Recipe Review

Vegan Breakfast: Springtime Tofu Scramble

updated Feb 5, 2020
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(Image credit: Dana Velden)

Some people may look at tofu scramble as an alternative to scrambled eggs but like a lot of vegan food, this dish is taste-worthy in its own right. And it’s not just for breakfast! Read on for the recipe and a list of variations.

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Tofu scramble is really a blank canvas for any flavor combination that strikes your fancy. I chose some simple spring flavors for the recipe below but you can certainly take this in any direction, depending on what vegetables and spices you add (suggestions follow the recipe.) Many people add turmeric to make the tofu look yellow and more egg-like but I say unless you like the flavor of turmeric, leave it out. There’s no need to create ersatz eggs!

While this makes a nice, hearty breakfast when served with toast and some fruit, tofu scramble makes a delicious lunch (especially wrapped up in a flour tortilla) and is certainly great for dinner, maybe with the addition of more vegetables and some rice on the side.

The most important thing to remember with tofu scramble is to not overcook the tofu, which will make it rubbery and give off a lot of water. Have your onion and veg almost to the point of being done and then add the tofu, heating it gently until just warm.

Springtime Tofu Scramble
serves 2
1 tablespoon olive oil
1/2 cup finely chopped red onion
fresh chile, chopped, to taste (optional)
1/2 cup fresh or frozen peas
12 oz tofu, crumbled
fresh herbs to taste, approximately 2 tablespoons total, chopped

Heat the oil in a large skillet and add the onion and optional chile with a pinch of salt. Saute the onion until it softens and then add the peas and cook gently until the peas become bright green. Frozen peas may take a little longer but be sure to not over cook the peas into mush (unless of course you like them that way!)

Add the tofu and toss with the vegetables, keeping the heat low, until the tofu is warm. Taste and add salt and pepper as needed. Remove from heat, toss in the fresh herbs and serve.

Notes: I had fresh basil on hand this morning, but any fresh herb will do. Tarragon is really good with this version, as well as thyme. You can also use dried herbs, maybe a teaspoon or two total. Add them when cooking the onion.

Other flavor combos to consider:
• onion, zucchini, tomato, marjoram
• onion, bell pepper, corn kernels, tomato, cumin, cilantro
• onion, mushroom, spinach, tarragon
• onion, celery, carrot, potato, dried oregano, thyme and basil
• ginger, garlic, soy sauce, sesame oil, shiitake, scallions, pea shoots

What is your favorite tofu scramble and how do you serve it?

Related: Vegan Crepes for Breakfast

(Images: Dana Velden)