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

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
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



  • 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)


  • 1/2 tsp sea salt (reduce amount for less salty sauce)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • Water (to thin)
  • 1/4 tsp turmeric (optional)

FOR SERVING (optional)


  • Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  • While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
  • Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
  • Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  • In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  • Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
  • Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.



*Nutrition information is a rough estimate calculated with the lesser amount of olive oil and without optional ingredients.
*Inspired by/adapted from Eat Within Your Means.
*Southwest inspiration comes from chili powder.

Nutrition (1 of 2 servings)

Serving: 1 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. Brittany says

    I make a variation of this recipe at least once a month. As written, it’s very boring. I add one can of black beans, one can of corn, and one can of rotel tomatoes. I also add cayenne pepper. This recipe makes about 5 servings and it freezes well.

  2. Angelle says

    So glad I found this! I have an egg allergy (along with many other dietary restrictions) and I’m really excited to have a healthy, protein-packed option for breakfast with this yummy recipe. I’ve never cooked tofu before but your instructions were very clear and it worked out perfectly. I made it exactly according to the recipe and I wouldn’t change a thing. I will probably substitute the kale with spinach from now on, just due to personal preference. And I’ll probably double the bell pepper in the future – yum!! I also plan to try it in a breakfast burrito with some sriracha and avocado. Thanks again! Wish I could post a picture because it turned out as beautiful as it is delicious!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you found it too, Angelle! It’s super delicious in a breakfast burrito! We have a recipe for that here =) Thank you for the lovely review! xo

  3. Eve says

    I’m learning how to eat plant based foods and this was my first attempt to replace a recipe from my “not so good for me” trued and true egg breakfast. Hands down- this is DELISH! The flavors and texture are familiar and taste light and dare I say, even better. I’m adding this as one of my go-to recipes for breakfast. BIG YUM- SUPER EASY TO MAKE-THANKS!.

  4. Nicole says

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

  5. Patrice says

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

  6. Karleen says

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

  7. Kandy Schweer says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  8. Kyhra says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  9. Andrea Stevens says

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

  10. Jenny says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  11. Cleo says

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

  12. Laura says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  13. Natalia says

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

  14. Rachel says

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

  15. Kerry says

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

  16. Kim says

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

  17. Nicole says

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

  18. Michelle B. says

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

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

  19. Melissa says

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

      • Melissa says

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

  20. Nicholas King says

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

  21. Matt Sands says

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

  22. Analisa says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  23. Liz Glenn says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  24. Stephanie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  25. Ash says

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

  26. Cait says

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

  27. Shante says

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

  28. Marial Shea says

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

  29. Katie says

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

    • Erin says

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

      I used spinach instead of kale :)

  30. Ben Fiedler says

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

  31. Gillian says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. Lindsay Magnus says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  33. H says

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

  34. Melina Sagarrica says

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

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  35. Kerrie says

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

  36. Kimi says

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

  37. Colleen Cottrell says

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

  38. Michelle Vallejo says

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

  39. Jo-Ann Albano says

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

  40. Ardis says

    I love this recipe so much. I make it fairly regularly, so thought I should leave a comment. :)
    The only change I make is sometimes I add sliced mushrooms with the onions and peppers. So satisfying, so delicious, easy and healthy. Thanks!

  41. Amy Bosnoian says

    I made this recipe and it was sooooo delicious! I didn’t have the kale on hand so I used a frozen veggie stir fry mix instead and a regular onion rather than a red onion. I also did a few things different such as adding in onion and garlic, letting that cook a bit and then adding in the tofu and the stir fry mix and letting that all cook together with the spices for this recipe.

    Turned out delicious and I added the scramble to a whole wheat tortilla and dipped it in the salsa. So delicious and filling

  42. Emily says

    I am not usually a recipe review leaver, but man this was so good! I used mori-nu extra firm silken tofu since I have a tendency to walk away in the morning when I’m cooking, and I didn’t want it to dry out if I went to do my hair or something (plus I’m impatient, and silken means no draining!). I turned out amazing! I slapped it in a tortilla shell and had myself a little breakfast burrito!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emma, In our experience firm tofu is best and silken tofu is too soft, but you can try it if you want. Otherwise, We’d recommend sticking to chickpeas as a base. Hope that helps!

  43. Kortneii Mackenzie says

    Quick easy and tasty. Used mushrooms and zucchini instead of red pepper. Thanks for the inspiration. Everything you make is so delicious!

  44. Justin Gailitis says

    This is seriously legit! I had to sub spinach since I didn’t have kale, and I added some-home grown cherry tomatoes that I put into the pan with the spinach and sauteed for just a little bit. This could be the new breakfast go-to as I ween myself off eggs.

  45. Krista Damato says

    This dish was super tasty. The turmeric was a nice touch and shouldn’t be omitted in my opinion. I added a side of sautéed fresh spinach with a bit of leftover salsa. It was great!

  46. Caroll Flores says

    As luck would have it, I had everything I needed for this recipe. It sounded so good on paper and since I had 16 oz tofu waiting to be used, I decided to risk it and double the recipe. I followed recipe as is, including the turmeric. Risk paid off! Definitely will be making again. Thank you!

  47. Nadia says

    This was really yummy! First time making a tofu scramble. However my scramble came out a little too dry for my taste. Suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nadia, we wonder if maybe it got cooked a little long? Or you could maybe try adding a little veggie broth. Hope that helps!

  48. Adriana says

    Loved it, and my daughters too
    Sadly after a while I think they started to show a reaction to soy
    Would love suggestions if anyone has tried this with paneer? Thanks!

  49. taylor says

    best vegan tofu scramble recipe i have had, it’s so delicious. i have this for breakfast every morning with toast! thank you!

  50. Kris says

    This was fantastic. The spice paste was so flavorful! My tofu block was 12oz, so I doubled the spices (except the salt). I also added portobello mushrooms to the veggie mix, and subbed cipollini onions for the red onion. I had to show hubs the tofu package to make him believe it was a tofu scramble and not a real egg scramble I’m out brunch burritos :) we were both in love!

  51. Debbie says

    Wow! This was delicious! I have realized that the secret to yummy tofu is in the seasoning and you are spot on with this recipe! We didn’t have red pepper or kale, so I used fresh spinach and it was still delicious! Thank you for your delicious recipes!

  52. Clare says

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

  53. Nia says

    Thank you for the recipe! The dish came out delicious! I didn’t have the red onion or kale on hand so I used orange bell pepper and spinach.

  54. laurel says

    Fantastic! Made this morning and loved it! Flavourful, colourful, and delicious. I didn’t have enough kale so added spinach. Next time i will double the amount as it tends to wilt down quite a bit. Thank you for sharing the recipe :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  55. Emily says

    So delicious for brunch! I did have to double the spice mixture because it wasn’t enough to cover the tofu. I added cooked black beans at the end and served it with tortillas, avocado, and lime. Will be keeping the recipe to make again soon!

  56. Socorro says

    Delicious! I’ve been scared to try tofu. Don’t know why. I made this today and love the taste and texture. Added smoked chipotle to the spices. Made tacos and added homemade green salsa.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! And the tacos and salsa sound like the perfect pairing. Thanks so much for sharing!

  57. Jessica says

    Still not enough flavor? ADD MORE WATER FILLED WITH MORE SPICES (and any others you like, of course). I like BOLD flavors and a shot-full or so isn’t nearly enough for me; I USE A SMALL JUICE GLASS NOW. Caution: I ACTUALLY OVER-FLAVORED MY TOFU ONCE. Meh, trial and error! And, yeah, it takes ~4 minutes longer for the liquid to cook out with high heat, but it’s worth it.
    This is like the DELICIOUS tofu scramble from Strong Hearts Cafe in Syracuse. I’m not a vegetarian yet I dream of it.

  58. Melanie Depcinski says

    This was amazing! It was our first time trying tofu in place of eggs. My husband was skeptical at first but it is going to be our weekend go-to now.

  59. Jessica says

    This was delicious! The only thing I did different was I didn’t add turmeric, added black olives in with the sauteed veggies and topped the whole thing with sriracha. I had this with an everything bagel with garlic hummus and sriracha on the side.
    Thanks for this recipe, I will definitely make this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  60. skigirl17 says

    I also added some vegan tofu taco crumble from a different recipe but it was very good, it added texture and made a cruchy element. But the recipe was very good. it would make a very good breakfast wrap.

  61. Katarina says

    This recipe is so good! I’ve made it (& variations on it) a million different ways over the years, and it never disappoints. I just made it (using frozen kale and adding in some black beans, kala namak, and nutritional yeast… and a ton of cholula on top!) for a late brunch– it’s the perfect comforting/delicious/easy/soothing meal, especially for right now.

    Dana, your recipes have been so great for me over the years (so simple, and easy to modify to fit my taste), and they’re consistently making my life better during this quarantine. Thank you so much.

  62. Kari says

    First time making Tofu anything, and the first time trying tofu for my husband. This seriously was so delicious and filling!! He said probably the best scramble he’s ever had! Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  63. Verazle says

    Been keen to make this forever! Loved the recipe! A just crumbled the tofu with my hands which was quicker and fried the veges with sesame oil For more flavour and put some soy sauce on the whole thing as I saw that on other recipes on line! Super nice thank you :)

  64. Jill says

    We make this for brunch every Sunday along with ‘Simple Breakfast Potatoes.’ It’s so good! We drizzle Yellowbird habanero sauce on top of the scamble for serving. Yummy!!

  65. Jillian says

    This is my GO-TO tofu scramble (my go-tofu scramble?). Love it. I always make 1.5x or 2x the sauce because I like lots of flavor and being able to get more spices on the veggies. Thank you for the recipe!

  66. Susan says

    Made this yesterday with Potatoes POUPON. Amazing dish! Substituted homemade vegan broth for water. I used tumeric and my kids thought they were eating an egg scramble! Great dish for company. Looks great, smells amazing and the taste/texture is fantastic.

  67. Haley says

    This was delicious!! I used masa harina (ground corn) in the sauce and it added a great texture and southwestern flavor. Will be making this again!

  68. Lilley says

    This was my first tofu scramble Since becoming vegan and I gotta say, way better than the alternative! We served it with the potatos and salsa. So good. I’m excited to try it again soon and throw it in the mix of our regular breakfasts!

    • Betty says

      I have made this a couple of times now. I am fairly new to vegan eating. This was delicious and in my opinion tasted like eggs. I added mushrooms to the veggies.

  69. Stephanie says

    I used this to make my first tofu scramble after I attempted to press my extra firm block for a different recipe and the tofu crumbled. This turned into a tasty save! I used a kale and spinach mix I had on hand and added some black beans too. Thank you for the great recipe!

  70. Beth Cooper says

    This dish is absolutely AMAZING!! The optional serving suggestions are all great and add even more flavor. I like to add avocado too. With the breakfast potatoes or roasted potatoes on the side, this dish gets elevated to make it my favorite vegan meal! Thanks for the wonderful recipe!!

  71. PSteggie says

    I have probably made this tofu stirfry 10 times. It has become our go-to weekend brunch dish. We love it with Cholula and avocado toast. Super easy and super delish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  72. Matt says

    This was my first time trying a tofu scramble and it was delicious. I made this with the breakfast potatoes and even my picky 8 year old ate it all. We’ll be having this again soon.

  73. Tina Rainbolt says

    Being fairly new to a vegan lifestyle, I love this recipe! I occasionally miss eggs and this is my new go to for a nice weekend B’FAST. Sometimes I add a little soyrizo to the pan or change up the veggies and/or add some Daiya cheddar shreds and top with a bit of avocado. Great flavors and super easy!

  74. Diana says

    Based on the recommendation in Vegan for Everybody, from America’s Test Kitchen, I used soft tofu broken into small chunks. It did a pretty good job of mimicking the texture of soft scrambled eggs.

    • Tina Rainbolt says

      Just an FYI – I have used the soft tofu in the past and I have to say I like this particular recipe better with firm/extra firm tofu. It was literally like eating scrambled eggs with wonderful Southwest flavors!

  75. Marcia says

    Fabulous! This will definitely go into my WFPB cookbook! I made it exactly as printed and added a little enchilada sauce on top. Thanks!

  76. Margaret says

    This is probably the best Scrambled Tofu recipe around! The seasoning is perfect! In fact, I mix the seasoning, pack it in small paper sandwich bags and store it so I can make it really quickly in the morning. I also make it using frozen grilled peppers and onions from Trader Joe’s – it just makes it even easier (1 cup). On top of roasted potatoes or hashbrowns, topped with some salsa and sliced avocados, it’s so delicious! It is on my permanent rotation – great for breakfast, lunch or dinner. Thank you so much for posting this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  77. Krista Nugent says

    This is a favourite, I make it all the time in double batch and scoop and reheat throughout the week! My favorite way to eat it is with toast spread with spread Em Kitchen Jalapeno lemon cashew cream! Omg my southwest fantasy

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  78. Tianna says

    One of our favorite go to breakfast recipes! Great for meal prep too! I normally make the tofu scramble and then cut all the veggies and leave them raw to store in the fridge.

  79. Sue says

    very good. never had tofu scramble before..was looking for a copycat recipe to amy’s breakfast burrito. I plan on using this filling to make burritos tomorrow and freeze them. you guys are talented!

  80. Karen says

    I am fairly sure I’ve commented before but this is one of my favorite recipes! Tonight I made it with potatoes as a scramble. For the first time I added just a wee bit of turmeric and they looked just like scrambled eggs. So yummy!!! If there was a 10 star rating this recipe would get it.

  81. Ra says

    I have made this so many times, I had to have a break from making it. It is delicious!!!! But I’ve been thinking I should make it again soon & I owe you the comment/rating.

    ** Personal recipe tweak: I always make a bit of extra sauce/add more spice and usually serve it with mixed herb sprinkled toast (it’s GREAT for breakfast!!). My secret weapon to personalising this is a sprinkle of sweet paprika on top. (Note – I tried the paprika in the sauce once & it did NOT work. It’s definitely an amazing sprinkle topper :D).

    Thank YOU for these amazing recipes. More comments to come along the way. I might actually be starting to enjoy cooking ;)

  82. Kathleen M Hammond says

    Another perfect recipe from you! I struggle eating tofu and this tricked my mind into really believing I was eating eggs (the #1 item I miss since going vegan a few months ago). The tumeric really gives the tofu the perfect color. My husband and I are so happy to have this quick, easy meal to add to our rotation. Thank you so much!

  83. Reenie says

    I added sauteed mushrooms, soaked/sauteed cashews, wheatgrass, vegan cheese. The fam didnt even know it was tofu. This is a BIG win!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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