Often regarded as a plant-based equivalent to scrambled eggs, tofu scramble is a beginner-friendly dish that turns a plain block of tofu into a protein-rich and versatile vegan breakfast option.

In recent years a few products have been released that more accurately replicate the taste and consistency of egg, like the “Just Egg,” but the tofu scramble still holds its own.

Over the years, we’ve tweaked this recipe to get the most out of a classic plant-based brunch. Here are the essential ingredients you’ll need to make it happen.



  • 2 blocks of Tofu
  • 2 tsp turmeric
  • 2 ½ tbsp garlic
  • 1 tsp of salt
  • 1 tsp of pepper
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 ½ lg onion
  • 2 sm tomato
  • 1 cup mushrooms
  • 2 cup spinach
  • Herbs

As always, it’s up to you to get a little creative with this one. When it comes to the firmness of tofu, we like to mix up one block of regular with one block of firm or extra firm.

We used oregano this time, but you can go with basil, marjoram, or any other herb that you enjoy to give it an extra dimension in flavor. However, you might want to stray away from anything too overpowering.

Spinach and Mushrooms are our favorite additions to the scramble, but you could go with roasted red peppers and kale or anything else that you prefer or have in your kitchen. Just make sure they get fully cooked in the process.


Mince the garlic, onion, and tomato. Clean and slice mushrooms.


To make sure your tofu will easily absorb flavors, you always want to drain it thoroughly.

This recipe can work with a couple of pressed tofu bricks, but we tend to drain the tofu by hand for this dish since it’s going to be crumbled in the end anyway.


Place the olive oil, onion, tomato, and salt in a pan. Cook on medium/low heat until onions start to become translucent.

You want to make sure you aren’t cooking it on too high of a temperature, so the veggies sweat out without evaporation, leaving some moisture in the pan for the tofu to soak up.


Add the tofu, nutritional yeast, mushrooms, turmeric, garlic, and remaining salt/pepper to the cooked onions and tomato.

Turn the heat up to about medium and mix everything together.

When cooking, you’ll want to let the mixture sit for about 10 minutes and then flip and cook for another 10 minutes.


Turn the heat up slightly and add in your herbs and spinach. You’ll cook that for another 5-10 minutes depending on your preference, tasting as you go. Just be careful not to overcook the scramble and dry it out too much.


The tofu scramble was our first foray into vegan cooking, and for a good reason.

It’s simple, delicious, and super filling.

You can put some vegan cheese over-top and put it on a sandwich or skip the carbs with extra-large helping, sliced avocado, and hot sauce.

It does a great job of holding in the fridge for a few days so you can have a quick and fulfilling start to even the most hectic mornings.

Want to hear about our favorite plant-based spots in the city or easy recipes to try for yourself at home?

Instagram: @fromcoasttocoast.co 

Facebook | YouTube | Pinterest