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 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

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.

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 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 with lots of veggies and a simple 5-ingredient sauce. Just 10 ingredients, 30 minutes, and 1 pan required!
Author Minimalist Baker
Print
Plate of Southwest Tofu Scramble and Vegan Breakfast Potatoes for a delicious meal
4.94 from 517 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

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)

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

*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 serving 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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  1. 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!

  2. 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!!!

  3. 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!

  4. 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.

  5. 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.

  6. 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!

  7. 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.

  8. Michael says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  9. Gene Denny-Lybbert says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. 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!

  11. 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.

  12. 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!!!

  13. 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!

  14. 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?

  15. 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.

  16. 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.

  17. 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.

  18. Tonya says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  19. 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!

  20. 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!

  21. 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?

  22. 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!

  23. 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.

  24. 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 ❤️❤️❤️❤️

  25. 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).

  26. Jasmin P says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  27. Kathy says

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

    How to reheat?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  28. Erica McCrea says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  29. 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!

  30. 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…

  31. Cindy says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. Julia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  33. 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!

  34. 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!

  35. 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.

  36. 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.

  37. 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.

  38. 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.

  39. 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.

  40. Tanisha M. says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  41. 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.

  42. Deme says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  43. 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.

  44. 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.

  45. 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!

  46. 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.

  47. 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!

  48. 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!

  49. 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!

  50. 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!

  51. Alana Email Kornspun says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  52. 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!

  53. 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!

  54. 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.

  55. 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!

  56. 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.

  57. 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!

  58. 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.

  59. 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!!!

  60. 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.

  61. 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 ?

  62. Rebekah Brownstein says

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

  63. 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.

  64. 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.

  65. 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.

  66. 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!

  67. 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…

  68. 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!

  69. Sarah says

    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.

  70. 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.

  71. Bridget says

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

  72. 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 ?

  73. 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!

  74. 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!

  75. 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!

  76. 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.

  77. 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 ?

  78. 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

  79. 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!

  80. 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!

  81. 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!
    Elizabeth

  82. 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.

  83. 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!

  84. 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

  85. 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).

  86. Alex says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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