Because of it’s practically tasteless flavor, tofu is a the perfect canvas for creating whatever flavor you want. Just a few spices and this simple ingredient make these Tofu Scrambled Eggs (of course, eggs in parentheses) taste buttery and creamy and well…almost egg-like. But without that gross smell they leave behind on plates. What? Is it just me that can smell that? Blech. Have any guesses as to what that simple ingredients is (that is if you haven’t already skipped to the recipe and figured it out)?
It’s vegetable broth. Oops, did I ruin the surprise? Sorry. I’m terrible at surprises.
Tofu Scrambled Eggs!
(That’s called enthusiasm)
Now back to the broth technique. Allowing the vegetable broth to absorb fully into the tofu does two things: 1). It imparts delicious, flavorful flavor (a bit redundant?) into the tofu; and 2). Adds a creamy texture to the tofu. Ahhhhh, we are getting closer to eating Tofu Scrambled Eggs aren’t we? All you need now is a slice of toasted gluten free bread (you can try making this homemade version), a cup of fresh fruit and a glass of orange juice. Oh and coffee too…but that’s a given.
Tofu Scrambled “Eggs”
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: Serves 2-3 1x
- 15 oz. organic sprouted tofu, firm
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. sea salt
- 1/4 tsp. turmeric powder
- 3 Tbsp.vegetable broth
- nondairy butter
- Drain the tofu from the water.
- Heat a medium nonstick skillet (if you don’t have a nonstick skillet, please make sure your pan is well-greased) over medium-high heat. You can a little knob of nondairy butter too regardless for an even creamier taste.
- Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
- Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
- Remove from heat and season with sea salt and pepper as desired.
- Serving Size: 1/3 serving
- Calories: 102
- Sugar: 0.9g
- Sodium: 65mg
- Carbohydrates: 2.5g
- Fiber: 1.3g
- Protein: 12g
Oh, you’re still here? I was just cleaning up. I thought for sure you would be gone by now, making yourself some tofu scrambled eggs.
Least I am not alone in how bad regular eggs smell. Lol ew its so gross. Thanks for the recipe. I’m trying to convince my son to go vegan bc I recently became one and hated the thought of still making him eggs bc I can’t stand the smell or anything to do with regular eggs. They’re just gross. Lol so far he is okay with it. He says it tastes lile plants. Lol
Thank you for an easy and delicious recipe! My daughter is vegan and I wanted something terrific for a Sunday breakfast. I added sauteed mushrooms, shallots, and chopped tomatoes and served it with naan, veggie patties, and home fries.
Sounds like perfection! Glad you all liked it!
Excellent. I followed the recipe exactly and it was lovely. Thank you.
These were so good! My husband won’t eat them so, since it’s way too much for me in one sitting, I’m hoping the leftovers hold up! I had mine with a meatless sausage patty, yum!
This seems so simple. I’m gonna try it. My question is in your opinion would I be able to prepare this the night before so I can take them to work and heat them up at work for breakfast? Mornings are always so short!
I always think fresh is best BUT it could work doing the night before. Maybe give it a try and see how it works out?
I didn`t know it was this simple to make great scrambled egg style tofu..
Since I stopped eating eggs and meat I have been craving scrambled eggs and bacon, but I think this was actually better than how I remember scrambled eggs. I tweaked it a little since I didn`t want to make vegetable broth.
Instead I used a bit more vegan butter, a dash of water and a salt and herbs mix that has some onion and resembles the vegetable broth taste and ingredients.
This is my staple breakfast from now on!
I bought vegetable Better than Bouillon (keeps in refrigerator) and made a little broth only what was needed. Good but I am new to tofu and just not the same texture for me.
I am on my second day of a Daniel Fast and I’m craving eggs. This is a great way to stay on track. I’ve never cooked with tofu and I really enjoyed this. I will definitely make this again in the days to come. The fun part for me is looking for creative ways to stick to the fast. If you keep yourself well fed you can focus on God instead of all the things you can’t eat. Thanks I will be sharing this recipe and adding it to my collection.
I can’t wait to try this. I was eating eggs as my go to source for protein, breakfast, lunch, post-workout… You name it. Then all of a sudden I developed a sensitive to them no matter how they are cooked. I miss scrambled eggs.
I gotta tell you that one; I generally do not like my own cooking and two; I generally do not like tofu unless it’s fried and covered in sauce. Oh my gosh was this good! I’m definitely going to make this a lot from now on!
Wow what a delicious simple way to use tofu. I have been transitioning to a Plant Based Whole Food life style and up until now have been still eating eggs. Not anymore!!
Thankyou had this for lunch today with a handfull of cherry tomatos thrown in.
Easy..quick..tasty, better than eggs.
Oh my goodness! I just got done making myself a huge breakfast burrito using this recipe. Unbelievably delicious!! This will be my go to recipe from now on! Thanks so much. 🙂
Let me first say I’ve just started on my Vegan journey (Week 2)! I don’t really know how to make staples yet but I knew I had to get some egg-like something in my life and stumbled upon this. I’m not really a stick to the recipe card type of person so of course I didn’t. I did however use the prescribed seasoning just not the right tofu amount. I only used about 7-8 oz of Tofu, 2.5 Tbsp of vegetable broth, and added nutritional yeast and it turned out great. I also added vegan butter to my non stick pan just because I like butter. Ended up oven roasting some potatoes and tomatoes in olive oil, sea salt, and Italian seasoning. I sliced up some avocado and sautéed some spinach and made burritos when I tell you they were to die for?! Definitely my new tofu egg go to. Thanks a lot!
This was PERFECT. I was craving a Colombian comfort dish my mom makes: scrambled eggs with hogado (a sauce made with salted chopped tomatoes and green onions fried in oil).. no tofu scramble would do my mom’s recipe any justice. Tried this out and it LANDED ! Since hogado is very salty, I plan to omit the salt when preparing the tofu next time I make this with hogado, but without the hogado this recipe was AMAZING and ON POINT.
I can’t wait to cook this for my mom, grandmom, and aunts ! One more authentic tasting recipe to bring them to healthier eating !
Can I use extra firm tofu?
I like the veg broth addition.
If you add a pinch of black salt (instead of regular) it will really give you the “eggy” taste you are looking for. Works for “eggless”salad too!
Black salt is available at most asian food stores.
Found the Black Salt (Kala Namak) on Amazon. Went to an Asian market, and they didn’t have it since this is something from Pakistan.
Could you not add a little soya cream to it all so they have a little more moisture to them??
Hi! I just made tofu scramble for the first time using this recipe and I have to say, I’m impressed!
I typically make green smoothies for breakfast but today I really wanted extra protein because I’ve doing a lot of physical activity (and I happened to have a ton of tofu in my fridge) so I thought i’d give it a shot!
I made it really simple. I just put the scramble on top of 2 pieces of sprouted wheat toast and added cracked pepper and drizzled sriracha on top. So heavenly! Next time I really want to make English breakfast, beans, sautéed mushrooms and all! Thank you so much for the recipe!
I never comment on blog / recipe posts. but I felt this was necessary.
This is by far THE best tofu scramble ever. I have tried several recipes and none of them match up.
My family and i have been vegan for over a year and we always hated tofu scramble because the tofu taste always comes through, but it doesn’t at all with this recipe and my entire family loves it! The kids actually eat it and like it a lot!
The only thing i do differently, is i add a nice scoop of nutritional yeast to it after it’s done cooking and mix. Tastes AMAZING. And no one would ever guess it wasn’t real egg.
I have made this twice already since coming across it, and i will continue making it every time we want a tofu scramble!
The first time, i made it with soy chorizo and put it in a tortilla for a breakfast burrito. and the second time i made it and then cooked up some mushrooms and bell peppers and put it in a vegan olive ciabatta loaf (from trader joes) and both times were heavenly! My kids like it plain 🙂
Hi Cara, I just made this for a quick and easy dinner. I added chopped tomato and a handful of spinach and some grated Bio Cheese and nutritional yeast. I used a spoonful of powdered veggie chicken stock and water. I fried the tofu first in some melted Nuttelex. Served with baked beans. It was SO delicious! Really creamy and texturally similar to scrambled egg. We will be having this very often from now on. Thank you!
I’ll be over next time you make it, sounds like some delicious additions in there!
Hoping to make this for a baby shower this weekend–can I make ahead and put in the oven to reheat or keep warm? Can I keep warm in a crock pot? Trying not to have to do everything at the last minute. Any advice is appreciated.
I wish I had more advice for you Shawna, but that isn’t something I have tried so I could give you solid advice on. Not sure how well it would hold up making it ahead of time…
Hi Cara, I have been a vegetarian for over 10 years and hate tofu. This recipe has really made me change my mind! I make mine as a single serving (4oz) and add spinach and nutritional yeast. Thanks for the great recipe!
She shoots, she scores! Yes Lindy, awesome to hear 🙂 xo
I made this today and it was just horrendously spicy. It was a totally overpowering and unenjoyable flavor. I was disappointed, maybe I’ll try again later and alter the recipe.
Everybody has different palates.
Indeed, because I and my kids found it to be on the bland side. It is a good base and thank you for that… but for our family, we need to add quite a bit more flavor. Not sure how though lol
Just add whatever spices you like: salt, pepper, paprika, garlic, onion, dill, nutritional yeast… it’s really about personal preference.
Hi! I’m late to the tofu scramble party but was curious – has anyone tried reheating this? Im definitely trying this tmw, but it’s just me so I’m wondering if I should try to cut the recipe down or just make it and save for later?
I usually just make mine as a single serving, which is 1/4 of a 15oz package. Tofu is not as good reheated IMO
How much broth do you use to make this single serving?
A good 1-2 Tbsp of broth
I have made the entire recipe and kept it to reheat during the week. It was very good each time. I used the microwave and covered it with a paper towel. Reheated it just long enough for it to get hot 35-40 seconds per serving. Great quick breakfast on an English muffin on a workday morning.
I’ve been vegetarian for a while and am trying now to go vegan. I’ve mostly avoided tofu outside of stir fry due to never being able to quite mask that tofu taste and after some mediocre results at tofu scramble thought that was it. This was amazing! I just had it for breakfast and am already contemplating it for lunch too!
Wow! This is very enjoyable to know! That veg broth idea is genius and makes the eggs so…egg like! I try to made it and its so much delicious! Thanks for this article.
This is so good! I made them a couple days ago! I don’t like real eggs, just the thought is kind of “yucky.” I used just regular butter.
This is a staple for me now! thank you!
I have made a gazillion (literally) tofu scrambles, and this is BY FAR the best I have ever had (including what I have had at restaurants). That veg broth idea is genius and makes the eggs so…egg like! Moist, buttery, eggy!! I absolutely adore these and will never make any others ever again. You rock my breakfast world!
Oh my goodness, yes! I can’t stand the smell of the pan or plates gem scrambled eggs. Smells like a wet dog! I was just saying this to my husband two days ago…
People sometimes give me the strangest looks when I tell them that, as if they can’t smell it too. How can you NOT smell it?! Trips me up. Yay, for not being alone 😉
Great recipe…made earlier this week and getting ready to make again soon! Easy and super cheap to
Make. Sorry my phone is wonky sometimes
What a great recipe! We used homemade chickpea tofu (baked a little first because it is more delicate than firm tofu). Added the spice to the broth so it would spread over tofu evenly. Your idea to use broth with tofu really made the difference in the flavor and helping our tofu break into scrambled bits – brilliant! Added some veg (broccoli stems, red pepper, onions, diced tomatoes) and had with bread smeared with olive oil baked in oven (garlic bread sans garlic 😉 Wow…a memorable breakfast!
This recipe was amazing! I have tried tofu eggs before but your recipe knocks it out of the park!
That is awesome, Christine!!
Sam ~ it doesn't taste like chicken
This recipe is so cute! Have you ever tried using black salt? It’s a salt used often in Indian cuisine which is actually pink in colour… I have no idea why they call it black salt. It really gives this egg-y flavour, so I always use it any egg like recipe I make. I find it is especially good in tofu scrambles!
I always keep my eye out for it but maybe that is my problem–I’ve been looking for literal black salt. HA! Thank you for that, xo
We made it again with our added veggies…just delicious! This time we used Kala Namak…added a really nice touch. Toasted an Ezekiel bun in the oven cut into thirds (crazy but it worked) with a little olive oil and Kala Namak on top. A fantastic breakfast recipe. Thanks again, Cara and Sam!
Love hearing this Nina, hooray! xo
This is yummy! Also if you add 1/4 tsp of black salt, it adds a sulfer-egg smell and eggy taste!
Love it, thank you April!
This is exactly how I make mine! Tofu Scramble is my favorite breakfast! yum-o
What?! And here I was thinking I invented it. ha!
Not sure how to comment so I am going to try this. I like but I am not sure all my flavors came through…
Maybe more turmeric? Any suggestions? My package was a ononce more.
*An ounce more
Mmm, I love flavorful flavor!!! 😉 I have “make tofu scramble” on my list of things to do today – going to give this a try!
Yes you better, lady! So good to see your name 🙂
These looks just like scrambled eggs! Love the yellow hue the turmeric powder brings! Thanks for always providing healthy and simple to make recipes, Cara!
BTW, what kind of nonstick pans do you use? I definitely need to replace mine, but unsure if I want to go stainless steel or nonstick? Thanks!
You are so sweet, you got it! About the pan, I love the Analon brand. They are seriously the best, xo
I’m going to try this. I usually use soy sauce and turmeric but this sounds wonderful.
Oooohhhh, we have to switch now. You try the vegetable broth and I will give soy sauce a try. Sounds good!
How quick, simple, and with minimal ingredients! I am always so shocked how tofu can look so much like eggs. There was once a time that I ate hard boiled egg every day as part of a low carb/high protein diet. The worst! I think it made me really hate eggs but this is perfect for those lazy morning when you want a diner-style breakfast. Can’t wait to dig in!
It’s kind of crazy how much they look like eggs, isn’t it? PS I started a weight training program back in the day where I was eating eggs like it was nobody’s business and got the same kind of burnout. Totally get you! ha