Veggie Tofu Scramble

How to make an ultra-satisfying tofu scramble with spinach and tomatoes. Perfect for breakfast, lunch or dinner!

When I first heard of scrambling tofu, I wasn’t enthused and I think it’s okay to admit that Adam was even less interested. We both adore soft and creamy scrambled eggs and never really thought that tofu could come close. That’s until this recipe came into play.

How to Make the Best Tofu Scramble

After a few attempts in the kitchen — some we loved, some not so much — we figured out a way to make scrambled tofu that’s soft and that tastes so good, we actually would swap it for regular eggs any day of the week. 

First, we figured out a trio of spices that turns tofu from bland to delicious. We combine turmeric, garlic powder and mushroom powder. Now I know mushroom powder seems odd, but wow do you need it in your kitchen. We’ve used it in this secret ingredient taco seasoning and raved all about it there if you want to learn more. For now though, let me leave you with this. Mushrooms are full of flavor and umami, something tofu definitely does not have. It’s seasoning on steroids. All you need is a 1/4 teaspoon and it takes tofu from boring to crave-worthy. Promise.

You can buy mushroom powder — I’d check online for the best prices. Or make it yourself–here’s our recipe! Buy some dried porcini or shiitake mushrooms and blend them up to a powder. Done, you have mushroom powder. Use it here or go wild and swirl some into soups and sauces. Sprinkle over roasted vegetables or use it to bump up the flavor of beans. It even works wonders on meats, like burgers or meatballs.

The garlic powder and turmeric do wonders, too. If you’re not a turmeric fan — I know it does tend to leave things orange — you can leave it out. Just keep in mind that the tofu will stay white and you will lose a little flavor.

The second breakthrough for scrambling tofu was figuring out which tofu was best. The answer depends on what kind of texture you are looking for. I mentioned above that we love soft and creamy scrambled eggs so when it came to scrambled tofu, we were looking for a similar texture. Extra firm silken tofu is best for a texture resembling soft scrambled eggs. We find ours at the grocery store, but it isn’t in the refrigerated section. The silken tofu is on the top in the photo below.

If you prefer scrambled eggs to be on the firmer, more dry side then regular firm or extra firm tofu is better. This is what you are used to seeing stored in plastic containers surrounded by liquid. It is sold in the refrigerated section of the store. This type of tofu is underneath the box with silken tofu in the photo above.

When using regular tofu, you will need to drain the liquid and press out some of the excess water. To do this, place the block onto paper towels (or a clean dish cloth), layer more towels on top then weigh it down by placing something heavy on top (like a plate). Leave the tofu to drain for 5 to 10 minutes then break it into crumbles for the recipe.

If you use silken tofu, none of this is necessary. There is no need to drain or press out extra liquid. Any excess liquid will simmer away in the pan while the scramble cooks.

The whole recipe will take about 15 minuets so this one is a real time saver. It’s very satisfying, as well. We love adding it to an English muffin and if it’s me that’s making it, I usually add a few slices of avocado. Adding to toast or tortillas is a nice idea. Or serve as-is alongside some salad or roasted potatoes.

You May Also Like: For more tofu recipes, see our crispy tofu fingers and this easy baked tofu.