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This vegan tofu scramble is the perfect plant-based breakfast! It is oil-free, gluten-free and pairs well with many vegetables.
Many people who switch to a plant-based diet struggle with what to eat for breakfast. If you want more than toast or oatmeal, this recipe is for you!
It’s a great option for breakfast because it includes vegetables, which many people don’t eat in the morning. There is also a lot of protein in this recipe and I love adding avocado for healthy fats!
This recipe is completely vegan, oil-free and gluten-free.
Ingredients
(scroll down to recipe card for ingredient amounts and instructions)
Red pepper
Green pepper
Mushrooms
Garlic powder
turmeric
chili powder
Dry mustard
Nutritional yeast
Ground black pepper
Sal
Almond milk or oat milk (without sugar)
onion
Tofu (medium firm or firm)
How to make vegan tofu scramble
Making this tofu mixture is very simple.
First, cut the vegetables and start heating them in a pan on the fire. This recipe uses green peppers, red peppers and mushrooms, but you can also add other vegetables of your choice. Heat over medium heat for 5 to 10 minutes. If the vegetables start to stick to the pan, add a little water instead of oil!
While the vegetables are cooking, prepare your tofu. This recipe calls for 175 grams of tofu. This is a good amount for a large serving of tofu scramble. The tofu packets I buy are 350 grams, so I cut it in half. If you can’t find a package that makes it easy for you to divide into 175 grams, you should use a food scale to make sure you’re using the correct amount.
Once you have your block of tofu, break it up into a bowl. You can use a fork or a masher, or just mash it with your hands.
Then add all the seasoning and vegetable milk to the bowl with the tofu. Mix it all together.
Add the tofu mixture to your pan with the vegetables and toss everything together. Cook for about 5 minutes. If you need more moisture to prevent it from sticking to the pan, add a little water or more plant-based milk. After about 5 minutes, take off the heat.
Add any toppings or sides you like and enjoy!
Does this tofu scramble taste like eggs?
NO!
Many people see scrambled tofu as an alternative to scrambled eggs because of how similar the two dishes look. However, appearance aside, this tofu scramble doesn’t have much in common with scrambled eggs. I’ve actually never had scrambled eggs, but based on family comments, I’m sure this doesn’t taste like eggs. It is absolutely delicious though!
If you want a bit of eggy flavor, I’ve heard that kala namak (black salt) is a good addition, but I don’t use it in my recipe.
What type of tofu do you need and should you press it?
For this recipe, I suggest using semi-firm or firm tofu. This allows the tofu to break into smaller pieces without being soft enough to turn into mush in the process.
If you want a smoother, silkier texture, go for medium firm. This is what I prefer. Firm tofu will of course give you a firmer texture.
There is no need to press the tofu before proceeding with this recipe. The moisture in the tofu will allow the tofu to cook in the pan without using oil. It will then evaporate during the baking process, so excess moisture is not a problem. It actually comes in handy if you want to make this recipe oil-free!
Toppings and sides
This tofu mix is very versatile. It’s a hearty meal that’s great as a vegan breakfast, but it’s also a nutritious option for lunch or dinner.
It pairs well with a variety of vegetables, so feel free to add whatever you like. You can even add some beans if you like. I like to add chickpeas or black beans.
Some of my favorite toppings for this tofu mix are:
- Sliced avocado
- Extra chopped chives
- Ketchup (make your own healthier version if desired)
- Spicy sauce
Ideas for sides:
You may also be interested in these tofu recipes:
Print the recipe
Vegan Tofu Breakfast (WFPB, Oil Free)
This vegan tofu scramble is the perfect plant-based breakfast! It is oil-free, gluten-free and pairs well with many vegetables.
Rations: 1
Calories: 224kcal
Ingredients
- ¼ cup Red pepper (chopped)
- ¼ cup green pepper (chopped)
- ½ cup mushrooms (chopped)
- ¼ teaspoon Garlic powder
- ¼ teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon dry mustard
- 1 spoon nutritional yeast
- ⅛ teaspoon ground black pepper
- pinch of salt (to taste, optional)
- 2 spoonfuls almond milk or oats
- 1 spoon spring onion (chopped)
- 175 grams tofu (medium or firm)
Instructions
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Add the peppers and chopped mushrooms to a pan. Heat over medium heat for 5-10 minutes. Stir occasionally and add a little water if necessary to prevent sticking.
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While the vegetables are cooking, drain the tofu and mash it in a bowl. I just squeeze it with my hands. You can also use a fork or a masher.
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Add all the remaining ingredients to the bowl with the tofu and mix everything together.
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When you have finished heating the vegetables for 5-10 minutes, add the tofu mixture to the pan and heat for another 5 minutes. Mix everything in the pan while it cooks. If it sticks, add a little more vegetable milk or water.
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Remove the pan from the heat when your tofu scramble is done. Top with avocado and more chives if desired.
notes
If you can’t find a package of tofu that breaks easily into a 175 gram block, you should use a food scale to make sure you have the correct amount of tofu for this recipe. I buy a 350 gram block and simply cut it in half.
nutrition
Calories: 224kcal | Carbohydrates: 15g | Protein: 22g | Fat: 9g | Saturated fat: 1g | Sodium: 69mg | Potassium: 446mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1660UI | Vitamin C: 80mg | Calcium: 255mg | Iron: 3mg