You’ll love the flavor of this protein-packed vegan tofu scramble seasoned with turmeric, cumin and nutritional yeast. Serve with sliced avocado and toast for a delicious breakfast!

I love a good scramble and my first experience with scrambled tofu was at a local café here in Richmond. The café has since closed, which is a shame, but I still remember that breakfast wrap. I loved the flavor of the tofu scramble and almost couldn’t tell that it wasn’t actual scrambled eggs.

I’m honestly not sure if I waited until the next day or if I simply rushed home and tried my hand at making a tofu scramble that afternoon, but I remember being shocked by how easy it was.

Turmeric tofu scramble on a plate with avocado on top. Two slices of bread with jam on the side.

How to Make a Tofu Scramble

Step one involves draining and pressing your tofu. After press to remove as much liquid as possible, you’ll crumble the tofu into bite-size pieces.

Once tofu has been crumbled, there’s nothing more to do than season it while sautéing until it’s golden in color and warm.

That’s the beauty of tofu — it’s already cooked and it takes on the flavor of whatever you season it with. For this scramble we’re using turmeric, which has anti-inflammatory properties and gives the tofu a lovely yellow color. There’s also cumin, sea salt, ground pepper, which helps with the absorption of turmeric, and nutritional yeast. The nutritional yeast adds a nutty, cheesy flavor that makes this scramble absolutely delish so don’t skip it!

Turmeric tofu scramble on a plate with avocado on top. Two slices of bread with jam on the side.

What Does Tofu Taste Like?

The texture of this tofu scramble is super similar to scrambled eggs and has a ton of protein, which makes it an excellent option for breakfast. That said, I like to eat scrambles for lunch and dinner too!

Turmeric tofu scramble on a plate with avocado on top. Two slices of bread with jam on the side.

What to Pair with Scrambled Tofu

You can pair scrambled tofu with anything you’d pair with scrambled eggs. For this recipe I add some veggies to the scramble — minced garlic, onions, mushrooms and baby spinach. Of course, you can use whatever veggies you have on hand. I topped the scrambled tofu with avocado and hot sauce (my fave toppings for any scramble) and paired it with two slices of toast for a delicious and easy breakfast.

Tofu scramble makes a great vegan substitute in recipes that use scrambled eggs, like this egg and hummus breakfast wrap.

Love this recipe? Try these other tofu recipes too!

If you make this tofu scramble please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is super helpful for the EBF team and other readers!


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Turmeric tofu scramble on a plate with avocado on top. Two slices of bread with jam on the side. Glass of orange juice and fork also on the side.

Golden Tofu Scramble

  • Author: Brittany Mullins
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4


This vegan tofu scramble is packed with flavor, has a great texture and easily lends itself to any additional veggies or spices you’d like to add in! Delicious served with sliced avocado and toast.


  • 16 oz firm or extra firm tofu, pressed or drained
  • 2 teaspoons avocado or coconut oil
  • 2 cloves garlic, minced
  • 1 cup finely chopped red onion
  • 1 cup button mushrooms, chopped
  • 23 Tablespoons water, if needed
  • 2 teaspoons turmeric
  • 2 teaspoons cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1 cup shredded kale or baby spinach
  • 1/4 cup nutritional yeast
  • hot sauce, to taste (optional)


  1. Add oil to a large skillet over medium heat. Once hot, add garlic and onion and cook for about 3-4 minutes or until onions begin to soften.
  2. Add mushrooms to the pan and use your fingers to crumble the tofu into chunks before tossing it into the pan as well. Cook for about 10 minutes, stirring occasionally. If the tofu starts to stick or the pan becomes dry, you can add a little water to the pan.
  3. Add the turmeric, cumin, salt and pepper to the pan and stir to combine. Then add the kale and nutritional yeast. Stir and cook for an additional 3-4 minutes. Taste and season with additional black pepper and sea salt, if needed. Serve the scramble warm with sliced avocado and fresh herbs. I like cilantro.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1/4 of recipe
  • Calories: 228
  • Sugar: 1g
  • Fat: 11g
  • Carbohydrates: 10g
  • Fiber: 5g
  • Protein: 20g

Keywords: tofu scramble

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  1. This recipe was horrible. Absolutely way to heavy on the cumin and I would recommend removing the mushrooms from the scramble after their cooked and then re-adding them at the end. My tofu scramble looked like dog food not “Golden”.

  2. Just tried this and all I taste is the cumin! I would omit it altogether or at least balance the taste with some chili powder. Still a good recipe to play with.

  3. I’m kind of scared to cook with tofu in my own home :-/ I know, I know. I eat it in restaurants, but there is just something about cooking it myself!! I guess I’m going to have to try it out, and a scramble seems like just the way to do it!

  4. Honestly, I haven’t used tofu in a while. I’m a perfectionist and feel if I don’t have a tofu presser, I shouldn’t use it. 😮

    p.s. I just started following you on Twitter. Please follow me back if you’d like (@karmascorner).

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