Spicy Vegan Tofu Scramble Recipe (Egg-Free Breakfast)

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Kickstart your morning with a flavorful vegan tofu scramble that tastes like a hearty breakfast but is completely plant-based. This recipe delivers bold spices, creamy texture, and satisfying protein—perfect for vegans and anyone looking for a healthier breakfast option. With a spicy kick and rich, savory notes, it’s a meal you’ll want to repeat weekly.

Ingredients

For the tofu scramble

• 1 block firm tofu (pressed and crumbled)
• 1/2 cup oat milk (unsweetened, full-fat recommended)
• 2 tbsp nutritional yeast
• 1 tbsp tahini
• 1/2 tsp smoked chipotle flakes
• 1/4 tsp paprika
• 1/4 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black salt (kala namak)
• Sea salt and black pepper to taste

For the yogurt sauce

• 1/2 cup unsweetened coconut yogurt
• 1 garlic clove (crushed)
• 2–3 tsp fresh lemon juice
• 1/4 tsp dried mint
• Sea salt and black pepper to taste

For the chili oil & salad

• 2 tbsp extra virgin olive oil
• 1 tbsp Aleppo pepper flakes (or red pepper flakes)
• 3–4 cups salad greens

For serving

• Warm pita bread
• Za’atar spice blend

Instructions for Spicy Vegan Tofu Scramble

Step 1: Press the tofu

1. Wrap tofu in a clean towel or paper towels.
2. Place a heavy object on top (books or cans).
3. Press for 10–15 minutes to remove moisture.

Step 2: Mix the spice blend

1. In a bowl, combine:
   • 1/4 tsp turmeric
   • 1/4 tsp paprika
   • 1/2 tsp garlic powder
   • 1/2 tsp onion powder
   • 1/2 tsp smoked chipotle flakes
   • 1/2 tsp black salt
2. Add 2 tbsp nutritional yeast.

Step 3: Make the creamy sauce

1. Mix the spice blend with 1 tbsp tahini.
2. Whisk until smooth.
3. Slowly add oat milk until it becomes a creamy sauce.

Step 4: Cook the tofu

1. Crumble pressed tofu into medium-sized pieces.
2. Heat a non-stick pan with a little olive oil.
3. Add tofu and cook for 5–7 minutes until golden.
4. Pour sauce over tofu and stir.
5. Cook for another 1–2 minutes until fully combined.
6. Season with extra salt if needed.

Pro Tips

• For a firmer scramble: Cook longer until moisture evaporates.
• For a softer texture: Add more oat milk.
• Want more spice? Add chili flakes or a dash of hot sauce.
• For extra protein: Add chickpeas or vegan sausage crumbles.

Why This Recipe Works

This tofu scramble is a perfect vegan breakfast because it delivers:

• High protein and healthy fats
• A rich, creamy texture
• Deep savory flavor from spices
• A satisfying breakfast experience without eggs

Substitutions & Variations

Tofu Options:

• Extra-firm tofu for chunkier texture
• Silken tofu for creamier scramble

Seasoning Swaps:

• Kala namak can be replaced with regular sea salt
• Nutritional yeast can be swapped with miso paste or chickpea flour

Flavor Variations:

• Add spinach, mushrooms, or bell peppers
• Use cumin, coriander, and cinnamon for a Middle Eastern twist

Make-Ahead, Storage & Reheating Guide

• Make ahead: Prepare tofu scramble and sauce separately.
• Storage: Refrigerate in airtight containers for 3–4 days.
• Reheat: Warm in a skillet or microwave until heated through.
• Freeze: Scramble can be frozen for up to 2 months.

Serving Ideas For Spicy Vegan Tofu Scramble

Serve this scramble with:

• Warm pita bread
• Fresh salad greens
• Vegan yogurt sauce
• A side of roasted potatoes

Nutrition (Per Serving Estimate)

(Approximate values)

• Calories: 600–700
• Protein: 30–35 g
• Fat: 40–45 g
• Carbs: 50–55 g

Frequently Asked Questions

Can I use silken tofu instead of firm tofu?

Yes! Silken tofu makes a creamier scramble but cooks faster, so reduce cooking time.

What is kala namak?

Kala namak is Indian black salt that adds an egg-like flavor. If you don’t have it, regular sea salt works fine.

Can I make this recipe gluten-free?

Yes! Just serve with gluten-free bread or tortillas instead of pita.

How spicy is this recipe?

The spice level is medium. Add more chili flakes if you prefer a hotter kick.

This Spicy Vegan Tofu Scramble is a delicious, protein-packed breakfast that proves vegan meals can be bold, flavorful, and satisfying. With creamy tahini sauce, aromatic spices, and optional salad sides, it’s a complete meal that’s perfect for busy mornings or weekend brunches.

Spicy Vegan Tofu Scramble Recipe

Olivia taling

This Spicy Vegan Tofu Scramble is a bold, protein-packed, egg-free breakfast made with creamy tofu, tahini, warming spices, and a touch of heat. It’s satisfying, savory, and perfect for a hearty plant-based morning meal.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine Middle Eastern–Inspired, Vegan

Servings 3 servings

Calories 650 kcal

Equipment

• Non-stick skillet
• Mixing bowls
• Whisk
• Spatula
• knife and cutting board

Ingredients

  

• 1 block firm tofu, pressed and crumbled
• 0.5 cup unsweetened oat milk
• 2 tbsp nutritional yeast
• 1 tbsp tahini
• 0.5 tsp smoked chipotle flakes
• 0.25 tsp paprika
• 0.25 tsp turmeric
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp black salt (kala namak)
• sea salt, to taste
• black pepper, to taste
• 0.5 cup unsweetened coconut yogurt
• 1 clove garlic, crushed
• 2 tsp fresh lemon juice
• 0.25 tsp dried mint
• 2 tbsp extra virgin olive oil
• 1 tbsp Aleppo pepper flakes or red pepper flakes
• 3 cups salad greens
• warm pita bread, for serving
• za’atar spice blend, for serving

Instructions

 

• Wrap the tofu in a clean towel, place a heavy object on top, and press for 10–15 minutes to remove excess moisture.
• In a bowl, combine turmeric, paprika, garlic powder, onion powder, smoked chipotle flakes, black salt, and nutritional yeast.
• Add tahini to the spice mixture and whisk until smooth. Gradually whisk in oat milk to create a creamy sauce.
• Heat a non-stick skillet with a little olive oil. Add crumbled tofu and cook for 5–7 minutes until lightly golden.
• Pour the sauce over the tofu, stir well, and cook for 1–2 minutes until fully combined and heated through.
• In a small bowl, mix coconut yogurt, garlic, lemon juice, dried mint, salt, and pepper to make the yogurt sauce.
• Warm olive oil gently and stir in Aleppo pepper flakes to create chili oil.
• Serve tofu scramble with salad greens, yogurt sauce, chili oil, warm pita, and a sprinkle of za’atar.

Notes

Pressing the tofu thoroughly prevents excess moisture and improves texture. Adjust spice levels to taste, and add more oat milk for a creamier scramble or cook longer for a firmer result.

Keyword egg-free scramble, high protein vegan breakfast, spicy vegan tofu scramble, vegan breakfast

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