Classic Tofu Scramble Recipe
4.59 from 12 votes

This classic tofu scramble makes for an easy, nutritious, 20-minute vegan meal. A go-to for brunches and easy weeknight dinners!

Two bowls of vegan classic tofu scramble, full of fresh vegetables and greens, ready to be served.

Need a fast vegan dinner that’s packed with plant protein? Look no further than this classic tofu scramble recipe!

A protein-packed vegan meal formula

Tofu scramble is a mainstay in my kitchen. It’s one of those “recipes” that’s more formula than recipe. As a result, I’ve modified it in countless ways, with tons of different flavors and ingredients. I’ve made a very green tofu scramble, black bean scallion scramble, quinoa tofu scramble, and tofu scramble that gets stuffed into breakfast enchiladas.

As you’ll see, my classic tofu scramble contains tahini. It’s the “secret ingredient” that I think makes the scramble especially creamy and which carries the flavors. But I’ve even made a tofu scramble that was focused on tahini (and hummus) as central ingredients.

Once you make a few tofu scrambles, you’ll figure out the texture and consistency that works for you. My first tofu scramble was Isa Chandra’s quintessential recipe. I made it for years. Now I have my own version, which has evolved to my tastes. If you like tofu scramble as much as I do, you’ll find your own perfect formula, too.

Tips for a perfect tofu scramble recipe

Press your tofu

I like to press my tofu before making scramble if I can. This ensures that the texture won’t be liquidy and the scramble will have some texture. You can do this by simply placing your tofu on a plate, covering it with another plate, and piling a heavy book on top. You can also purchase a tofu press (yup, that’s a thing!), which is a good investment if you cook with tofu often. I usually use my press for an hour or more before proceeding with a recipe.

If you don’t have time to press tofu, that’s OK, too. I often give it a quick press to remove moisture without weighing it down for an hour or more. To do this, remove the tofu from its packaging, lay it on top of a clean dish cloth, and cover it with another dish cloth. Give it a firm press with your hands to remove a bit of liquid. Then, get cooking.

Find a texture that works for you

Isa likes to #keepitchonky—that is, she likes her tofu scramble to incorporate bigger chunks of tofu. Over time, I’ve learned that I like to crumble my tofu scramble up for a more even consistency. I also like to do a smaller dice for my veggie add-ins. That’s me, though. Play around with a few scramble consistencies and see what you like.

Sauté, crumble, whisk, drizzle, fold

That’s my workflow for a classic tofu scramble: sauté onion (and other veggies, like mushrooms), crumble your tofu into the hot skillet, whisk together tahini, tamari, and other seasonings, drizzle them into the scramble, and finally, when everything is well incorporated, fold in some leafy greens, if you like.

I’ve found that this order makes for the best scramble. It’s become such a habit that I’ve committed it to memory!

Don’t skip the tahini!

I add tahini to anything and everything: dressings, pasta, and even brownies. So maybe I’m biased, but I think that tahini is essential to this classic tofu scramble. It adds creaminess to the tofu, and the healthful fat helps to carry all of the flavor in the recipe. Plus, tahini is a nourishing ingredient, rich in B vitamins and, like most seeds, a source of antioxidants.

An angled shot of classic vegan tofu scramble, piled into two bowls with a serving spoon.

How do I serve tofu scramble?

You can treat tofu scramble just as you’d treat the scrambled eggs that you may have grown up with! It’s excellent on toast, on an English muffin, with hash browns, or stuffed into a breakfast burrito/warp.

I sometimes serve my scramble in two soft tacos and top it with leafy greens. My cashew queso sauce is a great topping, and I’ll sometimes use a grated vegan cheddar or pepper jack cheese, too.

A close up shot of vegan classic tofu scramble, served with chopped green onions and wilted spinach.

Two bowls of vegan classic tofu scramble, full of fresh vegetables and greens, ready to be served.
4.59 from 12 votes

Classic Tofu Scramble Recipe

Author – Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 4 servings


  • 2 teaspoons olive oil
  • 1 bell pepper (any color), diced
  • 1 small or 1/2 large onion (any color), diced
  • 15 ounces (1 standard block) extra firm tofu, pressed gently to remove excess moisture
  • 2 tablespoons tahini
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast (powder or flakes is fine)
  • 2-3 big handfuls baby spinach
  • Optional additions/toppings: chopped green onion tops, shredded vegan cheese, extra nutritional yeast, hot sauce or sriracha


  • Heat the olive oil or water in a large skillet over medium heat. Add the bell pepper and onion. Cook for 5-8 minutes, stirring frequently, or until the pepper is tender and onion is clear. Crumble the tofu into the skillet; you can make it either very crumbled or leave some sizable chunks if that's your preference.
  • Cook the tofu for about 2 minutes, stirring a few times, until it's warmed through and there's very little liquid in the pan. Meanwhile, whisk together the tahini, tamari, turmeric, mustard, and paprika. Add this mixture to the tofu and mix well to incorporate. Then, stir in the nutritional yeast.
  • Add the baby spinach to the scramble. Cook for another 2-3 minutes, or until the spinach is wilted and tender. Serve the tofu scramble with toppings and accompaniments of choice!

Storing classic tofu scramble

It’s easy to store this recipe. Simply place it into an airtight storage container and pop it into the fridge for up to four days. I often make the recipe on a Sunday for brunch, then I enjoy the leftovers for a few days after that.

Of course, this recipe yields four servings, and I’m one person, so a single batch can stretch. If you’re cooking for a crowd, try doubling the recipe and storing the leftovers.

Can tofu scramble be frozen?

Yes! It sure can. In fact, some people prefer the chewy texture of tofu once it’s been defrosted. I personally prefer the scramble when it’s fresh, but I’ve frozen many a scramble when I’m crunched for time. It’s great for make ahead breakfasts when you’re busy and need fast delivery of plant-protein. You can reheat scramble in a skillet or in the microwave.

Two small bowls of a vegan scramble, made with tofu, vegetables, and seasonings.

When I was in graduate school, my MNT professor often emphasized the importance of a 20-gram bolus of protein with breakfast. Protein in the morning can stabilize blood sugar and aid with satiety throughout the entire day. It can be difficult to get this amount of protein at breakfast, especially for busy people. But tofu scramble leftovers, along with some whole grain toast, make it pretty easy.

Hope you enjoy this simple, 20-minute meal! If you try it, let me know how it goes and what modifications you make!


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Categories: Recipes, Breakfast, Main Dishes
Method: Stovetop
Ingredients: Tofu
Dietary Preferences: Gluten Free, No Oil, Tree Nut Free, Vegan
Recipe Features: Quick & Easy

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4.59 from 12 votes (9 ratings without comment)

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Recipe Rating

  1. 5 stars
    I’ve been looking for some go-to tofu recipes, and this sauce is a winner. I practically gobbled down the scramble! 🙂

  2. 4 stars
    So far this is the best recipe that I have found for tofu. I am just starting out though. I did change the recipe just a little by adding roasted garlic olive oil and a clove of garlic to the recipe. I also didn’t have any peppers so I added a can of fire roasted tomatoes.. Please note up until this point whatever I made with tofu I would end up throwing away because it didn’t tast good to me. I was able to eat all of this so I count that as a win. I am acctually looking forward to my next 3 breakfasts that I plan to have my leftover on. Thank you for shareing!!

  3. Hi, Gena!
    Thanks for sharing this amazing recipe…
    I only have a question… what time do I add the tahini sauce?
    I was searching for tahini’s recipe because I have a large bottle 😀 and I found your delicious recipe so I can’t wait to prepare it.
    Cheers from Mexico.

    • I second the question from Joyce. I would love to know when you add the tahini, as it’s listed in the ingredient list but not in the recipe instructions. Looking forward to making this for lunch 🙂

      • Thanks to both of you for the question! I’ve corrected the recipe instructions. Whisk the tahini with the tamari and turmeric in step 2, then add it to the tofu. I hope you enjoy 🙂

        • 5 stars
          oh my goodness, I meant to reply to this ages ago! Thank you so much for answering. I love the flavor and creaminess the tahini adds (big tahini fan). I’ve been making my way through all of your tofu scrambles and have yet to be disappointed.

  4. I haven’t tried the recipe yet but it sounds good. I’m thankful for these recipes some I’m vegetarian and I’m working on losing weight, belly fat and it’s been tough so far. I need all the low-fat tasty protein I can get. I read you can use what’s called black salt in scrambled tofu to make it taste more like eggs.

  5. Just made this and it turned out great. As a newbie vegan, I don’t miss eggs at all! My only change was I used Braggs Liquid Amino Acid (soy sauce) instead of tamari and I added some leftover black beans from last light’s dinner. And i served with a side of cherry tomatoes. So good!

  6. Hi Gena, I’m using your recipe for a vegetarian project for school tomorrow, but am extremely confused about how much 1/2 a block of tofu is exactly, I mean, wouldnt different companies have different amounts? And Im no good at guessing either, so would really appreciate some help…FAST!


  7. I have been looking for a good replacement for some egg dishes. This just may be it!! Is tofu easy to digest though? My son has a lot of trouble with beans. Is there a chance it will be the same with tofu? That looks sooo good either way!!

  8. my parents dont read my blog either. anyways. thats not what im here to say. chloe is so freakin adorable. thats all.

  9. If you can get your hands on the recipe for the Green Goddess bowl from Fresh (it is in one of their cookbooks) I’d guarantee you can get your mom eating Nori.

  10. Ok, I can’t believe you have seven honorary stepsiblings. I have six – and a real brother – and oh I thought my life was so weird. Now I don’t anymore.

    Anyway I guess it’s time for me to try a tofu scramble. You can make anything look good, I’m sure of it.

  11. Do you use towels to soak up the liquid as the tofu is pressed or is the pressure enough to prevent the water from seeping back in? I’ve never thought of just leaving it… I always manhandle it and go through either tea towels or paper, depending on how eco-friendly I’m feeling, but I like the idea of leaving it to do its own thing.

    • Amy,

      The pressure should prevent the liquid from seeping back in. Mom asked the very same question 🙂


  12. Ah, scrambled tofu–a dish near and dear to my heart. Thanks for the link love:)
    Oh, and I kind of want to kidnap Chloe for a day. SO cute!

  13. I have never made a tofu scramble… I never buy blocks of tofu, but I did grow up with them! I consider tofu a very neutral flavor, not something I would go for unless for another source of protein. The student coop store at UCSD makes a delicious tofu scramble, though. When I buy soy it’s usually edamame.

  14. “Tofu is never tasty, however, if you don’t press it.” Yes and totally agree with the disaster ‘fu stuff regarding it being bland unless you season the crap out of it! That was so on point!

    The scramble looks great and dare I say I cringed when you took that block of perfectly pressed tofu and broke it up and mushed it!! LOL. All that work to preserve the smoothness (and you dont even have a Tofuxpress) and you crumbled it..well, alas, that’s what a scramble is 🙂 I’ve never made a scramble, only clean slices which is why im so anal about not breaking it into pieces..ha!

    Ok your bff is named Chloe and now you have a new Chloe in your life..serendipity! It’s sweet to see you holding a baby…before I had Skylar, I never even knew what to do with a baby. Learned on the job though 🙂

  15. I think you converted more than just your mom! That tofu scramble looked great! I do eat tofu, but the scrambles have always turned me off somehow. Lately eggs haven’t been agreeing with me, so it looks like a tofu scramble is on my horizon! Thanks for the great ideas!

  16. Chloe is so precious!!! And I’m loving your staycation recaps. Way to get mom to enjoy tofu!!

    My approach to soy is exactly like yours. For some reason, though, I really wanted tofu last week. I made a tofu scramble for like the second time in my life and it came out pretty good!! I think the addition of nooch is what really makes it. I also love adding onions, but I know you’re not a fan. 🙂

  17. My husband makes a mean tofu scramble. But we’ve cut way down on tofu so it’s hardly make here anymore. But his is way better than most restaurant’s versions. Theirs are far too watery.

    • The last non-fiction I read was THE MORAL ANIMAL. In fiction, I recently read and liked my friend Ben Percy’s THE WILDING, and I re-read (I re-read it every summer) Wallace Stegner’s CROSSING TO SAFETY, which is one of my favorite novels of all time.

      Thanks for asking, missy.

  18. Hi Gena!!! I’m an avid reader of your blog and it has inspired me to eat better. I used to be omnivore, but with very little meat, mostly fish and dairy. wonder if you could help me out here, I’ve been eating vegetarian for about 3 months now, and I was feeling great but I noticed my hair is falling out so much :S I dont know if it has something to do with my eating, maybe is stress (my sister got married yesterday) or hormones?
    I usually have cereal, papaya and coffee for breakfast, an apple with peanut butter for snack, sushi for lunch and salad for dinner.
    I hope you can help me or at least give me some direction!!!
    Thanks in advance Gena.

    • Hi Lola,

      I usually don’t dispense personal health advice in my comments, but it sounds to me as though you may be skimping on protein. Are you using a protein-rich milk with your cereal? Is there some edamame being served with the sushi? And what’s in your dinner salad? If it’s just greens and fats, you’d probably benefit from adding more sources of protein to your overall day: select soy foods, beans and lentils (key for vegans and vegetarians), and whole grains that are protein rich, like quinoa. Some sprouted breads are high in protein, as are hemp seeds.

      I also recommend discussing all dietary changes with your doctor, and letting him or her know if you’re noticing any unwanted changes.

      Good luck!


    • I have the same problem since becoming dairy and meat free! I had my blood levels checked for iron, etc and those all came back fine. I have also been told that because I am very active that I may need to increase my protein intake. I am not sure if you are a vegan, but if not you could try adding egg whites as a good protein source. I have started adding them to my green monsters. Hemp protein is another good thing to put into smoothies. I am still dealing with hair loss even with the added protein, so have started adding back in some normal organic cow’s milk for the added protein since the almond milk has practically none. Good luck and does anybody else have any advice for us?

      • Bianca,

        Careful not to assume that it’s definitely a protein issue: that was my assumption based on Lola’s diet, but hair loss can result from a ton of other things. For example, I’d suggest you see an endocrinologist and get your thyroid checked!

        If it is a protein issue, hemp and brown rice protein powders are great, as are soy foods, for direct and complete protein boosts.


        • Thankyou so much Gena! Actually i think im going to go see my endocrinologist tomorrow, since im recovering from hyperthyroidism. I want to make sure I’m not relapsing or anything!!

  19. That looks wonderful! I so very much enjoy reading you blog! I have recently been cutting down on meat and dairy and have been using soy milk and tofu as some replacements and they have been so delicious I haven’t missed meat and dairy at all! However, I ran across an article about the dangers of soy, especially tofu. In the article it talked about how heavily processed all soy is and can lead to increased chances of breast cancer due to the estrogen levels in it! Also, it claimed that tofu is full of toxic chemicals. Needless to say it really freaked me out a bit! Could you explain this to me a bit? Have you had any problems with it? When I look it up online of course there are two sides!

  20. I must admit I have not dabbled in the tofu world much, yet I do enjoy it (flavored of course, otherwise your right its nasty). I had no idea you were supposed to press it! I am definitely a tofu amateur hehe! Thanks for all the great tips on how too. I can’t believe how much that scramble actually looks like eggs. Amazing!

    Sounds like you spent good quality time with your mom, which is lovely 🙂 And Miss Chloe is adorable! Her big, blue eyes are just gorgeous.

    Enjoy the start of the week Gena 🙂

  21. What a wonderful staycation and Chloe is adorable. I’ve never tried a tofu scramble, but this looks wonderful.

    So far this weekend we had a mini family gathering at mi sister’s last night while I did computer work for her. 🙂

  22. Love your blog 🙂 Must say, i’m with your mom on nori but wishing i liked it, so looking forward to seeing what you come up with!

  23. I think it is so sweet that you spend your staycation with your mom…and I also think that Chloe is one of the cutest babies I have ever seen. 🙂

    I went to a wedding last night and I am going to try to recover from it today…

    Great way to use tofu…I love this recipe!

    • Oy! Good luck recovering, miss. Coconut water + carbs will = relief.

      And yes, she is pretty adorable. More proof that all people with the name “Chloe” are special.

  24. Apparently it took a tofu scramble post to get me to de-lurk. I’ve always been afraid of the tofu scramble, despite my general love of the occasional tofu dish. I guess I never really understand quite how to do it. This gave me the push I needed to try to conquer my scramble fear. Not today, mind you, but soon. Thanks Gena! (And wow that’s a super-cute little one you get to snuggle there!)

  25. I prefer to NOT press my tofu and then just cook it slowly (takes about 15 minutes) to evaporate the moisture. I also believe in the KISS method of making tofu scramble: garlic, nooch, salt, and pepper are my only seasonings and it’s the best tofu scramble I’ve had! I’ve tried a bunch of recipes, and it’s by far my favorite.

    Also, Chloe is adorable. WOW she’s cute. Lucky you, honorary step-aunt Gena! Though I’m one talk, being the Auntie of FOUR adorable little nieces and nephews!

  26. I love tofu scrambles!! I got a mix of spices at a health food store awhile back that makes them absolutely delicious. My parents would probably be wary of trying a tofu scramble too, but I should make yours for them, just to prove them wrong! Glad you had such a nice time with your mama!

  27. In the West, tofu is usually pressed, scrambled, baked, fried and marinated until it no longer resembles its original form…which isn’t a bad thing! But in Japan, a Japanese-style meal is often served with a block of uncooked soft tofu, which you pour a little soy sauce on and eat as is. ( <- in this picture it's kind of fancy with nori and grated ginger or something on it, but often it just has some scallions and soy sauce poured on.)
    There's also a dish called yudofu (literally, "tofu boiled in water") which is just that–cubes of tofu boiled in water which you take out with your chopsticks and dip in a sauce before eating.
    I just thought I'd share some delicious ways of preparing tofu in its natural state. Tofu scrambles are delicious, but I love plain, raw tofu as well, so I want to break the misconception that tofu isn't tasty as is!

    • Sandi,

      You are 100% right! Most of my reservations about soy consumption have little to do with the properties of soy itself, and everything to do with how overly processed most soy foods we eat here in the US are. (This is also why I usually choose tempeh over tofu.) Great comment, and thanks for sharing.


  28. I loved reading about your staycation! I think I’d almost prefer a staycation to a vacation (I guess I’m a homebody…)

    I’ve tried a few tofu scramble recipes but my favorite one, by far, is the one from Vegan with a Vengeance! It’s all about the spice blend 🙂

  29. chloe is adorable. loved reading about your staycation. i’ve never had tofu scramble but i hate dense tofu. i like tofu super soft cooked in spicy stews, the kind that melts even without any chewing in your mouth. or uncooked, straight out of the package and dipped in soy sauce + sesame oil + chili flakes + green onion. mmmmmmmmm

  30. Awww, cute baby! I’m such a sucker for babies 🙂

    I’m also a sucker for a good tofu scramble. Yum! I remember the first time I tried this, I was so amazed by how mcuh it really tasted like eggs!