Fat 6gSodium 395mg (16%)Potassium 456mg (13%)Fiber 3g (12%)Sugar 1g (1%)Vitamin A 3100IU (62%)Vitamin C 85.8mg (104%)Calcium 20mg (2%)Iron 0.7mg (4%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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7 Comments Leave a comment or review

  1. Joan says

    Adding a pinch of black salt will add the sulfur notes we associate with eggs. I like to turn this into a breakfast burrito!

  2. yonish says

    Love love love this!! It was incredibly easy to make and it was really tasty. I am excited to make them again. Thank you so much!

  3. Sue says

    Five stars! Now a favorite. I also made this by adding sun dried tomatoes (diced); substituted lightly blanched kale for the spinach & sprinkled some red chili pepper flakes and veggie seasoning at end of cooking. Also topped with some vegan sour cream (made from tofu) and was amazing. Toast on side; or place recipe on top of toast open face or prepare as a burrito.
    Thank you for sharing your delish recipe.