This easy tofu breakfast scramble makes a healthy vegan, protein packed-breakfast! Its a delicious option if you are looking for an alternative to eggs and a vegan breakfast that is savory instead of sweet.
Why You’ll Love this Tofu Vegan Breakfast Scramble Recipe
- This tofu breakfast scramble comes together in about 10 minutes
- This recipe makes 3 servings so is great for meal-prep.
- A tofu scramble is filled with lean protein so is a great vegan post-workout breakfast.
- Use the tofu recipe as your “base”. I chose to make this with spinach and added black beans and jalapeño, but feel free to get creative and add any combination of vegetables.
- Serve as part of a “breakfast bowl”, with a side of sprouted-grain toast or in a gluten-free, sprouted grain wrap
How to Make this Easy Tofu Breakfast Scramble
What Type of Tofu To Use
Tofu has a lot of different varieties. I recommend looking for:
- Firm tofu – Firm tofu has a little more water in it so it will make a softer “runnier” scramble
- Extra firm tofu – Use this type of tofu if you want some crispiness to your scramble and/or if you prefer a more firm texture.
- High-protein tofu – I like to use this as it yields a firm tofu and starts the day with a protein boost which leaves you satiated for longs.
Cooking Tips
- Use your hands to crumble the tofu.
- Use a non-stick pan so you can use less oil. This recipe really only needs 1 teaspoon of oil to infuse the garlic flavor. It can be made oil free if you follow and oil-free diet.
- You don’t have to press your tofu for this recipe.
- This tofu breakfast scramble recipe makes 3 servings. If you are cooking for yourself this is great for meal prep later in the week. I reheat quickly in the microwave.
More Healthy Breakfasts to Try
I’d love to hear if you made this recipe! Leave a comment below or tag me on social!
PrintEasy Vegan Breakfast Scramble Recipe
This easy tofu vegan breakfast scramble is easy to make and is a delicious vegan alternative to scrambled eggs.
Ingredients
Scale
- 1 package extra firm or high-protein tofu, crumbled*
- 1/4 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 garlic clove, minced
- 1/4–1/2 tsp cumin
- 1 tsp olive oil
- 3 big handfuls of baby spinach
Instructions
- Crumble tofu in a medium-sized bowl
- Add salt, onion powder, garlic powder and cumin to tofu and mix well (if you like the taste of cumin add 1/2 teaspoon. If you don’t like the taste of cumin, only add 1/4 teaspoon).
- In a large non-stick skillet, heat oil over medium heat.
- After about 3 minutes, add chopped garlic and cook for one minute (do not let burn. If starts to brown quickly, remove from heat).
- Add tofu mixture to pan and cook for 5-7 minutes until any excess water evaporates and the mixture begin to brown. Stir occasionally.
- Once tofu begins to brown add the baby spinach. Stir frequently until baby spinach begins to wilt. Remove from heat.
- Serve with jalapeños, black beans, cilantro and/or gluten-free or sprouted grain toast.
