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Tofu Scramble Recipe

This Simple Tofu Scramble recipe is an easy, high-protein, vegan breakfast that will fill you up and give you energy for hours! And you only need 8 ingredients, 1 pan, and 10 minutes to make it.
Course Breakfast
Cuisine American
Keyword Tofu Scramble Recipe, vegan scramble, vegan tofu scramble
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 238kcal


  • 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


  • 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.


This recipe is for 2 servings.
Be careful not to overcook the tofu, as this can make it dry and crumbly. 
Extra scramble can be stored in the refrigerator for 3-5 days. It keeps very well, so I recommend doubling or tripling the recipe for easy meal prep!


Calories: 238kcal | Carbohydrates: 16.6g | Protein: 20.5g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 656mg | Potassium: 216.3mg | Fiber: 8.2g | Sugar: 4.3g | Vitamin A: 21.6IU | Vitamin C: 131.6mg | Calcium: 37.3mg | Iron: 31.4mg | Net carbs: 8.4g