Tofu Scramble

I love starting my day with a protein-packed breakfast like this tofu scramble! It’s energizing, flavorful, and satisfying, the sort of thing that’s guaranteed to keep me full till lunch. I think you’ll love this recipe if you’re vegan – it’s quick and easy, it’s high in protein, and it’s a great savory option given how many vegan breakfast recipes are sweet. But even if you’re not vegan, I hope you’ll give it a try.

Thanks to spices, nutritional yeast, and a dash of Dijon mustard, this tofu scramble recipe is packed with flavor. Instead of thinking of it as a vegan version of scrambled eggs, I encourage you to enjoy it as a yummy breakfast in its own right. It’s a great way to change things up if you’re stuck in an egg rut (anyone else?), and it’s so tasty that it’s worth making even if you’re not. Dress it up with salsa, sliced avocado, and whatever veggies you like for a fun, flavorful breakfast!


Recipe Credit: Love & Lemons

Nutrition Facts

  • Servings 4
  • Amount per serving
  • Calories 193
  • Total Fat 14.4g
  • Saturated Fat 5.3g
  • Cholesterol 0mg
  • Sodium 22mg
  • Total Carbohydrate 7.4g
  • Dietary Fiber 2.5g
  • Total Sugars 1.8g
  • Protein 12.9g
  • Vitamin D 0mcg
  • Calcium 189mg
  • Iron 3mg
  • Potassium 337mg

Recipe Allergies


  • 1.In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
  • 2.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.
  • 3.Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.

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  • 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