This vegan curried tofu scramble is an easy to make, gluten-free breakfast that’s high-protein, super filling, and it’s loaded with vegetables! This dish is great for breakfast any day of the week or for Sunday brunch!
These vegan scrambled eggs are soft and fluffy, super flavorful, and they’re loaded with veggies! It’s so simple to make and you can easily customize it with whatever vegetables you like or have on hand. This dish can be enjoyed for breakfast any day of the week, but it’s especially great to make for brunch on Sunday with a side of roasted potatoes or fresh fruit, and then you can use leftovers the next morning to make tofu scramble burritos!
What Kind of Tofu Should I Use?
I recommend that you use firm or extra firm tofu to make vegan scrambled eggs that have a slightly firm texture. I’ve tried making a silken tofu scramble but it was just too runny for my taste. If you prefer soft eggs, then you could use half a block of silken tofu and half a block of firm tofu to get that in-between consistency.
Do You Need To Press Tofu For a Scramble?
Not everyone thinks it’s necessary to press the tofu before cooking it, but I think the texture tastes better if you press it first. If you don’t press it first, the scramble will be softer and there will be extra liquid in the pan that needs to be cooked off, which is pointless in my opinion.
Tools You’ll Need
How to Make It – Step by Step Instructions
First, press a block of firm or extra firm tofu in a tofu press for 30 minutes. Next, saute the diced onions in a large pan until they’re soft. Add the sliced mushrooms and diced red peppers and cook until the vegetables are tender.
Push the cooked veggies to one side of the pan and put the block of pressed and drained tofu on the other side of the pan. Use a wooden spatula to break it up into chunks. Sprinkle the dried seasonings over the crumbled tofu and stir to coat each piece until the tofu turns yellow.
Then you can mix the tofu and veggies together. Add the fresh spinach, and season with black salt and pepper. Garnish with green onions before serving.
Serving Suggestions
I usually serve the vegan scrambled eggs with vegetables as the main course with a side of roasted potatoes. If there are any leftovers, I like to use it to make breakfast burritos with cilantro lime quinoa, lettuce, tomatoes, hot sauce, and mashed avocado. You could also eat it on toast with a drizzle of hot sauce and a bowl of fresh fruit.
How Long Does it Last in the Refrigerator?
Store the leftovers in an airtight container in the fridge and it should stay fresh for 4-5 days.
Can I Freeze It?
Store it in an airtight and freezer-safe container and you can freeze the scramble for 3-4 months. The tofu texture will become a little bit chewier after it has been frozen and defrosted, but it will still taste good.
How To Reheat It
From the Freezer: Take the container out of the freezer and put it in the fridge to defrost for 24 hours. Then follow the fridge directions to reheat.
From the Fridge: You can warm the vegan scrambled eggs in the microwave for 1-2 minutes or you can put it in a saucepan on the stovetop to reheat. If it’s a little dry, stir in 1 tbsp of water to bring a little moisture back to the eggs.
Notes & Substitutions
- Vegetable Options: If you don’t want to use mushrooms or bell peppers, other vegetables that would be great in this recipe are zucchini, broccoli, cauliflower, green peas, artichoke hearts, chunks of asparagus, or sliced bok choy.
- Spinach Substitutions: Any fresh greens like thinly sliced kale, collard greens, or swiss chard can be used.
- Black Salt Substitutions: Black salt will make the scramble taste eggy, but it’s not required to make it taste good. If you don’t have it, you can use the same amount of regular salt or low-sodium tamari to taste.
- Can I use frozen vegetables? Sure! Fresh or frozen vegetables will both work great. If you use frozen vegetables and see that there is a little bit of water in the bottom of the pan, you can try to spoon it out or drain it.
Success Tips
- It’s important to press the tofu to get rid of the excess liquid so you don’t end up with a wet scramble. I like to use a tofu press, but wrapping the block in a towel and putting a heavy pot or book on top will work too.
- Try to sprinkle the spice mixture directly over the tofu, so the tofu will absorb the turmeric powder for color and the other seasonings for flavor. Once the tofu is yellow, then you can mix it all together.
- The turmeric powder is not for flavor, it’s what gives the tofu its vibrant yellow color. If you omit it, the tofu won’t look like scrambled eggs.
- To give the scramble an eggy flavor, you can use kala namak salt (black salt) instead of plain sea salt. However, you don’t need to use it to make this recipe taste good. If you use regular salt, it will still be delicious.
- Store the leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Want More Vegan Tofu Recipes?
Are You Looking for Different Ways to Cook Tofu? All of the following recipes are delicious!
Curried Tofu Scramble
Equipment
- Tofu Press
- Large Saute Pan
Ingredients
- 1 block firm or extra firm tofu pressed and drained
- 3-4 tbsp vegetable broth (used to saute)
- 1 small onion diced
- 1 large red pepper diced
- 8 oz mushrooms sliced
- 1/2 tsp turmeric powder
- 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 garam masala
- 2-3 cups fresh spinach
- 1/4 tsp black salt (add more to taste)
- 1/4 tsp black pepper
- 1/2 cup green onions sliced
Instructions
- Press the block of tofu for 30 minutes. Drain the excess water.
- In a large pan, saute the onions in 3-4 tbsp vegetable broth until soft. Add the sliced mushrooms and diced red peppers. Cook for 10 minutes or until the vegetables are tender.
- 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 use a wooden spoon to break it up into chunks.
- Sprinkle 1/2 tsp turmeric powder, 1/2 tsp curry powder, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp paprika, and 1/4 tsp garam masala over the crumbled tofu. Stir the tofu around until it turns yellow and is coated with the seasonings. Mix the tofu with the vegetables.
- Add 2-3 cups of spinach and let it cook for a few minutes until it starts to wilt. Season with 1/4 tsp black salt and 1/4 tsp black pepper. Garnish with green onions before serving.
Notes
- It's important to press the tofu to get rid of the excess liquid so you don't end up with a wet scramble. I like to use a tofu press, but wrapping the block in a towel and putting a heavy pot or book on top will work too.
- Try to sprinkle the spice mixture directly over the tofu, so the tofu will absorb the turmeric powder for color and the other seasonings for flavor. Once the tofu is yellow, then you can mix it all together.
- The turmeric powder is not for flavor, it's what gives the tofu a vibrant yellow color. If you omit it, the tofu won't look like scrambled eggs.
- To give the tofu scramble an eggy flavor, you can use kala namak salt (black salt) instead of plain sea salt. However, you don't need to use it to make this recipe taste good. If you use regular salt, it will still be delicious.
- Store the leftovers in an airtight container in the fridge for 4-5 days or freeze it for a future meal.
Nutrition
*This recipe was originally shared on 12/6/18, but I updated it on 8/30/20.
