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.
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!
We are glad you enjoyed it, Richard!
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!
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
Glad its a favorite, Marie!
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!!!
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.
Yay! We are glad you enjoyed this recipe, Daphne!
Dobson says
Love this recipe, made it last week for the first time, for me and friends. Been vegetarian for 2.5 months and vegan for almost 2 weeks.
Was wondering how you would go about adding nutritional yeast to this recipe.
Many thanks.
Hi! You can either add it to the sauce, or sprinkle it on top after!
Crissy says
I made this and it was a success! The seasoning really permeated the tofu well and the texture and moisture was perfect.
Amy says
Just as you said-the art of the tofu scramble seem elusive to me at first. I even had tried a scramble of my own a few nights ago (craving breakfast for dinner somethin’ fierce), and it just fell flat. I followed the above recipe exactly, and did opt for the turmeric-it was quick, simple, and ultimately frickin’ delicious. I had a leftover tortilla I smeared some vegan mayo on and made a breakfast wrap with some of it as well :). Will definitely make again!
Jeannine says
I just finished eating a very pleasant breakfast, featuring your Southwest Tofu Scramble… Very, VERY awesomely delicious! Thank you for teaching me how to make tofu scramble! :)
I haven’t been able to eat eggs since December (when my doctor warned me to cut them out of my diet – along with a bunch of other yummy things – when we discovered that my cholesterol numbers were too high). It’s the family “curse” – I thought the fact that I’ve been a vegetarian since 1978 would help me escape it, but I guess you can’t outrun genetics! My body apparently makes too much cholesterol, and consuming additional dietary saturated fats and cholesterol makes matters much worse… plus I have to avoid sugar and simple carbs to keep the triglycerides down. So it’s been a long six months of denial (and re-education)!! :(
I’ve weaned myself off dairy (thank you for the cashew cheese on my homemade thin crust whole wheat veggie pizza!) and sweets, but one of the foods I’ve missed most is scrambled eggs – while your scramble doesn’t actually taste much like eggs, it tastes extremely good – I think I can happily stay away from the eggs, for now on! :) I will absolutely be making this again (and again, and again, and…)!!!
We are so glad you enjoyed the tofu scramble and have found the site to be helpful in your dietary transition, Jeannine!
Natalia says
I woke up this morning and serendipitously had all of the ingredients required for this amazing recipe, save for the Chili Powder. I used the suggested Turmeric powder instead, and actually enjoyed my scramble with corn tortillas, salsa, a bit of refried beans and some cilantro from the garden. 10/10. Thank you so much!
Yay! Glad to hear it, Natalia!
Jennifer says
I have made this twice. It is really delicious and incredibly easy. Thanks for the recipe
Yay! Glad to hear it, Jennifer!
Sophie says
THIS IS SO GOOD I cannot Believe how similar it tastes like real scrambled eggs. Adding salsa is a MUST
Yay!
Maggie says
I make this about once a week now. It is so good and easy!
Bren says
Recently started eating vegan and I was really missing my weekend omelet. I found your recipe and followed it this morning. Wow. I don’t feel the least bit deprived now. It was really tasty and satisfying. Thanks so much!
Glad to hear it, Bren!
Kim F says
Made this. Loved it. My first tofu scramble! Added jalapeño, mushrooms, and a few black beans. Substituted spinach for kale. Spice combo is fantastic! Thank you!
Melissa Beaulac says
I made this morning and it was SCRUMPTIOUS! Thank you for sharing such AMAZING recipes!
Yay! We’re glad you enjoyed it Melissa!
Matty says
I bought your beautiful recipe book recently and was alarmed that almost every recipe has oil as an ingredient (either for frying or for baking). Many vegans are unaware of the damaging effect of oil (even olive oil) on our arteries. As whole-food, plant-based eaters we’ve learned from such luminaries as Dr. Caldwell Esselstyn and Dr. T. Colin Campbell that even small amounts of oil disrupt production of nitric oxide by the endothelial cells within our arteries. Nitric oxide is normally produced by our endothelial cells to keep blood flowing smoothly and when we consume oil we diminish our arteries’ ability to produce this important molecule.
Many vegans are unaware of this and end up developing cardiovascular disease or diabetes even though they eat healthy food. They don’t realize that even frying with oil on a regular basis is very damaging to our arteries. Also, we must always read ingredient lists on things like chips, because they are high in oil. There are no heart-healthy oils, only “less bad” oils. When comparing oils in peer reviewed studies, some oils are less bad than others, but they all inhibit nitric oxide production, which is detrimental to our health.
The wonderful news is that we don’t need any added oils in our life. We don’t even need it for frying onions or any other ingredient. We can fry in water or vegetable stock or any other liquid, and get the same delicious results. Chef AJ has a good video on how to do it, as well as Jane Esselstyn. It’s simple, just let a dry pan heat up until splashing water on it forms “dancing beads.” Add onions (or whatever ingredient you’re frying) and let it cook for a couple of minutes. The water in the onion is enough for a little while to keep it from sticking. As you notice any of it begins to stick, add about 1-2 tablespoons of water or vegetable stock and continue frying. Repeat process until desired doneness.
Much love and gratitude to you for all you do.
Paul Sands says
Great recipe. Made it a few times now and have even converted my staunchly omnivorous wife to its joys. Personally substituted the kale for spinach and chilli for a hot paprika and it remains extremely tasty.
Elizabeth says
I made this with the addition of some pinto beans and corn and the whole family enjoyed it. Topped it with your amazing vegan nacho cashew cheese sauce!
Mallory says
I have made this several times and wrapped it up in tortillas to make burritos, it’s absolutely delish! I make it with whatever color pepper I have on hand but haven’t tried the kale yet since I’ve never had any on hand while making it. I topped with Frank’s red hot, chopped avocado and a little salsa. PERFECTION! Thanks for the incredible recipe!
Maria says
Just made this and the only problem is – I can’t stop eating it!! Loved your method with the spice sauce. This will definitely go into my regular recipe rotation! I am such a fan of your recipes. Thank you for sharing another fantastic one.
Tanya says
Wow! I’ve never made a tofu scramble and thought I would hate it. This was delicious!!! Thank you so much for sharing your recipe. I used my tofu press and served mine with fresh salsa and avocado toast. ?
Justine says
This was absolutely delicious!
Bethany says
I made this and it is so good! I made a few changes: added diced potatoes and paprika, and subbed coconut oil and fresh garlic. I’ve always wanted to try making scrambled tofu, so thanks so much for making such an easy recipe to follow!
CMSMJ says
Just finished eating it and loved it! Portion size is great and overall it’s supertasty.
I just had a yellow onion and green pepper with it because together with the salsa it’s what I had left from the Stuffed peppers recipe I made 2 days ago.
I never made or ate it before but really wanted to try and it’s way easier than expected. Definitely will make it more often!
Lisa says
We are a vegan family and we loved this! I doubled the spices/sauce and used broccoli instead of kale. Made potatoes separate, but added them at the end into the scramble. I served them in burritos, with a side of salsa. Next time I’m going to add veggie sausage. Love this recipe. ?
hjn says
this is actually the best thing i’ve ever eaten
Caitlin says
Just curious, what’s the benefit of mixing the spices with water before pouring them on the tofu? Could you just sprinkle the spices right on the tofu?
You could, it just mixes better with water!
Shawn says
This was delicious. Easy to make, filling (especially with the potatoes) and great tasting. Highly recommended.
Janina says
Oh. My. Goodness. Have made this two times now! I made this along with the crispy potato recipe and it was such a hit. Every recipe of yours that I have made has always been spot on! Thank you for ALWAYS creating GREATNESS and then sharing with us. :)
Iris says
Hey! I just made this and for someone who still isn’t fond of tofu…I LOVED IT! I took 2 liberties: switched the chili for black pepper and added 2 tablespoons of nutritional yeast. I stuffed this into a fresh multi grained roll from the bakery and hello goodness! Looking forward to using this in the near future.
Karen says
I made this dish with the suggested breakfast potatoes and have never felt more like a Queen in my own home after doing so little. Both dishes were insanely easy and ridiculously delish. Thanks for helping fools like me eat so well!!!
Jackie says
Another delicious recipe, I didn’t put the salsa, hot sauce or cilantro in it but my husband who was a tofu poopooer loved them!
Glad you and your husband loved this meal, Jackie!
B says
AMAZING!!! Another Winner!!! Thank you Dana!!!
Michelle says
OK this is a game changer! Delicious. I could not stand tofu and decided to give it one more try bc I need the extra protein while nursing. Thank you! Can’t wait to try more of your tofu recipes. All of your recipes are AMAZING!
Nancy Gaglione says
OH my goodness! This was absolutely amazing! For my first time cooking tofu, I don’t think I could have picked a better recipe to try! I used spinach because I didn’t have kale, but we still loved it! Thank you!
Judy says
I just made this recipe for the first time and the spices together were fantastic. I did not have peppers so I shredded carrots, cut onions, broccoli and garlic. I baked shredded potatoes until they were crunchy and sprinkled them on top. My teen loved it!
Laura Swain says
Hi Dana(and John)!
I pretty much live and swear by your recipes and tell everyone about MB all the time – to excess, so first, thank you for making life easier! Can you tell me if the Nutrition facts(for all of your recipes) estimate at the bottom reflect any of the optional ingredients? I would assume not but would like to double check – thanks in advance!! I looked in the FAQ but did not see this mentioned there.
Hi Laura, thanks so much for your support! And sorry for the delayed response! The nutrition info does not include any optional ingredients.
Lisa says
Do you think smoked Tofu would work for this recipe? It looks so good and I cannot wait to try it!
Hi Lisa! We haven’t tried so we can’t say for sure, but if you do, report back on how it goes!
Lisa says
Well, I made it with the smoked tofu and it was utterly delicious. So so sooooo good. Even my partner who is not a tofu fan tucked in. I used spinach instead of kale. Oh my, this is my new favorite thing! Thank you.
Sophie says
Just wondering if I made a big batch of this, it would freeze OK? or better just to make fresh?
Hi Sophie! I think that would work! Let us know if you try it.
Toni says
Wow this was delicious! Thank you for the recipe!
Laura says
So freaking good and so easy to make! I’ve never made tofu before but this was so easy and delicious. Definitely going to be my regular Sunday breakfast from now on. Added yellow pepper, mushroom, avocado and Kite Hill cream cheese and it was hands down the best tofu breakfast I have ever had.
Bernadette says
Since I make tofu scramble every day 7 days a week, I can’t imagine draining it in a cloth over night, etc. I use Mori Nu Silken Tofu it comes vacuum sealed and non refrigerated. It doesn’t sit floating in water all day. What a headache dealing with it. With Mori Nu Extra Firm just open the package over my skillet and drop it right in! It crumbles perfectly. I buy it a dozen at a time on Amazon.
Bernadette says
I eat tofu scramble for breakfast everyday. Almost your exact recipe except I stab a potato or two with a fork and microwave 4-5 minutes and put the cooked potato in with the tofu and fresh parsley and other seasonings and not the kale. You’ve inspired me to add fresh kale or spinach.
B says
How is that 19 grams of fat?
Hi B, olive oil is the primary source of fat in this recipe. We’ve amended the nutrition info.
O G says
Yum! Loved this. The best thing about it was the timing – by the Ike I’d prepped the veggies and it was time to put the tofu in, it was drained! Easy and delish, had it in a wrap.
John Stirzaker says
Just made this today, it was delicious. For the sauce I used cumin, coriander seed powder, Tabasco & soy sauce, worked really well. Being a Brit I served it with breakfast potatoes and baked beans – perfect combo! Thanks for the recipe.
Eniola Adetayo says
Just recently became vegan! I love eggs so much but I’m so happy to have found this tofu scramble recipe! Made it today and it tasted so good :) Thanks so much for this recipe!
Jamie says
This is SO YUM! And so so easy to make! I added some mushrooms to the vege mix and served with some vegan sausages, fresh sliced avocado and a drizzle of sriracha – ultimate Sunday breakfast! Thank you, this will be a frequently used recipe!
Richard Lesher says
Fantastic recipe! I added mushrooms and used 1/2 kale and 1/2 spinach. This is a great addition to my breakfast options! The Turmeric makes the tofu look like eggs. This easily makes it into my top ten Vegan recipes!
Ian says
This is now a great staple of my weekend breakfasts, thank you so much for sharing it.
Depending on what I have in, I often sub the garlic powder for sliced smoked or fresh garlic, often add mushrooms too. smoked paprika with the onions and peppers gives a great smokey kick . Sometimes I over water the spice mix and allow the whole thing to boil and reduce in it for a while.
All in all, one of m favourite recipes here ?
Krisha says
This tofu scramble turned out PERFECT! Great recipe. I followed the directions exactly and it was delicious. The breakfast potatoes were fantastic as well. I made this for Breakfast for Dinner: Vegan Edition and it was perfect for a rainy Friday night. Thanks, Dana!
Aimee says
I made this with spinach and black olives because that’s what I had on hand. Added some minced garlic and nutritional yeast to sauce. Topped with salsa and a little hot sauce. It was excellent and even my 6 and 4 year olds liked it. Will definitely make again.
Jenny Henry says
OMG!!! This was amazeballs, tasted delicious and sooo filling.
Thank you for sharing ❤️
Geri says
This was delicious, thank you :)
Julia says
SO GOOD! I’m trying to eat less meat and wanted to make tofu palatable. In the past, when I have tried to eat it, I have always gone about preparing it the wrong way. This was so, so, so good. I didn’t even prepare any veggies with it. I just “scrambled” the tofu with the sauce and added a side of potatoes. I will be making this a lot more often! Thanks :)
Milly says
Best scrambled tofu recipe I’ve tried and very easy to follow!
Francesca says
I’ve tried a few different tofu scramble recipes for my newly vegan boyfriend and this one is by far our favorite!! So easy and so delicious. We added some mushrooms in addition to everything and it’s just so yummy. Highly recommend this recipe!
Jan says
First time ever trying tofu scramble and I was not disappointed. Tasty and an excellent sub for eggs. I’m transitioning to a plant based diet after cancer. So I need great recipes to be successful. Thanks and I can’t wait to try more from your site!
Melissa says
Fantastic, the scramble mimics real eggs so well I wouldn’t know the difference, except that the tofu has a better texture. I also made the eggplant bacon to accompany, very satisfying for a newbie to a plant based diet. Thank you for posting your clever creations!
Natasha says
I came across this recipe while trying to replicate my local diner’s awesome tofu scramble and this is exactly it! I am so excited! Can’t wait for tomorrow morning so I can make this again. Thank you!
Macaela says
This recipe is so amazing that we make it at least once per week! It works well even with substituting whatever vegetables you have on hand- we often use spinach, yellow or orange bell pepper and a yellow onion if we are out of red. This dish is much more flavorful and satisfying than scrambled eggs and will leave your body feeling good & energized!
Erin says
This was delicious! We went vegan 3 weeks ago and used to eat eggs all the time. My husband and 1.5 year old loved it! I add portobello mushroom too!
Britestar says
OMG Dana, simply loved,loved,LOVED the tofu scramble. Will make this for my daughter and I no she too will love,love LOVE it……
Erica says
Hi Dana! I just made this for my husband and he said it’s good!!! We also made your cinnamon roles and they turned out lovely! You give me some more confidence in the kitchen because I love to cook :-). Thank you ?
Holly says
This was perfect. I doubled the recipe and shared with my husband. I did not have a red pepper so I used a green one. I sprinkled paprika and nutritional yeast on top.Also, instead of drizzling sauce on top, I simply mixed it into the Tofu. I also cooked the kale last. We had potato on the side with some vegan ranch dressing.It was super delicious!Thank you!
Daisy Granados says
Amazing! I am in the process of going vegan and was SO skeptical about tofu scramble. I definitely miss eggs! This was delicious! My kids liked it too! Will definitely bookmark this recipe!
Lydia Samson says
This is one of my favorite easy recipes. I make it almost weekly, sometimes 2 times a week!
Riley says
I had never tried tofu scrambled eggs before. I was a little skeptical if I’m being honest ? But I decided to give it a try with some tofu I bought on a whim. It was soooooo good! The flavor was amazing! Thanks, Dana! I will be making this recipe for many many years to come!
Sarah Sarah says
Hey I wanted to thank you for all your delicious recipes! You made going vegan a LOT easier… I make this tofu scramble about once a week!
Lesley says
I made this today and we LOVE it! Thank you for this amazing recipe!
Courtney says
Just made the leap to a vegan diet this week…This was my first experience cooking AND eating tofu…This dish was lovely!!! I am so excited to try new recipes now!!! Thank you so much for sharing!! Was truly delicious…Vegan or not, it’s a must try!
Alison Zapata says
I just made this recipe! In fact, I am eating it now! Haha! I love it! It will be a keeper to put into my regular breakfast rotation. Thank you for sharing!
Lilia says
My first time making Tofu scramble and I don’t know why I was so intimidated. This recipe is easy to follow and very flavorful. I added yellow bell peppers as well. I will definitely make this again and again. Thank you!
Cindy says
This was soooo freaking good, especially on toast with chipotle vegan mayo and a little bit of vegan shredded mozzarella cheese?
Lisa Mathews says
I made this today with kale from our garden. I added a little nitritional yeast ans salsa at the end and ate in a burrito. Fabulous! Thank you for the great recipe!
Debbie says
I forgot to rate it! 5 stars
Debbie says
I have made this several times. It’s delicious! The spicy blend makes it so yummy. When my nutritionist recommended tofu scrambles as a replacement for srambled eggs, I was very reluctant. I found this recipe and it’s my new go to hot breakfast. Thanks for sharing it with us?
Paige says
Oh my gosh, i already had some sautéed veggies in the house so I was like ehh s do this but. SO glad I did! At the very end, I dolloped (dollopped?) some homemade vegan cheese on it and lidded it and I much prefer your version to any plain old scrambled eggs I’ve had!!?? I could eat this for breakfast every day of my life. I wanted to take a picture for IG, but the plate didn’t last that long.
Judith says
Tofu Scramble Redemption – I had a long and contemptible history with tofu scrambles. It was the very first vegan meal I fed DH many years ago at our first attempt at transitioning from vegetarian to vegan. He was so appalled by the dish that it took nearly 10 years before he was willing to entertain the idea of going vegan again. After six solid months of successful veganism, and two rejected tofu scrambles – yesterday morning I was able to redeem myself with this recipe. Thank you Dana! I followed it to the letter, with one minor change. I used Organic Silken X-tra Firm Tofu, to achieve a more creamy (egg like) texture of the finished dish. Despite most recipes on the interwebs calling for Extra Firm Tofu, I had an epiphany whilst eating at Fort Worth’s Spiral Diner (an exclusively vegan restaurant) whose tofu scramble is silky smooth. It was the grainy texture that DH found objectionable but the change in tofu, combined with Dana’s inspired savoury sauce, veggies and side of potatoes have finally placed Tofu Scramble on our regular menu. 5 stars all the way around!
kara says
absolutely delicious! first time making it and won’t be the last.
Meghan says
Do the nutrition facts listed include any extras or just the scramble?
Just the scramble
Marilyn says
I made this this evening (dinner, not breakfast) for my husband and myself . Both of us really enjoyed it (after several bites my husband said, “I didn’t take enough!”). I would say though that the veggies were a bit overdone when following the recipe. Next time I would either cook the tofu in a separate skillet at the same time as veggies and combine when adding the sauce, or just shorten cooking times. This recipe was easy, delicious and didn’t need any ingredients that I don’t normally have on hand!!
Sophia says
I’ve been vegan for five plus years and have never made (or even eaten) tofu scramble before. I’ve heard from a few vegans that it’s pretty hard to make, and it doesn’t always turn out as fluffy and delicious as you’d like. Feeling brace, I decided to try it today, and chose this recipe because it looked the easiest and I had all of the ingredients to make it in my kitchen already, and I’ve gotta say it turned out amazingly! It definitely was easy, AND it was lovely. My partner said it was the best tofu scramble he’d ever had, I’m genuinely surprised and very pleased at how well this went.
Thank you for introducing me to a new breakfast/brunch meal that I’ve been actively missing out on for the past five years.
Samantha says
Wow these were so amazing! Everytime I make tofu, I fail terribly, but these were so good! I even had to substitute a lot of the stuff because I realized I didn’t have many of the things! When I made the actual tofu, I substituted the onion for onion powder and the garlic for garlic powder! For the pepper, I used crushed red pepper and for the kale I used spinach! I would definitely recommend this recipe!
Louise says
Brilliant recipe! Made it this morning and myself and the future husband both loved it and will be making it again. Can see this becoming a weekend favourite. Thanks so. Icy for sharing this and making our morning so tasty x
Aaron says
I am a new vegan and have always had trouble making tofu good. But this was delicious!
Jade says
This is the first time I’ve made tofu scramble! I avoided it like the plague as I thought it was hard to get right. I’ve eaten one or two questionable scrambles before (dry/tasteless). This one however is super quick, easy and full of flavour, start to finish is less than 15mins and that was first time including toast, not potatoes. I used white onion and green pepper and added spinach and tomatoes in at the end. It was soooo tasty.
I plans on making this for my non vegan, egg loving family too!
Livia says
Made this for breakfast, and it’s sooo delicious!!! Even having it cold the next day was awesome :)
I topped it with nutritional yeast and chives, YUM!
Jen says
I have attempted to make tofu a few times. I heard good things about tofu done right, but it never seemed to go well for me. I decided to give this recipe a try since there are so many good reviews. It turned out perfect! This has a nice mild taste. Both me and my husband liked it a lot. I’m sure this will make it into our regular breakfast rotation.
I’m ready to try other tofu recipes now! <3 Tonight, I will probably try your lasagna recipe with tofu ricotta. Thanks again for another amazing meal!
Michele says
I’ve made this 3 times now. First 2 times exactly as written. Last time (tonight to be exact) I did it with minced garlic instead of onion, and used what I had in the fridge…asparagus; red, orange and yellow baby sweet peppers, red cabbage. Very, VERY yummy
Kim says
This was so easy and quick and came out great!
Jenny says
I’m not usually a big fan of tofu but this was delicious! I used white onion, yellow pepper, mushrooms, spinach and whole cherry tomatoes as my veggies, topped off with cilantro, with a few strawberries on the side. Great study fuel, 10/10!
Christopher Jones says
Amazing! I’ve gone veggie for 10 years and could never get the scramble right. I didn’t have kale so I added mushrooms. But the sauce makes it actually taste like food!!! Thank you for this recipe!
Francisco Noperi says
I love tofu scramble and my version is very similar to yours! ? Only difference I cook the tofu scramble a lot longer until it’s golden brown, kinda burn, crispy. I guess it’s preference.
Dawn says
I recently opened a small Bed and Breakfast and feel all guest deserve a delicious meal. This is the perfect recipe for someone who has never cooked tofu before!! My guest loved it and asked for the recipe….THANK YOU!! It is my “go to” recipe for vegan guests.
charmayne payton says
Caant wait to try this tofu scramble
Cole says
I used this recipe for my also very cautious first attempt a tofu scramble and WOW was this shockingly easy and delicious! I even used some slightly off-tasting tofu I had sitting in the fridge for a while, fully expecting to mess up the recipe throw it out anyway, but it came out amazing! I made it plain since I was out of veggies, added nutritional yeast for a slightly cheesy taste and threw it on an olive oil toasted baguette slice topped with salsa, but it really is great on it’s own too. I can’t wait to try this a million different ways, especially in breakfast burritos and sandwiches with vegan cheese that I’ve been missing ever since I went vegan! Thanks for sharing.
Amber says
Once again, minimalist baker reminds me why I rarely try recipes on other websites, this is soooo yummy! I never knew I could make a sauce from spices & water (duh?) and I’ve always been afraid of cooking with tofu. THANK YOU!
Ioana Scholler says
i made this today and i LOOOOVED it!! Thank you for sharing this recipe and these beautiful pictures!!
Koala says
I’ve made this numerous times now and it’s always a success. So delicious! Thanks for the recipe Dana.
Sue Morgan says
Made this for breakfast this morning. Hubby whipped up the seasoning sauce while I pressed the tofu and prepped the red peppers. Substituted garlic for onions, due to taste preference, and spinach for kale, because I was out of kale. Added avocado chunks to finished scramble and served sans salsa (because it was already so flavorful). Both of us loved this scramble. Seasonings were delicious and the cooking time was spot on to give the tofu just the right texture and allow the sauce to meld with the tofu and veggies. Thank you so much for the wonderful recipe!