SOFT Fluffy Tofu Scramble – Ready in 7 minutes!

This ridiculously easy tofu scrambles requires only a few pantry staple ingredients and NO specialty salts, yet it still has that rich, eggy flavor! Ready in 7 minutes tops, this recipe will show you that tofu really can do it all- pan fry for a soft and fluffy tofu scramble that somehow resembles creamy eggs perfect alongside toast!

The tofu scramble that will seriously change minds (and hearts)

I’ve teased about this ridiculously easy tofu scramble on Instagram long enough! It’s time you know the key to making ridiculously fluffy vegan scrambled eggs to completely change your breakfast game as a vegan.

Seriously, this recipe has been on repeat in our household for breakfast (and goes perfectly with a side of fluffy vegan pancakes!)- it truly tastes just like scrambled eggs and absolutely brings back that nostalgia of simplified breakfasts on a busy morning. Especially because this tofu scramble is literally ready in 7 minutes max, which is about the same time for regular scrambled eggs!

You don’t even need to press the tofu- seriously. If you’ve checked out my guide on how to cook tofu, then you know that some recipes really require pressed tofu, but this one is not one of them. Plus, you don’t need any specialty ingredients- just simple, pantry staples alongside your tofu, and you’re ready to go!

How to achieve an “eggy” flavor without Indian black salt:

The key to achieving that eggy flavor we miss from not using real eggs is actually in the combination of spices with the use of miso paste.

I’ve found that combining a few key spices, including:

• Garlic & onion powder
• Ground mustard powder
• Ground cumin
• Ground turmeric

Along with sea salt and pepper, and mixed with a bit of miso paste, you actually get a flavor very, very close to true scrambled eggs. All without having to special order salt! (which you totally can do- it’s just not as common of an ingredient, so I want you to be able to make this tofu scramble ASAP!).

Overview: step by step how to make tofu scramble:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Britt’s pro tips:

Now, what I love about this recipe is that you can really adjust it to your preference of texture, even with firm tofu. It’s all about the liquid. So here are a few tips I’ve found super helpful while making this tofu scramble:

• Adjust the liquid: 1/2 cup (120 mL) dairy free milk will give you a soft scramble, 3/4 cup (180 mL) will give you very “loose” vegan scrambled eggs.
• Add more fat: For a heartier tofu scramble, I sometimes whisk in a tablespoon of almond or cashew butter into the batter. You could also use tahini for nut-free.
• For soy free: Weirdly enough, you CAN actually make tofu scramble entirely soy-free. You’ll use a pumpkin seed based tofu, and swap out the miso paste for chickpea miso paste and the soy sauce for coconut aminos.
• Don’t over-use the turmeric! It’s very easy to use too much turmeric, as it doesn’t turn as vibrant of a yellow before it’s cooked. Stick with the measurement here, as too much turmeric will alter the taste and flavor! It’s really just for the overall look of the tofu scramble, so you could also omit.

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print