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 481 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.
*Southwest inspiration comes from chili powder.

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. Nicole says

    Just made this – my first tofu scramble ever! This was really really good! I topped it with some salsa which made it even better imho. I will definitely be making this again – thank you!

  2. Patrice says

    We’ve been following and making your recipes for years and they are always delicious and well thought out. Also easy to follow which is a big plus with easily accessible ingredients. Thank you so much!

  3. Karleen says

    Thank you! This was my first time making scrambled tofu, and it was great! I used firm (not extra-firm) tofu, but pressed/drained it for a couple hours, and the texture was perfect. I used bok choy instead of kale, but I imagine any similar leafy green veggie would work. I look forward to makin this again soon.

  4. Kandy Schweer says

    yes and it was yummy and the next day i made it in to a burrito. i love all the goodies here so much i bought ur cook book

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed it, Katie. Thank you for sharing! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  5. Kyhra says

    Waw!! Amazing ! Couldn’t taste the difference other than it’s 100% better !!!!

    Literally if I ever have a question on how to put ingredients together or have a craving I look up your recipes!! Thankyou for making the veggie life so yummy!!

    • Support @ Minimalist Baker says

      Woohoo! Love to hear this. Thanks so much for the lovely review, Kyhra, we’re so glad you enjoy our recipes!

  6. Andrea Stevens says

    I’m new to tofu but wanted to try this for awhile. I used about 125 grams of tofu. The seasonings were awesome (always add the turmeric) and I served it with hash browns, grated smoked old cheddar, and diced tomatoes, green onion, jalapeños, and cilantro. It was very tasty but dry. Maybe next time I’ll skip draining it or add more water to the spices.

  7. Jenny says

    I made this w/ 24 oz of tofu and went heavy on the spices. My non-vegan family really liked it 😊! I added some vegan mozzarella and topped it with cilantro, and it was amazing! Definitely going to make it again!

    • Support @ Minimalist Baker says

      Ooo – sounds delish! Thanks as always for the lovely review, Jenny, so glad everyone enjoyed! xo

  8. Cleo says

    Excellent recipe. I had run out of eggs and was craving protein for breakfast, so thankfully I found this recipe and some tofu in the fridge. Garnished with green onions and chipotle hot sauce—yum! This saved my Sunday morning! Thank you 😀

  9. Laura says

    Loved this. Made it for a filling lunch. Tossed in a few (pre-boiled and sliced) potatoes to carmelize with the pepper and onion. I used chipotle chili powder because I like things spicy and spinach for kale. Mixing up a few handy spices and adding water to thin was brilliant, easy and quick.
    Thank you for the recipe and the great idea!

    • Support @ Minimalist Baker says

      Love your modifications, Laura! And we’re so glad you enjoyed it! Thanks for sharing!

  10. Natalia says

    Amazing flavor, this is what I usually eat with eggs but with Tofu was equally satisfying and yummy! Thank you to the recipe!

  11. Rachel says

    Love this dish! We keep coming back to it over and over again. Last time we used it to make breakfast tacos with some Valentina hot sauce and it took it to the next level. Thanks for the recipe!

  12. Kerry says

    I use this recipe regularly for lunch prep. To make it easy peasy, use frozen shredded kale. I double the recipe and it makes four substantial servings. It stays fresh all the way till Thursday if I make it on Sunday. It’s yummy warmed up or cold (depending if you want to brave the staff room microwave). I highly recommend topping with salsa and Earth Island chipolte mayo.

  13. Kim says

    Easy and delicious! I think this recipe is a perfect introduction to using tofu for breakfast. It’s really flavorful but simple at the same time. Mine turned out just like the photos and video. I also served it with your breakfast potatoes. It was a hit! I can’t wait to make this again. Thanks for this wonderful recipe!

  14. Nicole says

    I was so scared to try tofu. I’ve only ever had soggy tofu in miso soup. This was really good! Even my husband and the one brave daughter who tried it said so. I will definitely be making it again and am excited to try other tofu recipes.

  15. Michelle B. says

    FINALLY! A tofu scramble that works! And I’m a southwest food fanatic, so that makes it even better.

    With an english muffin and a slice of Follow Your Heart vegan cheddar, I’m in vegan breakfast sandwich heaven! Also, you can’t forget the side of crispy, golden tater tots.

  16. Melissa says

    Just starting out in the vegan world. This was my first time trying tofu scramble. Loved it! Added Trader Joe’s soy chorizo and it was amazing! Love all the flavors. This is definitely going in the keeper pile.

      • Melissa says

        P.S. My die hard carnivorous husband had refused to try it. I couldn’t finish my serving and had to step away. When I came back had devoured what was left and confessed to liking it so much that he will eat it with me the next time I I make it! That’s a full blow miracle right there!

  17. Nicholas King says

    This was the first time we did tofu scramble and it was sooo delicious. It was easily one of the yummiest dishes I have ever made and it was so simple. Thank you for sharing!

  18. Matt Sands says

    I’ve never tried a tofu scramble before and after making this, I’ll definitely be making it again. Very good replacement for eggs.

  19. Analisa says

    I don’t think there’s a single recipe I’ve used from minimalist that’s every been less than an 8/10. As a 13 year vegetarian/vegan I have never attempted tofu scramble until this recipe and because I was always skeptical of it being bland or squishy. Well I’m so glad I did because this recipe was AMAZING. Changed my view on scramble entirely, 10/10!!!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Analisa. 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

  20. Liz Glenn says

    This was delish!!! I threw in a little bit of harissa for spice and served with a little bit of tahini. I made with some breakfast potatoes (red) but I think would also be excellent with some roasted sweet potatoes or on toast! I do not like scrambled eggs at all, so this is a great breakfast protien!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Liz! Love those serving ideas too. Thanks so much for sharing!

  21. Stephanie says

    This is delicious! My husband, a bacon and eggs eater, really enjoyed it, too. I used a pound of tofu for me to have leftovers so took the vegetables out of the pan to cook the tofu and then blended it together along with some added black beans. We love extra spicy, so I made much more of the sauce. Added some oven roasted mini-red potato pieces to it, and it was amazing!

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed it, Stephanie! Love this one with potatoes =) Thanks so much for sharing!

  22. Ash says

    Really delicious, served over potatoes made a filling and healthy breakfast! Even my meat-loving partner who is normally turned off by tofu enjoyed it. I used firm tofu instead of extra firm and found it to have a closer consistency to scrambled eggs.

  23. Cait says

    Great recipe! We did extra firm silken tofu (it’s what we had on hand) and it ended up just perfect, in fact I really like the consistency. And as other mentioned, the great sauce that really makes it all come together! I look forward to this recipe again soon. It’s such a quick and yummy one!

  24. Shante says

    As a transitioning vegan, this tofu scramble helps me really not miss scrambled eggs AT ALL. I love that it forgives slight adjustments for spice preferences and accommodates veggies-on-hand while still maintaining its integrity. Great alone, with the Simple Breakfast Potato or avocado toast.

  25. Marial Shea says

    I’m on an oil-free diet, so I sauteed without oil, which is not a problem, even in a regular pan. I simmered the kale for a couple of minutes to soften it before adding. And I didn’t have chili powder so I subbed smoked paprika. The sauce is brilliant. It really makes the oil-free version work. I simply added it in right away, with the tofu, to prevent sticking. Really enjoyed this and will make it again.

  26. Katie says

    I make the southwest tofu scramble each week. I just love the warmth the turmeric adds to the flavor of the tofu and veggies. My egg free 1 year old is a big fan also. Thanks for this delicious recipe that my whole family can enjoy.

    • Erin says

      This was awesome! Two members of my family who swore they would never like tofu tried this and liked it. They could not believe I didn’t use eggs. It looked beautiful as well!

      I used spinach instead of kale :)

  27. Ben Fiedler says

    This is delish! The chili sauce is delish, esp. if you use a chili lime seasoning blend instead of plain sea salt! My suggestion is to NOT use extra firm tofu. Instead, use firm, crumble with you hands and immediately cook on medium heat for 5 minutes up front with 3/4 t of olive or even better, avocado oil. Set aside the cooked tofu. Resume the prep and cook as written. Then, when the veggies are done, mix in the tofu.

  28. Gillian says

    This was delicious! I added more veggies I had on hand that I wanted to use up. I had it with salsa and avocado on mine. My boyfriend had it without. We both had never had a tofu scramble and really enjoyed it! Will definitely make it again! Thank you for your recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Gillian. 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

  29. Lindsay Magnus says

    This was simple and delicious! I didn’t have any kale so used some ribboned courgettes and some mushrooms – worked really well and thoroughly enjoyed it- probably would used a little less chilli next time but it all looked and tasted great- I didn’t have anything else with it and was plenty fir one with an equal amount for another meal. I so enjoy your recipies and frequently pass in your detail to my children and friends . Keep up the amazing work!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Lindsay! Thanks so much for the lovely review and for sharing with your family and friends! xo

  30. H says

    This is my go-to scramble recipe, it’s basically perfect. I like to double the onion and add 1/2 cup pinto or black beans.

  31. Melina Sagarrica says

    LOVE ! one of my go to fast tasty dinners and easy to modify depending veggies you have on hand! love it! I double the veggies and sauce!

    Question – can I thicken up sauce if I add arrowroot powder? if not how would you recommend possible?
    THX :)!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! You can thicken up the sauce by adding less water, of course, or adding a spoonful of plain hummus or plain dairy-free yogurt. Or, blend with a handful of nuts or seeds (cashews, sunflower, or hemp!).

  32. Kerrie says

    I had some tofu in the fridge I kept avoiding for some reason. I had been wanting to make a scramble, but couldn’t find the time. Until this morning! Holy cow! I had leftover veggie fajitas I threw in at the beginning. The sauce for the tofu is PERFECT! And I added some Gimme Lean sausage ground in. Such a perfect go-to breakfast! I threw mine on a tortilla with some avocado.

  33. Kimi says

    So so tasty! I’ve been nervous about trying a scramble at home, since I’ve had a few while eating out that weren’t very good :/ Even my husband liked it and he can be quite picky. I did add a small amount of Kala namak for egginess, but otherwise followed the recipe as is. I will definitely be
    making this again! Thanks for another great recipe 😘

  34. Colleen Cottrell says

    This is one of my go-to recipes! I end up throwing more veggies in and in turn, double the sauce that’s added to the tofu.

  35. Michelle Vallejo says

    Oh, geez, I don’t know if I’ve left a comment before or not. But seriously every time I make this I have to tell You how super good this is. Just the way the recipe reads!!!

  36. Jo-Ann Albano says

    Amazing – This recipe is so flexible. I also add 1/8 tsp black salt and nutritional yeast. The sulphurus taste of the salt and the cheesy flavor of the yeast adds to the “egg” flavor. Thanks for the recipe :)

  37. 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!

  38. 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

  39. 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!

    • Support @ 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!

  40. 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!

  41. 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.

  42. 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!

  43. 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!

  44. 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?

    • Support @ 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!

  45. 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!

  46. 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!

  47. 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!

  48. 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!

  49. Clare says

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

  50. 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.

  51. 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 :)

    • Support @ Minimalist Baker says

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

  52. 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!

  53. 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.

    • Support @ 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!

  54. 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.

  55. 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.

  56. 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!

    • Support @ Minimalist Baker says

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

  57. 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.

  58. 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.

  59. 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!

    • Support @ Minimalist Baker says

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

  60. 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 :)

  61. 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!!

  62. 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!

  63. 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.

  64. 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!

  65. 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.

  66. 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!

  67. 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!!

  68. 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!

    • Support @ 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

  69. 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.

  70. 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!

  71. 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!

  72. 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!

  73. 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!

    • Support @ Minimalist Baker says

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

  74. 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

    • Support @ 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

  75. 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.

  76. 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!

  77. 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.

  78. 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 ;)

  79. 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!

  80. 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!

    • Support @ 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

  81. 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!

  82. 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!!!

  83. 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!

  84. 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.

  85. 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.

  86. 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!

  87. 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.

  88. 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.

    • Support @ Minimalist Baker says

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

  89. 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.

    • Support @ 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

  90. 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!

  91. 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.

  92. 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!!!

  93. 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!

  94. 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?

  95. 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.

  96. 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.

  97. 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.

  98. 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.

    • Support @ 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!

  99. 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!

  100. 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!

  101. 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?

  102. 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!

  103. 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.

  104. 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 ❤️❤️❤️❤️

  105. 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).

  106. 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

    • Support @ 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

  107. 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?

    • Support @ 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.

  108. 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!

    • Support @ 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

  109. 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!

  110. 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…

  111. 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! ❤️

    • Support @ 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!

  112. 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!

    • Support @ 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

  113. 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!

  114. 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!

  115. 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.

  116. 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.

  117. 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.

  118. 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.

  119. 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.

  120. 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?

    • Support @ 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!

  121. 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.

  122. 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!

    • Support @ 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

  123. 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.

  124. 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.

  125. 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!

  126. 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.

  127. 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!

  128. 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!

  129. 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!

  130. 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!

  131. 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.

    • Support @ 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

  132. 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!

  133. 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!

  134. 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.

  135. 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!

  136. 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.

  137. 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!

  138. 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.

  139. 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!!!

  140. 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.

  141. 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 ?

  142. Rebekah Brownstein says

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

  143. 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.

  144. 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.

  145. 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.

  146. 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!

  147. 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…

  148. 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!

  149. 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.

  150. 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.

  151. Bridget says

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

  152. 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 ?

  153. 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!

  154. 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!

  155. 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!

  156. 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.

  157. 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 ?

  158. 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

  159. 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!

  160. 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!

  161. 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!

  162. 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.

  163. 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!

  164. 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

  165. 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).

  166. 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!

    • Support @ 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.

  167. 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!

  168. 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!

  169. 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

  170. 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!!!

  171. 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.