This high-protein curried vegan tofu scramble recipe is an easy 30-minute 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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If you’re vegan and you miss eating scrambled eggs for breakfast as I do then I bet that you’ll love this vegan tofu scramble recipe too! It features big fluffy chunks of scrambled tofu + loads of veggies and tons of flavor! It’s so simple to make and you can easily customize it with whatever vegetables you like!
I make this tofu scramble for breakfast every weekend (it’s part of my free monthly vegan meal plan) and then we use the leftovers for savory breakfast burritos the next day!
I buy the tofu for this breakfast tofu scramble recipe from Costco (Here’s a list of my favorite vegan products at Costco). The 4-pack of organic sprouted extra firm tofu is only $5.89! That’s only $1.47 for each block, it’s such a great deal!
I also make a lot of crispy baked tofu (and toss it in the best almond butter ginger sauce) at our house for dinner, so we eat up the 4-pack really fast!
Here’s a list of 27 cheap vegan meals for beginners if you need some healthy inspiration!
How to Make Tofu Scramble – Step by Step Instructions
Step #1 – Press a block of firm or extra firm tofu in a tofu press for 30 minutes.
Step #2 – In a large pan, saute the diced onions in vegetable broth or olive oil for 5 minutes. Add the sliced mushrooms and diced red peppers. Cook for 10 minutes, stirring occasionally.
Step #3 – 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.
Step #4 – 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.
Step #5 – Add the greens, cover the pan and cook for 5 minutes or until the greens have wilted. Taste and add more seasonings if needed. You can serve the tofu scramble family style right from the pan and just top with green onions and hot sauce and serve it with a side of roasted potatoes! Easy clean up!
Tools You Need to Make a Vegan Tofu Scramble
What Kind of Tofu Should I Buy?
I recommend that you use firm or extra firm organic tofu for your vegan tofu scramble if you used to like your eggs to be fully cooked. I’ve found that using the firm or extra firm tofu will get you the closest texture of soft but not runny scrambled eggs.
If you used to like eating runny scrambled eggs then you should try making a silken tofu scramble for a similar consistency.
Do You Need to Press Tofu For Scramble?
Yes, I strongly urge you to get a tofu press for when you want to cook tofu. It’s a small tool, it’s inexpensive, and it’s so helpful! You’ll waste fewer paper towels and it takes the hassle out of pressing your tofu. This is the tofu press that I have. I love it and highly recommend it!
How to Make a Tofu Scramble Taste Like Eggs
I think that a basic tofu scramble looks a lot like a scrambled egg but it doesn’t taste like an egg unless you use black salt to season it.
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!
Is This Vegan Tofu Scramble Recipe Allergy-Friendly?
Yes, this vegan tofu scramble recipe is also vegetarian, dairy-free, gluten-free, nut-free, and vegan keto-friendly.
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 making this tofu scramble countless times, I’ve found these tips and notes to be the most important when it comes to making the best 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.
- Try to add the spice mixture directly on the tofu, not the vegetables, so the tofu will absorb the turmeric powder for color and the other seasonings for flavor.
- The turmeric is not for flavor, it’s what gives the tofu scramble recipe a vibrant yellow color. You can’t taste it so don’t skip it!
- If you used to like cheesy scrambled eggs, add one tbsp (or more to taste) of nutritional yeast to the tofu scramble for a cheesy flavor.
- If you prefer a southwest flavored tofu scramble, try this recipe.
- Use black salt to give your tofu scramble seasoning an egg-like flavor boost!
- But if you don’t use black salt, don’t worry, it will still be delicious.
- 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 the liquid up and get mushy.
- If you don’t want to use mushrooms or bell peppers, you could substitute zucchini, broccoli, cauliflower, green peas, or shredded carrots.
- Store the leftover tofu scramble in an airtight container in the fridge for 3-4 days. You could also use the leftover tofu scramble as filling for a tofu breakfast burrito with lettuce, tomato, avocado, and hot sauce. We do this a lot, it’s delicious!
More Quick 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
Balsamic Cherry Tomato Avocado Toast
If you’ve tried this tofu scrambled eggs recipe, 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
Equipment
- Tofu Press
- Large Saute Pan
Ingredients
Tofu Scramble -
- 2-3 tbsp low-sodium 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)
Curry Seasoning Mix -
- 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
- 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.
- Try to add the spice mixture directly on the tofu, not the vegetables, so the tofu will absorb the turmeric powder for color and the other seasonings for flavor.
- The turmeric is not for flavor, it's what gives the tofu scramble recipe it's vibrant yellow color. You can't taste it so don't skip it!
- Use black salt to give your tofu scramble seasoning an egg-like flavor boost!
- But if you don't use black salt, don't worry, it will still be delicious.
- 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 the liquid up and get mushy.
- Store the leftover tofu scramble in an airtight container in the fridge for 3-4 days. You could also use the leftover tofu scramble as filling for breakfast burritos with lettuce, tomato, avocado, and hot sauce!
