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+ servings
overhead shot of a large skillet filled with tofu scramble
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5 from 10 votes

Tofu Scramble

This vegan tofu scramble tastes so similar to actual scrambled eggs! Made with tofu, turmeric, nutritional yeast, spices, and packed with veggies. This plant-based breakfast is gluten-free and ready in 20 minutes!
Prep Time15 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 132kcal


  • 1 tablespoon olive oil
  • ½ bunch asparagus chopped, ends removed
  • 1 cup mushrooms sliced
  • 1 cup bell pepper chopped
  • 12 oz extra firm tofu crumbled
  • ½ cup water

Spices and seasonings

  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric
  • 3 tablespoons nutritional yeast


  • Cook veggies - Heat olive oil in a large nonstick pan over medium heat. Add the asparagus, mushrooms & bell pepper, and cook for 5-7 minutes, until softened. 
  • Combine spices - While veggies are cooking, stir together the onion powder, garlic powder, turmeric, salt and nutritional yeast.
    spices and nutritional yeast in white bowl on grey surface
  • Cook tofu - Once veggies are soft, add the mashed tofu, spices and water. Stir until completely combined and all spices have been absorbed into the tofu, around 3-4 minutes. Remove from heat and enjoy immediately, or portion out into meal prep containers.
    overhead shot of a large skillet filled with tofu scramble



Fridgecool completely, then portion out into individual 2-cup meal prep containers. Refrigerate in air tight containers for up to 4 days. It may be possible to freeze these but it has not been tested yet.
Reheat - heat in the microwave until steaming hot.


Serving: 0.25batch | Calories: 132kcal | Carbohydrates: 10g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 351mg | Potassium: 532mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1592IU | Vitamin C: 51mg | Calcium: 47mg | Iron: 3mg