Recipe: Tofu Scramble

Tofu scramble is the vegan’s answer to scrambled eggs – all the yumminess, and none of the guilt. Do right by the chickens and break out the soy! Here’s how to make it.


  • 2 Tbsp Safflower or canola oil
  • 2 tsp turmeric
  • A couple of handfuls of your favorite veggies, chopped into small pieces (mushrooms, onion, spinach, carrot, peppers, kale, etc.)
  • 1 tsp garlic powder or granules, or a chopped fresh clove
  • 1 block Tofu (not silken)
  • ~1/2 tsp salt (to taste)
  • black pepper to taste
  • paprika to taste
  • 2-3 Tbsp nutritional yeast

How to make it:

  1. Put the oil and turmeric into a pan on medium heat.
  2. Add the garlic and any veggies but spinach, and stir it around until the veggies are becoming soft.
  3. Crumble the tofu into pieces in your hands, leaving a few chunks but mashing most of it up. Drop it into the pan. Add the salt, pepper, and paprika, any spinach, and the nutritional yeast.
  4. Stir it all up and put a lid on it until the tofu is hot and the spinach is wilted. Stir occasionally. Add a little water if it begins to dry out or stick to the pan.
  5. Taste it – is it delicious? Stir in more salt and nutritional yeast to give it more kick if you want, or go ahead and eat it up as-is. Serve with toast, a bagel, veggie sausage or bacon, or other things you like for breakfast. Or you can put it in a wrap with some homefries, salsa and beans for a breakfast burrito.

There are endless ways to vary this recipe – you don’t even need to measure, just pop stuff in the pan and scramble it up. Have fun experimenting, and enjoy!

Have a recipe you want to share? Consider becoming an author, or email it to me at Please include a photo if you can.

If you want more info on egg production and why vegans don’t eat eggs, check out this info from Farm Sanctuary. (There are only a few small images on the page, with links for more photos and video if you can stomach it.)

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