This vegan baked tofu scramble is a delicious egg-free breakfast dish that pairs perfectly with a cup of coffee and some freshly toasted bread, English muffins, or tortilla wraps.
Tofu scramble is most often prepared in a skillet via stovetop over medium heat, similar to how scrambled eggs would be cooked. In this recipe, we are baking the tofu instead to provide a crispier texture.
Other tofu recipes that are perfect to start your day with:
- Savory Quinoa Breakfast Bowl (Vegan)
- Vegan Breakfast Tacos with Potatoes and Tofu
- Vegan Breakfast Enchiladas
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One of my favorite local breakfast spots is the inspiration behind this recipe. My Diner has an incredibly delicious vegan tofu scramble on their vegan menu. It's loaded with diced vegetables and sensationally crispy pieces of tofu with potatoes served on the side. If you're ever in the Boston area, be sure to check them out!
Ingredients and substitutions
This simple tofu scramble calls for a handful of spices and tofu + veggies and potatoes to keep you feeling full and satisfied.
- Extra-firm tofu: firm tofu also works. There is also buzz on vegan twitter that silken tofu is excellent for scrambled tofu when cooked via stovetop but I would refrain from using it in this recipe.
- Vegetables: I love green bell pepper, red onion or shallots, and broccoli in this, but feel free to use whatever you have (fresh or frozen) on hand. Mushrooms and red bell pepper are great additions as well.
- Potatoes: Baby red potatoes, fingerling, russet potatoes, or sweet potatoes all work! If using sweet potatoes, cut them thicker than you would any other potato as they tend to cook faster.
- Plant milk: almond milk, soy milk, and flax milk are my go-to's for this recipe. Be sure to use unflavored and unsweetened non-dairy milk.
- Nutritional yeast: used for adding a cheesy and slightly egg-like flavor to the scramble.
- Kala namak or black salt provides an eggy flavor, while keeping the scramble vegan. The scramble is delicious with or without it, so feel free to sub with sea salt if you don't have any.
- Spices: garlic powder or granules, onion powder or granules, black pepper, and turmeric are used to season the tofu. For additional flavor, add Italian seasoning and paprika. For additional heat, add diced pickled jalapeños or cayenne pepper.
- Avocado oil: a neutral oil or light olive oil with a high smoke point also works!
How to make tofu scramble
- First, remove extra firm tofu from packaging, drain, and gently press/pat excess water from the block of tofu using an absorbent dish cloth.
- Next, crumble tofu and toss into the marinade. Set in the fridge while you prepare the bell peppers, broccoli, onions, and potatoes.
- Add seasoned veggies and potatoes to a lined sheet pan along with the tofu.
- Bake until golden and crisp (about 30 minutes). Top with additional nutritional yeast, hot sauce, black beans, and avocado.
Head to the recipe card for full instructions.
Top tips for making the best tofu scramble recipe
- Size of tofu crumbles. Small pieces of firm tofu are key to getting a crispier texture.
- Don't press the tofu. Avoid using a tofu press as we do not want the tofu to become too dry. Baking it removes some moisture, so for best results use firm tofu and pat dry with a dish cloth.
- Texture of crumbles. The tofu should crumble easily with a fork or between your fingers. If the tofu is tough to break apart / doesn't have much liquid in it, drizzle a tablespoon or so of avocado oil or other neutral oil over the prepared tofu before baking.
- Marinate tofu. Be sure to prepare the tofu first and let it marinate. Tofu is quite neutral in flavor as is. Preparing the tofu first, allows the tofu to absorb the seasonings and ensures the scramble comes out packed with flavor.
- Large baking sheet. Use an oversized baking sheet to allow the ingredients to have enough room to breathe and cook evenly.
Variations
Use the recipe as a base recipe and create your own delicious scramble by adding your favorite veggies and spices. Here are some ideas to get you started:
- Additional protein: add black beans, pinto beans, lentils, or baked tempeh.
- Cheesy tofu scramble: Top the scramble with ⅓-1/2 cup of your favorite vegan cheese around the 25-minute mark and let it melt as it continues to cook, keeping a close eye on it.
- More or less eggy flavor: for no egg flavor, use iodized or sea salt instead of black salt. Alternatively, add a few additional shakes of the black salt to the scramble after it bakes for an extra eggy taste.
- Looking for a true scrambled egg texture? Cook on the stovetop instead, but remove the potatoes (they cook at a different rate than the vegetables and tofu).
- Spicy tofu scramble: add pickled jalapeños before or after baking. If they are added after, it will be extra spicy.
- Breakfast burrito, wrap, or taco: add the baked scramble to a burrito, almond wrap, or soft taco shell. Top with hot sauce or my avocado cilantro jalapeno sauce and enjoy!
- Additional greens: add spinach, kale, leafy greens, or fresh herbs (cilantro, parsley, thyme, etc.) to the scramble after it has baked.
- Extra crispy scramble: grease a baking sheet well instead of using parchment paper.
Storage
One of my favorite things about this recipe is how well the scramble stores. It's a great recipe to meal prep and enjoy all week!
Store the scramble + breakfast potatoes in the fridge in an airtight container for up to 5 days. To reheat the tofu warm on a skillet with a touch of your favorite oil or place in the microwave for 30-60 seconds with a tiny bit of water. Using a little oil or water helps prevent the tofu from being too dry.
The scramble is not suitable for freezing.
📋 Recipe
Vegan Baked Tofu Scramble with Veggies and Potatoes
Equipment
- two mixing bowls
- measuring cups and spoons
- cutting board + knife
- oversized baking sheet (13x18)
Ingredients
Tofu Scramble
- 1 block firm tofu
- ¼ cup unflavored and unsweetened non-dairy milk (soy, almond or flax work best)
- ¼ cup nutritional yeast
- 1 teaspoon garlic granules or powder
- ½ teaspoon kala namak salt (sub sea salt for less "egg" flavor)
- ½ teaspoon onion granules or powder
- ¼ teaspoon turmeric *optional
- ¼ teaspoon black pepper
Potatoes + Vegetables
- 3 cups baby red potatoes or sub fingerling
- ½ cup shallots, sliced or red onion, diced
- 1 cup diced green pepper
- 1 cup broccoli florets (fresh or frozen)
- 2 tablespoons avocado oil
- ½ teaspoon garlic granules or powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper (omit if sensitive to spice)
Toppings
- sriracha, avocado, black beans, salsa, additional salt, etc.
Instructions
- First, remove tofu from the packaging, drain the water, and gently press or pat excess water with an absorbent dishcloth.
- Crumble the tofu (with your hands or by mashing with a fork) into a large mixing bowl. The tofu should crumble easily. Add the rest of the tofu scramble ingredients listed (milk-black pepper) and stir to coat the tofu. Set aside to marinate. Note: If you're using extra-firm tofu or the tofu is tough to break apart/doesn't have much "give" to it, be sure to drizzle a tablespoon or so of avocado oil over the prepared tofu before baking to prevent the tofu from becoming too dry as it bakes.
- Preheat oven to 445° F and line an extra large baking sheet with parchment paper. Prepare the potatoes & veggies; dice and add to a bowl and season with oil and spices.
- Add the prepared tofu along with the prepared veggies to the baking sheet and spread evenly. Place into oven and cook for 30-35 minutes or until the tofu and potatoes are golden brown.
- Remove from oven and top with sriracha, avocado, beans, and/or greens of your choice.
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