Tofu Scramble Recipe
Start your morning right with this colorful and hearty tofu scramble—a protein-rich, veggie-packed breakfast with bold seasoning and endless customization options.
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Why Tofu Scramble Always Delivers
As someone who appreciates a hearty start to the day—without sacrificing nutrition or flavor—a tofu scramble is always in my breakfast rotation. There’s something about transforming a humble block of tofu into a robust, golden scramble that hits every craving.
I always reach for firm tofu for the best texture—it holds up well, absorbs those spices, and gets that craveable, slightly fluffy consistency. When I add in bell peppers and spinach, I get both the punch of color and that extra nutrition boost, which honestly makes this breakfast feel more well-rounded and complete.
What I love most about this recipe is its adaptability. Depending on what's in my fridge—or the mood I'm in—I’ll throw in mushrooms, tomatoes, or swap in different herbs. That base of turmeric and nutritional yeast always gives the tofu that classic 'eggy' flavor, minus the eggs.
If you're new to tofu scrambles, here are a few things that really make this stand out:
- Easy to meal prep—make it ahead and reheat for busy mornings.
- Takes on any flavor profile—add cumin for smokiness or toss in hot sauce for heat.
- Pairs perfectly with toast, wraps, or just eaten straight from the pan.
- No fancy equipment, no fuss—just solid, delicious food.
This scramble is one of those breakfasts that’s both practical and satisfying. If you haven’t tried tofu for breakfast, trust me—it’s a game changer.
Savory Tofu Scramble
Crumbled tofu sautéed with colorful vegetables and bold seasoning, perfect for a nutritious and hearty breakfast.
Ingredients
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the chopped onion and bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are softened.
- 3
Stir in the crumbled tofu, turmeric, garlic powder, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally.
- 4
Add the chopped spinach and nutritional yeast (if using). Cook for another 2-3 minutes until the spinach is wilted and the scramble is heated through.
- 5
Serve hot, garnished with fresh parsley if desired. Enjoy with toast or as a filling for wraps!
Notes
You can use any variety of bell pepper or substitute with other vegetables like mushrooms or kale.
For extra creaminess, add a splash of non-dairy milk towards the end of cooking.
This tofu scramble is delicious served in wraps or with roasted potatoes.
Nutrition Facts
Serves: 2 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Yes! Tofu scramble reheats very well and can be made in advance. Store in an airtight container in the fridge for up to 3 days.
Pressing the tofu for 5–10 minutes removes some moisture and helps achieve a better texture, but if you're in a rush you can skip this without affecting the flavor.
Bell peppers, spinach, onions, and tomatoes are classic, but you can add mushrooms, kale, or zucchini for more variety.
Yes, it is naturally gluten-free as long as all your chosen add-ins are gluten-free.
