Easy Vegan Tofu Scramble

This easy vegan tofu scramble is the perfect scrambled eggs substitute! Pair with a side of breakfast hash and vegan bacon for a complete meal.

Course Breakfast

Cuisine American

Keyword vegan breakfast

Prep Time 1 hour

Cook Time 10 minutes

Total Time 1 hour 10 minutes

Servings people

Calories 183kcal

Author LarishaBernard

14 oz extra firm tofu
1/2 yellow onion, diced
1 red bell pepper, diced
2/3 cup oat milk (we prefer this for taste, but you could you another unsweetened plant based milk)
2 tbsp vegan butter, melted
2 tbsp nutritional yeast (more to taste)
1/2 tsp black salt (kala namak)
1/2 tsp black pepper
1 tsp turmeric
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp oil (or use more vegan butter)

Drain tofu well. This usually takes about an hour, can do overnight so ready in the morning.
To drain tofu: Use a tofu press or wrap the tofu block in a kitchen towel, place on a place and then rest a heavy bottom pot or cast iron skillet on top to remove excess water.
In a bowl or on a plate, mash tofu with a fork to crumble.
Dice onion and bell pepper.
To another bowl, add oat milk, melted butter, and all the seasonings (all the remaining ingredients except the oil). Set aside.
Add oil to a skillet over medium heat.
Once hot, add onions and peppers and cook 3-5 minutes, or until softened, stirring often.
Add in the crumbled tofu and stir around.
Pour in the seasoned oat milk mixture and mix well until all the tofu has been coated.
Cook for 3-5 minutes or util the mixture has been soaked up well.
Remove from heat and serve.