This high-protein curried vegan tofu scramble recipe is an easy vegan breakfast that will please the whole family! It’s loaded with mushrooms, peppers, onions, and tons of curry flavor! Vegan, gluten-free, and low-carb.
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Let’s talk about tofu. It’s delicious when prepared the right way. It gets a bad rap (and deservedly so) when it’s served unseasoned, uncooked, and just blah (like almost every breakfast tofu scramble that I’ve ever eaten on a cruise). Unfortunately, bad tofu is served a lot so people who haven’t even tasted tofu automatically think they won’t like it because of what they’ve heard about it.
Surprisingly, I used to be one of those people! At the time, I had never tried tofu but I just assumed that I wouldn’t like it because I’d heard so many people say they hated the consistency and that it was flavorless.
My first taste of a flavorful tofu dish was at Chipotle of all places. My husband and I don’t eat fast food, so going to Chipotle is our favorite easy dinner treat that we save for days when I have absolutely no time to cook. I used to always get a chicken burrito but when we switched to a plant-based lifestyle, I begrudgingly ordered a vegan sofritos bowl instead. After the first bite, I was seriously blown away by how flavorful the sofritos (spicy seasoned tofu) was and I happily inhaled the entire bowl!
From that day on, I wondered what other tofu dishes I was missing out on and started exploring and tasting all the different tofu varieties that I could find! I started with creating the best tofu scramble recipe so I could enjoy it anytime I wanted.
I buy the tofu that I use for this breakfast tofu scramble recipe from Costco. Look for the 4-pack of organic sprouted extra firm tofu, it’s only $5.89! That’s only $1.47 for each block, it’s such a great deal! We make a lot of crispy baked tofu (with the best almond butter ginger sauce!) at our house for dinner, so it goes pretty fast!
If you feel that 4 packs is too much for you to eat before the expiration date, just throw the whole package in the freezer and you’re good to go! I actually think that a frozen and then defrosted tofu makes the best consistency for tofu tacos. (Here’s a list of my favorite vegan products from Costco if you need some shopping inspiration.)
I also love shopping at Trader Joe’s and they have a pretty good deal on tofu too. I like their 2-pack of organic extra firm sprouted tofu for $1.99 or the vacuum sealed firm organic tofu for $2.49. Here’s my personal Trader Joe’s vegan shopping list if you need some new vegan items to try!
How to Make Tofu Scramble
Making the best tofu scramble is so so so easy! You can make it as loaded or as simple as you want. By that I mean you can add 4-5 different veggies or you could add none. I’ve done both and both are delicious, but I do prefer a veggie-loaded scramble with a side of roasted garlic potatoes. You could also use the scramble as a filling for a tofu breakfast burrito or on top of toast! YUM!
- Select the type of tofu you want to use (personal preference– I’ll talk more about that in the next paragraph).
- Press the tofu for 30 minutes.
- Saute or roast the vegetables you want to enjoy in your tofu scramble.
- Add the tofu to the pan and break it up with a wooden spoon, saute for a few minutes.
- Make your seasoning sauce and coat the tofu with it. Cook for 5-10 minutes.
Tools to Help You Make a Delicious Vegan Tofu Scramble
What Type of Tofu Is Best For Tofu Scramble?
So you probably noticed (based on what I recommended that you buy at Costco and Trader Joe’s, see above) that I prefer to buy firm or extra firm tofu. It’s true, I like to use firm or extra firm sprouted organic tofu for my tofu scramble because I use to like my eggs fully cooked, not soft or runny at all. So I’ve found that using the firm or extra firm tofu gets me to the closest texture of the eggs that I use to enjoy. If you used to like eating runny scrambled eggs then you should try making a silken tofu scramble for a similar consistency.
How Do You Quickly Drain Tofu?
At the beginning of my tofu-testing journey, I just wrapped the tofu in a dish towel or paper towels and put a heavy dutch oven on top of it to drain the water out. I wouldn’t call this way of draining tofu quick or easy. I quickly grew tired of wasting so many paper towels or having to deal with a sopping wet towel after dinner.
I switched to using a tofu press and boy, it’s a game changer! This is the tofu press that I use and recommend that you buy too.
I think it’s much quicker, easier, and less messy to drain your tofu with a tofu press. I like to press my tofu for 30 minutes to one hour (Try to plan ahead and press it while you’re working on something else!). If you don’t have time for that, I would recommend you buy the vacuum sealed tofu (it’s not soaking in water) from Trader Joe’s. Here’s my Trader Joe’s vegan shopping list again in case you missed it earlier.
How to Make a Tofu Scramble Taste Like Eggs
I think that a vegan tofu scramble looks a lot like scrambled eggs but tofu doesn’t taste like eggs unless you use black salt to season it. **SECRET INGREDIENT ALERT!**
Black salt is also known as kala namak, Indian black salt, or Himalayan black salt. Himalayan pink salt is heated and mixed with Indian spices, herbs, and the seeds of the harrad fruit which contain sulfur. The sulfur is what gives the black salt that eggy smell and taste.
Is Tofu Better Than Eggs?
Tofu is an amazing high-protein and nutrient-dense food that works so well in so many different recipes. While eggs are also high in protein, they’re known to be cholesterol bombs. Tofu is cholesterol-free, gluten-free, low in calories, low-carb, it’s a complete protein, and it’s loaded with iron, calcium, and selenium. Based on that, I would say that tofu is better than eggs.
Do you want more low-carb vegan recipes? Check this list out!
How Long Does Tofu Scramble Last in the Fridge?
I would be comfortable eating the leftovers for 3-4 days but it’s so delicious that there’s no way it would last that long in our house.
Tips For Making the Best Tofu Scramble
After much trial and error, I’ve found these tips and tricks to be the most important when it comes to making a crowd-pleasing tofu scramble recipe.
- Pressing the tofu is a must, you have to drain the water out or you will end up with a squishy tofu scramble.
- Use a tofu press instead of paper towels to quickly drain the water from the tofu with less mess.
- When you break up the tofu, break it up into bigger and smaller chunks so there’s a texture difference.
- In my opinion, the best tofu scrambles are loaded with vegetables.
- Use black salt to give your tofu scramble seasoning an egg-like flavor boost!
- If you’re using any vegetables that release a lot of water like mushrooms or spinach, make sure you drain the pan before you add the tofu or it will soak it up and get mushy.
Other Vegan Breakfast Recipes That You’ll Love!
Avocado Toast with 26 Grams of Protein!
Easy Vegan Breakfast Rawnola Bowls
Kiwi Mango Cherry Chia Seed Pudding
Buffalo Cauliflower Avocado Toast
If you’ve tried this vegan tofu scramble recipe or any other recipe on the blog, please remember to rate the recipe and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegan recipes!
Mind-Blowing Curried Tofu Scramble Recipe
Ingredients
Tofu Scramble -
- 1 tbsp vegetable broth (You could also use water or olive oil)
- 1/2 medium onion, diced
- 1 large red pepper, diced
- 6 oz mushrooms, sliced
- 1 block firm or extra firm organic tofu, pressed and drained
- 2-3 cups Roughly chopped greens (Kale, spinach, arugula, dandelion greens)
Seasoning Sauce -
- 1/2 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp paprika
- 1/4 tsp turmeric (Necessary for color!)
- 1/4 tsp garam masala
- 1/4 tsp black salt (Or Himalayan pink sea salt)
- 1 tbsp water (Just enough to mix the seasonings together into a "sauce")
Instructions
- In a large pan, saute the onions in vegetable broth for 5 minutes. Add the sliced mushrooms and diced red peppers. Cook for 10 minutes.
- Push the cooked veggies to one side of the pan. Put the block of pressed and drained tofu on the other side of the pan and break it up into chunks using a wooden spatula. Saute for 2-3 minutes or until hot.
- Put all of the seasonings into a small bowl and add just enough water to be able to whisk it together. Pour the mixture over the broken up tofu and toss until each piece is coated. Mix the veggies and tofu together.
- Add the greens, cover the pan and cook for 5 minutes or until the greens have wilted. Serve hot, and top with green onions and hot sauce!
Notes
- Almost any vegetables would be delicious in this tofu scramble recipe. Bok choy, snap peas, carrot sticks, broccoli, or cauliflower would also be good options.
- I'm trying to cut back on our oil intake so I sauteed the onion in vegetable broth. It's just a preference, it's not necessary.
- The turmeric is optional, it's really just for the yellow eggy color.
