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.
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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
- Wrap tofu in a clean towel or paper towels.
- Place a heavy object on top (books or cans).
- Press for 10–15 minutes to remove moisture.
Step 2: Mix the spice blend
- 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
- Add 2 tbsp nutritional yeast.
Step 3: Make the creamy sauce
- Mix the spice blend with 1 tbsp tahini.
- Whisk until smooth.
- Slowly add oat milk until it becomes a creamy sauce.
Step 4: Cook the tofu
- Crumble pressed tofu into medium-sized pieces.
- Heat a non-stick pan with a little olive oil.
- Add tofu and cook for 5–7 minutes until golden.
- Pour sauce over tofu and stir.
- Cook for another 1–2 minutes until fully combined.
- Season with extra salt if needed.
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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
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Substitutions & Variations
Tofu Options:
- Extra-firm tofu for chunkier texture
- Silken tofu for creamier scramble
Seasoning Swaps:
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- 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
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
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