This Tofu Scramble is a quick, protein-packed breakfast that’s as satisfying as it is simple. In just 15 minutes, you’ll have a dish bursting with fluffy, golden tofu, vibrant veggies, and a hint of smoky spice. The texture is perfectly crumbly yet tender, while the flavors meld into a savory, umami-rich bite that’s hard to resist.
Whether you’re a tofu enthusiast or new to plant-based meals, this scramble is a game-changer. It’s light yet filling, with a medley of colors and aromas that wake up your senses. Pair it with toast or avocado for a wholesome start to your day—effortless, delicious, and ready in no time.
Ingredients for a Flavorful Tofu Scramble
- ⅓ cup almond milk (or any plant-based milk of choice)
- 2 tablespoons nutritional yeast (adds a cheesy flavor)
- 2 garlic cloves, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground turmeric (for color and health benefits)
- ¼ teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- ½ cup diced yellow onion
- 14 ounces extra-firm tofu, patted dry and crumbled
- Sea salt and freshly ground black pepper, to taste
- Serving suggestions: Tomatoes, salsa or pico de gallo, avocado, tomatillo salsa verde, sautéed spinach or kale, cilantro, tortillas
Step-by-Step Instructions for Perfect Tofu Scramble
- In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and pepper. Cook until soft, about 5 minutes.
- Stir in the crumbled tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated.
- Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally.
- Season to taste with additional salt (¼ to ½ teaspoon) and freshly ground black pepper.
- Serve with your choice of veggies, salsa, and tortillas. Enjoy!
Creative Toppings & Sauces to Elevate Your Tofu Scramble
Take your tofu scramble to the next level with these flavorful additions! Try a dollop of salsa verde for a tangy kick or a drizzle of hot sauce for some heat. For creaminess, add slices of avocado or a spoonful of cashew cream. Fresh herbs like cilantro or chives add a bright finish, while a sprinkle of toasted sesame seeds or crushed nuts brings a satisfying crunch.
Perfect Pairings: Serving Suggestions for a Complete Meal
Pair your tofu scramble with whole-grain tortillas for a hearty breakfast wrap or serve it alongside sautéed spinach or kale for a nutrient-packed meal. Add a side of roasted sweet potatoes or fresh fruit for balance. For a brunch spread, include sliced tomatoes, guacamole, and toasted bread.
Quick Storage & Reheating Tips for Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of almond milk or water to keep it moist. Alternatively, microwave it in 30-second intervals, stirring in between, until heated through. Avoid overcooking to maintain the scramble’s texture.
Easy Recipe Variations to Keep It Fresh
Switch things up by adding chopped bell peppers or zucchini during cooking for extra veggies. For a smoky flavor, try a pinch of smoked paprika or liquid smoke. If you’re not a fan of almond milk, substitute with soy milk or oat milk. For a spicier version, toss in some jalapeños or red pepper flakes.
Time-Saving Hacks for Busy Mornings
Prep ingredients ahead of time! Dice the onion and garlic the night before and store them in the fridge. Crumble the tofu in advance and keep it in an airtight container. You can also double the recipe and freeze portions for a quick grab-and-go meal. Just thaw and reheat when you’re ready to enjoy!
Tofu Scramble
Ingredients
- ⅓ cup almond milk
- 2 tablespoon nutritional yeast
- 2 garlic cloves, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- ½ cup diced yellow onion
- 14 ounces extra-firm tofu, patted dry and crumbled
- Sea salt and freshly ground black pepper
Serving suggestions:
- Tomatoes, salsa or pico de gallo
- Avocado and/or tomatillo salsa verde
- Sauteéd spinach or kale
- Cilantro
- Tortillas
Instructions
- In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes.
- Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated.
- Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally.
- Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
- Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.