Tofu scramble - a mouthwatering vegan breakfast...

Looking to start your day with a healthy and delicious breakfast that's also cruelty-free? Say hello to the incredible vegan tofu scramble! Bursting with flavour, this plant-based twist on the classic egg scramble is a game-changer for vegan breakfast enthusiasts. Enjoy a breakfast that's packed with protein, loaded with nutrients and bursting with vibrant flavours!

vegan tofu scramble

With its savoury goodness and remarkable versatility, the vegan tofu scramble is a fantastic breakfast or even lunch idea. You have the freedom to customize it with your favourite veggies, spices and herbs. So, the next time you're in the mood for a delicious and healthy breakfast, give the vegan tofu scramble a go. Trust me - your taste buds and the planet will thank you!

tofu scramble

Here's an unusual take on the tofu scramble though - I make mine using... silken/soft tofu! I just prefer it that way, as I believe that it has more of an "eggy texture" and I like to softness of it without any bigger lumps, but hey - that's just me! 

How to make it...

- 1 block (200 g) of silken/soft tofu
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 bell pepper, diced
- 4 big mushrooms, sliced
- 2 cloves of garlic, diced
- handful of chopped spinach or kale leaves, optional
- 1 Tablespoon gram flour (chickpea flour)
- 1/4 cup water
- 1 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black salt (kala namak) for an "eggy" flavor (optional)
- salt and pepper to taste
- chopped fresh herbs, such as green onions, chives, coriander or parsley for topping, optional


- Remove the tofu from its packaging, drain the water and very gently press it between two paper towels or kitchen towels, to remove excess moisture, crumble it into small pieces using your hands or a fork. Aim for a texture similar to scrambled eggs.
- Heat the olive oil in a large pan/skillet over medium heat. Add the chopped onion, diced bell pepper, mushrooms and minced garlic. Sauté until the vegetables are tender and slightly caramelized.
- Add chopped spinach or kale leaves. Mix together.
- Add the crumbled tofu to the pan and mix with the sautéed vegetables. Cook for a couple of minutes, allowing the tofu to warm through.
- Mix water and gram flour together and pour it over tofu. 
- Mix the vegetables, flour mix and tofu together, so the veggies are evenly distributed throughout.
- Sprinkle the turmeric powder, cumin powder, paprika, black salt (if using), salt and pepper over the tofu and vegetables. Mix well to evenly distribute the spices and coat the tofu.
- Continue cooking the tofu scramble for an additional 5-7 minutes, stirring occasionally, until the tofu is lightly set (thanks to the flour mix) but still soft.
- Remove the pan from the heat. If desired, sprinkle on top with fresh herbs such. 
- Serve the tofu scramble immediately, alongside a toast, slice of sourdough or a bagel.


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  1. AnonymousJune 12, 2023

    Never made it with silken tofu, always normal firm. Will give it a go! Thanks! Cheers :)

    1. Hope you'll try it and like this version. I prefer silken purely because of the texture.
      Pozdrawiam, Anula.


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