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Vegan Scrambled Egg with Tofu and peppers

5 from 6 votes

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This delicious vegan scrambled egg recipe is made with extra firm tofu, bell peppers, onions, and seasoned just right. Serve with a side of roasted sweet potatoes and fruit, or add to your breakfast burrito for a satisfying high protein vegan breakfast dish.

fork-full of tofu scramble above bowl of scramble with roasted sweet potatoes in background and another bowl of tofu scramble

Being a big breakfast fan, it wasn’t the easiest thing to transition to plant-based eating for that yummy first meal of the day. Because frankly, once you’ve made all the oats and smoothies, you find you’ve run out of vegan breakfast ideas sooner rather than later…

Luckily for me (and my family who is more than grateful), I discovered JUST egg and created some pretty fabulous vegan versions of breakfast recipes including a vegan scrambled eggs recipe (see below). But I had never made a tofu scramble recipe I loved enough to put put my name on and publish on my blog. Until now!

two bowls of tofu scramble in a bowl of sweet potatoes in background and cutting board with baby arugula
This tofu vegan scrambled eggs recipe is deliciously served with my air-fried sweet potatoes for breakfast.

Why you will love this tofu scrambled eggs recipe

  • The add-ins like the bell peppers, onions, and seasonings make it extra tasty.
  • No tofu pressing required – just a gentle squeeze.
  • Perfect as the main course for your plant-based breakfast.
  • Works great as a filler for breakfast burritos.
  • Delicious served with my air frier sweet potatoes (coming soon) or Breakfast Potato Hash.

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forkful of tofu scramble over bowl of tofu scramble with another bowl and sweet potatoes in background with pinterest text overlay

Ingredients needed to make tofu scrambled eggs

  • avocado oil or other light tasting oil
  • sweet bell pepper chopped – I used orange bell pepper but you could also use red bell pepper
  • red onion chopped – you can use a different type of onion, I also like shallots
  • 14 ounces of extra-firm tofu
  • low sodium soy sauce
  •  nutritional yeast
  • ground cumin
  • turmeric
  • Kala Namak (black salt) is optional, but tasty for an authentic eggy taste
  • optional hot sauce for topping Or one of my creamy vegan sauces (see below)
  • top with optional green onions, parsley, or chives
  • salt and pepper to taste after cooking
ingredients needed for tofu scramble - listed in blog post

How to make vegan tofu scramble

Follow these few simple steps and you will have tofu vegan scrambled eggs in no time! Don’t forget to plan for your breakfast side dishes and sauces/dressings (see below)

Step 1: prepare the ingredients

You should not press the extra firm tofu for this recipe. I used to press my tofu before making vegan eggs but then found them to be too dry. Instead, just drain and give a gentle little squeeze to remove the excess moisture.

I use extra firm tofu in this recipe. Extra-firm tofu gives the best texture and is a little more similar to well-done vegan scrambled eggs made with JUST Egg mixture. I have used firm tofu as well and it turned out fine. I don’t recommend soft tofu or silken tofu though.

Go ahead and hand-crumble the drained tofu into a medium-sized/large bowl. I hand crumble the tofu for a more authentic look and texture.

crumbled tofu in a glass bowl with onion and orange pepper on the side

Chop the onion and bell pepper. Today I used red onion and orange bell pepper. Use what you have on hand and enjoy. I have used red bell pepper and various types and colors of onions. I love shallots for almost every recipe but they can be challenging to peel. When I’m in a hurry I opt for red or yellow onion.

cutting the peppers and onions

Step 2: add the ingredients to the crumbled tofu

Add the seasonings to the crumbled tofu mixture. I use lite-sodium soy sauce. You can also use tamari sauce or even liquid aminos if you prefer. We add these for an umami flavor.

Add the nutritional yeast, cumin, and turmeric. The turmeric is added mainly for color. Even after cooking in oil, the tofu will only be a whitish-tan color. Turmeric gives an authentic yellow scrambled egg color.

Toss well to make sure all seasonings and flavors are well incorporated.

An optional ingredient I like to add is Kala Namik – or black salt. It has a sulfur smell and flavor that lends a real eggy taste to this vegan scrambled egg recipe. Not all plant-based eaters want or need that authentic taste though which is why I’ve made it optional. If you didn’t like eggs before going vegan, then you won’t miss the egg-like flavor.

You can get Kala Namak (black salt) in Indian markets. I buy my black salt on Amazon. And by the way, it’s not actually black but more pinkish/gray in color.

Step 3: saute

Add the oil to a medium-sized skillet and heat it on medium heat. Once the oil is heated, add the chopped onions and bell peppers. Saute for five minutes or until softened.

Next, add the seasoned tofu mixture to the hot skillet along with the sauteed onions and peppers. Continue to cook and stir for about 8-10 minutes or until the tofu begins to dry and get a little crispy on the outside.

two bowls of tofu scramble with cherry tomatoes and lemon wedge. parsley on the side.

Serving suggestions

You can customize your vegan scrambled eggs any way you’d like. Make sure to serve with some interesting toppings and vegan breakfast side dishes. When I’m cooking for my family, I like to make the tofu scramble and then set it in the middle of the table along with various toppings and sides and let people choose what makes them happy.

These vegan scrambled eggs are best eaten right away. If you do have leftovers, you can save them in an airtight container in the fridge for a couple of days. I like to reuse them along with beans and veggies in vegan breakfast burritos the next day.

Topping suggestions:

Vegan Breakfast Sides Suggestions

air fryer sweet potatoes in bowl with tofu scramble in background

For more vegan breakfast recipes that don’t use tofu, try:

And for some of my favorite recipes using tofu, please see below the recipe card.

The printable recipe card for Tofu Vegan Scrambled Eggs

Did you love this recipe? Want to share the love? It would thrill me to no end if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

two bowls of tofu scramble with cherry tomatoes and lemon wedge. parsley on the side.

Vegan Scrambled Eggs with Tofu and Bell Peppers

This delicious vegan scrambled egg recipe is made with extra firm tofu, bell peppers, onions, and seasoned just right. Serve with a side of roasted sweet potatoes and fruit, or add to your breakfast burrito for a satisfying high protein vegan breakfast dish.
5 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Tofu Scramble
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 144kcal
Author: Cindy Rainey

Ingredients

  • 1 Tablespoon avocado oil or other light tasting oil
  • 1 small bell pepper chopped
  • 1 small onion chopped
  • 14 ounces tofu extra firm
  • 2 Tablespooons low sodium soy sauce
  • 2 Tablespoons nutritional yeast
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • teaspoon black salt optional
  • salt and pepper to taste after cooking

Instructions

  • Chop the bell pepper and onion and set aside.
  • Drain the tofu and gently hand-squeeze excess moisture with your hands. Hand crumble into a medium-sized bowl.
  • Add the soy sauce, nutritional yeast, ground cumin, turmeric, and (optional) black salt to the bowl with the tofu. Toss and mix until the tofu is well covered.
  • Add the oil to a medium-sized skillet and heat on medium heat. Once the oil is heated, add the chopped onions and bell peppers. Saute for five minutes or until softened.
  • Add the seasoned tofu mixture to the hot skillet along with the sauted onions and peppers. Continue to cook and stir for about 8-10 minutes or until the tofu begins to dry and crispy a little on the outside.
  • Season to taste with salt and pepper.

Notes

It is not necessary to press the tofu in a tofu press or with plates and weights.  Simply drain the tofu, gently squeeze with your hands to remove some of the excess moisture, then crumble.
Adding black salt (or Kala Namak) is optional but will give the tofu scramble an eggy flavor. Kala Namak has a strong sulfur flavor and should be used sparingly. Start with a one-eighth teaspoon and add up to one-eighth more to taste.
I used orange bell pepper and red onion. You can use any variety of bell pepper or onion you have on-hand.

Nutrition

Calories: 144kcal | Carbohydrates: 7g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 97mg | Potassium: 163mg | Fiber: 3g | Sugar: 2g | Vitamin A: 586IU | Vitamin C: 25mg | Calcium: 135mg | Iron: 2mg

Delicious vegan recipes using tofu from Veggie Fun Kitchen

It took me a while to make my peace with tofu after going vegan. It’s a texture thing with me. I honestly can’t do mushy gushy tofu…

These are my favorite tofu recipes that I’ve developed over the years and that my family goes back to again, and again:

By on April 15th, 2022

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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