Tofu Scramble

Name: Tofu Scramble
Prep time: 45 min
Total time: 45 min
Yield: 4–5
Ingredients: 1 1/2 blocks* of extra firm tofu, crumbled; 2 1/2 tbsp tamari; 2 tbsp olive oil (optional) or 3 tbsp vegetable stock if not using oil; 1 cup white onion, small dice; 2 cloves garlic; 1 cup peppers, diced (red, orange etc.); 1 cup baby spinach; 2 1/2 tbsp nutritional yeast; 1/2 tsp Indian black salt (optional)**; 1 tsp turmeric; freshly ground black pepper, to taste; 1/4 cup fresh herbs (such as flat-leaf parsley)

5.0 out of 5 · 4 ratings

Active time: 45 min

Total time: 45 min

Serves: 4–5

A nice flavorful, plant-based way to start the day right. Mix in your favorite seasonal vegetables and a handful of fresh herbs to personalize this recipe to your liking.

Chef's notes

* 12-14 oz tofu blocks ** Black salt is a sulfur-rich salt that despite its name is pinkish in color. Black salt is popular in Indian cooking, and once used has a distinct sulphuric aroma. For eggless cuisine, this salt is quite popular for scrambles and frittatas.

Steps

Preparing the Scramble

Ingredients

1 1/2 blocks* of extra firm tofu, crumbled
2 1/2 tbsp tamari
2 tbsp olive oil (optional) or 3 tbsp vegetable stock if not using oil
1 cup white onion, small dice
2 cloves garlic
1 cup peppers, diced (red, orange etc.)
1 cup baby spinach
2 1/2 tbsp nutritional yeast
1/2 tsp Indian black salt (optional)**
1 tsp turmeric
freshly ground black pepper, to taste
1/4 cup fresh herbs (such as flat-leaf parsley)

First, gather and prepare your mise en place. To prepare the scramble, in a bowl, crumble the tofu, add the tamari and set aside. Next, bring a fry pan to medium–high heat and add the olive oil. Add the onions and reduce heat to medium. Sauté until they are translucent and golden, then add the garlic. *Alternatively, if omitting the oil, follow this procedure for the onions: add onions to a hot, dry pan and move them around rapidly. Once they begin to stick and begin to turn translucent, add the vegetable stock to deglaze and help caramelize the onions. Once the onion and garlic are carmelized, add the peppers, spinach and crumbled tofu. Cook on high heat for 4 minutes until the ingredients begin to brown slightly. Next, add the nutritional yeast, optional Indian black salt, turmeric and pepper and cook another 3 to 5 minutes. Right before serving, add the handful of fresh italian herbs.

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12 Comments

Olivia B • March 13, 2014 at 09:58PM

I wasn't sure what to expect taste wise as I've never had scrambled tofu before but this was really, really yummy! I substituted in soy sauce as I didn't have any tamari, and should probably have put a little less salt in than I did, but it was still really great. I'll definitely be making this again.

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Dawn T • March 13, 2014 at 10:15PM

So glad to hear that you liked it Olivia. And from your other comment on the hash browns, I am going to assume you made those to go with it—sounds like a winning combination :) Cheers!

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Dusida V • October 19, 2019 at 01:20AM

What nutritional yeast used for?

Reply
Lauren L • October 21, 2019 at 03:36PM

Hi Dusida. Nutritional yeast is used to add an umami, savory flavor to the scramble. It is often said to have a similar impact that cheese would have. It also is rich in B vitamins. If you have access to it, you should definitely get some and try it. It is quite versatile for sauces, sautés, soups....even sprinkled on popcorn! Lauren

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Hannah F • March 9, 2021 at 11:59PM

I've always chopped the tofu into the skillet, then the tamari can be drizzled on top while the tofu is in the skillet. I prefer to pair the tofu scramble with rice, placed it into a tortilla, and drizzled with some soy sauce (however, since there is tamari in this recipe, it probably would not be needed), and such unami! Mmm, so simple and yet still delicious. This is one of my favorite quick meals. Note: I've always thought that nutritional yeast smelled like popcorn.

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Sheridan C • June 8, 2021 at 05:09PM

First for me, as I am not a big fan of tofu. However, this is very easy on the pallet and I am now a fan of this recipe! Growth and progress!

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Donna H • July 24, 2021 at 09:38PM

how long does this store in the fridge? Is it good to make ahead for the week? And can you freeze it?

Reply
Char N • Rouxbe Staff • July 25, 2021 at 04:47PM

Hi Donna: thanks for writing. You can store the tofu scramble in an air-tight container, and the food will last for five (5) days. However, the tofu also freezes very well. You can freeze it in individual servings. Always label and date your food. I hope you get to create some fun dishes! Cheers, Char

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John B • August 5, 2022 at 05:05AM

easy and so tasty.

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Cindy D • February 23, 2026 at 08:52PM

I have been adding more soy to my diet and experimenting with recipes. The tofu and tempeh recipes all seem to use soy or tamari sauce. I am getting tired of that and would like some ideas for alternative tofu/tempeh marinades. Thank you!

Reply
Char N • Rouxbe Staff • February 24, 2026 at 03:05AM

Hello Cindy: I can identify with you. Many of our salad dressings also make excellent marinades--Dijon Vinaigrette for example. I would also give thought to herbs and spices--using fresh lemon juice, and spices of the cuisine you are looking to make. How you cook it also makes a difference. Roasting, air-frying, steaming, as well. Changing the texture is another way to change the flavor of the dish. I hope this helps. Let us know your thoughts about these ideas. Cheers, Char

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Cindy D • February 25, 2026 at 04:29PM

Thank you. This is helpful. I was actually thinking of a lemon marinade or something with tahini.

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12 Comments

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