Easy Tofu Breakfast Scramble

This easy tofu breakfast scramble is my introduction to cooking with tofu – it’s my first time! If you’re a beginner tofu cook, too, come along and learn with me!

For a long time I disliked tofu, mostly because of the texture. I don’t know where or when I ate it, but I remembered really hating the texture at the time. But, recently I had an amazing veggie pasta tofu dish at a favorite restaurant. The tofu was perfectly sautéed and seasoned and I LOVED IT. Now, I’m determined to find some favorite go to tofu recipes to make at home.

I like this recipe as a scrambled egg replacement. Sometimes you want a breakfast wrap, or you miss scrambled eggs to throw the leftover veggies in with for a quick meal. This is perfect for that.

One very cool thing I like about this recipe is you can keep the tofu on hand, in the freezer, to use for the scramble, since you’ll be crumbling up the tofu anyway. Just buy a package of extra firm tofu, pop it into the freezer for at least a week (it’s okay to leave it longer and have it on hand), then thaw it out in the refrigerator for 48 hours or let it thaw on your counter for a couple of hours before using. Because you’ll be crumbling the tofu, you can just squeeze the water out with your hands instead of using a press or stacking things on top of it to press it. I haven’t tried making this recipe without freezing the tofu first, but freezing is said to make it crumble better.

I pressed my tofu a little bit after thawing, because I had never done that before and wanted to try it. I had to check in with my instagram fam to see if I was doing it correctly and got some great tofu tips!

I use Gardein beefless grounds in my scramble. I like the flavor of breakfast sausage, so I add spices to the grounds. They taste so good! The recipe for the “sausage” is included below.

This breakfast scramble is good by itself, on toast or biscuits, or wrapped in a warm tortilla. You can add cooked potatoes, a handful of fresh spinach, black beans, or jalapeños, or last night’s leftovers – customize to your heart’s desire!

The leftovers can be reheated in a skillet over low to medium heat, or in the microwave. I’ve been eating the leftovers over noodles with a little hoison sauce and soy sauce added!

You might also like to try this chickpea breakfast scramble or some of my other yummy vegan breakfast recipes.

Print Recipe

Easy Tofu Breakfast Scramble

A tasty breakfast scramble to eat with toast, bagels, or biscuits. Perfect in a wrap! Add potatoes, jalapeños, fresh spinach or black beans.

Course

Main Dish, Side Dish

Cuisine

American

Keyword

beefless ground, beefless grounds, bell pepper, cloves, cremini mushrooms, crushed red pepper flakes, dried thyme, extra firm tofu, ground cloves, ground sage, maple syrup, mushrooms, nutritional yeast, onion, onions, sage, thyme, tofu, turmeric, vegetable broth, vegetable stock

Prep Time

15 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

For the "breakfast sausage":

• 1 cup beefless grounds I use Gardein brand
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground sage
• 1 pinch dried thyme
• 1 pinch crushed red pepper flakes
• 1 pinch ground cloves
• 1 dash maple syrup just a small quick pour

For the scramble:

• 1 14-ounce package extra firm tofu frozen, defrosted, squeezed and crumbled
• 6 tablespoons vegetable broth, for sautéing, plus extra if needed
• 1/2 cup onion diced, your favorite kind of onion
• 1/2 cup bell pepper diced, I use red, but any color will work
• 1 cup fresh mushrooms washed, trimmed and sliced
• 1 teaspoon turmeric
• 1 teaspoon vegan soy sauce or Bragg's Aminos
• 1 teaspoon nutritional yeast
• 1/4 teaspoon salt optional, I use sea salt
• 1/4 teaspoon black pepper

Course Main Dish, Side Dish Cuisine American Keyword beefless ground, beefless grounds, bell pepper, cloves, cremini mushrooms, crushed red pepper flakes, dried thyme, extra firm tofu, ground cloves, ground sage, maple syrup, mushrooms, nutritional yeast, onion, onions, sage, thyme, tofu, turmeric, vegetable broth, vegetable stock Prep Time 15 minutes Cook Time 10 minutes Servings servings Ingredients For the "breakfast sausage": 1 cup beefless grounds I use Gardein brand 1/4 teaspoon black pepper 1/4 teaspoon ground sage 1 pinch dried thyme 1 pinch crushed red pepper flakes 1 pinch ground cloves 1 dash maple syrup just a small quick pour For the scramble: 1 14-ounce package extra firm tofu frozen, defrosted, squeezed and crumbled 6 tablespoons vegetable broth, for sautéing, plus extra if needed 1/2 cup onion diced, your favorite kind of onion 1/2 cup bell pepper diced, I use red, but any color will work 1 cup fresh mushrooms washed, trimmed and sliced 1 teaspoon turmeric 1 teaspoon vegan soy sauce or Bragg's Aminos 1 teaspoon nutritional yeast 1/4 teaspoon salt optional, I use sea salt 1/4 teaspoon black pepper

Instructions

To make the "sausage":

1. In a small skillet on low heat, add the one cup of frozen beefless grounds. Add the rest of the ingredients, except for the maple syrup.
2. Cook and stir until the grounds are thawed and the flavors have had time to combine, 2 to 3 minutes.

   
3. Add a small pour of maple syrup. Stir to combine well. Remove the pan from the burner and set aside.

For the breakfast scramble:

1. Once you have thawed your tofu, squeeze as much liquid as possible from it using your hands or a press. Then crumble the tofu into a small bowl and set aside.

   
2. Dice the onion, mushroom and bell pepper.
3. Using 3 tablespoons of the vegetable broth, saute the vegetables in a large skillet on medium heat for 4 to 5 minutes, or until they are as soft as you desire.

   
4. Add 3 more tablespoons of broth to the pan, then add the crumbled tofu, stirring. Immediately add the turmeric, nutritional yeast, and soy sauce or aminos to the skillet, sprinkling each all over the tofu. Stir to blend.
5. Sauté about 3 minutes, adding more broth if needed, one tablespoon at a time.
6. Stir in the "sausage" grounds, heating thoroughly. Remove the skillet from heat.

   
7. Serve warm with toast, biscuits, bagels or tortillas. For variations, add black beans, jalapeños, cooked potatoes, or fresh spinach before serving.

   
8. Store in the refrigerator up to one week in an airtight container. Reheat leftovers in a skillet over low to medium heat, or in the microwave.

Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.