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    Home » Breakfast

    Mom's Scrambled Tofu

    Published: Mar 28, 2023 Last updated: Mar 28, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Scrambled Tofu is a plant based alternative to eggs for breakfast. It is packed with protein and low in fat and calories and is full of delicious flavors.
    Featured image for scrambled tofu recipe.
    Pin image for scrambled tofu.
    Pin image for Mom's Scrambled Tofu.
    Pin image for scrambled tofu recipe.

    Mom's recipe for this Scrambled Tofu is a delicious vegan breakfast idea that closely replicates the look and feel of real scrambled eggs. This tofu breakfast scramble is a low carb recipe that your family can enjoy for breakfast or dinner.

    Hero image for scrambled tofu recipe.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with..
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    Plant-based protein: tofu is a vegan alternative to eggs that is low in carbs and offers 10 grams of protein in each half cup serving.

    Healthy breakfast: scrambled tofu is a great way to incorporate protein, calcium, iron, manganese, and vitamin A in a vegan diet.

    Quick and easy recipe: this recipe is ready in just 10 minutes.

    Ingredients to make vegan eggs.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases on affiliate links.

    Please scroll to the bottom of this post for a printable recipe card with full instructions.

    Olive oil

    Onion

    Carrots

    Tofu block: I prefer extra-firm tofu however, if you like a "softer" egg, use firm silken tofu. If using silken tofu, it does not need to be pressed.

    Bouillon concentrate: this is a paste and will not need to be reconstituted.

    Onion powder

    Garlic powder

    Turmeric powder

    Shredded carrots and onions in a skillet.
    Step 1: saute carrots and onions.
    Crumbled tofu in a skillet with seasonings on top.
    Step 2: add crumbled tofu and seasonings.

    🔪 Instructions

    1. Heat the olive oil n a large skillet over medium heat. Add onion and carrot to hot oil and saute until just soft.
    2. Add crumbled tofu, vegetable seasoning, onion powder, garlic powder, turmeric, to the onion mixture . Stir to combine.
    3. Turn the heat up some to medium-high heat. Cook and stir tofu mixture for 3-4 minutes, allowing any excess moisture in the tofu to evaporate.
    4. Season with salt and black pepper to taste.

    🥄 Equipment

    Nonstick pan

    Tofu press

    Flat head wooden spoon

    Cooked tofu mixture in a large skillet

    🥫Storage

    Refrigerate: store leftovers in an airtight container up to 5 days

    Freeze: is not recommended.

    Reheat: gently warm leftover scrambled tofu in a nonstick skillet over medium heat or in the microwave, until warmed through.

    📖 Variations

    • Stir in a tablespoon or two of nutritional yeast flakes to add a cheesy flavor to the tofu.
    • If you like the taste of eggs, sprinkle lightly with kala namak (also known as Indian black salt) to add an eggy flavor to the tofu.
    • Add your favorite vegetables to the tofu scramble.
    • Stir in 1 cup black beans to boost protein and fiber.

    💭 Tips

    • Use a potato masher to easily crumble tofu.
    • If you do not have a tofu press, place paper tofu between paper towels and place a heavy skillet on top of the top paper towel for 15 minutes to squeeze any excess water from the tofu.
    Side angle of scrambled tofu on a plate.

    📚 Related Recipes

    Avocado Toast with Smoked Salmon is a delicious pescatarian breakfast.

    Garlic Scrambled Eggs with Chickpeas is a great way to boost protein.

    These Tofu Burgers are great for lunch or dinner!

    This is a delicious Marinated Tofu Salad recipe!

    🍽 Serve with..

    Serve tofu with a side of fresh fruit and breakfast potatoes.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for scrambled tofu recipe.

    Mom’s Scrambled Tofu

    Shelby Law Ruttan
    Scrambled Tofu is a plant based alternative to eggs for breakfast. It is packed with protein and low in fat and calories and is full of delicious flavors.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Breakfast & Brunch
    Cuisine American
    Servings 2 servings
    Calories 315 kcal

    Equipment

    • Nonstick skillet
    • Tofu press
    • Flat head wooden spoon

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1½ tablespoons olive oil
    • ⅓ cup diced onion
    • ½ cup shredded carrots
    • 1 pound firm tofu , pressed and crumbled
    • 2 teaspoons bouillon concentrate
    • 1 teaspoon onion powder
    • ⅛ teaspoon garlic powder
    • ½ teaspoon turmeric

    Instructions
     

    • Sauté onion and carrot in oil until just soft. Add tofu, chicken seasoning, turmeric, onion and garlic powder. Stir to combine.
    • Turn the heat up some to cook some of the water out of the tofu. Stirred and fried for about 2 minutes.

    Nutrition

    Calories: 315kcalCarbohydrates: 12gProtein: 21gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 0.2mgSodium: 556mgPotassium: 149mgFiber: 3gSugar: 4gVitamin A: 4413IUVitamin C: 3mgCalcium: 306mgIron: 3mgNet Carbohydrates: 8g
    Keyword scrambled tofu
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Comments

    1. Anonymous

      September 29, 2014 at 9:00 pm

      I followed your recipe Saturday, mixed in red potatoes, onion and peppers, served for Sundays morning breakfast along with biscuits and gravy while on our camping trip, and it was AWESOME. Everyone thought it to be real eggs, and loved the carrots mixed in. Thank you for sharing. Def going to add this to my recipe box, if you do not mind?

      Reply
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