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a big plate of tofu veggie scramble with toasted bagel and cream cheese spread

Tofu Veggie Scramble

Vegetarian breakfast of champions - tofu veggie scramble! It's a hearty and delicious plant-based alternative to scrambled eggs that your family can enjoy for breakfast, lunch, or dinner!
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 1 14 oz extra-firm tofu, pressed and crumbled with a fork (see note)
  • 1 tablespoon oil
  • 1/2 medium yellow or red onion, diced
  • 2 cups diced vegetables of choice (see note)
  • 1 cup (170g) canned black beans (rinsed and drained)
  • 1/4 cup cheese (can add more or use nutritional yeast)


  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 2 teaspoon water


  • Heat oil in a large pan over medium-high heat. Add onion and cook for 2-3 minutes, until it begins to soften. Turn down the heat to medium and cook the other vegetables until softened - depends on the vegetables used.
  • In the meanwhile, combine the sauce ingredients in a small bowl and set aside.
  • Push veggies to the side and make a well in the center of the pan. Add tofu and cook for 2 minutes, stirring to combine.
  • Add the sauce and beans. Stir immediately to ensure the sauce gets evenly distributed. Cook for 5-8 minutes. Tip: Spread the mixture into an even layer and don't stir too much. This will help the tofu to get slightly crispy and browned.
  • Stir in cheese or nutritional yeast. Serve with toast, potatoes, tortilla, salsa, ketchup, cilantro...basically whatever you wish!


  • Tofu: Extra-firm is the BEST choice followed by firm. Say no to medium-firm or soft (silken) tofu as you will end up with mush. 
  • Vegetables: feel free to use whatever you have on hand! Fresh, frozen, canned all works here
  • Seasonings: have fun flavoring! 
  • Beans: this is optional but highly recommended!
  • Cheese: any types of cheese will work. If vegan, you can leave out or use nutritional yeast
How to press tofu: Wrap in several sheets of paper towels or clean dish cloth or kitchen towel. Place something heavy on top and set aside for 10 minutes or so. Transfer to a bowl and crumble with a fork. 
  • In the refrigerator -  will keep for 3-5 days in the refrigerator. Keep in mind, the scramble won't go bad quickly, but the texture can get a bit gritty/mealy as it gets closer to 5 days. I have a feeling it will be long gone before then though ;).
  • In the freezer - will be good up to 3 months. To reheat - Best to do so on the stovetop over low heat. I personally like to add a splash of milk, but you don't have to.


Calories: 122kcal | Carbohydrates: 12g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Sodium: 58mg | Fiber: 4g | Sugar: 1g | Vitamin A: 71IU | Calcium: 75mg | Iron: 1mg
Course breakfast, lunch, dinner
Cuisine American
Diet Low Salt, Vegetarian
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