Tofu Quinoa Veggie Scramble
3.75 from 20 votes

This tofu quinoa veggie scramble combines the best of both worlds: protein-rich tofu and cooked whole grains. It’s a hearty, healthy, one-dish vegan breakfast recipe that’s easy to make.

A vibrant, colorful plate of vegan tofu vegetable scramble with quinoa folded in. Topped with fresh, chopped herbs.

At this point in the summer I’ve officially put my nutrition counseling on hold until my DI is behind me, which feels bittersweet. I’m excited to return to the work with a wider skill set and more experience, and it’s good to rest before diving into clinical work. I’ll miss counseling, though, and the relationships it allows me to participate in.

One of the things I’ll miss most is the wonderful inspiration and ideas that I get from my clients! I can’t tell you how many times a recipe I’ve made was in response to a nutrition client’s request for a particular type of meal, or how many of them have been inspired by something a client told me about.

That’s definitely true of this tofu quinoa veggie scramble: I was first given the idea by a client who’d been making a non-vegan version, with eggs. She loved the way adding quinoa to the mix made it a little heartier and more filling. I thought to myself that it was an ingenious idea to fold grains into a scramble, and that I’d have to try a vegan version soon. Years later, I finally have.

I almost always serve my tofu scrambles over toast, and that’s still a great option here, but adding the quinoa automatically makes the recipe heartier and gives it more of a power plate vibe (protein + complex carbs + healthful fats). I like what the quinoa does for texture, too, and now I’m thinking about other grains that I’d love to try in the same way: millet, rice, and bulgur, to name a few.

Of course any tofu scramble can be seasoned in countless different ways. I often add cumin and smoked paprika, but this time I was in the mood for more Mediterranean inspired flavors, so I used oregano and garlic instead. You can definitely play around with this one and make it your own, not only in terms of the seasonings used, but also in terms of trading different vegetables for the peppers and zucchini I chose.

An overhead photograph of vegan tofu veggie scramble, topped with herbs and ready to be eaten.

An angled photograph of a vegan breakfast plate of tofu vegetable quinoa scramble.
3.75 from 20 votes

Tofu Quinoa Veggie Scramble

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 4 servings


  • 2 teaspoons olive oil (or a few tablespoons water or broth)
  • 1 small white or yellow onion, chopped
  • 1 cup bell pepper, chopped
  • 1 cup zucchini, halved lengthwise and then cut into thin, half-moon shapes
  • 2 cloves garlic, minced
  • 1 15- ounce block of extra-firm tofu, crumbled
  • 1 1/2 cups cooked quinoa
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 3-4 handfuls baby spinach, chopped kale, or another leafy green of choice
  • Juice of 1 lemon
  • For serving: Freshly chopped herbs, walnut parmesan, or yum sauce


  • Heat the oil (or water/broth) in a large, deep skillet over medium heat. Add the onion, peppers, and zucchini. Sauté the vegetables, stirring often, for 5-6 minutes, or until the onion is clear and soft. Add the garlic and sauté for one more minute, stirring constantly.
  • Reduce the heat to medium low, then add the tofu, quinoa, nutritional yeast, turmeric, oregano, salt, and pepper. Stir everything to combine well. Add the baby greens, if using, and continue cooking the scramble, stirring it gently, until the greens are tender and wilted (about 3 minutes). Stir in the lemon juice, taste the scramble, and add salt and pepper as needed. Serve with any toppings of choice alongside fresh fruit, toast, or any accompaniments you like.


Leftover scramble will keep for up to four days in an airtight container in the fridge.
An angled photograph of a plate of vegan scrambled tofu with quinoa, vegetables, and fresh herbs.

I’m a huge savory breakfast lover, but sometimes I fall back on baked oatmeal as my one and only make-ahead option. This recipe has reminded me that it’s super easy to make a great big batch of tofu scramble over the weekend, and then to enjoy it over the course of multiple weekdays. This one is definitely my new favorite, but there are a bunch of others I love, including tofu tahini scramble and very green tofu scramble. I have a feeling that all of them will make appearances in packed breakfasts for early shifts next year.

For the time being, though, I have the luxury of slow summer breakfasts at home, and I’m savoring each and every one. See you this weekend for the usual roundup!


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Categories: Recipes, Savory, Scrambles & Hashes
Method: Stovetop
Ingredients: Quinoa, Tofu
Dietary Preferences: Gluten Free, Tree Nut Free, Vegan
Recipe Features: 30 Minute or Less, Meal Prep, Quick & Easy

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3.75 from 20 votes (17 ratings without comment)

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Recipe Rating

  1. 5 stars
    Just what I needed. It ended up looking like the photos too – always nice when that happens! I added a little hot sauce at the end. Love the acidity from the lemon. Putting it into my regular rotation for sure.

  2. 5 stars
    Came out great! Plus throwing quinoa in a tofu scramble is such a great idea, I do it all the time now.

  3. I love this idea!! I always have cooked quinoa the freezer (i cook big batches and then freeze extra portions) and I don’t have the time to make a scramble every morning yet really love it.

  4. We mix your tofu scramble (recipe from Choosing Raw cookbook) with penne pasta. I just double the sauce and add the juice of half a lemon. A firm family favourite

  5. I have yet to try a tofu scramble but the thought of adding quinoa or any grain to a scramble sounds very interesting. Thanks for sharing this! I’ll have to try some grains out myself!