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Tofu Scramble

Tofu scramble recipe made with bell peppers and mushrooms. An easy meatless vegan breakfast that is full of good for you ingredients!

Tofu scrambled eggs with bell pepper and mushroom. This tastes amazing and was really satisfying! #tofuscramble #vegan #breakfast #veganbreakfast #meatless #dairyfree #eggfree

Today’s recipe is a long time coming.

Several years ago, I posted what would become one of my most popular recipes – my simple vegan breakfast hash.

I always thought that a eggless tofu scramble recipe would pair perfectly with that hash, and I finally got around to making it!

Now that I’ve made scrambled tofu for the first time, I’m kicking myself for not making it sooner.

I am not a big breakfast person usually, but this was one of the very best breakfasts I’ve ever eaten!

How to make tofu scramble

First, dice up one small onion and 3 cloves of garlic and add it to a large skillet.

I finally looked up the technical name of this cooking pan that I often refer to as a “large skillet” and it is called a jumbo cooker.

If you’ve seen many of my recipes, you may notice this big red pan pretty often.

I use it so often that the handle snapped off last week and I had to send Robbie to Walmart at 9 o’clock at night to get me a new one so that I could make this recipe.

Priorities, people! 😂

It is definitely one of my top 3 most used kitchen tools.

If you don’t have one, I highly recommend it.

I have been using this pan for around 10 years now, and I think I’ve gone through 3 at this point.

Totally well worth the money! 

Vegan tofu scramble recipe with bell pepper and mushroom. This tastes amazing and was really satisfying! #tofuscramble #vegan #breakfast #veganbreakfast #meatless #dairyfree #eggfree

You will saute the garlic and onion for around 5 minutes or so, until it begins to soften.

Drain your tofu and use a kitchen towel to pat it as dry as possible.

Place your tofu in the skillet, and use a potato masher to break it into small pieces.

Easy tofu scramble recipe with bell pepper and mushroom. This tastes amazing and was really satisfying! #tofuscramble #vegan #breakfast #veganbreakfast #meatless #dairyfree #eggfree

You want to break it into an “egg” like texture.

Easy tofu scramble recipe with bell pepper and mushroom. This tastes amazing and was really satisfying! #tofuscramble #vegan #breakfast #veganbreakfast #meatless #dairyfree #eggfree

Next, sprinkle on the turmeric (this helps color the tofu so that it looks like eggs), nutritional yeast, and paprika.

Easy tofu scramble recipe with bell pepper and mushroom. This tastes amazing and was really satisfying! #tofuscramble #vegan #breakfast #veganbreakfast #meatless #dairyfree #eggfree

Cook your tofu for around 5 minutes, until it releases some of its moisture.

Next, add in your sliced baby bella mushrooms and diced red bell pepper.

Tofu scrambled eggs with bell pepper and mushroom. This tastes amazing and was really satisfying! #tofuscramble #vegan #breakfast #veganbreakfast #meatless #dairyfree #eggfree

You’re going to cook it all up for another 10 – 15 minutes, or until you see the liquid disappear from the pan and the mushrooms are nice and cooked down.

Tofu scrambled eggs with bell pepper and mushroom. This tastes amazing and was really satisfying! #tofuscramble #vegan #breakfast #veganbreakfast #meatless #dairyfree #eggfree

Sprinkle on salt and pepper to taste and it’s ready to serve!

This would be delicious served with my simple vegan breakfast hash or sweet potato hash, vegan sausage, and a slice of toast!

I microwaved the leftovers the next day and it was just as good, so this would be a great make ahead recipe as well!

I was pretty surprised just how much this tasted like scrambled eggs.

The only difference was that I personally have never cared much for scrambled eggs, but this tofu scramble was absolutely delicious!

I can definitely seeing this become a staple vegan breakfast recipe in our house.

I hope you try it and let me know what you think!

Read my full post on Vegan Breakfast Ideas for more recipe inspiration.

Tofu scrambled eggs with bell pepper and mushroom. This tastes amazing and was really satisfying! #tofuscramble #vegan #breakfast #veganbreakfast #meatless #dairyfree #eggfree

More Vegan Breakfast Ideas

how to make tofu scramble #vegan #breakfast #tofu

Are you making this recipe? I want to see! Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite!

how to make tofu scramble #vegan #breakfast #tofu

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Vegan tofu scramble recipe with bell pepper and mushroom. This tastes amazing and was really satisfying! #tofuscramble #vegan #breakfast #veganbreakfast #meatless #dairyfree #eggfree

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Vegan tofu scramble recipe with bell pepper and mushroom. This tastes amazing and was really satisfying! #tofuscramble #vegan #breakfast #veganbreakfast #meatless #dairyfree #eggfree

Tofu Scramble Recipe:

Yield: 4 servings

Tofu Scramble

how to make tofu scramble #vegan #breakfast #tofu

Easy and delicious tofu scramble recipe with bell peppers and mushrooms. A hearty protein packed vegan breakfast!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 14 oz extra firm tofu, drained and patted dry
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon olive oil
  • 8 oz sliced baby bella mushrooms
  • 1 red bell pepper, diced
  • 1/4 teaspoon turmeric 
  • 1/4 teaspoon paprika
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Add garlic, onion, and olive oil to a large skillet
  2. Saute over medium high heat for 5 - 8 minutes, until onion starts to soften
  3. Drain tofu and pat dry with a dish towel
  4. Add tofu to skillet and use a potato masher to break it up into egg like texture
  5. Sprinkle on turmeric, paprika, and nutritional yeast
  6. Cook around 5 minutes, until tofu starts to cook off some of its moisture
  7. Add mushrooms and peppers and continue to cook an additional 10 - 15 minutes, or until liquid has evaporated and mushrooms cook down
  8. Salt and pepper to taste (I used 1 teaspoon of salt and 1 teaspoon of pepper)
  9. Serve alone or with a side of vegan breakfast hash 

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 137Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 541mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 13g

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L

Wednesday 25th of December 2019

Made it and loved it! I subbed dried shiitake mushrooms and let them sit in veggie broth for 10 minutes before squeezing out the broth. Then I added them to the pan. The only other substitute was an orange pepper instead of red. I normally don’t like tofu but this as cooked just right! Thank you for a tasty start to the day.

J

Tuesday 29th of May 2018

I made this and loved it! thanks for the recipe!

William Smith

Thursday 10th of May 2018

Hi, Thanks for sharing this great recipe! Can you give me some tips on how can I make this recipe without burning? I'm really amateur making things with stove.

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