Tofu scramble

Try scrambled tofu for a new take on a vegan breakfast

This tofu scramble is the perfect vegan breakfast whether your diet is vegan, you’re cooking for vegan friends as part of a larger breakfast spread, or you want to mix it up a bit and add some extra plant-based recipes to your repertoire.  

Not only is it plant-based and full of flavour, this tofu scrambled egg variation is packed with protein to guarantee it keeps you satisfied until lunchtime. Start your morning with a plate of this hearty meal and your tastebuds and body will thank you for it. 

What makes this tofu scramble recipe stand out?

Aside from being a nutritious plant-based option for your morning meal, when you throw in some herbs and spices like turmeric, cumin, paprika and nutritional yeast, you’ll have yourself a savoury dish that will impress even the most dedicated meat-eaters. 

This vegan tofu scramble is made from tofu, the protein-packed soy-based staple in many vegetarian and vegan lifestyles. Once crumbled and seasoned with a variety of herbs and spices, it mimics the texture and flavour of scrambled eggs. It's also super easy to customise according to your taste preferences and dietary needs.

One of the great attributes of this scrambled tofu recipe is its versatility. You can add any of your favourite vegetables like capsicum, onions, spinach, tomatoes, mushrooms or avocado to add flavour and extra nutrients as well. 

To get the perfect scramble texture, there are a few important tips to remember when making this recipe. 

First, it's important to drain your tofu and pat it with a paper towel to remove any excess moisture before mashing it in a bowl with a fork to get the desired texture. When frying off your tofu, you also want to remove any of the excess moisture before adding plant-based milk to soften it and give it that same texture of tofu as scrambled eggs. 

How to serve up this recipe for scrambled tofu

This is one of those vegan recipes that you want to serve when it is hot and fresh from the pan to enjoy the maximum flavour and texture benefits. Once cooled and left on the plate, it will tend to dry out a little and lose some of its quality and majesty. For this reason, it’s not recommended to let it rest or to make it ahead of time. 

The best accompaniments for this breakfast dish are avocado and slices of tomato for the ideal flavour combination. It’s up to your personal choice whether you want to serve it in a wrap, on top of fresh toast or alongside other vegan breakfasts like sweet potato rosti with roast tomatoes for a tasty and balanced spread.