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

Vegan Scrambled Eggs with Tofu and Bell Peppers

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
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.
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  • 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


  • 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.


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.


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