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!
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!
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
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 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.
You guys are going to LOVE this scramble. It’s
Savory
Healthy
Satisfying
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.
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 Twitter. I love seeing what you guys cook up. Cheers!
Southwest Tofu Scramble
Ingredients
SCRAMBLE
- 8 ounces extra-firm tofu
- 1-2 Tbsp olive oil
- 1/4 medium red onion (thinly sliced)
- 1/2 medium red bell pepper (thinly sliced)
- 2 cups kale (loosely chopped)
SAUCE
- 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)
- Salsa
- Cilantro
- Hot Sauce
- Breakfast potatoes, toast, and/or fruit
Instructions
- 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.
Video
Notes
*Inspired by/adapted from Eat Within Your Means.
*Southwest inspiration comes from chili powder.
Jennifer says
Love this! Do you think I could make a version of this with eggs? Like a frittata? Love the flavours in this.
We think that would be delicious!
Amy says
Made this for the first time today!
Added spinach instead of kale and some soy sauce (because I add it to everything) and was pleasently surprised with the outcome :) been vegan for around 9 months now and I love trying new recipes!
Mia says
Loooooove this recipe! My new year’s resolution was to learn how to cook healthier recipes (I’m a vegetarian). Minimalist Baker is helping me so much! I LOVE THIS RECIPE! Wayyyyy better than eggs and such a delicious and easy way to start my morning! Thank you!
Anon says
Tried it and it was okay. However, straight off, I count 14 ingredients so, you’re lying from the start. Not a bad recipe but deceptive in how you advertise it. More disappointed in the deception when I’m sure I am not the only person that’s looking for genuine, quick recipes and being pulled in by click bait. Shame.
Cole says
Uhh I believe the serving suggestions are not counted in the ingredients for the basic scramble because there are literally infinite ways to make this. Did you count “Breakfast potatoes, toast, and/or fruit” as three ingredients? Also this came out amazing for me and was probably the easiest thing I’ve ever made so I’m not sure how it’s ‘clickbait’ either. Do you just enjoy writing negative comments?
Becky says
Fairly new to eating vegan as we had to change our lifestyle due to cancer. We used to love eggs, and this recipe is a great substitute – if not better! I don’t cook with oil, so I sauteed the veggies with just a small amount of water. I used spinach, as I had it on hand, but otherwise followed the recipe exactly. Served it in a tortilla; my husband was delighted, noting that “it even LOOKS like eggs – how did you make it yellow?!” Thank you so much for helping to turn our new vegan adventure into success – and health. I look forward to making more recipes from your site!
Hi Becky! I am so glad that you loved it! The turmeric will make your tofu scramble look yellow!
JenWillow says
I love this recipe. I have never found a recipe that I didn’t like on this website. When we want this to go we throw all this into a tortilla (or two) and make it a burrito.
Also, if we want a breakfast sandwich, when I cut the tofu I divide the block into thirds and then cut the tofu in 3 circles to fit my English muffins. Then I marinate the tofu circles in your “saucy mixture” for 5 or 10 minutes ( while I prep the other stuff). Then I cook the tofu in the skillet 4 or 5 minutes each side on low) . Put it on a toasted English muffin – with some spinach. Nom Nom.
Gosh I love being vegan!!
Infiniti says
I just made this & it’s my first time making tofu scramble and now I regret not making it sooner lol b/c it’s soo good. I’m glad i used your recipe. I changed a few things. I chopped my veggies instead, added half a tbsp of nutritional yeast to the spice mixture, & used spinach instead of kale. Everything went into a burrito wrap w/ tomatoes. Too good!
Ella says
Loved this!!! I added a smidge more kale but otherwise followed exactly, and served with a side of oven-roasted breakfast potatoes. The flavor is delicious, I might even add more of the spice mixture to accentuate the flavor.
Gladys & Ruben says
Dana,
Thanks for sharing this recipe. It is amazing! Been working on becoming vegan for 8 months now and recently started including tofu with this recipe as the experimental try. Followed directions to the “T” and really enjoyed the outcome. Even my wife, not a tofu lover, was pleasantly satisfied.
Bethany says
Made this today with onion, mushroom, brocolli, and kale. YUM! Turned out fantastic, very flavorful.
Angela says
Just made this for breakfast – very tasty! Served with a side of avocado and tomatoes with lemon juice and olive oil, great! Thanks for the recipe
Dorothy says
Made this today (minus the chili pepper) and it was DELICIOUS… and simple! All the kids liked it too, which was the ultimate winner. I added a tablespoon of vegan mayonnaise near the end. It sounds weird but it gives it a really nice creaminess to really tie it all together.
chantal says
I made this this morning and yes it was delicious as usual but simply not as amazing as every other recipe I have tried. However, as a scrambled egg replacement it is amazing. Again: yes it was great, just not one of my favorites so far.
P.S. I made this with the roasted sweet potatoes and onions using the recipe from a different meal and thooose were great.
Tori says
How do you think this would do made the night before and reheated at breakfast time?
I think it’d be fine. Not as fresh but still good!
Oce says
So yummy! And, it reheats really well!
Tori says
Ha! I saw your comment after I posted my question below …!
Heather says
Has anyone tried freezing this? I know it’s not optimal but I can’t make breakfast every morning due to hand issues. Also I can’t afford a trial that doesn’t work out- just lost 7 meals due to using the wrong rice which turned to mush after reheating, even though I undercooked it ?Thanks in advance- Hk
Hi Heather! I think that would work! Let us know if you try it.
Heather says
I did freeze half and it warmed great in the micro. One caveat- I made Huevos con Nopalitos – eggs or in this case sprouted tofu with nopal cactus paddle (superfood! best fresh but also avail in jars) and 1/4 of a Soyrizo- soy chorizo sausage. Including onion, tomato, roasted jalapeño, garlic, turmeric, salt & pepper. Thanks!
Sue says
Loved this! This recipe will be a regular in my weekend cooking for sure!
Peter says
This was yummy. I made it for brinner, including the the pictured potatoes. I concur with Dana. They are the best breakfast potatoes I’ve ever had. I added some smoked paprika to the scramble seasoning. This dish will make a reprise in my kitchen real soon. Thank you, Dana.
Mad says
I have to say, this is my favorite tofu scramble recipe that I’ve tried. I usually forgo the salsa/toppings and potatoes and just add a slice of toast, since the recipe is great just by itself.
Imajica says
Just made this with the veggies I had on hand (oignons, bell pepper, mushroom and zucchini), did not mix the veggies with the scramble and added avocado on to of my scramble along with the salsa, cilantro and lemon juice. The scramble was awesome and I hate it all in less than 1 minutes (veggies are still in my plate as I write this). Will definitely redo. nice for any meal of the day!
Thea says
Made this to help my crazy hangover. Delicious! this is my new favourite Food blog!!
Nickie says
This recipe is just magical!!!! Sooooo tasty!!! My boyfriend couldn’t believe this was tofu! We added sautéed mushrooms and had it with a side of potatoes. Will definitely be making again soon. Thank you so much!
Jean barnett says
This is good af
Rachel says
I’ve made this so many times. SOOOO good!
Dexter says
Goshhhhh this recipe is so good. I made it last night for dinner and I made it again tonight with extra spices and chopped mushrooms. I also used frozen onion pearls because I have a bad habit of buying entire onions and then having to throw half of it out because I couldn’t use all of it fast enough. Still fantastic, 10/10, would eat again and again.
Taylor says
I was very skeptical going into this, but I’m trying to hone my tofu preparing skills.. and this was SO TASTY. I doubled the kale and didn’t have pepper, but followed the recipe as is and added a little sharp cheddar at the end.. absolutely amazing. Honestly, this tastes better and left my body feeling better than egg scrambles!
Thea says
I will double the kale as well next time.
Kristin says
I’ve made this three times for my family & we all LOVE it — especially with a side of oven roasted potatoes. Thanks for the delicious recipe!
Helen says
Is this nice cold or microwaved to warm up? Wondered if it’s a good breakfast for making in the morning and bringing in to work!
I haven’t tried this recipe cold, Helen, but it might be a personal preference. I do think this would warm up nicely in the microwave and certainly would be great for lunch!
chantal says
I ate my leftovers just now while it was cold (6 hours after cooking) cand it was still good
Gabriela says
My first time making vegan scrambled eggs and I am so HAPPY!! My whole life I have not liked eggs or bacon and all those breakfast staples. I have been vegan for 5 months now and decided to give this a shot. I am in love! My mom, who is slowly transitioning to plant based, is in love with this recipe as well! Thank you for sharing this with us all! Today marks our third time making this in a week, haha
Kim says
I made this for lunch today. Yum! People who say vegan food is tasteless are clearly yet to discover your recipes. So far I’m hooked on your quinoa for tacos and love your beetroot and black bean burgers. I’m not a vegan but a …work in progress, so this all helps.
Hannah says
Please stop trolling. Just keep scrolling :)
Jennifer says
This was so delicious! Thank you for the recipe.
Emma says
This was so easy to make and delicious to eat. Thanks for the recipe xx
Melissa says
I love all your recipes I have tried so far but this one I keep making repeatedly. I’m gonna switch out the kale for spinach next time and add some shrooms, but it’s so good! Maybe some jalapeno also.
Megan Crow says
I made this for breakfast with red and green peppers, onions, garlic, zucchini, summer squash and a small tomato. Loved the spice flavors, it was a good idea to add enough water to pour it over everything. I pressed the tofu for 15-20 minutes first, and it crumbled easily with a fork. However, I am briefly in USA and usually live in Costa Rica where I can only find silken tofu (and that if I’m lucky!). Would that work out as a substitute? With just a slightly different texture? Or should I just give up on them, and stick to chickpea scrambles?
In my experience firm tofu is best and silken tofu is too soft, but you can try it if you want. Otherwise, I’d recommend sticking to chickpeas as a base!
Sarah says
My first attempt at making tofu scramble – easy & delicious!!
Kate says
Can you reheat this in the morning?
Yes! We think it would be best reheated in a skillet on the stovetop. But the microwave would probably work too.
Wendy Bussell says
Wowza! I’m very new to a vegan lifestyle and I’m so lucky to have found your site. This tofu scramble is such a chameleon! I had no greens at all so used grated carrot which in turn gave it a bit of sweetness. Served it in vegan/GF Naan as a taco. So yummy! Thank you for working so hard and for sharing all these recipes and tips to eat a healthy life. May God bless your future endeavors!
Claire says
Made this for dinner tonight and put it on tostadas along with avacado and tomato. Best tofu scramble recipe I’ve ever used. Thank you!!!
Alex says
Can you please explain where the 19g of fat is coming from? .5 of a block of tofu is around 9g of fat, and the rest of the recipe is veggies, unless I’m mistaken! :)
Btw this is delicious!
Hi Alex, sorry for the confusion! The olive oil is the primary source of fat in this recipe. We have also updated the nutrition info.
Henriikka says
Just made this and it was ridiculously delicious. Thanks!!!
Piper says
I added a bit of Balsalmic Vinegar and Nutritional yeast to the mixture when it was all done and put that on top of a cooked tortilla. Scramble breakfast taco <3 oh and some slices of Avocado. I'm a little excessive lol.
Coulinjo says
The balsamic vinegar was a perfect touch :) Thanks!
Dana Beardsley says
Made this for breakfast this morning, the recipe turned out perfect. My very first tofu scramble, and there will be many more in my future!!! Topped with avocado. Yum!
Travis says
I NEVER comment on recipe sites, but I will GLADLY reply on here! This tofu scramble is the best i have ever had and is now a staple for my breakfast! Great job and thank you!
Gabby says
Added some saffron instead of turmeric to give it the yellow colour then some sriracha and paprika since I’m a sucker for spice and it was delicious! Perfect for brunch and I will definitely make it again <3
Courtney says
I added some leftover plantain. Sweetness gave it a nice flavor ?
Emily says
I’ve made this so many times and thought it was time for me to share my thankfulness for this recipe. Another great one. Wow!
Dr. Stephen says
This is EXCELLENT!!!!! I’m a bumbling guy who can only make a few things well. This recipe is DELICIOUS and even an untalented cook like ME can make it easily! I will not miss eggs ever again.
Tll says
I used 3/4 sweet onion & 1/4 bag of edamame, 1 lb of tofu & heaping t of your spice mix plus chipotle hot sauce. Soo Yummy!!!
Kimberly says
So I have had tofu scramble when I have gone out and enjoyed it. So for Father’s day I had to bring my own breakfast (parents aren’t vegan) so I thought I would try this. oh my god, it was so good!!!!! I followed the recipe but add a gardin sausage patty ?. I’m literally going back to the store to get another block of tofu and some more kale, and will probably be making breakfast wraps for dinner this week. As everyone said this is definitely a winner. it was flavorful and amazing. As a newbie vegan I’m loving all these new recipes I have been trying, but this one will definitely be a staple. thank you thank you
Jeremy says
A few days into a personal challenge to eat vegan for 30 days and this was great! Tastes better than the eggs I typically make. I sauteed garlic with the onion in lieu of garlic salt and added mushroom. Then added sliced avocado when it was done with the cliantro.
Nina says
I subbed green peppers, vidalia onions and fresh diced tomatoes. It was delicious! Wish I had spinach to add as well.
Tanya says
This recipe was amazing. It was my first time trying scrambled tofu and it was better than I expected it. It was actually better than regular egg whites. The kale was also good with the sauce on top. I can’t thank you enough for this recipe
Fay says
Excellent recipe! I’m not vegan but a big fan of tofu and this was delicious. I used silken tofu instead of firm and it worked really well.
Zoe says
This was absolutely delicious! I squeezed fresh limes over it and had it with whole wheat toast- very yummy and filling. It made two full servings. I accidentally added too much water to the sauce so I mixed together some corn starch and cold water then added it to the sauce, helped a lot.
Thanks for the recipe!
Kawai Angel says
10/10 vegan breakfast food.
Kawai Angel says
Also, I used silken tofu since I liked my eggs soggy, as a non-vegan, and it was amazing!!!
Katie says
Thank you so much for this recipe! I’m trying to eat healthier and less meat these days, but kale typically scares me off recipes. I am so so glad I tried it again, this was really satisfying and delicious.
Yay! glad you liked it, Katie!
Em says
I was intrigued by all the good reviews, and I’m new to vegan cooking so this seemed like a good start. I let the tofu drain for a couple hours but the end result was all soggy. I also doubled the spices but there was no flavor. I’m really lost as to what went wrong, could anyone provide some tips? I don’t want to give it a low rating but I did end up throwing most of it away because it was just too mushy.
Hmm, did you use extra firm tofu? Sounds like it might’ve been too soft…
Halina says
This was soooo delicious! Thank you for the recipe! My boyfriend loved it and so did I! Your spices were perfect! xoxo keep doing what you love :)
Reenie says
This was truly fantastic! I’ve never cooked tofu before and am allergic to eggs. I’m so glad I found this recipe. The sauce was very tasty and all of the colors made for a beautiful dish! Thank you so much for this. I will be trying your tofu omelet next. :)
Char says
This is so delicious! My favorite tofu scramble by far :) I’m 15, and your blog has made being vegan so delicious and easy.
Crystal Liu says
It’s incredible! This is the first time my family eat tofu scramble. All of us love it so much!!
Melanie says
We had this tonight! With pineapple salsa and cilantro! So quick and easy, and delicious!!!!! Thank you!
Demetira says
This was DELICIOUS! I have been doing a fitness challenge with a group of friends for the past couple of months, and was looking for different recipe ideas with tofu … so I found your recipe, and based on the ingredients (of which I had ALL on-hand) and the comments, I decided to give it a try last week … and it was, indeed, a gold star! It was my lunch for three days, and I had it with quinoa instead of potatoes … very, very good. Thank you! :-)
Charlie says
This has been great scaffolding to build off of and play with! I love messing with the recipe to come up with new recipes. I used curry powder instead of plain turmeric and OMG so good.
MacFadden says
Hi, Pam. It’s not in the ingredients list, but in the instructions it says to add water to the spices until you get a pourable consistency.
MacFadden says
I was always a little suspicious of tofu scrambles, but I made this for lunch today (without the vegetables, because the ones I got for it were gone by the time I went to use them) and it was AWESOME! So, I can’t speak to the combination of veggies, but the tofu and sauce are shockingly delicious. It was a bit salty (maybe because I used fine grained sea salt and it was only on the tofu, not the tofu and vegetables), so I might use a bit less next time, but that didn’t stop me from promptly devouring both servings. I see the remaining half a block of tofu meeting the same fate tomorrow. The effect is different, but I think I might like it more than scrambled eggs. I’m going to make this all the time.
Shana Thomas says
Once I found this recipe, I never looked back. It’s amazing. I’ve even prepared spices to-go and taken it on a camping trip! Made for a great protein packed breakfast to start our busy day with. My non vegan husband enjoys it as well.
Such a shame though….the go-to vegan restaurant near my house has a recipe that’s not even close in deliciousness.
Your recipes rock my socks! Ty :)
Susan says
So yummy! My family who are vegan food skeptics even loved it! Thanks for sharing :) mmmm!!
Jill says
I made this and the recipe was perfect, delicious!
Heather says
Yes! Tofu scrambles have been my own personal bully since going vegan. I stared this recipe down, threw it some shade, and prepped my veggies. In only 30 minutes, I had made a seriously impressive dish that my three kids (12, 8, 4) gobbled up in no time. I took a bit longer eating mine, as I had to gloat, first.
Haha! This is a superstar. Thanks for sharing, and I am hooked on minimalistbaker.com for life.
A says
Used this recipe as a base to make frozen burritos!
Hayley says
Super Yummy, It makes me not miss eggs at all!
Pam says
When I am cooking a meal, I acknowledge and express gratitude to everyone I can think of who was involved in providing me the food; i.e., the growers who plant the seed and tend the crops, the workers who harvest it, the folks who may drive long hours in treacherous weather to bring the food to the store, the people who work at my local grocery stores and farmers’ markets, etc.
Now, as I prepare this dish for the second day in a row, I have someone new for whom I can express gratitude while I prepare and eat it: you. I thank you with every bite of this dish and long after, as well. I know I couldn’t eat it every single day, but I could come awfully close.
So, thank you for this recipe and for so many others on your blog. If you don’t already know how much joy you bring to people who read your blog and prepare the recipes you have offered, please believe that I am telling you now.
Namaste.
Jane says
Wow… that’s my first time cooking tofu. It’s super easy and delicious. Great spice combo. I used mushrooms and added some tofurky sausage, because by the time I got things going, it was faster to through those in then washing the kale. If I hadn’t finished off so quickly, I should have taken a picture! Beautiful, hearty breakfast. Cheers! I should also add, I love eating meat, but I think this should be filed under “Vegan, but damn good food for anybody!”
Shannon says
We make a lot of eggs…I found this recipe when a non-egg-eating friend came over for brunch. I subbed fresh garlic for the garlic powder, otherwise followed the recipe. Everyone loved the results! I’m saving this to make again. thanks!
reluctantalexis says
Goal for 2016 is to get more protein from non-meat sources, so I searched for tofu scramble and found your recipe. I substituted fresh spinach for kale and Sriracha hot sauce for Chili powder (based on what I had in the house). Really yummy and the Sriracha kicks it up a notch-no need for hot sauce on the side. In fact, so much flavor as is there no need for salsa, etc. Really yummy and easy! Thanks so much!
Becca says
So easy! I am vegan. This is so simple for breakfast! Just because I’m 11 doesn’t mean I can’t be vegan, and just because I’m vegan doesn’t mean I can’t eat anything good! Your recipes ALWAYS work for me. Thank you!
Alexandra says
I made this minus the kale for breakfast and everyone loved it, even my two and seven year olds!! Love the versatility of this recipe -i added a little nutritional yeast, avocado, black beans and salsa.
Daniel says
Simply WOW!
I’ve never left a review for a recipe before but this one truly deserves it. The spices were perfect just the way you said. The only changes I did was use half orange pepper since I didn’t have a red one and sauteed mushrooms with the onions and pepper first. I highly recommend mushrooms if you like them adds very nice texture so you can eat it without anything else, like I did. Also you don’t need to separate the veggies in the pan just mix it all together so the sauce blends evenly with everything. I devoured this entirely myself lol.
christine says
Delicious. I have been vegan for a little over 6 months and never tried making tofu scramble. NO idea why. It’s so easy and this recipe is so so good! The spices pair so well with the tofu and it’s a tad spicy – which I love. I made it with the breakfast potatoes + gingerbread waffles for christmas morning and my family loved it, as did I!!! mmmm
Kristin says
Made this for dinner last night. Used spinach in place of the kale. Added garlic, mushrooms, and frozen broccoli with the pepper and onion (I used shallots instead). Also added 1 Tbsp of nutritional yeast to the sauce. Probably used a bit too much tofu for trying to keep it at one serving ;) Served it over steamed carrots and a piece of Dave’s Power Seed toast. DELICIOUS!!! My new favorite post-workout meal :D
Jennifer says
Delish!!
Riley says
This is awesome! Thank you for sharing this recipe! I changed things up a little and added arugula and water instead of kale and olive oil and added no onion in it. It still turned out to be tasty!
Angela Fitton says
Made this just now but without the veg. Beautiful! I did add some black salt. Def make it again. Thanks ive missed my scrambled eggs… not anymore!
alesha says
I have made this twice!! it is awesome
CC says
literally finished eating this for breakfast. SOO GOOD! Definitely making again.
Carl Buban says
Have tried this one, must admit it is so delicious! thanks for sharing.
Brian says
Seriously. One of the best breakfasts I’ve ever had. And to think it came from my own kitchen. First time using a recipe from your site, definitely won’t be the last time.
Heather says
I made this tonight, I didnt have kale so used spinach it was delicious!! Thank you for all ur recipes, i have tried quite a few and have like all of them! KeepCookin!
Kat Mortensen says
I haven’t made one in a while, but guess what I’m making for dinner! This recipe looks fab and I have everything in for it. Thanks!
David says
Dana! I love your recipes, I have used them before but decided to finally leave you a comment. Thanks for the help, my breakfast ‘ s have a hell of a lot more variety, new ideas too. Thanks again :]
Savanna says
This was absolutely amazing. It was easy to make and delicious. I’m glad to have found this site, as it is allowing me to go vegan. This was my first vegan meal (I made it with the potatoes which are fantastic as well) and I’m so happy I made this decision. This site makes it so easy!
Conny says
Honestly!! It was delicious!! Only tried tofu once before and I didn’t really like it!! This means it all comes down to seasoning and a little bit of love….Thank you soooo much, will be one of my favourite lunches now!! Cant wait to try more of your recipes!!
Wonderful! Thanks for sharing, Conny!
Jumpship!! says
I don’t ever comment on recipe sites, but damn! This was awesome. Thanks!
Glad you liked it!
Cat says
I made this with the potatoes as suggested and, lemme just say, fuck yes! YUM. This blows every tofu scramble out of the water. Thanks for such a wonderful recipe.
I find that this is also very adaptable. If I don’t have kale? I use spinach. Don’t have bell peppers? Going without is still just as tasty. Want to cut down a few more calories? I use a dab of oil with veggie broth. Works just fine every time. Served with salsa and cilantro as suggested is KILLER.
Pure delicious.
So kind! Thanks Cat!
Culpritsmom says
Made this this morning. My husband’s comment was “this is the best scramble you have ever made.” I made it without oil, sautéing the vegetables in a little water. I substituted Indian black salt for the salt in the sauce. I didn’t have kale so I substituted Swiss chard. I put salsa on the table but this was so good I ate most without. At the very end I did add the salsa and it sent the scramble over the top! Thanks for another great recipe!
Toniska says
Thank you! This is the best tofu scramble I’ve tried. My whole family ate it and all agreed it was very good, both vegan, vegetarian and one non vegan/vegetarian. I only made two changes, I diced the veggies and use kala namak salt. Half the family ate it the way it came out of the pan and the other half like it with hot sauce! So glad to finally have a good tofu scramble recipe!
Kristen says
I ended up making this recipe this morning mostly because I had half a yellow pepper and some red onion left over that I didn’t want to go to waste and a block of tofu I didn’t know what to do with. I have always been very intimidated by tofu scramble as well (after having a couple of highly unsuccessful attempts when I first became vegan) but decided to give this a try anyway because I have had such good experiences with your recipes in the past.
I followed this recipe exactly with the exception of using yellow pepper instead of red, mixed in some tempeh bacon, and served with roasted potatoes and a slice of quinoa toast. All I can say is wow! This is the greatest tofu scramble I’ve ever eaten, even better than the one from my favorite vegan restaurant! I LOVE the sauce. Thanks so much for sharing :)
Anna says
This tasted fantastic. I did double the spices and I used spinach since I didn’t have kale.
Yay! Thanks for sharing, Anna!
leahwaters says
I did the same thing and had spinach instead of kale!!! pretty tasty and I haven’t converted yet…