Another bowl of oatmeal? No, thank you. It’s time to mix up the breakfast game with some new textures and flavors, please. Whether you’re an omnivore, vegetarian, or vegan, give this scrambled tofu recipe a shot.
Once it’s cooked, amp up the flavor profile even more with sliced avocado, warm toast, sliced tomato, meatless bacon, salsa, or hot sauce. Basically, anything you’d eat with regular scrambled eggs.
If you’re on the go, bundle it up in a whole-grain wrap for a more portable meal. You might just forget you’re not eating regular ol’ eggs — it’s that convincing. Wham, bam, thank you scram.
- 1 tablespoon water
- 1 teaspoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- Pinch sea salt
- Coconut oil spray (or olive oil spray)
- 1 scallion, finely diced
- 1 clove garlic, minced
- 7 ounces (1/2 package) firm tofu, well drained
- 1 tablespoon finely chopped parsley
- In a small bowl, combine water, nutritional yeast, turmeric, cumin, paprika, pepper, and salt. Set aside.
- Mist a skillet with oil spray and place it over medium heat.
- Once the pan is hot, add scallion and garlic and cook until fragrant, about 2 minutes.
- Crumble tofu into the pan, breaking it up with your fingers. Pour seasoning mixture over tofu and mix well, trying to color as much tofu as possible. Cook for 2 minutes or until tofu is hot throughout.
- Toss in parsley and continue to stir for 1 to 2 minutes.
Once you’ve nailed the basic tofu scramble recipe, there are plenty of ways to up the ante. With scrumptious Southwestern flavors, a splash of soy sauce, or countless other possible additions, tofu is anything but boring.
If you only have 20 minutes to spare before you rush out the door, this is the recipe for you. Chili powder, red pepper, onion, and potatoes all bring out that hearty Southwestern vibe. Don’t forget a fresh squeeze of lime.
Pro tip: Press your tofu the night before so it’s ready to go first thing in the morning. This will save you prep time so you can actually enjoy sitting down for a quick bite.
Turmeric seems like a natural addition for a tofu scramble recipe; it will turn this dish a bright, sunny yellow, a la regular eggs.
The mushrooms and leafy greens add some extra nutrition and texture, and the nutritional yeast brings in a nutty yet cheesy flavor. It’s egg-free and dairy-free, yet somehow you’ve got cheesy eggs. It’s magic.
The most egg-like ingredient in this recipe isn’t the tofu at all, but the salt. It’s kala namak, or Himalayan black salt, to be exact. With its high sulfur content, it creates that eggy taste and smell you’re familiar with.
Olives and sweet sun-dried tomatoes add a Mediterranean flair. To keep this recipe aligned with that region, we recommend swapping out canola oil for olive oil. This would taste great with a side of sautéed chickpeas too.
Refried beans. Avocado. Green chiles. Hints of cumin. It’s everything you love about a breakfast burrito + our star ingredient, the humble tofu scram.
Three handfuls of spinach ensure that you’re getting your greens too (not that you’ll notice). Bonus points if you actually whip up the homemade jalapeños pickled with turmeric and vegan sour cream. One word: yum.
Now we’re getting creative. When the basic tofu scramble starts to feel a little “meh,” this will get you excited about breakfast again.
Spring onions, shiitake mushrooms, ginger, garlic, and soy sauce meet crumbled tofu for a great vegan meal on its own, stuffed into a wrap, or on top of a bowl of warm brown rice.
Maple on tofu — say what? You betcha.
Sweet potato, chopped kale, nutritional yeast, and maple syrup join forces to remind us of those times when leftover maple syrup would find its way down to the eggs on a plate… and it was awesome.
Pro tip: Add some vegan cheddar cheese on top of the whole thing. The creator of this recipe recommends Daiya shreds, which melt like dairy.
Fun fact: In the UK, an eggplant is known as an aubergine (“AH-bur-zheen”). Another fun fact: It’s apparently excellent in a vegan breakfast burrito.
This recipe made our list for its creative use of the purple veg in a decidedly nontraditional way. Along with the eggplant and tofu, red cabbage and vegan pepper jack cheese ought to keep your taste buds oh-so-satisfied.
Now you officially know what to do with that block of tofu just sitting there in your fridge: Turn it into eggless eggs! Just as with the real ones, you can create any number of meals around this protein-packed staple.
Throw them on some toast, wedge them betwixt two bagel slices with vegan cheese and avocado, or serve them in a bowl piled high with veggies and salsa. You get the idea.
And there you have it. Tofu really is an egg-cellent (sorry, we had to) ingredient to brighten up your mornings.