This high-protein curried 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. 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!
What I learned is that tofu is an amazing high-protein and nutrient-dense food that works so well in so many different recipes anddd it comes in many different forms. 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.
Do you want more low-carb vegan recipes? Check this list out!
I call this tofu scramble recipe mind-blowing because I remember the first time I ate a really good tofu scramble and my mind was literally blown. I couldn’t believe I was eating tofu that tasted really damn good and I also couldn’t wrap my mind around that fact that it actually tastes like scrambled eggs! I use to love scrambled eggs (this used to be my favorite breakfast bowl, now I make it with scrambled tofu instead of eggs!) and I never thought I could eat them again.
Our favorite ways to enjoy tofu at home:
- Tofu tacos (Travis’ favorite!)
- Chocolate peanut butter pie
- Crispy Almond Butter Ginger Tofu (Recipe coming soon!)
- Red Curry Tofu
- Tofu Scramble (my favorite!)
Besides being delicious and so good for you, tofu is very inexpensive! We’re on a budget, so I try to work it into our diet usually once a week.
I normally buy the 4-pack of organic sprouted extra firm tofu from Costco, it’s only $5.89! That’s only $1.47 each, it’s such a great deal! Here’s a list of my favorite vegan products from Costco if you need some shopping inspiration. Also, if you think 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.
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 Do You Make Scrambled Tofu?
Making a basic 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 tofu scramble with a side of roasted garlic potatoes. YUM!
Basic Tofu Scramble In Only 5 Steps!
- Select the type of tofu you like (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.
The key ingredient you need to make a tasty tofu scramble is tofu, of course. So, what type of tofu is best for tofu scramble? Keep reading to find out my preference!
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 consistency of the eggs that I use to enjoy.
What About Silken Tofu Scramble?
If you use to like really soft or runny scrambled eggs then a firm silken tofu would be a good option for you to try. Using a silken tofu will make your scrambled tofu much softer and more like a runny scrambled egg.
Need a delicious silken tofu scramble recipe to try? Try this one.
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.
Tofu Scramble Seasoning
I make all different varieties (I’ll be sharing more on the blog soon!) of tofu scramble but this curried version is my all-time favorite! It’s so good that I’m even making it for breakfast on Christmas morning for my husband and mother in law! Check this out if you need inspiration for a vegan Christmas dinner menu!
The tofu scramble seasoning mix consists of all the best curry flavors:
- Curry powder
- Cumin
- Garam masala
- Turmeric
- Garlic
- Coriander
- Paprika
What else is in this tofu scramble seasoning mix? Keep reading to find out the secret ingredient!
Does Tofu Scramble Taste Like Eggs?
I think a 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.
This is the black salt that I use in my tofu scramble recipe, we love it!
Do I Have to Use Black Salt in My Tofu Scramble?
No, of course, you don’t have to use black salt in your tofu scramble seasoning mix. When I first started practicing making tofu scramble at home, I didn’t have black salt and just used my regular everyday Himalayan pink salt and it still turned out delicious. It was just missing that egg-like flavor that I was hoping for. When I started using black salt as my tofu scramble seasoning, I thought it was a huge improvement! The black salt gives the tofu scramble recipe that eggy flavor that I was missing and craving!
Tofu Scramble Nutritional Yeast: Yay or Nay?
Tofu scramble + nutritional yeast = YAY!
At first, I didn’t think nutritional yeast would be a good addition to a tofu scramble seasoning mix. Then I tried it and it made the tofu scramble taste like cheesy eggs! It’s delicious! Now, I just need to figure out a way to make a vegan goat cheese that I can mix in with my tofu scramble!
Want a basic tofu scramble recipe made with nutritional yeast that is easy, cheezy, and tasty? Try this one.
How Long Does Tofu Scramble Last in the Fridge?
I would be comfortable eating leftover tofu scramble for 3-4 days but it’s so delicious that there’s no way it would last that long in our house.
Can Tofu Scramble Be Reheated?
Yes, you can definitely reheat a tofu scramble. Reheating it won’t dry it out, if anything, it will get even more water out of the tofu and be even more delicious. However, good luck having any leftovers to heat up. My husband and I always polish off the entire tofu scramble in one sitting– it’s SO GOOD!
Bonus Question: How Do You Make Tofu Crispy?
Normally, I don’t make our tofu scrambles with crispy tofu but I wanted to include this question because when we went on our last Disney cruise, I had the most delicious crispy tofu scramble for breakfast one morning! It was more like crispy squares of seasoned tofu mixed with sauteed veggies but it was very tasty and I would definitely make it like this at home except it’s a little bit more work than just breaking it up.
My favorite way to get crispy tofu is to:
- Press the tofu for 30 minutes – 1 hour.
- Cube it.
- Toss it in 2 tbsp of organic cornstarch or arrowroot powder and seasonings of choice.
- Saute the tofu in 1-2 tbsps of hot oil until crispy on all sides OR
- Bake the tofu at 375 degrees for 25-30 minutes, turn it halfway through (I prefer this method!).
Either way will result in crispy tofu but don’t skip the arrowroot or cornstarch coating, that’s what gives the tofu the crispy exterior!
After the tofu is done cooking, mix it with sauteed vegetables and serve hot. Voila!
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 a huge 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.
Tools to Help You Make a Delicious Tofu Scramble Recipe
- Tofu Press
- Large braiser pan or skillet
- Wooden Spatula
- Black Salt
Other Vegan Breakfast Recipes That You Might Enjoy
Avocado Toast with 26 Grams of Protein!
Easy Vegan Breakfast Rawnola Bowls
Kiwi Mango Cherry Chia Seed Pudding
Crockpot Chocolate Peanut Butter Protein Oatmeal
Buffalo Cauliflower Avocado Toast
If you’ve tried this 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 + our monthly trips to Disney World!
This high-protein curried 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 and gluten-free.
- 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)
- 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")
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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.
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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.
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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.
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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!
- 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.
I hope that you enjoy this curried tofu scramble as much as we do!
What vegetables will you make your tofu scramble with? Please leave your answer in a comment below!
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