Rich and Savory Tofu Scramble Recipe
Prep time: 20 minutes | Cook time: 20 minutes
Tofu scramble has been around forever but too often it is bland and tasteless! This tofu scramble recipe is anything but bland. Made with simple plant-based ingredients, it’s rich, savory, and packed with protein — the perfect way to start your morning without eggs or dairy.
Unlike many tofu scramble recipes that turn out dry or tasteless, this version is simple but seasoned carefully to give it a rich and savory flavor. It’s quick to make, naturally gluten-free, and an easy addition to your weekly meal prep. Serve it with toast, or tucked into a breakfast burrito for a hearty, protein-packed meal.
Whether you’re new to plant-based eating or a longtime vegan looking for a better way to enjoy breakfast, this tofu scramble is the recipe you’ll keep coming back to. It’s healthy, filling, and finally proves that tofu scramble can taste as good as it looks.
Ingredients
1 14 ounce block of tofu use firm or regular tofu, not soft or extra firm
1 cup of vegan chicken broth
1 tablespoon coconut oil
1 teaspoon lemon juice
1 tablespoon of mushroom umami seasoning- this does not taste like mushrooms-it just gives and umami flavor to the tofu. (I use Trader Joe’s but other supermarkets carry similar products, I have linked one below in notes and adjustments)
1/2 tablespoon turmeric
salt to taste
tomatoes and basil for topping
optional kale, spinach, jalapenos, and bell peppers (or other veggies you like- see notes and adjustments)
Instructions
Drain the water from the tofu container and lay the block of tofu so it is laying on the widest part of the tofu. Cut the tofu into 3 equal size portions and press in a tofu press to remove excess water. (See notes and adjustments if you don’t have a tofu press) Let the tofu press for about 20 minutes
In a saute pan melt 1 tablespoon of coconut oil with 1 cup of vegan chicken broth and 1 teaspoon of lemon juice (or the juice of 1/2 of a lemon)
Remove the tofu from the press and crumble it with your hands or a fork and add to the saute pan.
Let the tofu cook over low to medium heat in the liquid for about 10 minutes, it will absorb some of the cooking liquid.
After about 10 minutes add the spices, 1 tablespoon of umami mushroom seasoning, a sprinkling of turmeric (about 1/2 of a tablespoon) and salt to taste- CAREFUL the umami seasoning has salt in it and you may want to just wait until it is done to add more salt.
Stir the tofu well to mix in the spices and allow it to cook until almost all of the liquid is absorbed.
I always add in a handful or two of greens (kale or spinach) to my tofu scramble to add in extra calcium and iron but that is optional. If you want to add in greens do it at the end when there is still a bit of liquid left then stir it, allow the greens to wilt and the remaining liquid to be absorbed.
I like to top my scramble with tomatoes and basil and serve with an English muffin.
Enjoy!
Notes and Adjustments:
This is a base recipe, feel free to add in diced jalapenos if you like spicy food. I also love to add in bell peppers. If you want to add vegetables do it after the tofu has cooked for about 10 minutes when you add in the other spices.
The mushroom umami seasoning is essential for this recipe - order your’s here
https://amzn.to/47Utd98 - Trader Joe’s Umami Seasoning
https://amzn.to/4nby3n1 Olde Thompson Umami Seasoning
https://amzn.to/4lOgsAf My favorite pan of all time- All Clad Cookware is worth the price.
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