Oh my, oh my, oh my! This tofu scramble is so quick to make and tastes SO GOOD! It is now my favourite weekend vegan breakfast! I used to scoff at the idea of tofu scramble being an alternative to scrambled eggs. I thought, “tofu has no flavour and that’s just weird trying to make it look like scrambled eggs”. It took me so long to actually try making it and now I see what all the fuss is about. It’s AMAZING!!! It really is a very credible vegan alternative to scrambled eggs!
Honestly, I can’t say this strongly enough, if you haven’t tried tofu scramble yet, give it a go! With just a little onion, garlic and turmeric, it is astonishing how delicious this is. I actually made too much and thought I’d never finish it all myself but I couldn’t stop eating it! So, the amounts given in the recipe are for large portions, just in case!
Why tofu scramble?
- Well, if you are vegan or plant-based or can’t eat eggs for any reason, this is a fantastic alternative to scrambled egg that feels like an indulgent weekend breakfast and also has the bonus of looking a bit like scrambled eggs too!
- It contains a similar amount of protein (8g in 100g of tofu compared with 6g in one egg) so it will fill you up in the same way.
- It takes a similar amount of time and preparation as it does to make scrambled eggs – very quick and easy (5 minutes start to finish)!
- The main ingredients (silken tofu, ground turmeric and salt) can be kept for quite a long time in the cupboard ready for whenever you need them.
Making Tofu Tasty
This used to be my main reason for thinking that tofu scramble was just a silly fad and why I didn’t try making it for so long. What makes this so good is that the silken tofu just soaks up the flavours that you add really well so it becomes really tasty. Coupled with the fact that it really does look quite a lot like scrambled eggs and has the same soft pillowy texture, it sort of tricks your brain into thinking that’s what you’re eating!
I have used a little onion and garlic together with ground turmeric to make this tofu scramble, generously seasoned with salt and pepper. It tastes so good, especially with some gluten free, vegan toast with plant-based butter smeared on top. Yum! You could of course skip the onion and garlic if you want to be super speedy or don’t want those flavours in the morning and use the ground turmeric and some salt and pepper and maybe some garlic powder or everything but the bagel seasoning instead.
Himalayan black salt (kala namak), if you can find it, is amazing for giving an eggy flavour. It makes it seem just like scrambled eggs if that's what you want to go for!
Type of Tofu
People can often find tofu quite confusing because there are so many different types of tofu for sale and each type plays a different role in cooking. For this tofu scramble, you need to use silken tofu which is the really soft one that you can also use in dressings or desserts (see this delicious recipe for crispy chia tofu cubes if you have the firm tofu instead of silken tofu). The great benefit of silken tofu is that it is often sold in shelf-stable boxes that can be kept in the cupboard for quite a long time, so you can always keep some ready for when you want to use it. (I like the Clearsping silken tofu).
Unlike the other types of tofu, silken tofu doesn’t need to be pressed so you just drain it in a colander when you take it out of the packet and then use it straight away. Like all tofu, it can be eaten raw but it is fine to warm it in the pan like in this recipe.
So if you want a really yummy indulgent plant-based cooked breakfast this weekend, or perhaps you just want to feel like you’re joining in with the rest of your family when they’re eating scrambled eggs, I urge you to give this tofu scramble recipe a try. You may well be as surprised as I was and hooked for life!
This tofu scramble can be served in just the same way as scrambled eggs. It is perfect served on toast for breakfast or try it as part of a vegan fry-up. Just like eggs, it also makes a quick and easy lunch or supper when you're on the fly!
📖 Recipe 📖
Astonishingly Good Tofu Scramble
- small frying pan
- ½ tablespoon olive oil
- 1 small red onion finely diced
- 1 garlic clove minced
- ½ teaspoon ground turmeric
- 200 g silken tofu drained
- salt and pepper
- Fry the onion and garlic in olive oil over a medium high heat for 1-2 minutes until browned.
- Add the ground turmeric and stir over the heat for 30 seconds.
- Add the silken tofu and stir into the onion mixture, mashing the tofu down with a fork – it will break into little pieces that look like scrambled egg. Stir together until warmed through (about a minute). Season generously with a big pinch of salt and a good grinding of pepper.
- Serve with gluten-free toast and perhaps some fresh herbs on top (I like chives, oregano or parsley).
- For an even speedier version, leave out the onion and garlic and use garlic powder instead or it would also be fantastic with some Everything But The Bagel Seasoning.
- For an eggy flavour, add a little Himalayan Black Salt (kala namak).
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