Scrambled Tofu


I love eggs. I really do. I have no problem with eating them for every meal. And some days I do. But I also love this vegan version of scrambled eggs, which is just as easy if not easier to make and packs a punch of flavor.

“How do you get tofu to look so much like eggs?” you might think. Tofu is so versatile to begin with; you can get it to be almost any texture and appearance with a little effort. The trick to getting a yellow color is turmeric, which adds very little flavor but a nice eggy look.


Now, this doesn’t taste terribly much like scrambled eggs. In fact, it would be pretty bland if it weren’t for the garlic, onion, and salt. In addition to those, you could add any herbs or other seasonings you might like to enjoy scrambled eggs with; for instance, add some cayenne pepper for a bit of a kick.

Scrambled Tofu

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(for 2 servings):

  • 1 block firm or extra firm tofu
  • 1/2 Tablespoon olive oil
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper



  1. Heat a pan over a burner set to medium.
  2. Mash the tofu with a fork to get it to a scrambled egg texture.
  3. Pour the tofu and all of the rest of the ingredients into the hot pan. Mix together to distribute the seasoning.
  4. Cook for 5-10 minutes until the tofu starts to brown and firm up.
  5. Serve hot with home fries or toast.


I actually like this more than eggs because it’s usually easier to clean the pan afterwards; if that isn’t a good enough reason to make it, I don’t know what is.

Print Friendly
32 Responses to Scrambled Tofu
  1. janetha
    January 25, 2012 | 12:49 pm

    My local vegan diner has something on the menu called “Tofu Scramble”–it’s nutritional yeast and a whole bunch of seasonings–and it’s so good! They even sell bags of the seasoning at their sister market. If you ever want me to mail you a bag, let me know.

    • Dawn
      December 5, 2012 | 11:13 am

      Hi Janetha ~ my daughter just became a vegan no more than 3 weeks ago and I have been trying to find recipes for her and Had some tofu I bought and didnt know what to do with it. You were saying you know of a place that sells the seasoning just for tofu scramble…I sure would like to get some of that. do they have a website or a phone # I could call to order it??

  2. Melissa @TryingtoHeal
    January 25, 2012 | 2:56 pm

    I’m totally making this tonight, except I’m adding in bell peppers! I always forget how much I love tofu scrambles!

  3. Caity @ Moi Contre La Vie
    January 25, 2012 | 6:54 pm

    I can’t wait to try this! I love tofu scrambles and this is fun new version to try.

  4. BroccoliHut
    January 25, 2012 | 9:29 pm

    I love scrambled ‘fu for its own flavor–not because it tastes like eggs. Can’t wait to try your version!

  5. Easy Vegan Cheese Sauce | The Wannabe Chef
    February 6, 2012 | 10:00 am

    […] plenty of ways that this would taste good. I made cheesy vegan burritos with corn flour tortillas, scrambled tofu, and steamed […]

  6. holly
    February 18, 2012 | 12:26 pm

    i never thought i would like scrambled tofu…but it’s quite delish! in fact, the first time i had was with you, evan, at the sticky fingers bakery in DC. hollllaaaaa!!!

    • Duane
      February 18, 2012 | 10:57 pm

      Dont know what looks better the Scrambled tofu or those home fries ?

  7. tofu
    May 20, 2012 | 6:41 am

    You love eggs eh? I wonder if you would still love them if you knew where they came from.

    Why vegans do not eat eggs:–faib7to

    The video above is NOT a cleverly edited video; it is standard procedure they really don’t want us to know that now, some states are trying to make recording undercover videos like this illegal (“AG-GAG bill”); it’s already illegal in 5 states (Iowa, Utah, Kansas, North Dakota, Montana):

    Why vegans do not consume even “Cage Free,” “Free Range,” “Humane Certified,” “Grass Fed,” “Organic,” and “Local” eggs, meat or milk and other dairy products:


    Why vegans do not eat cheese:

    • JW
      January 1, 2015 | 5:06 pm

      Where they came from. A chicken’s butt. ha-ha-ha. get a life

  8. erhyka
    June 1, 2013 | 1:01 pm

    Sounds delicious! Def. trying this out!

  9. Week 5 Meal Plan | Sappari Solutions
    June 30, 2013 | 3:01 pm

    […]    breakfast: Scramble w/ Corn Tortillas and Black Beans     dinner: Veggie […]

  10. Grace
    August 16, 2013 | 8:58 am

    I just made this for breakfast, and it was so good! I added grilled green pepper and wow! It was like heaven.

  11. Angela
    September 22, 2013 | 2:46 pm

    This recipe was a life saver. Thank you!

    -Signed: Newly Vegan and Hung Over on Sunday Morning.

  12. Christy
    March 7, 2014 | 7:47 pm

    Made this tonight and loved it! I had never had scrambled tofu and I was amazed at just how wonderful it can be.

  13. […] I started searching the internet for vegan breakfast recipes. A Scrambled Tofu “Eggs” recipe from The Wannabe Chef caught my eye so I decided to make it. First impressions are everything and […]

  14. […] started searching the internet for vegan breakfast recipes. A Scrambled Tofu “Eggs” recipe from The Wannabe Chef caught my eye so I decided to make it. First impressions are everything and this recipe had me on […]

  15. […] Scrambled Tofu […]

  16. Melissa
    February 28, 2015 | 12:17 pm

    I made these this morning for breakfast, we were all quite pleased. I added peppers and onions as well. SO delicious! I had been looking for a simple scramble that actually tasted good for quite some time. Thanks so much!

  17. […] de ese sabor y de esa comodidad, hasta que en algún momento encontré una receta para hacer tofu revuelto y toda mi perspectiva de la vida cambió. No era necesario que renunciara a la comodidad del arroz […]

  18. Sophie
    March 15, 2015 | 1:14 pm

    I love this recipe! So easy although I wish I had added in some chopped fresh tomatoes and spring onions to add more flavour but it’s definitely a reliable recipe to remember 😀

  19. April
    March 27, 2015 | 1:30 am

    If you add black salt (which is actually a pink color) it adds a sulfery-eggy aroma that really does the trick in “egg” salad. I bet it’d work great here, too!

  20. Ron
    May 5, 2015 | 2:43 pm

    I would use 1 1/2 tsp of chili powder,1/2 tsp of cumin, 1 tsp of applewood smoked sea salt, 1/2 tsp of turmeric and 1/2 tsp of garlic powder. I also added 1/2 each of diced red and green pepper, and 1/2 of a medium onion diced. Sirachi ketchup or salsa on top. It was an AWESOME initiation to TOFU for sure. Thank you for sharing your pin.

  21. […] this link to find a recipe for scrambled tofu on the site of The Wannabe Chef. As you will see the ingredients […]

  22. […] recipe for Scrambled Tofu is probably my favorite recipe. From the first time I made this it only took me ten minutes or so. […]

  23. Pam
    September 9, 2015 | 2:21 pm

    Can you refrigerate it and reheat it in the morning? My son just decided to go vegan. He used to love breakfast burritos and I’m sure this would make a perfect substitute for the eggs!

    • Wannabe Chef
      September 20, 2015 | 3:23 pm

      Hey Pam, you definitely can do that with this recipe.

  24. 25 tofu recipes you'll love
    October 20, 2015 | 5:01 am

    […] 8. Scrambled Tofu (The Wannabe Chef) […]

  25. […] Tofu scrambles […]

  26. Michelle
    December 8, 2015 | 7:28 am

    I read the whole post twice but can’t see where you mention what you served beside it in the photo.

    • Wannabe Chef
      December 9, 2015 | 11:48 pm

      No recipe-they were just simple pan-fried potatoes with salt and pepper

      • Michelle
        December 9, 2015 | 11:50 pm

        lol I thought it looked like tofu! Thanks for explaining 🙂