Southwest Tofu Scramble

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

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!!!

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!

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.

This was sooooo good! And easy! Thank you!

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.

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!

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.

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.

So easy and tasty! Definitely a weekday staple!

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.

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!

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.

This is amazing. The flavor is great without being too spicy. I will be trying more tofu recipes now.

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!!!

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!

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.

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.

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.

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!

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?

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!

Delicious!!!

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

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 ❤️❤️❤️❤️

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).

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

Just made this delicious recipe, take it up a notch by adding some soy chorizo!

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

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!

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

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!

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!

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!

Delicious and a great alternative to eggs for those of us that are allergic!

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.

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.

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.

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.

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.

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.

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!

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.

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.

Amazing , im eating it right now!! I added tomatoes to it also and a slice of toast with humus!

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!

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.

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!

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!

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!

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!

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.

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!

This recipe is so amazing! Thank you Dana

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!

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.

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!

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.

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!

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.

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!!!

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.

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 ?

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

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.

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!!!

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!

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…

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!

OMGGGGGGGGG
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.

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 ?

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!

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!

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!

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.

Thanks for the recipe. We really enjoyed this! Way better than real eggs. ? ❤️

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 ?

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

This is the very first tofu scramble i actually liked!! My husband loved it too. Thank you!

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!

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!

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!
Elizabeth

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.

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!

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

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).

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!

I made this and it tasted disgusting. Yuck!!