October 9, 2009

Scrambled Tofu Revisited

by IsaChandra

Scrambled tofu is probably one of the most mundane vegan recipes there is. Go ahead and roll your eyes when you open a cookbook and see the obligatory entry, I know I do, even at my own. But for a new vegan it’s one of the most important dishes to learn. And for me, even though my inaugural tofu was scrambled 20 years ago, it’s still a staple.

It’s one of those things that changes with you, kind of like a culinary mood ring. My scramble used to feel incomplete without mushrooms, but lately I prefer a simpler texture, even onions aren’t a necessity anymore. I went through a broccoli era, and used to take a hardline anti-red pepper stance, but lately the cruciferous is out and nightshades are in.

But you don’t have to stop at breakfast, or limit yourself to a plate of scramble and hashbrowns. Look at scrambled tofu with fresh eyes! Here’s a few ways to spruce up your scramble, or use up your leftovers.

Serve in a squash bowl: Serve in half a baked squash (acorn or carnival would work perfectly.) Caramelized onions would be nice, too.
Breakfast burritos: Wrap up with potatoes, fresh salsa and guacamole.
Add to mac and cheese: Use up leftover scramble (or make some scramble just for the occasion!) by adding it to your favorite vegan mac and cheese recipe.
Lettuce wraps: Tuck scramble into lettuce, serve with fresh tomatoes and drizzle with vinaigrette
Make a sandwich: Not the most ingenious idea, but one of my favorites! A scramble sandwich with avocado, red onion and sprouts.
Make a knish: Make potato knishes and add a layer of scramble
Stuff peppers: Mix with a can of black beans and some salsa. Stuff into red peppers, bake and top with a little vegan cheese at the end.
Crepe filling: Serve in a crepe, with a vegan hollandaise sauce.

And in case you don’t have enough scrambled tofu recipes in your repertoire, here’s another for good measure (from Vegan Brunch.)

Basic Scrambled Tofu
Serves 4
For me, a basic scramble should have nice big pieces in it. It’s crumbled, yes, but not completely in crumbles. Just kind of torn apart and then broken up a bit when cooking in the pan. The flavor should be lip smacking and just a bit salty, but not overly so. Garlic, some cumin, a little thyme – that is the base. From there you can do countless variations using whatever is in your fridge that morning.

So this is my basic recipe. When you want a trustworthy and easy to modify standard scramble, this makes a great go-to.

Spice blend:
2 teaspoons ground cumin

1 teaspoon dried thyme, crushed with your fingers

1/2 teaspoon ground turmeric

1 teaspoon salt
3 tablespoons water
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)

1 pound extra-firm tofu, drained

1/4 cup nutritional yeast
Fresh black pepper to taste

First stir the spice blend together in a small cup. Add water and mix. Set aside.

Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.

Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.

You can include these additions to your scramble by themselves or in combination with one another.

Broccoli – Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.
Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.
Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.
Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.
Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
Avocado – I almost always have avocado with my scramble. Just peel and slice it and serve on top.



  • October 9, 2009 at 7:12 am: Mary

    I don’t make tofu scramble often enough. It’s so simple that I forget about it, but it’s so good! Thanks for the reminder, I’ll make a scramble this weekend with some roasted root veg.

  • October 9, 2009 at 10:01 am: bugink

    aaahhhh…I LOVE a good scramble!

  • October 9, 2009 at 11:23 am: hopita

    It’s possible that I’m just blind, but I don’t think I see any *tofu* in this recipe.

    How much? Which kind?

  • October 9, 2009 at 12:11 pm: kimmykokonut

    Funny thing, I never made tofu scramble until I moved to Portland. I was never interested it making it until I started seeing it on breakfast menus around town and realized I could just make it at home! I usually don’t add anything other than a lot of garlic and mushrooms. Maybe spinach. You are crazy with your carrots and onions!

  • October 9, 2009 at 1:33 pm: Vegyogini

    I featured this recipe with the spinach option on my blog Monday!

  • October 9, 2009 at 3:38 pm: jessica

    one of my faves is a spin on the sandwich front: add all the things you usually would have for an egg salad or tuna salad sandwich (veganaise, celery, pickles?) to cold leftover scramble and you get a “chicken or the egg?” salad sandwich.

  • October 9, 2009 at 4:07 pm: michelle

    i am psychic! i just ate scrambled tofu and as i was clicking on the blog link thought “i wonder if isa blogged about scrambled tofu” and here it is. neato.

  • October 9, 2009 at 5:04 pm: Erin

    I love those ideas! My go-to scramble I totally stole from a Seattle cafe – green curry scramble with turmeric, tomato chunks and green onions, served on buttered toast. Mmmmm…

  • October 9, 2009 at 5:09 pm: Sara Stanton

    Tofu scramble is a must in my house! I have altered though for my sons (6yrs and 2yrs) so that they enjoy it. I cube the tofu for little fingers and forks and use Nutritional Yeast, crushed black pepper, Mrs. Dash and Season All. We eat it for breakfast and dinner: over rice, noodles with veggies etc. I don’t know what we would do with out the basic tofu scramble.

  • October 9, 2009 at 5:55 pm: jess

    Fine, I’ll write a post on cubes vs. mush. You convinced me. I was really hoping you’d dig a little deeper in the philosophic side of this.

  • October 10, 2009 at 3:32 am: Mo

    Tofu scrambles were one of the first and hardest dishes I learned. I came to realize that I like it super simple too. At most, I’ll put some sort or bac’n bits. Though, the puttanesca scramble is an exception to this rule.

  • October 10, 2009 at 3:44 am: karla

    kimmykokonut- onions and carrots are crazy?! you crazy! :o) i do put carrots and onions (and cremini mushrooms) in anything i saute, which includes tofu scram.

    isa- i just noticed today at work that we (Paradox) have no scrambles on our menu. does Vita? i don’t think the old owners (that owned the both) ever had it on the menu and the new owners haven’t added any. i suppose they figure vegans get enough scrambles at all the less-veg-friendly places. mamakim’s running joke when we go out for breakfast is always “karla, what tofu scramble are you going to get?”

  • October 10, 2009 at 4:40 am: IsaChandra

    Karla, you work at Paradox? There are scrambles there, the number 1 and number 2. Vita has lots of scrambles, too. Are you sure you work there? Are you sure you live in Portland?

  • October 10, 2009 at 7:34 pm: jaymoh

    Do you know that I’ve only made a tofu scramble once? And I think it’s documented on the ppk.

    I think that means I’m not really vegan.

  • October 10, 2009 at 8:19 pm: Heather

    Good timing. I was just thinking about a tofu scramble stuffed into blue taco shells, but a breakfast burrito sounds good too.

  • October 11, 2009 at 10:45 pm: Jayme

    I’m going to have to find ou what a knish is! Other than that those sound like delicious ways to have fun with tofu scramble.

  • October 14, 2009 at 5:40 pm: Lesley

    I just made some scramble with scallions, red pepper and shredded carrot, and I substituted 1 T of soy sauce for the water with the spices. I used it as the filling for Chinese steamed buns. Num!

  • October 15, 2009 at 7:16 am: imsoskarude

    Hey Isa, I made a tofu scramble with some soy chorizo, and some peppers and onions, it was amazing! Possibly the best scramble I have had yet. It said on the package to serve with eggs (no thanks!) so I figured why not a tofu scramble instead!

  • October 18, 2009 at 12:20 am: rita

    those ideas sound great. I’ve never actually made a tofu scramble. Is it possible to do without nutritional yeast, since that’s not an ingredient I generally have around?

  • October 23, 2009 at 3:01 pm: Kelley

    Adding avocado! – BRILLIANT!

  • October 26, 2009 at 2:01 pm: shannonmarie

    I love revisiting the classics, especially when there are multiple ways to use it.

  • November 10, 2009 at 12:05 am: russtillman6841

    Article Tool Chest

  • November 18, 2009 at 3:52 pm: urbanvegan

    I never get tired of tofu scrambles. Thanks for the ideas.

  • December 5, 2009 at 1:19 am: Gary

    Inspire by the blog post, I made tofu scramble-potato breakfast burritos for dinner – which I guess means we ate brunch.

  • February 13, 2010 at 2:45 pm: AQP

    The absolute best tofu to use for scrambles is found in the bulk section of your co-op. Here in AZ, we get a brand called “Sacramento” which is also the kind we used to buy living in Oakland. Trust me on this, buying fresh extra firm tofu will make you CRAVE all thing tofu. We eat scrambles at least once or twice per week.

    http://www.yelp.com/biz/sacramento-tofu-company-sacramento

  • February 16, 2010 at 6:31 pm: brett

    Great tips. I especially think the “letting the water cook out of it” is key. In our vegan home, that’s when we know brunch is ready!

    Probably the most useless, yet hilarious, scramble recipe is ” steda eggs,” which can be found in Marilyn Diamond’s American Vegetarian Cookbook. Without permission from the author, I’ll post this special recipe (which was, according to Marilyn, “sweeping the nation” in 1990):

    step 1: buy Fantastic Foods Tofu Scramble
    step 2: Add to tofu

    Brilliant! Funny thing is, I can totally remember the days when I perceived tofu scramble as impossible to make without the Fantastic Foods magical spice mix.

  • April 30, 2010 at 3:25 am: anne

    hi

    I am real encouraged with the mentation and don’t search like adding anything in it. It
    ===========
    anne
    ISA Info

  • August 8, 2010 at 12:12 am: Millard Shoop

    This is the best post on this topic i have ever read. Best of all, you’ll quickly realize how much easier your life is once you realize that you don’t need to plan a vacation – you let your all inclusive honeymoon simply unfold as the romantic escape and celebration that you always dreamed it would be.

  • March 8, 2011 at 8:34 pm: caleb

    i like to sub the black pepper for a healthy pour of paprika and crushed red chilis, and i use silken style tofu cuz i like the more what they call”scrambled soft/undercooked” textures. i like that green curry scramble erin was talking about. is it really made with green curry or is it just the scallions what make it green? either way, sounds good.

  • March 9, 2011 at 12:56 am: HM

    I always make mine with a cup of salsa at the end and then spread it over a cornbread waffle. It’s delicious!

  • March 28, 2011 at 2:35 pm: jianji

    “As long as it’s eaten in moderation, soy and tofu products can be extremely healthy and nutritious for you. Although it’s still being debated whether non-fermented soy and tofu products contain harmful toxins, most experts generally agree that the health benefits probably outweigh any dangers.”

    http://www.veghealthguide.com/soy-tofu/

  • April 9, 2011 at 8:47 am: Elena

    Does this keep in the refrigerator?

    a) I always love being able to make things in advance and then just nuke them (though, as with everything except chili, it is best when fresh)

    b) I’m hoping to not have to bust out my rusty math skills to divide this recipe into “serves one”

  • May 4, 2011 at 4:14 pm: Andrea

    This looks great. We have a kid with dairy and egg allergies, so we often turn to vegan recipes — which is nice for all of us, anyway. (Sadly, she can’t eat nuts either, which is tricky, but whatever.) Anyway, we’re making this tonight, and it looks awesome. So excited. Thank you! PS We’ll be doing it with black beans, salsa, avocado – agreed, the greatest addition to everything — in a tortilla. Yum.

  • July 13, 2011 at 3:26 pm: Christina

    Thanks for the recipe! I’ve tried it and love it. I also love your books!

  • July 31, 2011 at 5:18 pm: Cindy

    I tried this morning (+onion). Soooo much better than other times I have cooked scrambled tofu, as the nutritional yeast adds a great flavor. thanks!

  • August 30, 2011 at 5:03 pm: Lisa

    I just made this for lunch. I made some black beans which i layered in a bowl over the scramble, then some fresh salsa i had made and chopped avacados on top! Freakin yummy!!!!

  • September 9, 2011 at 8:42 pm: Jaimie

    Just had it for lunch today! I usually use onions, sweet peppers, garlic, black sea salt, turmeric, nutritional yeast, and whatever else I have in the fridge and/or the garden. Today I added some broccoli, and some tomatoes and kale harvested from right outside. Yum! And I always always always put some sriracha over the top.

  • October 15, 2011 at 5:12 pm: Elizabeth

    Oh dear, baby vegan question, ahOh dear, baby vegan question, ahoy!
    Is the tofu just drained, or drained & pressed? I’m getting mixed signals from recipes but I want to make this soy-based relationship work!

    • October 15, 2011 at 11:28 pm: IsaChandra

      I don’t press it for this. A lot of the moisture cooks out so you actually have to add a little moisture back at the end.

  • October 15, 2011 at 5:14 pm: Elizabeth

    Ok. I don’t even know how the first sentence got like that. Gross. SorryOk. I don’t even know how the first sentence got like that. Gross. Sorry!

  • October 17, 2011 at 1:18 am: Lamar

    Wonderful. Went to two local health food stores and couldn’t find the box seasoning mix to make tofu scramble. I am so glad because this is the best tofu scramble I’ve had. My addition included 1/2 tsp curry powder, thin-sliced half zucchini and diced carrots, celery. Loved it.

  • October 28, 2011 at 9:01 am: Elizabeth

    Thanks Isa! I needed to hear that scrumbled (seeing as you can’t really scramble) tofu will no longer be an hour & a half long event! You have my 67 year old red-meat lovin’, ultra-conservative, Faux News lovin’ Dad hogging the scrumbled tofu whenever I make it. Awww so cutThanks Isa! I needed to hear that scrumbled (seeing as you can’t really scramble) tofu will no longer be an hour & a half long event! You have my 67 year old red-meat lovin’, ultra-conservative, Faux News lovin’ Dad hogging the scrumbled tofu whenever I make it. Awww so cute.

  • November 7, 2011 at 4:07 am: Gigi

    Hubby and I are just starting out on our vegan adventure. Made this tonight for dinner with some home-fried potatoes. YUM! Went together really fast and was so good. We added onion, red bell pepper, and mushroom. The seasoning was perfect. Thanks for the great recipe.

  • November 27, 2011 at 12:07 am: Megan

    I made this tonight and am eating it right now as I write this. I like to add baked sweet potato and jalapeno to my scramble (and, of course, fresh avocado for garnish) and it just gives it a little extra texture. :)

  • January 4, 2012 at 9:39 am: Mares

    I’ve just made my first ever scrambled tofu on a big fat mushroom and it was horrible :( really sour.. I used a basic recipe, onion, green pepper and tumeric with salt, pepper and soy sauce to flavour. The texture was fine but the taste was awful.. So today I shall be mostly working out what I did wrong :( btw I’ve cooked with tofu before marinaded in dishes, been a vege for 23 years and have now ‘grown up’ into a Vegan :D xxx

  • January 22, 2012 at 3:02 pm: Kylie

    This is the best scrambled recipe that I have tired – it was fantastic this morning. Thanks!

  • January 24, 2012 at 1:35 am: Nazanin

    Your scrambled tofu recipe was the first vegan recipe I made out of a cookbook, and it was such a pleasant surprise when it turned out to be soooo tasty. I’m still making it 4 years after I first tried it. In spite of trying other recipes, I always come back to yours and most often enjoy it breakfast burrito style with ww tortilla, potato pancake, tabasco sauce and daiya. Yum yum, and thank you!

  • March 21, 2012 at 6:35 pm: Samantha217

    Love this recipe!

  • March 23, 2012 at 12:10 am: MM

    This was sooo GOOD!!! My son loved it and said it was like eggs but with more favor (he’s 7). Made some potatoes and put it all in a tortilla. Was so yummy! Thank you!!

  • April 3, 2012 at 4:13 pm: Kathleen

    Thanks for your recipe!! I had used the Fantastic foods packet when I first made a scramble- hey, for first foray, it did the job!! For the one I made this morning I used:

    extra firm tofu
    nutritional yeast- YES, you need this!!! Makes it beyond delicious. I didn’t have any in the house either when I started. GO get it!
    a couple of sprays of Braggs
    crushed garlic, pepper, turmeric, onion powder.
    Veggies: red pepper, shallots and mushrooms- All diced to around same small size

    Yummers!! :) Serve with an english muffin- double yummers!

    • April 6, 2012 at 1:10 am: IsaChandra

      I used Fanstastic Foods first, too!

  • April 30, 2012 at 6:46 pm: Robin

    Thank-you for this. I have made every vegan recipe I could think of except scarmbles before this – I was afraid of bring myself out of love with brunch. I tried your recipe and loved it!

  • May 6, 2012 at 9:42 pm: Indigo Skye

    LOVE this recipe! Recently went vegan and I’ve been doubting if I could do it or not until i tried this! I’m hooked! <3

  • June 1, 2012 at 6:32 pm: Jess

    Isa – or anyone else who might be able to help – You recommend a “large heavy-bottomed pan” in a lot of your recipes. What kind do you mean? Like a cast iron skillet? Or something else? My largest pan/skillet is my non-stick, and I feel like that may be why some of my dishes aren’t coming out right. This one (the scramble) doesn’t ever brown, and the mango fried rice went ALL the way to Hades. Suggestions?

  • August 22, 2012 at 4:44 pm: jg

    Wow! This was delicious. I added 1 medium onion, 1.5 c sliced white mushrooms, and about 3/4 cup of mozzarella Daiya cheese. It was fabulous! I loved the herbs. Next time I’m adding diced potatoes and some spinach. Was missing the greens this time around.

    And now that I think of it, I totally forgot the nutritional yeast! Darn. Was still amazing without it, obviously! :)

  • August 22, 2012 at 4:45 pm: jg

    @Jess,

    I used a non-stick pan, my largest one. I found that I had to cook the tofu much longer than 10 minutes as Isa states to drain out the moisture and get the tofu to brown. But it came out perfect in the end!

  • August 23, 2012 at 4:26 pm: Lisa

    Awesome!!! I just made this and it is the best scramble I’ve ever had. I am headed back down the vegan path after many attempts over the years, this time without trying to dive in head first. A dish like this could convince me stay on this path a little more faithfully. I recall the original recipe using black salt, so I used this instead of regular salt. i added just a few sauteed shredded carrots, tri-color peppers, onions, and a kiss of habanero. DELICIOUS!!!

    I am so glad I found this on my web search. I was just about to head to the library to find the book as I had been wanting to try this recipe for a very long time. You saved me the trip and the gas. Thanks!

  • August 23, 2012 at 4:32 pm: Lisa

    I only had firm tofu on hand, but it browns like a dream in my cast iron skillet. The texture is perfect. Definitely wouldn’t achieve that beautiful browning in a nonstick skillet.

  • October 18, 2012 at 6:44 am: Joan

    You mentioned crepe filling as an option. How do you make vegan crepes? And Vegan hollandaise sauce?

    • October 18, 2012 at 7:19 pm: IsaChandra

      There are recipe for both in my book Vegan Brunch. I bet if you googled it you’d get the recipes.

  • December 8, 2012 at 4:24 am: Sarah

    I have been a vegetarian for 5 years in a family full of carnivores. My husband and I have made the decision to go vegan as a family largely for health reasons after much study, documentaries, and even a visit to a nutritionist.

    We did go vegan for 2 months a couple of years ago but struggled with it so much as a family that we did not last. After trying several of your recipes that all turned out excellent, I decided to try this one on the family, who – though they are convinced in the head- are still anti-tofu. I am proud to say that it was a hit all around, from the 8 year old who desperately misses eggs, to the 19 year old protein-a-holic who vehemently hates anything tofu, to my chef husband who also has never developed a taste or appreciation for tofu. He actually said it was EXCELLENT!!!

    Thank you so much for this website and for your cookbooks that I have checked out all of from the library! I plan on working my way through all of your recipes.

  • January 6, 2013 at 1:56 pm: kay

    Try adding a little Kala Namuk salt – it has a sulpherous quality that really brings an eggy taste to recipes!

  • January 13, 2013 at 9:42 am: supernashwan

    Is there a way to reheat this well? Just made it for dinner but there is waaaay to much here for one guy to eat. Any tips on reheating tofu?

  • January 22, 2013 at 8:09 pm: Katie

    I have to admit I was very skeptical (I’m a new vegan and still learning after some unpleasant results with many things!)
    My 1st attempt at scrambled tofu and I LOVED this! I was a little shy with the seasonings and spices but Thanks so much! Really enjoyed it!
    Thank you :)

    • January 23, 2013 at 12:31 am: IsaChandra

      Great, welcome to the vegan world!

  • February 19, 2013 at 6:22 pm: Vikki

    Being allergic to eggs since my teens, and missing having eating scrambled eggs when I was a kid, this receipt sounded like a great substitute. Made it, tried it and OMG…I am hooked. Yummm…thanks for giving a great alternative to eggs!

  • March 26, 2013 at 8:56 am: Irina H

    Thank God (or whoever) for scrambled tofu. Yes, I am one of those who just found out about it and I’m loving it! Discovering your cook book (the new one) in Bangkok taking it home to Berlin, I try out recipes every day now – and had to look up your website. With scrambled tofu on it. GREAT !
    –> All of you guys, what do you think of soy sauce instead of all of Isa’s herbs as a cut off once in a while?
    –> And: Do you know by any chance, how many calories this dish has? :)

  • March 27, 2013 at 10:14 pm: Heather Novak

    THIS is RIDICULOUS. I made this as part of a NOT Huevos Rancheros…and the tofu scramble is SO FREAKING GOOD I am eating it by the spoonful without the other things I made to combine as a dish. It is SO GOOD. It is SOOOOOOOOO GOOOOOOD. I love how the random combination of things can become so different and delicious. WOW. WOW!

  • April 15, 2013 at 5:10 pm: Marilyn

    I made this yesterday for a crepe roll up with mushrooms, potatoes, vegan sausage and a yummy vegan hollandaise sauce. It was SO GOOD! Thanks for the perfect recipe!

  • April 20, 2013 at 9:01 am: KeenDark

    yup, that was super basic and super satisfying. Embarrassing that i’m just getting round to it now having been a vegan for 4 yrs

  • April 21, 2013 at 4:30 pm: sinetar

    Coming from a former scrambled-egg-fiend: this recipe knocked my socks off. I ate half the pan myself. Thanks for sharing yet another perfect recipe, Isa!

  • May 4, 2013 at 1:53 am: Jennifer

    Those are “SOY” GOOD! SInce ive been vegan i have stayed away from Soy for the most part. However, after many years I am starting to eat just a little, and these scrambles were PERFECT in a Hard Shell corn tortilla, greens from the garden, avocado, and homemade salsa.. THANKS for sharing!

  • May 12, 2013 at 5:26 pm: Justa

    With the Carribbean flavors coming from the cumin and turmeric, I’d suggest frying it in Coconut oil instead of Olive Oil

  • June 2, 2013 at 10:34 am: Dee Bodnar

    you can skip the oil and it comes out fine and a lot les calories, healthier too!

  • June 9, 2013 at 5:32 pm: Josee

    Just made your tofu scramble revisited, along with your Italian sausage with potatoes and asparagus. Absolutely delicious!!! Thank you for putting these recipes together for us.

    • June 9, 2013 at 5:44 pm: IsaChandra

      Sounds like a great breakfast!

  • June 26, 2013 at 11:38 pm: Mary P

    Perfection!! Thank you! Tonight I made it with chopped spinach and mushrooms, put it in a whole wheat torilla with salsa and black olives :o9.

  • June 30, 2013 at 2:31 pm: Erin

    Really great recipe! I made a sandwich on whole wheat toast with veganaise and sliced tomato. It was delicious! :)

  • June 30, 2013 at 7:18 pm: steve

    came out a little strong. i would recommend cutting back on the salt and yeast by a third.

  • July 23, 2013 at 5:03 am: rox

    I made my first scramble from this recipe on Sunday. It’s excellent. ANd I love it cold. It really does evoke something eggy, which I’ve been missing desperately. Thanks for the lifeline!

    Next I’ll try it with tabasco and fried potatoes to see how it holds up.

  • August 6, 2013 at 10:38 am: Adey

    1 TBS vegetable oil (such as canola)
    2 tsp garlic powder
    1 tsp onion powder
    1 tsp yellow mustard powder
    1/16 tsp yellow food coloring (1 pinch)
    1/2 tsp salt
    1/8 tsp black pepper (2 pinches)
    1/16 tsp red chilli powder (optional – 1 pinch)
    400g firm tofu (drained)
    1/4 cup nutritional yeast
    1 TBS soya cream

    mix all ingredients except oil and cream in a bowl. heat oil. cook on a medium heat for 12-15 minutes, string completely every 2-3 minutes. Lower heat to low. Add cream. Cook for 1 minute. Serve.

    I do not use cumin or turmeric as it makes “scramble eggs” taste like curried eggs.

  • August 21, 2013 at 12:32 am: Adeana

    I never tried tofu scramble because I thought I tried someone’s at a potluck and it was just bland. BUT, this recipe is awesome (I used black salt to give it a more ‘eggy’ taste)! I’ve eaten more than I should have in the past week. Wow. Thank you!

  • October 4, 2013 at 1:34 pm: Hawley

    We reference this recipe guideline ALL the time. It is now our definite way of making a tofu scramble. This morning, I made a tofu scramble based off of this with roasted garlic (4-5 cloves) + onion, kale, spinach, bell peppers and mushrooms. It was OUT OF THIS WORLD delicious. Totally amazing. I ADORE this recipe and probably won’t ever bother to make a tofu scramble any other way. Ever.

  • October 21, 2013 at 2:10 pm: Kim

    Just made my first tofu scramble. Wow this is awesome can’t wait for my next morning off to have it again!

  • November 6, 2013 at 4:11 pm: Gwendolyn

    Yum, quite good.

  • November 16, 2013 at 6:19 pm: Debbie

    This was the best scramble I’ve ever made. Thank you!!

  • December 25, 2013 at 7:29 pm: Leah

    Thank you once again for a fantastic recipe! This is going to be a new staple in my diet. It was my first time making a tofu scramble and I have no idea why I waited so long. Easy, quick, hearty, versatile, overall amazing!

  • January 16, 2014 at 10:19 pm: HOSE ROSE

    This scramble looked at me naked…and called it’s friends..

  • January 20, 2014 at 4:30 am: Rebecca

    I don’t know if I’ve commented on this scramble before, but I am absolutely obsessed with it.
    I make it with onion, tomatos, black beans, red bell pepper, zucchini, and double the spice mix. Every time I make it, I can’t get over how delicious it is.
    Today I went to my favorite vegan place (Green/Nami in Phoenix) and ordered their scramble. Isa, yours is so much more flavorful and tastey. Thank you for contributing to my culinary well-being!

  • January 21, 2014 at 1:27 pm: Briana

    I hadn’t thought of adding avocado to my tofu scrambles before. Sounds delish!

  • January 22, 2014 at 3:07 am: Megan

    I’m usually weird about tofu and have a hard time with the texture but we tried this tonight and it was delicious! My 2 year old son loved it as well! Thank you for a yummy dinner! : )

  • February 26, 2014 at 7:50 pm: The Mexicutioner

    It’s also good with little pieces of fried corn tortillas ( quarter size) jalapeño ( seeded) tomato and onion. It is like a vegan “Migas con huevos”

  • March 9, 2014 at 10:40 pm: 40 SCRAMBLED EGGS

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    fastidious.

  • March 17, 2014 at 1:20 am: Shell

    Finally I’ve found a tofu scramble I love, thank you! By far the best one ever, this will now be a regular dish at our house. I added carrots and avocado today, so yummy.

  • April 18, 2014 at 5:33 am: Diane Bassett

    I’ve discovered that because all tofu dishes seem to taste much better if you give them time to meld with the flavors of the spices, tofu scramble tastes better if I mix it up the night before and let it sit in the fridge. I don’t even bother cooking it in a pan– I can simply microwave it to heat it up, and it tastes fantastic. This is super simple to make in advance and keep on hand for quick reheats.

  • April 26, 2014 at 1:21 am: stuffed tofu

    My first tofu scramble! I added onion, garlic and a leftover of mixed veggies from the freezer…hmm,does really tastegood

  • May 23, 2014 at 9:00 pm: Allie

    I just have to tell everyone how utterly delicious this recipe turned out! I haven’t made a tofu scramble in years, because I do soy only in moderation, so tofu scramble seems too blah, but with some fresh extra firm tofu, some of my favorite fresh veggies, and some leftover soy sauce based marinade on hand in my fridge, and no time to make an elaborate asian dish, I googled and this recipe popped up. I used your basic proportions and technique, omitting the salt because I had soy sauce, and sunflower oil because I had it, and then embellished with your spices plus lemon pepper, chile flakes, a pinch of curry and chopped fresh spinach, turmeric, snow peas, cilantro, grated carrots and avocado. Yum! Kind of an asian, mexican, hippie fusion – I could seriously open a cafe, lol! I Was thrilled to have us enjoying a quick dinner as good as an everything omelette minus the meat, cheese and eggs. :) Thanks!

  • June 17, 2014 at 12:29 am: Amanda

    I really love the instructions about when to add in the different vegetables. It is a great list to extrapolate from, too!

  • June 23, 2014 at 10:05 pm: shelbs

    I had my first tofu scramble for breakfast at a small diner a few weeks ago. This recipe is deelish! I made mine with onions, spinach and red peppers. Served with salsa and sriracha sauce.

  • July 29, 2014 at 5:54 pm: Katie

    I’m fairly new to vegan. Was vegetarian for years until I realized how bad milk and eggs really are and decided why haven’t I just gone all the way to vegan? So now I am.

    I thought it would be fun to make a scramble with potatoes, toast, and half a grapefruit. Then I realized I don’t have cumin, tumeric, or yeast and it looks like those are important ingredients lol. So I’m just making my typical breakfast smoothie for now and after I get a chance to run to the store I’ll make this and have breakfast for lunch…. why not :)

  • August 13, 2014 at 10:15 pm: Sarah

    Your scrambled tofu looks amazing. What tofu do you use? Mine always crumbles and doesn’t tear!

  • August 14, 2014 at 10:52 pm: SHELLEY

    Sarah I don’t know if you live in the US and have access to Trader Joe’s but I use their organic extra firm sprouted tofu, & it works perfectly. I’ve made this recipe a lot since it’s a favorite & the key for me is to just gently break up the tofu into bite sizes as shown in pic. If you stir gently they should stay mostly like that. If not next time you can just make bigger chunks. I don’t think silken tofu, the ones in tetrapaks, would work even if it says firm. Happy cooking.