20 Delicious Tofu Scramble Recipes Easy

Dive into the world of versatile and protein-packed meals with our roundup of 20 Delicious Tofu Scramble Recipes Easy! Whether you’re a seasoned tofu enthusiast or just exploring plant-based options, these recipes promise to spice up your breakfast, lunch, or dinner with minimal effort. Perfect for busy weekdays or lazy weekends, each dish is a testament to how simple ingredients can transform into extraordinary meals. Keep scrolling to find your next favorite!

Spicy Southwest Tofu Scramble

Unbelievably easy and packed with flavor, this Spicy Southwest Tofu Scramble has become my go-to breakfast when I’m craving something hearty yet healthy. It’s a dish that reminds me of my first trip to the Southwest, where every bite was an adventure.

Ingredients

• Firm tofu – 14 oz
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Chili powder – 1 tsp
• Turmeric – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Red bell pepper – 1, diced
• Green onion – 2, sliced

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a large skillet over medium heat (350°F).
3. Add the crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes without stirring to let it brown slightly.
4. Sprinkle cumin, chili powder, turmeric, salt, and black pepper over the tofu. Stir well to combine and cook for another 3 minutes.
5. Add the diced red bell pepper to the skillet. Cook for 4 minutes, stirring occasionally, until the pepper softens.
6. Remove from heat and garnish with sliced green onions.

Great for meal prep, this scramble is wonderfully fluffy with a kick of heat from the spices. Serve it wrapped in a warm tortilla with avocado slices for an extra creamy texture.

Classic Herbed Tofu Scramble

Kicking off my mornings with a hearty, plant-based breakfast has become my little ritual, especially when it involves this Classic Herbed Tofu Scramble. It’s my go-to when I need something quick, nutritious, and utterly satisfying—plus, it’s a fantastic way to use up any herbs lingering in the fridge.

Ingredients

• Firm tofu – 14 oz
• Olive oil – 2 tbsp
• Turmeric – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Fresh dill – 2 tbsp, chopped
• Fresh chives – 2 tbsp, chopped

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into bite-sized pieces directly into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F) for about 1 minute until shimmering.
3. Add the crumbled tofu to the skillet, spreading it evenly. Let it cook undisturbed for 2 minutes to get a slight crust.
4. Sprinkle turmeric, garlic powder, and salt over the tofu. Stir gently to combine and cook for another 3 minutes, stirring occasionally.
5. Fold in the chopped dill and chives, cooking for a final minute until the herbs are just wilted and fragrant.
6. Remove from heat and let it sit for a minute to allow the flavors to meld together beautifully.

Best enjoyed hot, this scramble boasts a fluffy texture with a golden hue from the turmeric, and the fresh herbs add a bright, aromatic finish. I love serving it over toasted sourdough or alongside avocado slices for an extra creamy contrast.

Garlic Mushroom Tofu Scramble

Last weekend, I found myself staring into my fridge, pondering what to make for brunch that was both hearty and healthy. That’s when I spotted a block of tofu and some fresh mushrooms, and the idea for this Garlic Mushroom Tofu Scramble was born. It’s a dish that’s become a staple in my home, especially when I’m craving something savory yet light.

Ingredients

• Extra firm tofu – 14 oz
• Button mushrooms – 1 cup, sliced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Turmeric – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they’re golden brown.
5. Sprinkle the turmeric, salt, and black pepper over the crumbled tofu, then mix well to evenly distribute the spices.
6. Add the seasoned tofu to the skillet with the mushrooms and garlic. Cook for 7-10 minutes, stirring frequently, until the tofu is heated through and slightly crispy.

Key to this dish’s success is the turmeric, which not only adds a beautiful color but also a subtle earthiness. The texture is wonderfully varied, with the creamy tofu contrasting the meaty mushrooms. I love serving this scramble with a side of avocado toast or wrapping it in a warm tortilla for a quick breakfast burrito.

Curried Tofu Scramble with Spinach

Perfect for those mornings when you’re craving something hearty yet healthy, this Curried Tofu Scramble with Spinach has become my go-to breakfast. It’s packed with flavor, easy to whip up, and honestly, it’s the best way to sneak some greens into your first meal of the day.

Ingredients

• Firm tofu – 14 oz
• Olive oil – 2 tbsp
• Turmeric – 1 tsp
• Cumin – 1 tsp
• Curry powder – 1 tsp
• Salt – ½ tsp
• Fresh spinach – 2 cups

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into bite-sized pieces.
2. Heat olive oil in a large skillet over medium heat (350°F).
3. Add the crumbled tofu to the skillet, spreading it out evenly. Let it cook undisturbed for 5 minutes to get a slight crisp on the bottom.
4. Sprinkle turmeric, cumin, curry powder, and salt over the tofu. Stir well to coat evenly, cooking for another 2 minutes.
5. Add fresh spinach to the skillet, stirring gently until it wilts, about 2 minutes.
6. Remove from heat and let it sit for a minute before serving to allow the flavors to meld.

Creamy from the tofu, with a kick from the curry and a fresh pop from the spinach, this dish is a delight. Serve it over toast or alongside some avocado for an extra layer of texture and flavor.

Avocado and Tomato Tofu Scramble

Very few breakfast dishes are as satisfying and nutritious as a well-made tofu scramble, especially when it’s packed with creamy avocado and juicy tomatoes. I remember the first time I tried adding avocado to my scramble; it was a game-changer, adding a richness that made the dish feel indulgent yet healthy.

Ingredients

• Firm tofu – 14 oz
• Avocado – 1, sliced
• Tomato – 1, diced
• Olive oil – 1 tbsp
• Turmeric – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Add the crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes without stirring to let it brown slightly.
4. Sprinkle turmeric, salt, and black pepper over the tofu. Stir well to combine and cook for another 3 minutes.
5. Add the diced tomato to the skillet and cook for 2 minutes, just until the tomatoes start to soften.
6. Remove the skillet from heat and gently fold in the avocado slices.
7. Serve immediately while warm.

The scramble comes out fluffy with a slight crisp from the tofu, while the avocado adds a buttery texture that contrasts beautifully with the acidity of the tomatoes. Try serving it on toasted sourdough for an extra crunch.

BBQ Tofu Scramble with Caramelized Onions

Deliciously smoky and satisfying, this BBQ Tofu Scramble with Caramelized Onions has become my go-to weekend brunch. It’s a dish that surprises even the most devout meat-lovers with its depth of flavor and hearty texture.

Ingredients

• Extra firm tofu – 14 oz
• BBQ sauce – ½ cup
• Yellow onion – 1 large
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble into bite-sized pieces.
2. Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add the crumbled tofu and cook for 5 minutes, stirring occasionally.
3. While the tofu cooks, thinly slice the onion. Tip: A sharp knife and a bit of patience will give you even slices that caramelize beautifully.
4. Push the tofu to one side of the skillet. Add the remaining 1 tbsp olive oil and the sliced onion to the other side. Cook for 10 minutes, stirring occasionally, until the onions are soft and golden.
5. Mix the tofu and onions together in the skillet. Pour the BBQ sauce over the mixture and stir to coat evenly. Cook for another 3 minutes, until everything is heated through and the sauce has thickened slightly. Tip: If the sauce thickens too much, a splash of water can loosen it up.
6. Season with salt, then remove from heat. Tip: Let the scramble sit for a couple of minutes before serving to allow the flavors to meld.

Enjoy the scramble as is, or get creative by serving it over toasted sourdough or tucked into a warm tortilla. The caramelized onions add a sweet contrast to the smoky BBQ tofu, making every bite a delightful mix of flavors and textures.

Mediterranean Tofu Scramble with Olives and Sun-Dried Tomatoes

Kicking off the morning with a dish that’s as vibrant as the Mediterranean sun, I stumbled upon this tofu scramble that’s become my go-to for a quick, nutritious breakfast. It’s packed with flavors that remind me of my summer travels, and the best part? It’s ready in under 15 minutes.

Ingredients

• Extra firm tofu – 14 oz
• Olive oil – 2 tbsp
• Kalamata olives – ¼ cup, pitted and sliced
• Sun-dried tomatoes – ¼ cup, chopped
• Garlic – 2 cloves, minced
• Turmeric – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 10 minutes to remove excess water, then crumble it into bite-sized pieces.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
4. Stir in the crumbled tofu, turmeric, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
5. Add the sliced olives and chopped sun-dried tomatoes. Cook for another 3 minutes, allowing the flavors to meld.
6. Tip: For a creamier texture, add a splash of water or vegetable broth while cooking the tofu.
7. Tip: If you’re not a fan of olives, capers make a great substitute for that briny flavor.
8. Tip: Serve immediately for the best texture, as the tofu can dry out if left sitting too long.

Light and fluffy with a punch of umami from the sun-dried tomatoes and a salty bite from the olives, this scramble is a delightful twist on the classic. Try wrapping it in a warm tortilla with avocado for a hearty breakfast burrito.

Cheesy Vegan Tofu Scramble

Have you ever woken up craving something hearty, cheesy, but still plant-based? That was me this morning, and let me tell you, this Cheesy Vegan Tofu Scramble hit the spot. It’s my go-to when I need a quick, protein-packed breakfast that doesn’t skimp on flavor.

Ingredients

• Firm tofu – 14 oz
• Nutritional yeast – 2 tbsp
• Turmeric – ½ tsp
• Garlic powder – ½ tsp
• Olive oil – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water. This step is crucial for the best texture.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Crumble the tofu directly into the skillet with your hands for a rustic texture.
4. Add turmeric, garlic powder, and salt. Stir well to evenly distribute the spices.
5. Cook for 5 minutes, stirring occasionally, until the tofu starts to brown slightly.
6. Sprinkle nutritional yeast over the tofu and stir to combine. Cook for another 2 minutes.
7. Remove from heat and let it sit for a minute to allow flavors to meld.

Best served hot, this scramble has a wonderfully creamy texture with a cheesy flavor that’s surprisingly rich. Try it on toast with avocado for an extra layer of deliciousness.

Thai-Inspired Tofu Scramble with Basil

Breakfast just got a whole lot more exciting with this Thai-inspired tofu scramble that’s bursting with flavor and ready in minutes. I stumbled upon this recipe during a lazy Sunday morning when I was craving something different, and now it’s a staple in my kitchen.

Ingredients

• Firm tofu – 14 oz
• Vegetable oil – 2 tbsp
• Soy sauce – 1 tbsp
• Garlic – 2 cloves, minced
• Fresh basil – ¼ cup, chopped
• Red pepper flakes – ½ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into bite-sized pieces.
2. Heat the vegetable oil in a large skillet over medium heat (350°F).
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Tip: Keep the heat medium to prevent the garlic from burning.
5. Add the crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally.
6. Pour the soy sauce over the tofu and stir to combine. Cook for another 3 minutes.
7. Tip: For a deeper flavor, let the tofu sit for a minute after adding the soy sauce to caramelize slightly.
8. Sprinkle the red pepper flakes and chopped basil over the tofu, then stir to distribute evenly. Cook for 2 more minutes.
9. Tip: Fresh basil adds a bright, herbal note, so add it towards the end to preserve its flavor.

Ready to serve, this tofu scramble offers a delightful contrast of textures, from the crispy edges of the tofu to the soft, fluffy centers. The bold flavors of garlic, soy, and basil make it a perfect companion to a slice of toasted sourdough or wrapped in a warm tortilla for a quick breakfast taco.

Smoky Maple Tofu Scramble

Over the years, I’ve tried countless tofu scrambles, but none have captured the essence of a lazy Sunday morning quite like this Smoky Maple Tofu Scramble. It’s my go-to when I crave something hearty yet simple, with a sweet and smoky twist that never fails to impress.

Ingredients

• Firm tofu – 14 oz
• Maple syrup – 2 tbsp
• Smoked paprika – 1 tsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F) for 2 minutes.
3. Add the crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes without stirring to let it brown slightly.
4. Sprinkle smoked paprika and salt over the tofu. Stir well to combine and cook for another 3 minutes.
5. Drizzle maple syrup over the tofu and stir gently. Cook for 2 more minutes until everything is well incorporated and the tofu has a slightly sticky glaze.
6. Tip: For extra crispiness, let the tofu sit undisturbed for longer periods during cooking.
7. Tip: Adjust the heat if the maple syrup starts to burn; it should caramelize, not blacken.
8. Tip: Serve immediately for the best texture, as the tofu will soften over time.

Just like that, you’ve got a scramble that’s wonderfully sticky with a perfect balance of sweet and smoky. I love serving it over toasted sourdough with a sprinkle of green onions for a pop of color and freshness.

Tofu Scramble with Kale and Sweet Potatoes

Waking up to the smell of a hearty breakfast is one of life’s simple pleasures, and this tofu scramble with kale and sweet potatoes is my go-to for a nutritious start to the day. It’s a dish that reminds me of lazy Sunday mornings, where time slows down just enough to savor every bite.

Ingredients

• Extra firm tofu – 14 oz
• Olive oil – 2 tbsp
• Sweet potato – 1 cup, diced
• Kale – 2 cups, chopped
• Turmeric – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a large skillet over medium heat (350°F).
3. Add diced sweet potato to the skillet, cooking for 10 minutes until soft, stirring occasionally.
4. Stir in the chopped kale and cook for another 3 minutes until wilted.
5. Add the crumbled tofu, turmeric, garlic powder, and salt to the skillet.
6. Cook the mixture for 5 minutes, stirring frequently to ensure even cooking and color from the turmeric.
7. Tip: For a crispier texture, let the scramble sit undisturbed for a couple of minutes before stirring.
8. Tip: If the skillet gets too dry, add a splash of water to prevent sticking.
9. Tip: Taste and adjust seasoning before serving, but remember the flavors will meld as it sits.

Kale adds a slight bitterness that balances the sweetness of the potatoes, while the tofu provides a satisfying, protein-packed base. Serve this scramble with a slice of avocado toast or wrap it in a warm tortilla for a breakfast burrito that’ll keep you full till lunch.

Mexican Tofu Scramble with Black Beans and Corn

Craving something hearty yet healthy for breakfast? I often find myself turning to this Mexican Tofu Scramble with Black Beans and Corn on busy mornings. It’s a dish that packs a punch of flavor and keeps me full until lunch, plus it’s a great way to sneak in some plant-based protein.

Ingredients

• Extra firm tofu – 14 oz
• Black beans – 1 cup
• Corn – 1 cup
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Turmeric – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a large skillet over medium heat (350°F).
3. Add the crumbled tofu to the skillet, stirring occasionally for 5 minutes until it starts to brown.
4. Sprinkle cumin, turmeric, salt, and black pepper over the tofu, mixing well to ensure even seasoning.
5. Add black beans and corn to the skillet, stirring to combine with the tofu.
6. Cook for another 5 minutes, until everything is heated through and the flavors meld together.

Vibrant and satisfying, this scramble has a delightful mix of textures from the creamy tofu to the hearty beans and sweet corn. Serve it wrapped in a warm tortilla with a dollop of salsa for an extra kick, or atop a slice of toasted sourdough for a simple yet delicious meal.

Tofu Scramble with Turmeric and Peas

Did you ever wake up craving something hearty yet healthy, something that feels like a hug on a plate? That’s exactly how I felt this morning, leading me to whip up this vibrant tofu scramble with turmeric and peas. It’s my go-to when I need a quick, nutritious start to the day.

Ingredients

• Firm tofu – 14 oz
• Turmeric – 1 tsp
• Peas – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into bite-sized pieces.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Add the crumbled tofu to the skillet, stirring occasionally for 5 minutes until it starts to brown.
4. Sprinkle turmeric and salt over the tofu, mixing well to ensure even coloring and flavor.
5. Add peas to the skillet, cooking for another 3 minutes until they’re bright green and tender.
6. Tip: For extra flavor, let the tofu sit undisturbed for a minute or two to develop a slight crust.
7. Tip: If the mixture seems dry, a splash of water or vegetable broth can revive it without adding more oil.
8. Tip: Freshly ground black pepper added at the end enhances the turmeric’s earthy notes.

Kind of magical how these simple ingredients transform into a dish that’s both comforting and invigorating, isn’t it? The scramble has a delightful mix of textures—soft tofu, pops of peas—and the turmeric not only adds a golden hue but a subtle warmth. Try it wrapped in a warm tortilla with avocado for a twist on breakfast tacos.

Savory Tofu Scramble with Nutritional Yeast

Remember those lazy Sunday mornings when you crave something hearty yet healthy? That’s exactly how my love affair with this Savory Tofu Scramble began. It’s my go-to when I need a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• Firm tofu – 14 oz
• Nutritional yeast – 2 tbsp
• Turmeric – ½ tsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water. This step is crucial for achieving the perfect scramble texture.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Crumble the tofu directly into the skillet, using your hands for a more natural, uneven texture.
4. Sprinkle turmeric, salt, and black pepper over the tofu. Stir well to ensure even coloring and seasoning.
5. Cook for 5-7 minutes, stirring occasionally, until the tofu starts to brown slightly at the edges.
6. Add nutritional yeast and stir for another 2 minutes until everything is well combined and fragrant.

Zesty and satisfying, this tofu scramble has a wonderfully fluffy texture with a hint of nuttiness from the nutritional yeast. Try serving it over toast with avocado slices for a breakfast that’s both filling and photogenic.

Tofu Scramble with Bell Peppers and Onions

Kind of like the classic scrambled eggs but with a twist, this tofu scramble with bell peppers and onions has become my go-to breakfast when I’m craving something hearty yet healthy. It’s a dish that reminds me of lazy Sunday mornings, where the only plan is to enjoy a slow, delicious start to the day.

Ingredients

• Firm tofu – 14 oz
• Olive oil – 2 tbsp
• Bell peppers – 1 cup, diced
• Onion – ½ cup, diced
• Turmeric – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Add diced onions and bell peppers to the skillet, sautéing for 5 minutes until they start to soften.
4. Tip: For extra flavor, let the onions caramelize slightly before adding the peppers.
5. Stir in the crumbled tofu, turmeric, salt, and black pepper, mixing well to ensure the tofu is evenly coated with the spices.
6. Cook for 10 minutes, stirring occasionally, until the tofu is heated through and has a slightly crispy texture.
7. Tip: If the mixture sticks to the pan, add a splash of water or more oil as needed.
8. Serve hot, garnished with fresh herbs if desired.
9. Tip: For a creamy texture, mash the tofu slightly with a fork while cooking.

Rich in flavors and with a satisfying texture that’s both soft and slightly crispy, this tofu scramble is perfect wrapped in a warm tortilla or piled high on toast. It’s a versatile dish that’s as enjoyable for dinner as it is for breakfast.

Indian-Spiced Tofu Scramble

Sometimes, the simplest dishes bring the most comfort, especially when they’re packed with flavors that wake up your taste buds. That’s exactly what happened when I first tried making an Indian-Spiced Tofu Scramble—a dish that’s become my go-to for lazy weekend breakfasts.

Ingredients

• Extra firm tofu – 14 oz
• Turmeric – ½ tsp
• Cumin – 1 tsp
• Coriander – 1 tsp
• Garam masala – ½ tsp
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat the vegetable oil in a non-stick skillet over medium heat (350°F).
3. Add the crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes without stirring to let it brown slightly.
4. Sprinkle the turmeric, cumin, coriander, garam masala, and salt over the tofu. Stir well to combine.
5. Continue cooking for another 5 minutes, stirring occasionally, until the tofu is heated through and the spices are fragrant.
6. Tip: For a creamier texture, add a splash of water or plant-based milk while cooking.
7. Tip: If you like a bit of heat, a pinch of red chili powder can be added with the other spices.
8. Tip: Serve immediately for the best texture, as the tofu can dry out if left sitting.

The scramble comes out wonderfully fluffy with a golden hue from the turmeric, and the spices meld together for a warm, aromatic flavor. I love serving it with a side of toasted whole wheat bread or wrapping it in a warm tortilla for a quick breakfast burrito.

Tofu Scramble with Asparagus and Lemon Zest

Perfect for those lazy Sunday mornings when you’re craving something hearty yet healthy, this tofu scramble with asparagus and lemon zest has become my go-to. It’s a dish that reminds me of spring mornings at my grandma’s farm, where fresh asparagus was always on the menu.

Ingredients

• Firm tofu – 14 oz
• Asparagus – 1 cup, chopped
• Olive oil – 2 tbsp
• Lemon zest – 1 tsp
• Turmeric – ½ tsp
• Salt – ¼ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Add the chopped asparagus to the skillet and sauté for 5 minutes until slightly tender.
4. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Add the crumbled tofu to the skillet, stirring gently to combine with the asparagus.
6. Sprinkle turmeric, salt, and black pepper over the mixture, stirring to evenly distribute the spices.
7. Tip: Turmeric not only adds color but also a subtle earthy flavor.
8. Cook for another 5 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.
9. Remove from heat and stir in the lemon zest.
10. Tip: Lemon zest adds a fresh, vibrant kick that brightens the entire dish.

Every bite of this scramble offers a delightful contrast between the creamy tofu and the crisp asparagus, with the lemon zest bringing a zesty freshness. Serve it atop toasted sourdough or alongside avocado slices for an extra layer of texture and flavor.

Tofu Scramble with Zucchini and Summer Squash

Kind of like how some mornings just call for something light yet satisfying, this tofu scramble with zucchini and summer squash is my go-to. It’s packed with protein and veggies, making it the perfect start to any day, especially when you’re craving something wholesome but quick.

Ingredients

• Firm tofu – 14 oz
• Zucchini – 1 cup, diced
• Summer squash – 1 cup, diced
• Olive oil – 2 tbsp
• Turmeric – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a large skillet over medium heat (350°F).
3. Add diced zucchini and summer squash to the skillet, sautéing for 5 minutes until slightly soft.
4. Tip: Don’t overcrowd the pan to ensure the veggies cook evenly.
5. Add the crumbled tofu to the skillet, stirring gently to combine with the veggies.
6. Sprinkle turmeric, salt, and black pepper over the mixture, stirring well to evenly distribute the spices.
7. Tip: Turmeric not only adds color but also a subtle earthiness, so don’t skip it.
8. Cook the scramble for 7-10 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.
9. Tip: For extra crispiness, let the scramble sit undisturbed for a couple of minutes before stirring.
10. Serve hot, garnished with fresh herbs if desired.

The scramble comes out fluffy with a slight crunch from the veggies, and the turmeric gives it a beautiful golden hue. Try wrapping it in a warm tortilla for a quick breakfast burrito, or serve it alongside avocado toast for a more filling meal.

Tofu Scramble with Sunflower Seeds and Dill

Yesterday, I was rummaging through my fridge, trying to figure out what to make for breakfast, and I stumbled upon a block of tofu that was begging to be used. That’s when I decided to whip up this incredibly simple yet flavorful Tofu Scramble with Sunflower Seeds and Dill. It’s become my go-to when I want something quick, nutritious, and packed with protein.

Ingredients

• Firm tofu – 14 oz
• Olive oil – 2 tbsp
• Turmeric – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Sunflower seeds – ¼ cup
• Fresh dill – 2 tbsp, chopped

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Add the crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes without stirring to let it brown slightly.
4. Sprinkle turmeric, garlic powder, and salt over the tofu. Stir well to combine and cook for another 3 minutes.
5. Add sunflower seeds to the skillet and stir to mix. Cook for 2 minutes until the seeds are lightly toasted.
6. Remove the skillet from heat and stir in the chopped dill.

Mmm, the texture of this scramble is wonderfully soft with a slight crunch from the sunflower seeds, and the dill adds a fresh, herby brightness. Serve it on toast with avocado slices for an extra creamy texture, or wrap it in a tortilla for a quick breakfast burrito.

Tofu Scramble with Roasted Red Peppers and Artichokes

This morning, I found myself craving something hearty yet healthy, and that’s when this tofu scramble came to mind. It’s a dish that’s become a staple in my kitchen, especially on lazy weekends when I want something satisfying without too much fuss.

Ingredients

• Extra firm tofu – 14 oz
• Olive oil – 2 tbsp
• Roasted red peppers – ½ cup, chopped
• Artichoke hearts – ½ cup, chopped
• Turmeric – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Add the crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes without stirring to let it brown slightly.
4. Stir in the turmeric, garlic powder, salt, and black pepper. Cook for another 2 minutes, stirring occasionally.
5. Add the chopped roasted red peppers and artichoke hearts to the skillet. Cook for 3 minutes, stirring gently to combine all ingredients.
6. Reduce heat to low (250°F) and let the scramble sit for 2 minutes to allow flavors to meld.

Here’s a tip: For extra flavor, sprinkle some nutritional yeast on top before serving. The scramble should be fluffy with a slight crisp from the tofu, and the roasted red peppers and artichokes add a sweet and tangy depth. Try serving it over toasted sourdough for a delightful crunch.

Conclusion

Kickstart your mornings with these 20 delicious tofu scramble recipes that promise ease and flavor in every bite! Whether you’re a tofu newbie or a seasoned pro, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below. Don’t forget to share the yum on Pinterest so others can enjoy these tasty ideas too!

Bella Bacinos