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Egg-Free Dish: Tofu Scramble Is Delish!

Written by Ashley Palmer | August 26, 2010

Tofu scramble is a staple in my home, although I have to admit that it took a while to perfect my own version. My poor hubby battled through about a month of mushy, overly seasoned, and burnt scrambles. I’m surprised he even lets me in the kitchen anymore. But we now agree: Breakfast is always the most looked-forward-to part of our weekends!

I wasn’t too surprised when I heard about the latest salmonella outbreak causing more than half a billion eggs to be recalled and leaving more than 1,300 Americans sick. What else can be expected when hens are crammed into battery cages and left to sit in their own waste all day, every day?

Luckily for you, I’ve got just the recipe to inspire you to kick the egg-eating habit for good. After all, this is the recipe that convinced my husband go vegan. Your taste buds will thank you, and you’ll love your lowered cholesterol levels. Plus, you’ll be sparing chickens misery, too!

This dish can be served as is, or you can add in seasonal veggies, soy cheese, or mock meats. I always serve it with a side of hash browns, toast, and a nice cool glass of orange juice. Enjoy!

Tofu Scramble
1 lb. extra-firm tofu
1 Tbsp. olive oil
1/2 Tbsp. soy sauce
1 clove garlic, crushed
1/2 Tbsp. onion powder
1/2 tsp. thyme
1/2 tsp. turmeric
1/2 tsp. paprika
1/2 tsp. garlic salt
Juice of half a lemon
1/4 cup nutritional yeast

  • Cut the tofu into cubes and squeeze out the excess water.
  • Add the olive oil, soy sauce, garlic, onion powder, thyme, turmeric, paprika, and garlic salt to a sauté pan. Stir and cook on low heat. Once the mixture begins to heat, spread evenly to coat the bottom of pan.
  • Crumble the tofu through your fingers into the pan and toss into the mixture, stirring often.
  • Once the scramble becomes firm to the touch and begins to brown (about 7 to 10 minutes), squeeze in the lemon juice and add in the nutritional yeast. Stir until coated. Allow to cook an additional 2 to 3 minutes.

Makes 4 servings

Commenting is closed.
  • julie says:

    Nstead of yeast Violet might not like nutritional yeast because she is allergic to it. A number of people have problems with anything fungal (molds, mushrooms, yeast, etc.) I test allergic to all of these, and definitely feel better when I stay away from these items in foods and the environment. Watch out for stocks that have nutritional yeast added for flavor. I do better with quick breads instead of yeast raised.

  • Violet says:

    I tried this recipe. I was eating it out of the pan until I added the Nutritional Yeast, now it just seems unappealing. Am I a bad vegan for not liking Nutritional Yeast? so many seem to use it for so many things, but this was my first time using it & for me it seemed to make this dish a no-go. 🙁

  • Arthur in the Garden! says:

    This was excellent! A good base for adding other veggies like Cheri states!

  • Ashley-P says:

    Tofu Scramble recipe is hyper-linked above!

  • Vegan Food Nut says:

    Here is my variation to the scramble. This is for 1 person (I live alone)
    Heat 2 tblsp canola oil in skillet add
    1 fist full of chopped onion
    1 fist full of red, green and yellow pepper strips,
    1/4 lb of firm tofu, some water squezzed out and squished through your fingers
    2 tblsp nutritional yeast
    salt and pepper, stir until heated through.
    Enjoy Dorli

    1/4 lb Firm Tofu, water squeezed out,

  • Cheri says:

    I make one similar to this but I add mushrooms, salsa, Mrs. Dash, and Diaya cheese! I serve it over toast. So yummy!

  • Keeoni says:

    I’ve been looking for a good tofu scranble recipe and was excited to try this but I found the lemon flavor to be too strong and overpowered all the other spices.

  • Nemo says:

    Thanks! This sounds awesome. I’ll definitely make it sometime.

  • Mylie says:

    Hi Susan,

    Thanks for commenting, that’s a great question! While I’m no nutrition expert, I was able to tally up these numbers for you. All I did was add up the nutritional information for each of the ingredients. Please keep in mind these numbers may vary depending on the brands you choose to use.

    Per Serving
    Calories: 170
    Carbs: 7 g
    Fat: 10 g
    Protein: 14 g

    I hope you enjoy this yummy recipe!


  • Steven says:

    I can’t wait to try it! thx

  • Vivian Croll says:

    Thanks, I will try this recipe for sure. Ottawa, Canada, go vegans!! go!

  • Susan says:

    Please could the nutritional facts be included, especially carb, fat and protein grams?

  • ashley sue says:

    this is a very frequent breakfast in our household, we add curry powder also as well as lots of fresh spinach (that wilts while it cooks), then garnish with fresh diced tomatoes. this makes it very colourful AND delicious.

  • Lauren says:

    I love this recipe! What makes it even better is adding some salsa and wrapping it in a tortilla. Delicious breakfast burrito! Yumm.

  • Sarah says:

    BTW. Maybe we could start organizing food swaps on PETA. Seven people make one meal on Sunday and trade amongst eachother so that all the working vegans can have 7 different home prepared meals during the week? I live in L.A. County. Any ideas? Maybe one already exists here that I do not know of? Maybe i will try to make this happen some day on I love to cook but I know it is not easy when you have a busy schedule.

  • Sarah says:

    On a non-vegan site I posted the egg scare does not scare me because I eat a compassionate vegan diet. I got some likes but also some nasty notes like the lettuce was tainted with ecoli. The non-vegans seem to be so ignorant. They do not know that ecoli is a zoonotic disease that got into our spinach, not lettuce, by most likely farm animal f*c*s runoff. I wish the meat eaters were not tainting our spinach,tomatoes, etc with these zoonotic diseases or giving non meat eaters swine flu.

  • Wendy Pickford says:

    i have just recently joined the vegan lifestyle and the food is better tasting than than i thought and im really liking everything i try and i have yet to try this recipe so thank you for sharing!

  • Olivia Mendez says:

    Thanks! Just what I was looking for!

  • Elaine says:

    I’m so excited to try this. Thanks. I’m also a bad veggie who hates to cook so I eat steel cut oats all the time. Thanks again

  • Suzi says:

    Can’t wait to try this one with my daughter.

  • Gayle says:

    Something about scrambled tofu always freaked me out. For years, I have had it steamed, baked, sauteed, and crumbled in lasagna etc, but it seemed a little too close to eggs to me. Great news! I tried it today for the first time and I loved it!

  • sherry says:

    thanks! i dont like to cook. ( im a bad vegetarian) but ive been looking for a tofu scramble recipe and im excited to make it.

  • rcko covarrubias says:

    How does it taste?

  • Efren Ramirez Jr says:

    THank you sounds delicious!!!