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This Simple Tofu Scramble recipe is an easy, high-protein, vegan breakfast that will fill you up and give you hours of energy! All you need is 8 ingredients, 1 pan, and 10 minutes to make it.
If you ask me, there’s nothing better than a healthy, nutritious breakfast that’s easy to make. I want to fuel my mornings without spending a ton of time in the kitchen.
This simple tofu scramble recipe is absolutely perfect for this!
The prep is super easy, and the end result is always delicious. If this is your first time cooking with tofu, there is perhaps no better way to try it than with this recipe. It’s basically foolproof, and it can be customized to your liking.
This dish takes just 10 minutes from start to finish, and you only need one pan! It’s a tasty meal that will leave you full and satisfied every time.
If you’ve been trying to eat more plant-based protein, this is a great recipe to substitute for regular scrambled eggs.
And unlike scrambled eggs, which get a little weird when reheated, this tofu scramble can easily be made ahead of time and tastes just as good served the next day! So breakfast can literally be as easy as opening the refrigerator.
Ready to see how it’s done?
How to make this simple tofu scramble recipe
This tasty dish comes together in 5 easy steps and as little as 10 minutes.
Step 1: Chop the onion, tomato, and bell pepper into cubes.
Step 2: Heat a pan with a little oil or butter. Add the onions, bell pepper, and tomato to the pan and cook for 3 minutes to soften.
Step 3: Crumble the tofu and add it to the pan, stirring to combine with the vegetables.
Step 4: In a small bowl, stir together the spices. Add 1 tbsp of water to the spices and mix to combine, then pour into the tofu scramble and stir until everything is well-mixed.
Step 5: Cook for 5 minutes to allow the flavors to come together, then drizzle with fresh lemon if desired and serve.
Your tasty vegan scramble is ready to enjoy. Feel free to adjust the spices to taste and make this dish your own!
Changing up the recipe
I love the combination of tomato, green bell pepper, and red onion in my scramble. I think it gives each bite just the right amount of crunch.
But there are so many other ingredients that would be delicious with this recipe!
Mushrooms, green onions, asparagus, broccoli… you really can’t go wrong adding more veggies.
If you’re not vegan and simply want to get a variety of proteins, try adding some crumbled bacon and grated cheese! You may even enjoy this breakfast more than your usual scrambled eggs.
Of course, you can always play with the seasoning. A dash of your favorite herb or spice will only enhance this recipe.
Have some fun and make this dish all your own!
Tips for cooking your tofu
As I mentioned before, this is a great recipe to try if it’s your first time cooking with tofu. It’s very forgiving.
My biggest piece of advice is not to overcook the tofu as it can become dry and break apart easily. It’s better to keep as much moisture as you can in the pan while cooking.
Besides that, this recipe is really easy to get right! With all of these delicious flavors, you’re pretty much guaranteed to enjoy every bite.
Storage
This is a great dish to make in advance for easy meals throughout the week. I like to double or even triple the recipe to make meal prep a breeze!
Simply store any extra tofu scramble in an airtight container in the refrigerator for 3-5 days.
Other vegan low-carb breakfast recipes
Looking for a few more vegan recipes that are perfect for easy, low-carb, healthy breakfasts? Check out a few of these favorites:
You can also check out this roundup I created of Low-Carb Breakfast Ideas for Diabetics for even more great breakfast inspiration!
Once you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Tofu Scramble Recipe
Ingredients
- 16 oz. firm tofu, (drained)
- 1 medium tomato, (chopped with seeds removed)
- 1 medium green bell pepper, (chopped with seeds removed)
- 1/2 medium red onion, (chopped)
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric, (optional)
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1/4 teaspoon chili powder
- 1 tablespoon water
- Fresh coriander to garnish
- Fresh lemon juice to garnish
- Oil or butter for coating the pan
Instructions
- Chop the onion, tomato, and bell pepper into cubes.
- Heat the pan with a little oil or butter. Add the onions, bell pepper, and tomato to the pan and cook for 3 minutes to soften.
- Crumble the tofu and add it to the pan, stirring to combine with the vegetables.
- In a small bowl, stir together the spices. Add 1 tbsp of water to the spices and mix to combine, then pour into the tofu scramble and stir until everything is well-mixed.
- Cook for 5 minutes to allow the flavors to come together, then drizzle with fresh lemon if desired and serve.
LJ
I downloaded your plan along with the recipes and I am anxious to try them.
I have one comment about typing and retyping my email address in order to print the recipes — that was monotonous. Once, I can see it, thereafter, it should have populated automatically. Please look into this requirement and make adjustments. My hands are painful, and this just exacerbated my malady.
Tony
Much better than expected. I suggest for anyone wanting a fast meal breakfast lunch or dinner
Bri
Can you list which tofu you used? The calorie count I’m getting per serving is more than doubled and I’m trying to find which tofu would make this closer to what you listed in the recipe. Thank you!!
Christel Oerum
I used House Foods Tofu Firm. 3 oz. of Tofu has 70 calories, 2 grams carbs, and 7 grams of protein. If you want an organic brand, O Organics Organic Tofu Firm, has similar macros
Bri
Thank you!! My store only had a smoked tofu and for some reason that doubled the calories.. but I’ll keep my eyes out for a better brand! I made it anyways yesterday and it was amazing. This will definitely be on my rotation 🙂
Karlene morgan
Not terribly fond of tofu but have to admit that this was delicious. Maybe will incorporate into my menus every two months or so
CJ
I made it! I made it per the recipe; I didn’t have turmeric so didn’t use it. The fresh lemon really brought the flavors together! Thanks!
Elizabeth brown
Christie thatis a lovely idea receipt I intend to use to day never thought of using tofu that way thank you Elizabeth x