Southwest Tofu Scramble

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Plate filled with breakfast potatoes and Southwest Tofu Scramble

Once you tackle a vegan omelet head on, it seems the only logical thing to do is master the art of the tofu scramble. Not to sound cocky or whatnot, but I believe I may have done it. Let’s do this!

Tofu, onion, red pepper, kale, and spices on a dark background

As you may know, I kinda have a thing for tofu. Since figuring out how to make it taste good, I’ve been stir frying it, eating it in salads, putting it in Vietnamese Spring Rolls, and baking it to crispy peanut perfection. I can’t get enough of the stuff.

Recently, I’ve been loving tofu for breakfast. It makes such a healthy, satisfying meal to have first thing in the morning as 8 ounces has nearly 20 grams of protein!

Skillet of crumbled tofu and veggies

Tofu scrambles used to intimidate me. What goes in it? How do I cook it? Is there sauce involved? What if I’m afraid of turmeric? (Kidding but not kidding on the last one.)

Not so with this tofu scramble. It’s as simple as they come.

10 ingredients
30 minutes
1 skillet
& NO fancy methods

Pouring spice mix into a skillet for our Easy Tofu Scramble recipe

Seasoning tofu scrambles was always a little daunting to me. But after taking a tip from Beth at Eat Within Your Means, I realized how was ridiculously simple it was.

Just mix the dry seasonings of your choice with a little water and huzzah! You have a simple, pourable sauce – a tasty, zingy, spicy sauce, no less.

Two plates of vegan scramble and roasted potatoes

You guys are going to LOVE this scramble. It’s

Perfectly spiced
Mega flavorful
Loaded with veggies
Packed with protein
& Seriously simple

This is the perfect breakfast or brunch even if you only have 20 minutes to spend on food in the morning. Simply press your tofu the night before so it’s ready to add to your veggies and sauce! It doesn’t get much easier than that.

Plates of Southwest Tofu Scramble and breakfast potatoes
Breakfast plate of scrambled tofu and veggies plus roasted potatoes

If you make this easy, savory Southwest Tofu Scramble, let me know! Leave a comment below or take a picture and tag it #minimalistbaker on Instagram, or @minimalistbaker on Twitter. I love seeing what you guys cook up. Cheers!

Plate of Southwest Tofu scramble for a simple gluten-free vegan breakfast

Southwest Tofu Scramble

Savory, Southwest-inspired tofu scramble for 1 with lots of veggies and a simple 5-ingredient sauce. Just 10 ingredients, 30 minutes, and 1 pan required!
Author Minimalist Baker
Plate of Southwest Tofu Scramble and Vegan Breakfast Potatoes for a delicious meal
4.94 from 439 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days



  • 8 ounces extra-firm tofu
  • 1-2 Tbsp olive oil
  • 1/4 red onion (thinly sliced)
  • 1/2 red pepper (thinly sliced)
  • 2 cups kale (loosely chopped)


  • 1/2 tsp sea salt (reduce amount for less salty sauce)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • Water (to thin)
  • 1/4 tsp turmeric (optional)

FOR SERVING (optional)


  • Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  • While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
  • Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
  • Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  • In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  • Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
  • Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.



*Nutrition information is a rough estimate calculated with the lesser amount of olive oil and without optional ingredients.
*Inspired by/adapted from Eat Within Your Means

Nutrition (1 of 2 servings)

Serving: 1 servings Calories: 212 Carbohydrates: 7.1 g Protein: 16.4 g Fat: 15.1 g Saturated Fat: 2.4 g Polyunsaturated Fat: 4.8 g Monounsaturated Fat: 7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 600 mg Potassium: 376 mg Fiber: 2.1 g Sugar: 3.3 g Vitamin A: 2550 IU Vitamin C: 80 mg Calcium: 460 mg Iron: 4 mg

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My Rating:

  1. Ardis says

    I love this recipe so much. I make it fairly regularly, so thought I should leave a comment. :)
    The only change I make is sometimes I add sliced mushrooms with the onions and peppers. So satisfying, so delicious, easy and healthy. Thanks!

  2. Amy Bosnoian says

    I made this recipe and it was sooooo delicious! I didn’t have the kale on hand so I used a frozen veggie stir fry mix instead and a regular onion rather than a red onion. I also did a few things different such as adding in onion and garlic, letting that cook a bit and then adding in the tofu and the stir fry mix and letting that all cook together with the spices for this recipe.

    Turned out delicious and I added the scramble to a whole wheat tortilla and dipped it in the salsa. So delicious and filling

  3. Emily says

    I am not usually a recipe review leaver, but man this was so good! I used mori-nu extra firm silken tofu since I have a tendency to walk away in the morning when I’m cooking, and I didn’t want it to dry out if I went to do my hair or something (plus I’m impatient, and silken means no draining!). I turned out amazing! I slapped it in a tortilla shell and had myself a little breakfast burrito!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emma, In our experience firm tofu is best and silken tofu is too soft, but you can try it if you want. Otherwise, We’d recommend sticking to chickpeas as a base. Hope that helps!

  4. Kortneii Mackenzie says

    Quick easy and tasty. Used mushrooms and zucchini instead of red pepper. Thanks for the inspiration. Everything you make is so delicious!

  5. Justin Gailitis says

    This is seriously legit! I had to sub spinach since I didn’t have kale, and I added some-home grown cherry tomatoes that I put into the pan with the spinach and sauteed for just a little bit. This could be the new breakfast go-to as I ween myself off eggs.

  6. Krista Damato says

    This dish was super tasty. The turmeric was a nice touch and shouldn’t be omitted in my opinion. I added a side of sautéed fresh spinach with a bit of leftover salsa. It was great!

  7. Caroll Flores says

    As luck would have it, I had everything I needed for this recipe. It sounded so good on paper and since I had 16 oz tofu waiting to be used, I decided to risk it and double the recipe. I followed recipe as is, including the turmeric. Risk paid off! Definitely will be making again. Thank you!

  8. Nadia says

    This was really yummy! First time making a tofu scramble. However my scramble came out a little too dry for my taste. Suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nadia, we wonder if maybe it got cooked a little long? Or you could maybe try adding a little veggie broth. Hope that helps!

  9. Adriana says

    Loved it, and my daughters too
    Sadly after a while I think they started to show a reaction to soy
    Would love suggestions if anyone has tried this with paneer? Thanks!

  10. taylor says

    best vegan tofu scramble recipe i have had, it’s so delicious. i have this for breakfast every morning with toast! thank you!

  11. Kris says

    This was fantastic. The spice paste was so flavorful! My tofu block was 12oz, so I doubled the spices (except the salt). I also added portobello mushrooms to the veggie mix, and subbed cipollini onions for the red onion. I had to show hubs the tofu package to make him believe it was a tofu scramble and not a real egg scramble I’m out brunch burritos :) we were both in love!

  12. Debbie says

    Wow! This was delicious! I have realized that the secret to yummy tofu is in the seasoning and you are spot on with this recipe! We didn’t have red pepper or kale, so I used fresh spinach and it was still delicious! Thank you for your delicious recipes!

  13. Clare says

    flipping heck! how delicious is this?? definitely a keeper :) Used smoked tofu as thats what i had in the fridge, really tasty

  14. Nia says

    Thank you for the recipe! The dish came out delicious! I didn’t have the red onion or kale on hand so I used orange bell pepper and spinach.

  15. laurel says

    Fantastic! Made this morning and loved it! Flavourful, colourful, and delicious. I didn’t have enough kale so added spinach. Next time i will double the amount as it tends to wilt down quite a bit. Thank you for sharing the recipe :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Laurel! Thanks so much for the lovely review!

  16. Emily says

    So delicious for brunch! I did have to double the spice mixture because it wasn’t enough to cover the tofu. I added cooked black beans at the end and served it with tortillas, avocado, and lime. Will be keeping the recipe to make again soon!

  17. Socorro says

    Delicious! I’ve been scared to try tofu. Don’t know why. I made this today and love the taste and texture. Added smoked chipotle to the spices. Made tacos and added homemade green salsa.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! And the tacos and salsa sound like the perfect pairing. Thanks so much for sharing!

  18. Jessica says

    Still not enough flavor? ADD MORE WATER FILLED WITH MORE SPICES (and any others you like, of course). I like BOLD flavors and a shot-full or so isn’t nearly enough for me; I USE A SMALL JUICE GLASS NOW. Caution: I ACTUALLY OVER-FLAVORED MY TOFU ONCE. Meh, trial and error! And, yeah, it takes ~4 minutes longer for the liquid to cook out with high heat, but it’s worth it.
    This is like the DELICIOUS tofu scramble from Strong Hearts Cafe in Syracuse. I’m not a vegetarian yet I dream of it.

  19. Melanie Depcinski says

    This was amazing! It was our first time trying tofu in place of eggs. My husband was skeptical at first but it is going to be our weekend go-to now.

  20. Jessica says

    This was delicious! The only thing I did different was I didn’t add turmeric, added black olives in with the sauteed veggies and topped the whole thing with sriracha. I had this with an everything bagel with garlic hummus and sriracha on the side.
    Thanks for this recipe, I will definitely make this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jessica! Thanks so much for the lovely review!

  21. skigirl17 says

    I also added some vegan tofu taco crumble from a different recipe but it was very good, it added texture and made a cruchy element. But the recipe was very good. it would make a very good breakfast wrap.

  22. Katarina says

    This recipe is so good! I’ve made it (& variations on it) a million different ways over the years, and it never disappoints. I just made it (using frozen kale and adding in some black beans, kala namak, and nutritional yeast… and a ton of cholula on top!) for a late brunch– it’s the perfect comforting/delicious/easy/soothing meal, especially for right now.

    Dana, your recipes have been so great for me over the years (so simple, and easy to modify to fit my taste), and they’re consistently making my life better during this quarantine. Thank you so much.

  23. Kari says

    First time making Tofu anything, and the first time trying tofu for my husband. This seriously was so delicious and filling!! He said probably the best scramble he’s ever had! Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it! Thanks so much for sharing, Kari! xo

  24. Verazle says

    Been keen to make this forever! Loved the recipe! A just crumbled the tofu with my hands which was quicker and fried the veges with sesame oil For more flavour and put some soy sauce on the whole thing as I saw that on other recipes on line! Super nice thank you :)

  25. Jill says

    We make this for brunch every Sunday along with ‘Simple Breakfast Potatoes.’ It’s so good! We drizzle Yellowbird habanero sauce on top of the scamble for serving. Yummy!!

  26. Jillian says

    This is my GO-TO tofu scramble (my go-tofu scramble?). Love it. I always make 1.5x or 2x the sauce because I like lots of flavor and being able to get more spices on the veggies. Thank you for the recipe!

  27. Susan says

    Made this yesterday with Potatoes POUPON. Amazing dish! Substituted homemade vegan broth for water. I used tumeric and my kids thought they were eating an egg scramble! Great dish for company. Looks great, smells amazing and the taste/texture is fantastic.

  28. Haley says

    This was delicious!! I used masa harina (ground corn) in the sauce and it added a great texture and southwestern flavor. Will be making this again!

  29. Lilley says

    This was my first tofu scramble Since becoming vegan and I gotta say, way better than the alternative! We served it with the potatos and salsa. So good. I’m excited to try it again soon and throw it in the mix of our regular breakfasts!

    • Betty says

      I have made this a couple of times now. I am fairly new to vegan eating. This was delicious and in my opinion tasted like eggs. I added mushrooms to the veggies.

  30. Stephanie says

    I used this to make my first tofu scramble after I attempted to press my extra firm block for a different recipe and the tofu crumbled. This turned into a tasty save! I used a kale and spinach mix I had on hand and added some black beans too. Thank you for the great recipe!

  31. Beth Cooper says

    This dish is absolutely AMAZING!! The optional serving suggestions are all great and add even more flavor. I like to add avocado too. With the breakfast potatoes or roasted potatoes on the side, this dish gets elevated to make it my favorite vegan meal! Thanks for the wonderful recipe!!

  32. PSteggie says

    I have probably made this tofu stirfry 10 times. It has become our go-to weekend brunch dish. We love it with Cholula and avocado toast. Super easy and super delish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jill. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Matt says

    This was my first time trying a tofu scramble and it was delicious. I made this with the breakfast potatoes and even my picky 8 year old ate it all. We’ll be having this again soon.

  34. Tina Rainbolt says

    Being fairly new to a vegan lifestyle, I love this recipe! I occasionally miss eggs and this is my new go to for a nice weekend B’FAST. Sometimes I add a little soyrizo to the pan or change up the veggies and/or add some Daiya cheddar shreds and top with a bit of avocado. Great flavors and super easy!

  35. Diana says

    Based on the recommendation in Vegan for Everybody, from America’s Test Kitchen, I used soft tofu broken into small chunks. It did a pretty good job of mimicking the texture of soft scrambled eggs.

    • Tina Rainbolt says

      Just an FYI – I have used the soft tofu in the past and I have to say I like this particular recipe better with firm/extra firm tofu. It was literally like eating scrambled eggs with wonderful Southwest flavors!

  36. Marcia says

    Fabulous! This will definitely go into my WFPB cookbook! I made it exactly as printed and added a little enchilada sauce on top. Thanks!

  37. Margaret says

    This is probably the best Scrambled Tofu recipe around! The seasoning is perfect! In fact, I mix the seasoning, pack it in small paper sandwich bags and store it so I can make it really quickly in the morning. I also make it using frozen grilled peppers and onions from Trader Joe’s – it just makes it even easier (1 cup). On top of roasted potatoes or hashbrowns, topped with some salsa and sliced avocados, it’s so delicious! It is on my permanent rotation – great for breakfast, lunch or dinner. Thank you so much for posting this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Margaret! Thanks so much for the lovely review!

  38. Krista Nugent says

    This is a favourite, I make it all the time in double batch and scoop and reheat throughout the week! My favorite way to eat it is with toast spread with spread Em Kitchen Jalapeno lemon cashew cream! Omg my southwest fantasy

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Krista. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Tianna says

    One of our favorite go to breakfast recipes! Great for meal prep too! I normally make the tofu scramble and then cut all the veggies and leave them raw to store in the fridge.

  40. Sue says

    very good. never had tofu scramble before..was looking for a copycat recipe to amy’s breakfast burrito. I plan on using this filling to make burritos tomorrow and freeze them. you guys are talented!

  41. Karen says

    I am fairly sure I’ve commented before but this is one of my favorite recipes! Tonight I made it with potatoes as a scramble. For the first time I added just a wee bit of turmeric and they looked just like scrambled eggs. So yummy!!! If there was a 10 star rating this recipe would get it.

  42. Ra says

    I have made this so many times, I had to have a break from making it. It is delicious!!!! But I’ve been thinking I should make it again soon & I owe you the comment/rating.

    ** Personal recipe tweak: I always make a bit of extra sauce/add more spice and usually serve it with mixed herb sprinkled toast (it’s GREAT for breakfast!!). My secret weapon to personalising this is a sprinkle of sweet paprika on top. (Note – I tried the paprika in the sauce once & it did NOT work. It’s definitely an amazing sprinkle topper :D).

    Thank YOU for these amazing recipes. More comments to come along the way. I might actually be starting to enjoy cooking ;)

  43. Kathleen M Hammond says

    Another perfect recipe from you! I struggle eating tofu and this tricked my mind into really believing I was eating eggs (the #1 item I miss since going vegan a few months ago). The tumeric really gives the tofu the perfect color. My husband and I are so happy to have this quick, easy meal to add to our rotation. Thank you so much!

  44. Reenie says

    I added sauteed mushrooms, soaked/sauteed cashews, wheatgrass, vegan cheese. The fam didnt even know it was tofu. This is a BIG win!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Reenie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  45. Chelsea B says

    I have FINALLY found what will forever be my go-to tofu scramble recipe. Thank you so much for sharing, this is totally delicious!

  46. Bethsheba Carpenter says

    I loved this recipe!!! I have just recently started vegetarian and had only cooked tofu once in my lifetime. This recipe is delicious and easy. I didn’t have kale so I used a can of mixed greens that I had on hand. I have made this maybe 4-5 times in the past month, I like it because I have leftovers for another day. I prep my tofu the night before with the seasoning to marinate and it turns out fantastic every time!!!! Thank you so very much for sharing and making my journey delightful!!!

  47. Laurie says

    This recipe is awesome! I used red and green bell peppers because I had them and spinach instead of kale. We had them with your roasted crispy potatoes! YUM! It turned out almost as beautiful as your pictures!

  48. TMPinSYR says

    Great recipe! Tofu has not been a go-to ingredient for me but this recipe has me rethinking that position! The sauce is spot-on. I used onions and green and red peppers but skipped the kale. Added a bit of Hatch chile salsa and some vegan cheese for a delicious breakfast burrito.

  49. Dani says

    I made this for my father and grandmother, very typical meat-and-potatoes style family (except me), and they loved it (as did I)! Looked so beautiful, and tasted just as great! They said you could hardly tell the tofu from eggs. Thank you for the recipe! Will definitely make again.

  50. Jessica says

    Loved the recipe!! This was the first tofu scramble I’ve ever tried, and it was so good! The only thing I didn’t really know was just how much water to add to the seasonings, but I figured it out. Even my boyfriend, who never liked regular eggs, liked this scramble!

  51. Tammy says

    Thank you for this. We made it this morning and really enjoyed it as a hearty breakfast. I did a pan of potatoes with jalapeños as a side dish. The thing I really appreciated about this recipe which I might have been inclined to skip is the draining of the tofu. I was surprised at the amount of water that came out.

  52. Michael says

    OMGoodness! This recipe was very easy to follow and I added a small amount of nutritional yeast in addition to black salt. It was fantastic in every way. I’ve made several other recipes from this website and none of them disappoint. I feel very comfortable making anything from minimalist baker, knowing the outcome will be healthy and very tasty. Thanks for the delicious recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Michael! We’re so glad you enjoy our recipes!

  53. Gene Denny-Lybbert says

    Loved it! Both my wife and 14 year old daughter said to put into our rotation. I doubled the recipe added mushrooms and one link of Tofurky kielbasa.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Gene. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  54. Victoria says

    A great ‘fridge cleaning’ recipe. I used the odd leftover vegetables 1/2 red and green bell peppers, 2 mushrooms, spinach and a sprouting red onion. Added sriracha after for extra heat. Thanks Dana, yum!

  55. VT says

    First time making this and it was AMAZING!! Served with a slice of toast and 2 tablespoons of salsa mixed in. Replaced kale with spinach and added mushrooms. Had it for lunch it totaled about 16 grams of protein. I would make this everyday. I could go ON AND ON about how WONDERFUL this tasted.

  56. Jennifer says

    I’ve made different tofu scrambles and never liked them. I figured they really only worked for people who think that mashed cauliflower tastes just like mashed potatoes! But I made the spice mix from here without doing any of the other stuff and I can say that I am now officially in love with tofu scramble. I have made it twice and added onion and spinach the second time. Great on its own but also super good in a tortilla. Just really really delicious so THANK YOU!!!

  57. Addie says

    Holy cow this is delicious! I used spinach instead of kale and added diced potatoes. Also sprinkled cayenne because I love all things spicy. My non-vegan husband even loved it (win)! Many thanks!

  58. melina sagarrica says

    hi! would there be any value in marinating the tofu in some of the sauce prior to sauteeing to make it more flavourful?

  59. Todd says

    First time cooking tofu and well it’s amazing. Has similar texture to eggs and the flavor was spot on. I added mushrooms because my wife loves mushrooms. This will be cooked often.

  60. Sharon Haskins says

    Very good. When it got a bit dry in the pan I added a little vegetable broth. Didn’t have any kale so I added steamed broccoli at the end and eliminated the potatoes. Great any time of day.

  61. Marrok says

    Very good! I like the simplicity but the great flavor in the sauce. Left out the kale and served with jarred salsa. Partnered with the recommended whisky ketchup and the simple breakfast potatoes from the same site. Big hit and all these will be on our regular rotation.

  62. Tonya says

    If I just wanted a basic tofu scramble without the veggies would I just cook the tofu with the sauce? I’m just wondering if it’d effect the taste. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tonya, we haven’t tried it, but it should work! We probably wouldn’t recommend leaving out the onion though. Let us know if you give it a try!

  63. Amy Schneider says

    Love this recipe but Help! I can never get the “enough water to make a pourable sauce” measurement right. How much water are we actually talking? Thanks!

  64. Brandon says

    Really good! Even my omnivore wife and kiddo loved them! This will for sure be a new staple in our house.

    I melted some violife “cheese” onto the eggs, ate half as is and the other half in a whole wheat tortilla wrap. Just wonderful!

  65. Sherrie says

    We have recently decided to go vegan and this is my first vegan scramble and it’s DELICIOUS! I added a bit of vegan cheese too. Will add some vegan chorizo next time. This is a keeper!! Thank you?

  66. Juli J. Engel says

    My daughters, who both follow a Vegan diet, LOVE this scramble. I add Soy-chorizo and top with veggie cheese, and make breakfast tacos for them. Delicious!

  67. Michelle Holman Guerrero says

    My whole family loves it. Even the meat eaters. Wrapping it up with some potatoes in a whole wheat tortilla is our favorite.

  68. Allison Jz says

    This is THE BEST tofu scramble I ever eaten. WOW! I ignored tofu for the longest time since I hated the weird water taste it has but I was craving some salty breakfast so I decided to give it a try again with this recipe I found online and OMG! I ate the whole skillet! delicious!!!! and healthy ❤️❤️❤️❤️

  69. Rebecca says

    I originally made this to get rid of some leftover tofu in my fridge, but now it’s a staple for me. I do a similar version sometimes to get rid of leftover egg whites as well. Egg whites for breakfast depress me any other way, but with this spice blend I actually look forward to them (although to be honest I do prefer the tofu here).

  70. Jasmin P says

    I made this as part of my meal prep for my morning breakfast, it turned out soooo yum! Its my go to scramble recipe now! Its is sooo tasty

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Greg. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  71. Kathy says

    Very good. Added black salt which has an egg taste and Field Roast mini sausages. I tried to eat it all but couldn’t.

    How to reheat?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kathy! We think it would be best reheated in a skillet on the stovetop. But the microwave would probably work too.

  72. Erica McCrea says

    I’ve made this so many times since becoming vegan that its become a comfort food for me. So easy and filling!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Erica. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  73. Kim F says

    I may have commented about this before but it’s been awhile since I had this dish. This was dinner tonight. I used spinach, red bell pepper, and sweet onion. So delicious. I am trying to progress to an all plant based diet. With great recipes like this, it will be no problem!

  74. Katie says

    This was delicious! Better than scrambled eggs. I used mushrooms instead of red pepper, and I may have eaten the whole thing myself…

  75. Cindy says

    This was sooo good! I was recently put on egg free diet, along with DF and GF. Good bye favorite morning fried eggs! ? I have been eating tofu to replace my eggs, but it just wasn’t cutting it until… this recipe! Wow! The spices are what really make this dish so tasty! I just used asparagus with the tofu and loved it! Thank you so much for sharing your recipe! This is now my new morning breakfast! ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Cindy! It can definitely be tricky to avoid favorite foods but so exciting to find tasty alternatives =) Thanks so much for sharing!

  76. Julia says

    WOW, this was absolutely amazing. The only time I ever eat tofu is in soups, but I wanted to try something different and came across your recipe. The flavor is just unbelievable, I can’t wait to try new veggies with it and turn everyone I know onto tofu! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Julia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  77. Allie says

    This recipe gave me the courage to try cooking with tofu for the first time! I omitted the cumin and topped the finish product with a little hot sauce and avocado. I’m wrapping the rest in a tortilla with a slice of dairy free cheese for lunch tomorrow. Thank you for the simple recipe!

  78. Georgie says

    I’ve wanted to make tofu scramble for so long but all the recipes I found were quite complicated. This one is great, so easy and tasted amazing!

  79. Leslie says

    Delicious! I added some chipotle vegan sausage and mushrooms. I’m going to be making chili later today. I’ll keep the left overs and add some chili next week, then bung it in a burrito wrap and it’ll be a delicious, easy and healthy dinner.

  80. Keoni says

    I just made this today and it was scrumptious! I substituted the kale for spinach. Hits the spot for a savory dish. Very easy to make as well.

  81. Alex says

    I found the sauce too salty which made the whole dish too salty. Good recipe but next time I’ll cut it down the salt.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Alex. We’ll see if we can adjust the salt to include a lesser amount to start with.

  82. Noemi says

    Delicious! I didn’t have a red pepper or kale so I improvised and used spinach and tomato turned out delicious the tomato gave it a more omelette vibe.

  83. Diana Demco says

    First time making tofu scramble and definitely not the last one! I was craving a savory breakfast and this is the perfect option. Easy, quick and delicious. I used spinach instead of kale and paprika instead of chili.

  84. Tanisha M. says

    I see the nutrition info is for 1 serving, but can you please be specific as to what all the nutrition info includes? Is it just for the tofu, veggies, seasonings, etc…nothing else? No salsa, no potatoes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tanisha, sorry for the confusion! We have added a note to clarify what is included in the nutrition calculation. Hope that helps!

  85. grace says

    Decided to make this with veggies that were about to go bad and I think it’ll be a new staple for me! I ended up making more sauce but overall it’s a versatile and healthy recipe.

  86. Deme says

    OH.MY.GOODNESS!! This was absolutely delicious! I added black beans for a little more sustenance and also threw in some spinach. I topped it with avocado and some homemade salsa and it was fantastic! I also have served it in a warm corn tortilla as a taco. This one is definitely a keeper! Next time will have it with roasted sweet potato cubes and make a hash. THANKS!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Deme. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  87. Emily says

    I didn’t have kale in the house so I used spinach instead. I was also out of garlic powder so substituted onion powder in. Still so delicious, will definitely be adding to my breakfast repitoire.

  88. Debbie says

    The first time I made this recipe I was in love!! This is one of my favorite go to recipes. Today I made it with air fried potatoes, sauted beyond sausage, onion, bell pepper (yellow & green), spinach and mushrooms. I like to eat a big bowl, then wrap the rest in burritos and freeze for those days I don’t feel like cooking but want to eat healthy.

  89. Sherie Tazelaar says

    I’m not even a vegan, and this recipe is off the hook delicious! My taste buds prefer a little less salt, but other than that, spot on. I used Trader Joe’s sprouted tofu. This is one of my favorite breakfast recipes now!

  90. Mercedes says

    YUM. I cooked it all in vegetable stock rather than oil and used spinach rather than kale.
    I’ll definately be making this one again.

  91. David says

    Easy to make! I used what I had (white onion, no peppers or cilantro) but added homemade WFPBNO salsa and Dave’s Killer Bread toast. Also substituted vegetable stock for water. Thanks for the recipe!

  92. Carrie says

    So I came across this recipe, a year or two ago, and honestly it’s been a staple in my kitchen ever since. It delicious and I get my greens in early in the morning. I love eating it on tortillas!

  93. Ellie says

    Fancied a quick and healthy meal after a long day at work and this was just the ticket! Super easy to make and delish! Thank you!

  94. Georgia says

    This was delicious— and so easy to make. I could never figure my way around cooking tofu and this helped me so much. One batch was jut enough for two people, and was very satisfying. Thank you!

  95. Alana Email Kornspun says

    I made this tonight with my meat-eating boyfriend, and we both loved it!! The sauce is so flavorful and it was very easy to make- this recipe will definitely become a regular in the weeknight dinner rotation.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alana. We are so glad you both enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  96. Lori says

    I made this & ate it with hash browns in a whole wheat tortilla. My sister, who doesn’t like tofu or turmeric tasted it & loved it also ? I will be making this often!

  97. Tayler says

    This is so very flavorful and absolutely delcious!!! I used chipotle chili powder and the smokiness adds a great amount of depth to the dish! Will be making again. And again. And again!

  98. Nae Nae says

    We had collards in our garden, so, used those. Any greens will do….
    I have never found that pressing the tofu is necessary. I did it, here, for first time, ever, and honestly don’t see the point. The sauteeing process needs moisture, which may as well come from the unpressed tofu… Pressing is not necessary, either, for the suggested “forking” – because I use my potato masher to separate the tofu into scramble bits! So easy! Great spices; good recipe. This breakfast is now on our menu.

  99. Rob says

    Discovering a great recipe is lie finding 20 bucks in a pair of pants you haven’t worn in a long time. That’s what this recipe is. Made breakfast burritos with this substituting mushrooms for the red pepper since that’s what I had on hand and added my favorite hot sauce. Excellent recipe, this is going into my regular rotation. Thank you!

  100. Ava says

    Delicious! I liked how the sauce is fat free and easy to customize. When I made this dish, my dad could not believe that it was tofu and not eggs! 10/10 recommend :) P.S. if you want to achieve more of an “egg like” look add more turmeric to enhance the vivid yellow.

  101. Karen says

    This recipe took the mystery out of the tofu scramble and freed me up to be creative! Simple, easy, and very flexible: I was able to use just what I had on hand. I used a half-package of vegetarian chili mix and substituted mushrooms for the red pepper. I also mixed in some nutritional yeast. I took the veggies out of the pan and mixed the sauce with the tofu before mixing the veggies back in, which I knew would work better for me (since I tend to make a mess and sometimes overcook the veggies). I chopped up a potato and baked it with some rosemary for my side dish. Magnifico!

  102. Luciellenc says

    Initially I was sceptical about this recipe because I don’t like tofu, but, thank goodness it absorbs the flavors around it. It turned out very delicious. None of that raw tofu taste remained. I intended to eat half and freeze the other but, I am embarrassed to say, that I ate most of the entire pan.

    The only thing I didn’t like was how long it took to make. As with many recipes, the prepping before cooking always seems to take most of the time. But, its a fair trade for the delicious result.

  103. Gerry says

    This came out great! I added more cumin just because I love it, next time will likely increase spice mix since I’m not a big condiment person.

    Thank you!!!

  104. Grace Perez says

    I really enjoyed this! I didn’t have chili so I used smoked paprika and I added a bit of nutritional yeast. Served it with Jamaican hot pepper sauce and avocado. I’m adding this to my rotation for quick dinner meals.

  105. Matt Booth says

    I’ve become addicted. I have this most mornings, takes as long to make as the toaster takes to toast the Sourdough I put it on. I use half a fresh chili, half a red pepper, 5 mushrooms sliced, half a block of tofu, a big handful of kale. I use 1 TSP turmeric, half a TSP of ground cumin & quarter TSP of onion powder. And literally through everything into a wok for 3 minutes. Done!. Then sriracha to serve ?

  106. Rebekah Brownstein says

    I added black beans but otherwise followed the directions: and it was amazing! Great recipe

  107. Matty says

    Fantastic idea, just skip the artery-damaging oil. Anything can be sautéed without oil, leading to better health. I use 2-3 tablespoons water or vegetable stock to sautee onions, etc., to perfection. Just let the dry pan heat up until water drops sprinkled on it become “dancing beads,” add onions or whatever you’re sauteeing and leave for about 5 minutes. About 5-6 minutes later, check to see if a little water needs to be added and add 2-3 tablespoons to prevent onion from sticking and stir. Continue process until desired doneness. I even use a stainless steel skillet for this without any sticking.

  108. Summer says

    Just made this. I had to add some veggies to salvage it, as it was too salty for me. I can tell it’s gonna be a good recipe, though. If you have a salt-sensitive palate, my advice is to cut the salt in half, and then taste it toward the end of cooking and add more if necessary.

  109. Stephanie says

    I absolutely loved this recipe! What a genius idea to make the spices into a sauce. Yum!!! I’ve been a vegetarian for years and am trying harder to become vegan. This will be an awesome sub for eggs in the AM. Thank you!!!

    • Lisa M. says

      I’ve made this twice in the last 3 days. It has such a great flavor! I’m going to make up a bunch of the spice mix just so it’s that much easier to prep up a scramble in the future. I skipped adding the water and just hand pressed out some of the water from the tofu instead of the longer pressing.

      This was also carnivore approved.

  110. Jen Hitchens says

    We LOVE this recipe! It’s become a regular in our rotation and my husband makes it every Sunday as part of our family brunch along with potatoes and sometimes tempeh sausage! ???
    We use black salt from the local Indian store that has the sulphury smell of eggs. I use it when I make tofu “egg” salad also and it really helps make the flavor a bit more “legit”. Thanks Dana, for this amazing scramble recipe!

  111. Geno says

    Dana thank you so much for this scramble recipe, it is no doubt our most favorite! We are strictly plant-based and are always looking for ways to add our favorite vegetable (kale) into meals. This was sooo good! The sauce was tasty, unique and too easy…. who would have thought you could make a sauce from spices? I did add one extra thing in ours this morning, I added about 3 T homemade cashew cheddar cheese. Next time we will serve this on corn tortillas along with a sliced avocado. I can’t wait!!! You are the best Dana! Be well…

  112. Keira-lynn says

    Excellent recipe! I substituted kale with purple cabbage and it was great. Even my husband who claims to not like tofu tasted this and thought it was delicious!

  113. Sarah says

    Been trying to find a recipe for this for ages. Found this about an hour ago and had everything in my fridge cupboard so thought I’d give it a whirl. It’s amazing. Added smoked paprika with the sauce and nutritional yeast in when frying. Swapped kale for some wilted spinach.

    Added toast, avo, baked beans.

    I am now full and happy. Thank you.

  114. Julia says

    Im the only vegan in my family and everyone loved it! The only thing is if you’re sensitive to salt I would cut back just a little.

  115. Bridget says

    This scramble is absolutely delicious ! Will definitely make it again & will share it with my vegan peeps ?

  116. Torie says

    We make this at least twice a month – it is so yum!! Have been yet to find a cafe that makes tofu as good as this. It’s a great dish to make ahead and take camping as it reheats really well. We’ve made it for vegan friends and meat eaters and everyone loves it. We always combine the recipe with the Smith and Daughters scrambled tofu recipe – you make a mylk-based sauce so it has a nice creamy consistency. Serve with smashed avocado, garlic fried mushrooms and plenty of sriracha ?

  117. Yesika says

    I just made this for my family and it was so stinking delicious!! So simple to make and so flavorful!! I’ve been vegan for a while now and this is the first time trying a tofu scramble and it didn’t disappoint! thank you for sharing all your beautiful work!

  118. Kris says

    I made this this morning and I LOVE it! I added some leftover chopped zucchini and wrapped it in a large tortilla with hot sauce. YUM!

  119. LEXI says

    This was AMAZING!! Seriously so delicious and flavorful! I didn’t have any of the veggies on hand, so just made the tofu and served with potatoes, avocado and salsa. Normally can’t get my toddler to get near tofu but he kept asking for seconds and thirds… YES!! Also, the turmeric in the sauce made it the perfect yellow color ?? Thank you for this recipe!

  120. Elizabeth says

    I’ve never made scrambled tofu and have been wanting to stop eating eggs so much. This was very tasty with the addition of a little shredded cheese, salsa, and cilantro. I used the entire package of tofu, which was 12 oz, and I really couldn’t taste much of the spices. Will double spices and kale next time.

  121. La Fu says

    Thank you so much for posting this breakfast tofu scramble! It’s my go to whenever I have tofu in the fridge. So delicious and I’m always recommending this recipe to my friends who don’t know what to do with their tofu. I accompany mine with corn tortillas ?

  122. Natalia says

    I tried it for the first time today!! I am not a fan of kale so took that out, lol, and added two different types of mushrooms and cherry tomatoes. I LOOVEED IT!!Best recipe out there imo and best sauce, all the others are not this flavorful. I did follow the sauce recipe to the T and ended up being a bit too salty and too spicy for me (my bad since it’s southwest style) so I will adjust those two for next time and make a bigger batch to freeze <3

  123. Alyssa says

    This turned out so good! + the recipe says you can freeze and reheat it – I think I’m going to start making batches of this to freeze so I can bring it to work!

  124. Heather says

    Hi, I’ve never written a review but I have to leave one for this wonderful recipe! I am not vegan at all, but I do love healthier options in my diet and I’ve always wanted to try a tofu scramble. About 5 months ago, I stumbled upon this one and it was an immediate success!! I don’t use kale, but spinach works perfectly too. I tried to get my boyfriend to try it, but I shouldn’t of told him it was tofu lol but I feel like this would be a greater option for him since he can’t properly digest eggs so he usually gets sick. Anyways, thank you for this wonderful recipe which I am eating as I write this!

  125. Elizabeth says

    I made a tofu scramble before and it was awful. I was pretty sure I never would try again. Before I was vegan I struggled with eating eggs. I felt like I had a mouthful of hormones…So when I saw this recipe I decided to try again. This time success! This was delicious and my husband loved it too. Thank you! They were perfect!

  126. Heather says

    So delicious and easy to make! I paired it with hash browns and topped with Tapatío. I’m new to the plant-based lifestyle and this will be a staple for morning dishes. Thank you.

  127. Joseph king says

    Just tried this recipe a few days ago a d it was delicious! Kept well for a few days and went really well on fresh bakery bread with avocado!

  128. Brianna Riddick says

    I’m a student and vegan. I love simple recipes that I can make in my little apartment and not feel overwhelmed. SO EASY! SO DELICIOUS! I use a hearty wheat tortilla sometimes and make kind of an avocado mash on the bottom. But in the scramble. Top with some salsa and some cilantro (hot sauce is optional but so good) and it was Great. I use spinach because it’s something I ALWAYS have on hand. I just put it in at the end since it cools down so much quicker than kale. Great recipie! Will be using again and a again

  129. Anastasia says

    I first made this recipe about three months ago and like you I was super afraid of tofu but I was determined to understand it. This recipe finally taught me how to make it taste delicious and I’ve been enjoying tofu scrambles and stir frys ever since. Who knew the key to good tofu was the pressing ? And as annoying I find it, it makes some incredible tasting tofu. One time I even seasoned and fried it and tricked my husband into thinking it was chicken (he’s an omnivore, I’m vegan).

  130. Alex says

    First time cooking tofu.
    Wow, this was amazing. I added some mushrooms as well.
    Thank you for adding the spices to this recipe! It really made a difference!
    Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry that was your experience, Jacqueline! Would you mind sharing what you disliked about it? We’d love to help troubleshoot, if possible.

  131. Richard Lesher says

    Fantastic version of a Tofu Scramble. I add crimini / baby bella mushrooms. Really goes well with hash brown potatoes. I like serving with cilantro, salsa and avocado chunks. Also, makes a great burritto!

  132. Jackie Lyn says

    This was delicious! I made it this morning and ate it with some roasted russet and sweet potatoes. Mmm! I wish I would’ve doubled the recipe to extend my leftovers. Thank you!

  133. Marie says

    I make this all the time . It is such a brilliant recipe and super healthy ticking all the boxes with kale and turmeric and onions and peppers. Thank you . Love your recipes

  134. Chad Mochrie says

    Was visiting family in Canada and my cousin made this delicious meal for us because my wife is vegan. We loved it. We returned to California and I got the recipe from her so I decided to make it this morning with a few of my own twists. I’m not a huge fan of kale so I subbed spinach instead. I also used orange bell pepper instead of red, added some sliced baby bella mushrooms and added some diced seitan bacon. I topped it off with fresh, ripe, sliced avocado and chopped cilantro. It did not disappoint. It’s easy and delicious. It’s a recipe I will continue to make and experiment with different ingredients. Thank you!!!

  135. Daphne says

    I made this and it was beyond fabulous! It made me reminisce about my yearly trips to LA and the Mexican inspired flavours there. Due to food allergies I have been mostly vegan and it has been very beneficial to my health. Thank you for all your hard work as I have been using many of your recipes.

  136. Dobson says

    Love this recipe, made it last week for the first time, for me and friends. Been vegetarian for 2.5 months and vegan for almost 2 weeks.
    Was wondering how you would go about adding nutritional yeast to this recipe.
    Many thanks.

  137. Crissy says

    I made this and it was a success! The seasoning really permeated the tofu well and the texture and moisture was perfect.

  138. Amy says

    Just as you said-the art of the tofu scramble seem elusive to me at first. I even had tried a scramble of my own a few nights ago (craving breakfast for dinner somethin’ fierce), and it just fell flat. I followed the above recipe exactly, and did opt for the turmeric-it was quick, simple, and ultimately frickin’ delicious. I had a leftover tortilla I smeared some vegan mayo on and made a breakfast wrap with some of it as well :). Will definitely make again!

  139. Jeannine says

    I just finished eating a very pleasant breakfast, featuring your Southwest Tofu Scramble… Very, VERY awesomely delicious! Thank you for teaching me how to make tofu scramble! :)

    I haven’t been able to eat eggs since December (when my doctor warned me to cut them out of my diet – along with a bunch of other yummy things – when we discovered that my cholesterol numbers were too high). It’s the family “curse” – I thought the fact that I’ve been a vegetarian since 1978 would help me escape it, but I guess you can’t outrun genetics! My body apparently makes too much cholesterol, and consuming additional dietary saturated fats and cholesterol makes matters much worse… plus I have to avoid sugar and simple carbs to keep the triglycerides down. So it’s been a long six months of denial (and re-education)!! :(

    I’ve weaned myself off dairy (thank you for the cashew cheese on my homemade thin crust whole wheat veggie pizza!) and sweets, but one of the foods I’ve missed most is scrambled eggs – while your scramble doesn’t actually taste much like eggs, it tastes extremely good – I think I can happily stay away from the eggs, for now on! :) I will absolutely be making this again (and again, and again, and…)!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you enjoyed the tofu scramble and have found the site to be helpful in your dietary transition, Jeannine!

  140. Natalia says

    I woke up this morning and serendipitously had all of the ingredients required for this amazing recipe, save for the Chili Powder. I used the suggested Turmeric powder instead, and actually enjoyed my scramble with corn tortillas, salsa, a bit of refried beans and some cilantro from the garden. 10/10. Thank you so much!

  141. Sophie says

    THIS IS SO GOOD I cannot Believe how similar it tastes like real scrambled eggs. Adding salsa is a MUST

  142. Bren says

    Recently started eating vegan and I was really missing my weekend omelet. I found your recipe and followed it this morning. Wow. I don’t feel the least bit deprived now. It was really tasty and satisfying. Thanks so much!

  143. Kim F says

    Made this. Loved it. My first tofu scramble! Added jalapeño, mushrooms, and a few black beans. Substituted spinach for kale. Spice combo is fantastic! Thank you!

    • Matty says

      I bought your beautiful recipe book recently and was alarmed that almost every recipe has oil as an ingredient (either for frying or for baking). Many vegans are unaware of the damaging effect of oil (even olive oil) on our arteries. As whole-food, plant-based eaters we’ve learned from such luminaries as Dr. Caldwell Esselstyn and Dr. T. Colin Campbell that even small amounts of oil disrupt production of nitric oxide by the endothelial cells within our arteries. Nitric oxide is normally produced by our endothelial cells to keep blood flowing smoothly and when we consume oil we diminish our arteries’ ability to produce this important molecule.

      Many vegans are unaware of this and end up developing cardiovascular disease or diabetes even though they eat healthy food. They don’t realize that even frying with oil on a regular basis is very damaging to our arteries. Also, we must always read ingredient lists on things like chips, because they are high in oil. There are no heart-healthy oils, only “less bad” oils. When comparing oils in peer reviewed studies, some oils are less bad than others, but they all inhibit nitric oxide production, which is detrimental to our health.

      The wonderful news is that we don’t need any added oils in our life. We don’t even need it for frying onions or any other ingredient. We can fry in water or vegetable stock or any other liquid, and get the same delicious results. Chef AJ has a good video on how to do it, as well as Jane Esselstyn. It’s simple, just let a dry pan heat up until splashing water on it forms “dancing beads.” Add onions (or whatever ingredient you’re frying) and let it cook for a couple of minutes. The water in the onion is enough for a little while to keep it from sticking. As you notice any of it begins to stick, add about 1-2 tablespoons of water or vegetable stock and continue frying. Repeat process until desired doneness.

      Much love and gratitude to you for all you do.

  144. Paul Sands says

    Great recipe. Made it a few times now and have even converted my staunchly omnivorous wife to its joys. Personally substituted the kale for spinach and chilli for a hot paprika and it remains extremely tasty.

  145. Elizabeth says

    I made this with the addition of some pinto beans and corn and the whole family enjoyed it. Topped it with your amazing vegan nacho cashew cheese sauce!

  146. Mallory says

    I have made this several times and wrapped it up in tortillas to make burritos, it’s absolutely delish! I make it with whatever color pepper I have on hand but haven’t tried the kale yet since I’ve never had any on hand while making it. I topped with Frank’s red hot, chopped avocado and a little salsa. PERFECTION! Thanks for the incredible recipe!

  147. Maria says

    Just made this and the only problem is – I can’t stop eating it!! Loved your method with the spice sauce. This will definitely go into my regular recipe rotation! I am such a fan of your recipes. Thank you for sharing another fantastic one.

  148. Tanya says

    Wow! I’ve never made a tofu scramble and thought I would hate it. This was delicious!!! Thank you so much for sharing your recipe. I used my tofu press and served mine with fresh salsa and avocado toast. ?

  149. Bethany says

    I made this and it is so good! I made a few changes: added diced potatoes and paprika, and subbed coconut oil and fresh garlic. I’ve always wanted to try making scrambled tofu, so thanks so much for making such an easy recipe to follow!

  150. CMSMJ says

    Just finished eating it and loved it! Portion size is great and overall it’s supertasty.

    I just had a yellow onion and green pepper with it because together with the salsa it’s what I had left from the Stuffed peppers recipe I made 2 days ago.

    I never made or ate it before but really wanted to try and it’s way easier than expected. Definitely will make it more often!

  151. Lisa says

    We are a vegan family and we loved this! I doubled the spices/sauce and used broccoli instead of kale. Made potatoes separate, but added them at the end into the scramble. I served them in burritos, with a side of salsa. Next time I’m going to add veggie sausage. Love this recipe. ?

  152. Caitlin says

    Just curious, what’s the benefit of mixing the spices with water before pouring them on the tofu? Could you just sprinkle the spices right on the tofu?

  153. Janina says

    Oh. My. Goodness. Have made this two times now! I made this along with the crispy potato recipe and it was such a hit. Every recipe of yours that I have made has always been spot on! Thank you for ALWAYS creating GREATNESS and then sharing with us. :)

  154. Iris says

    Hey! I just made this and for someone who still isn’t fond of tofu…I LOVED IT! I took 2 liberties: switched the chili for black pepper and added 2 tablespoons of nutritional yeast. I stuffed this into a fresh multi grained roll from the bakery and hello goodness! Looking forward to using this in the near future.

  155. Karen says

    I made this dish with the suggested breakfast potatoes and have never felt more like a Queen in my own home after doing so little. Both dishes were insanely easy and ridiculously delish. Thanks for helping fools like me eat so well!!!

  156. Jackie says

    Another delicious recipe, I didn’t put the salsa, hot sauce or cilantro in it but my husband who was a tofu poopooer loved them!

  157. Michelle says

    OK this is a game changer! Delicious. I could not stand tofu and decided to give it one more try bc I need the extra protein while nursing. Thank you! Can’t wait to try more of your tofu recipes. All of your recipes are AMAZING!

  158. Nancy Gaglione says

    OH my goodness! This was absolutely amazing! For my first time cooking tofu, I don’t think I could have picked a better recipe to try! I used spinach because I didn’t have kale, but we still loved it! Thank you!

  159. Judy says

    I just made this recipe for the first time and the spices together were fantastic. I did not have peppers so I shredded carrots, cut onions, broccoli and garlic. I baked shredded potatoes until they were crunchy and sprinkled them on top. My teen loved it!

  160. Laura Swain says

    Hi Dana(and John)!

    I pretty much live and swear by your recipes and tell everyone about MB all the time – to excess, so first, thank you for making life easier! Can you tell me if the Nutrition facts(for all of your recipes) estimate at the bottom reflect any of the optional ingredients? I would assume not but would like to double check – thanks in advance!! I looked in the FAQ but did not see this mentioned there.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, thanks so much for your support! And sorry for the delayed response! The nutrition info does not include any optional ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa! We haven’t tried so we can’t say for sure, but if you do, report back on how it goes!

    • Lisa says

      Well, I made it with the smoked tofu and it was utterly delicious. So so sooooo good. Even my partner who is not a tofu fan tucked in. I used spinach instead of kale. Oh my, this is my new favorite thing! Thank you.

  161. Laura says

    So freaking good and so easy to make! I’ve never made tofu before but this was so easy and delicious. Definitely going to be my regular Sunday breakfast from now on. Added yellow pepper, mushroom, avocado and Kite Hill cream cheese and it was hands down the best tofu breakfast I have ever had.

  162. Bernadette says

    Since I make tofu scramble every day 7 days a week, I can’t imagine draining it in a cloth over night, etc. I use Mori Nu Silken Tofu it comes vacuum sealed and non refrigerated. It doesn’t sit floating in water all day. What a headache dealing with it. With Mori Nu Extra Firm just open the package over my skillet and drop it right in! It crumbles perfectly. I buy it a dozen at a time on Amazon.

  163. Bernadette says

    I eat tofu scramble for breakfast everyday. Almost your exact recipe except I stab a potato or two with a fork and microwave 4-5 minutes and put the cooked potato in with the tofu and fresh parsley and other seasonings and not the kale. You’ve inspired me to add fresh kale or spinach.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi B, olive oil is the primary source of fat in this recipe. We’ve amended the nutrition info.

  164. O G says

    Yum! Loved this. The best thing about it was the timing – by the Ike I’d prepped the veggies and it was time to put the tofu in, it was drained! Easy and delish, had it in a wrap.

  165. John Stirzaker says

    Just made this today, it was delicious. For the sauce I used cumin, coriander seed powder, Tabasco & soy sauce, worked really well. Being a Brit I served it with breakfast potatoes and baked beans – perfect combo! Thanks for the recipe.

  166. Eniola Adetayo says

    Just recently became vegan! I love eggs so much but I’m so happy to have found this tofu scramble recipe! Made it today and it tasted so good :) Thanks so much for this recipe!

  167. Jamie says

    This is SO YUM! And so so easy to make! I added some mushrooms to the vege mix and served with some vegan sausages, fresh sliced avocado and a drizzle of sriracha – ultimate Sunday breakfast! Thank you, this will be a frequently used recipe!

  168. Richard Lesher says

    Fantastic recipe! I added mushrooms and used 1/2 kale and 1/2 spinach. This is a great addition to my breakfast options! The Turmeric makes the tofu look like eggs. This easily makes it into my top ten Vegan recipes!

  169. Ian says

    This is now a great staple of my weekend breakfasts, thank you so much for sharing it.

    Depending on what I have in, I often sub the garlic powder for sliced smoked or fresh garlic, often add mushrooms too. smoked paprika with the onions and peppers gives a great smokey kick . Sometimes I over water the spice mix and allow the whole thing to boil and reduce in it for a while.

    All in all, one of m favourite recipes here ?

  170. Krisha says

    This tofu scramble turned out PERFECT! Great recipe. I followed the directions exactly and it was delicious. The breakfast potatoes were fantastic as well. I made this for Breakfast for Dinner: Vegan Edition and it was perfect for a rainy Friday night. Thanks, Dana!

  171. Aimee says

    I made this with spinach and black olives because that’s what I had on hand. Added some minced garlic and nutritional yeast to sauce. Topped with salsa and a little hot sauce. It was excellent and even my 6 and 4 year olds liked it. Will definitely make again.

  172. Julia says

    SO GOOD! I’m trying to eat less meat and wanted to make tofu palatable. In the past, when I have tried to eat it, I have always gone about preparing it the wrong way. This was so, so, so good. I didn’t even prepare any veggies with it. I just “scrambled” the tofu with the sauce and added a side of potatoes. I will be making this a lot more often! Thanks :)