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the perfect tofu scramble_hot for food

the perfect tofu scramble

A tofu scramble seems like a no brainer, but nobody got it right until now! Let's brunch!

Course Breakfast
Cuisine American
Keyword potatoes, tofu, tofu eggs, tofu scrambled eggs, vegan eggs
Prep Time 16 minutes
Cook Time 33 minutes
Total Time 49 minutes
Servings 4 small
Author Lauren Toyota


  • 1 x 14 oz brick firm tofu
  • 1 shallot, minced
  • 1 tsp coconut oil (or vegetable oil)
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 C nondairy milk
  • 1 to 2 tbsp chopped green onion (optional)
  • ground pepper, to taste


  1. Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water. 

  2. Add coconut oil to a nonstick pan or cast iron skillet over medium heat and fry shallot for about 1 minute, until soft. 

  3. Crumble the tofu by hand into small pieces into the frying pan. Heat and fry together for another 2 to 3 minutes, then start adding in the spices, sea salt, and nutritional yeast. Cook for another 4 minutes until most of the liquid is absorbed and you're starting to see some browning on the tofu. 

  4. Add nondairy milk and cook for another 2 minutes. During these last couple of minutes add ground pepper and green onion if you like.

Recipe Notes

hot tip: for a more layered tofu scramble you can add any veggies you like to the mix. Try finely chopped kale, mushrooms, cherry tomatoes or zucchini. It's a great way to use up left overs as well! If you're adding mushrooms or zucchini cook them in the pan with the shallots because they take longer, and leave kale and tomatoes closer to the end.