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Easy Tofu Scramble

For breakfast today, I made a tofu scramble! I’ve been thinking of trying a tofu scramble for a while, and I finally decided to cook this today! I added the scramble to fill the acorn squash I had cooked earlier this week (recipe here for the savory squash, I added rosemary this time as well), and I also ate some of the scramble on toast for lunch, so the scramble is very versatile. I was surprised by how much it seemed like scrambled eggs!

Tofu scramble on toast

Making a tofu scramble is so easy and delicious, and I’ll definitely be doing this again! The nutritional yeast gives it a cheesy, eggy flavor and the turmeric makes it yellow so it really looks like scrambled eggs. You can add any veggies you want to the scramble - I did carrots, onions, and spinach. I used paprika, black pepper, and garlic to season my scramble, but you can use whatever choice of seasoning you like.

If you don't have a stovetop, you can make this in a microwave! Perfect for a college dorm meal! Just mix the ingredients together in a microwave-safe dish and microwave for 2-3 minutes, until the tofu and veggies are your desired consistency.



(makes about 3 servings)

1 block of firm (or extra firm) tofu

A few tbsp olive oil

2 tbsp nutritional yeast

About ½ tsp turmeric

½ tsp paprika

Good shake of black pepper

Dash of garlic

Dash of salt

Thinly sliced onions and carrots (I added about ¼ cup)



1. Add the carrots and onions to a large pan over medium heat, and sautée with some olive oil, garlic, paprika, and a pinch of salt until softened.

2. Crumble the tofu into the pan, and mix in the nutritional yeast, turmeric, and spices. Cook while stirring for about 5 minutes.

3. Add in the spinach, mix together, and cook until the spinach starts to wilt.

4. Let cool, and add to toast or a squash bowl, or enjoy on its own!


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