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A breakfast table with a a plate of scrambled tofu eggs and a slice of toast with berries.

Tofu Scrambled “Eggs”

  • Author: Fork & Beans
  • 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


  1. Drain the tofu from the water.
  2. 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.
  3. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
  4. 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.
  5. 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