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    You are here: Home / Breakfast / Loaded Tofu Scramble

    LAST UPDATED: March 23, 2022 • FIRST PUBLISHED: March 23, 2022

    Loaded Tofu Scramble

    Jump to Recipe Print Recipe

    Tofu scramble with the works! This savory vegan breakfast is packed with flavor and loaded with crispy potatoes, juicy red bell peppers and hearty kale. 

    Wood surface set with skillet, coffee cup, and plate of Tofu Scramble.

    I was never into eggs. A lot of people think that this means I'm also not a "breakfast person." So not true! Breakfast is my favorite! And tofu scramble is my absolute favorite savory, protein rich, vegan breakfast. It's so good that you will want to eat it for lunch and dinner too (I often do!).

    I've made many versions of this dish over the years, but this one has been refined and perfected, and it's my absolute favorite tofu scramble recipe. I find most scrambles lacking a bit in the flavor and texture department. I solved that by loading this one up with spices, seasonings, and veggies.

    Jump to:
    • Ingredients You'll Need
    • How It's Made
    • Leftovers & Storage
    • Frequently Asked Questions
    • More Savory Vegan Breakfast Recipes
    • Loaded Tofu Scramble

    Ingredients You'll Need

    • Canola oil. Feel free to substitute any high-heat oil. Avocado oil, coconut oil, and vegetable oil are all totally fine!
    • Potato. I like this recipe best with a russet potato, because the starchy texture goes so well with scrambled tofu. Feel free to substitute another type of potato such as a red potato, yellow potato, or even a sweet potato.
    • Onion.
    • Bell pepper. Use your favorite color of bell pepper. I'm a big fan of red in this recipe for it's smoky sweetness.
    • Garlic.
    • Tofu. Firm or extra-firm tofu will give your scramble the best texture.
    • Kale. Spinach, chard, or another leafy green can be substituted if that's your preference.
    • Soy sauce. Tamari or liquid aminos can be substituted if needed.
    • Nutritional yeast flakes. These will add a cheesy, savory flavor to your scramble. Look for nutritional yeast in the natural foods section of your store. You can also buy it online.
    • Ground cumin.
    • Ground turmeric. This is what gives our scramble a beautiful yellow color.
    • Hot sauce. Leave this out for a heat-free tofu scramble. I'm a big fan of Cholula in this particular recipe.
    • Black pepper.
    • Kala namak. Also known as black salt, this ingredient is optional, but it's the magic ingredient for adding eggy flavor to vegan recipes like this one. It's a type of salt with a high sulfur content. You can find it in Indian supermarkets, or online. Regular table salt or sea salt can be substituted if needed.
    • Accompaniments. Use whatever you like here! Salsa, sliced avocado, and chopped scallions all make great toppings. Toast, English muffins, or tortillas are all excellent vessels for serving tofu scramble.

    How It's Made

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    • Start by prepping all of your ingredients in advance so they're ready to go in when you need them.
    • Heat up your oil in a nonstick skillet and add diced potato. Cook the potato until the pieces are soft on the inside, and crispy on the outside, making sure to give them a flip every once in a while.
    • Tip: The potatoes will lose some of their crispness when you add the remaining ingredients. I don't mind this, but you're welcome to remove them from the skillet and add them back later so they stay crispy.
    Diced potato cooking in a skillet.
    • Add diced onion to the skillet and cook it for a few minutes until it starts to soften, then add chopped bell pepper.
    • After a few minutes the pepper should start softening. Now push everything to the side of the skillet and add minced garlic. Sauté it briefly.
    Garlic cooking in a skillet with peppers, potatoes and onions.
    • Crumble the tofu it into your skillet — I like to keep the chunks relatively large at this stage and break them up as they cook.
    • Cook the tofu, flipping it from time to time, until it starts to dry out and crisp up in spots.
    • Begin adding kale to the skillet. Raw kale takes up lots of space, so you can add it a handful at a time if you'd like, letting each one wilt a bit before adding the next.
    • Your seasonings go in last: soy sauce, hot sauce, nutritional yeast, and spices. Cook everything briefly after you've added them.
    Tofu Scramble cooking in a skillet.
    • Take the skillet off of the burner and season your tofu scramble with kala namak and some black pepper.
    • Serve and enjoy!
    Hand scooping Tofu Scramble from a skillet with a wooden spoon.

    Leftovers & Storage

    Leftovers of this recipe will keep in a sealed container in the refrigerator for about 3 days.

    Frequently Asked Questions

    Can this recipe be made gluten-free?

    Yes! Just use gluten-free tamari instead of soy sauce.

    Do I need to press my tofu when making tofu scramble?

    Nope! Most of the water will cook off quickly when you crumble it up and cook it.

    Do I need to peel the potato?

    You don't, but you're totally welcome to do so if you're not a fan of potato peel.

    How is tofu scramble served?

    It's awesome stuffed in a tortilla, piled on toast or vegan English muffin halves, or all by itself on a plate. Accompaniments are key! I love mine with some avocado, scallions and ketchup. Also try salsa, extra hot sauce, vegan cheese or cashew cream.

    Plate of Tofu Scramble with skillet and coffee cup in the background.

    More Savory Vegan Breakfast Recipes

    • Vegan Potato Leek Quiche
    • Vegan Huevos Rancheros
    • Vegan Omelette
    • Savory Vegan French Toast
    • Vegan Frittata
    • Vegan Breakfast Sandwiches

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Plate of Tofu Scramble with toast, avocado slices, and a dish of ketchup.
    4.91 from 11 votes
    Print

    Loaded Tofu Scramble

    Tofu scramble with the works! This savory vegan breakfast is packed with flavor and loaded with crispy potatoes, juicy red bell peppers and hearty kale.  

    Course Breakfast
    Cuisine American
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 4
    Calories 277 kcal
    Author Alissa

    Ingredients

    • 2 tablespoons canola oil, or high heat oil of choice
    • 1 small (8 ounce/227 gram) russet potato, diced into about ½ inch pieces
    • 1 medium onion, diced
    • 1 bell pepper (any color), roughly chopped
    • 3 garlic cloves, minced
    • 1 (14 ounce/400 gram) package extra firm tofu, drained and patted dry
    • 2 cups roughly chopped kale leaves
    • 2 tablespoons soy sauce1
    • 2 tablespoons nutritional yeast flakes
    • 2 teaspoons ground cumin
    • 1 teaspoon ground turmeric
    • 1 tablespoon hot sauce (such as Cholula) or to taste
    • Black pepper, to taste
    • Kala namak, to taste (optional - for eggy flavor)
    • Toppings or accompaniments of choice
    US Customary - Metric

    Instructions

    1. Coat the bottom of a large nonstick skillet with the oil and place it over medium heat.

    2. Give the oil a minute to heat up, and when it begins to shimmer add the potato.

    3. Cook the potato, flipping occasionally, until the pieces are just fork tender and crisp on the outside, about 8 minutes2.

    4. Add the onion to the skillet and cook it with the potato until it just begins to soften, about 3 minutes, continuing to flip everything occasionally.

    5. Add the bell pepper. Cook everything for about another two minutes, until the pepper begins to soften up.

    6. Push everything to the sides of the skillet and add the garlic to the middle. Cook the garlic for about 1 minute, until very fragrant.

    7. Break tofu into bite-sized chunks and add it to skillet. Flip everything a few times with a spatula to mix the ingredients.

    8. Cook the mixture for about 5 minutes, flipping occasionally and breaking up chunks of tofu as needed, until the tofu begins to dry up and crisp in spots.

    9. Add the kale, in batches if needed, letting each batch wilt slightly before adding the next.

    10. Stir in the soy sauce, nutritional yeast, cumin, and turmeric. Flip everything again to incorporate the ingredients. Cook for 1 to 2 minutes, until most of the soy sauce dries up and the kale has fully wilted.

    11. Remove the skillet from heat and season the scramble with hot sauce, kala namak (or table salt), and black pepper to taste.

    12. Serve with toppings and accompaniments of choice.

    Recipe Notes

    1. Use gluten-free tamari instead if needed.
    2. You have the option of removing the potatoes from the skillet at this point, which will keep them extra crispy. I prefer to leave them in, just to make life easy. If you do take them out, be sure to add an extra dash of oil to the skillet before adding the onion. Return the potatoes to the skillet around just after you add the spices.
    Nutrition Facts
    Loaded Tofu Scramble
    Amount Per Serving (1 heaping cup (¼ of recipe))
    Calories 277 Calories from Fat 109
    % Daily Value*
    Fat 12.1g19%
    Saturated Fat 1.5g8%
    Sodium 587mg24%
    Potassium 1091mg31%
    Carbohydrates 31.8g11%
    Fiber 5.9g24%
    Sugar 4.6g5%
    Protein 15g30%
    Calcium 220mg22%
    Iron 5.8mg32%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Gnocchi with Creamy Lemon Garlic Sauce
    Hearty Vegetable Barley Soup »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jackie says

      October 23, 2013 at 9:43 am

      Hi! Thanks for posting this recipe. It was awesome.

      Reply
      • Alissa Saenz says

        October 23, 2013 at 10:59 am

        You're welcome! This is one of my favorites - so glad you enjoyed it too!!

        Reply
    2. Sarah@Kids Heart Real Food says

      February 10, 2014 at 7:44 pm

      Made this tonight for dinner and it was a hit with my hubby and 2-year old. Thanks for a quick and easy weeknight dinner recipe. I love how the turmeric makes it look so much like eggs!

      Reply
      • Alissa Saenz says

        February 10, 2014 at 10:38 pm

        Glad you enjoyed it! I just made a batch over the weekend myself and it's still a favorite. Thank you so much for sharing your results!!

        Reply
    3. Jacqui says

      August 19, 2016 at 4:39 pm

      I totally agree! I eat tofu scrambles, but I never loved eggs as an omni unless they had lots of veggies and cheese to cover up the after taste.

      Reply
      • Alissa Saenz says

        August 23, 2016 at 8:58 pm

        I think it's the sulfury taste. My husband, who loves eggs, puts kala namak all over his scrambles for that flavor, but I'm not into it at all.

        Reply
    4. Tim Hordo says

      August 30, 2016 at 1:37 pm

      Hi Alissa, great recipe! I made this last night with yellow peppers, leftover veggie group round, and tossed it all in about 2 Tbsp of BBQ sauce...this will be a new go-to meal for sure, thank you very much for posting it :)

      Reply
      • Alissa Saenz says

        September 01, 2016 at 10:04 pm

        Oh nice! Awesome idea! I love barbecue sauce on just about everything, so I have to give that a try too. :)

        Reply
    5. Olga says

      April 23, 2017 at 11:01 am

      Tasty recipe Alissa! I added some lime juice. Would use Field Roast Apple Sage Sausages. And would crisp potatoes and put them aside until very end. Sautée onions, garlic, tofu, spices, pepper. Stir in kale and crisp potatoes at the very end otherwise potatoes are soggy and kale overcooked. BBQ sauce, chili garlic sauce, ketchup and other condiments on the side.

      Reply
      • Alissa Saenz says

        April 23, 2017 at 9:08 pm

        Thanks Olga! Field Roast Apple Sage sausages have actually become a favorite of mine since posting this, and I think they'd be delicious in here. :)

        Reply
    6. Glenn Ellison says

      May 18, 2019 at 10:07 am

      I'm so glad I tried this recipe. It was my best tofu scramble yet, in my two years as a vegan. The Kala Namok salt is a must in my opinion. It imparts a slight eggy sulfur aroma.

      Reply
      • Alissa Saenz says

        May 19, 2019 at 5:10 pm

        I'm so happy to hear that! Thanks so much Glenn!!

        Reply
    7. GLENN ELLISON says

      July 08, 2019 at 2:45 pm

      5 stars
      This makes the best breakfast ever, or any meal for that matter. I've made this 3 or 4 times already. I like to add the kala namak salt along with the other seasonings. It's power stuff and I like it blended in well. I also like to cube up the tofu on the cutting board into half inch cubes (just my preference) I use a little Tabasco sauce as well.

      Reply
      • Alissa Saenz says

        July 14, 2019 at 10:56 am

        I'm so glad you're enjoying it! This is one of our favorite breakfasts in my house too! :)

        Reply
    8. Judy says

      August 23, 2019 at 1:51 pm

      5 stars
      Wow, another winner! So yummy! Thank you!

      Reply
      • Alissa Saenz says

        August 25, 2019 at 10:39 am

        Yay! I'm glad you like it! Thanks Judy!

        Reply
    9. Dimitra says

      August 26, 2019 at 10:51 pm

      5 stars
      This recipe looks very tasty for breakfast. It's an scramble egg replacement

      Reply
    10. Michelle says

      February 29, 2020 at 10:57 am

      This was incredible!! My favorite tofu scramble by far— and we’ve tried many! Great recipe! ❤️

      Reply
    11. Kay says

      April 12, 2020 at 5:26 pm

      5 stars
      Really tasty version of tofu scramble
      Will definitely be making again and I need to hunt down this salt still which is not available to me in NZ during lockdown
      Stay Safe
      Eat Healthy ❤️

      Reply
    12. Sheryl says

      May 19, 2020 at 1:54 pm

      5 stars
      Yummy, didn't have kala namak or hot sauce, so added a bit of chili powder and smoked paprika. Would definitely make this again.

      Reply
    13. Gary says

      November 20, 2020 at 9:31 am

      5 stars
      Delicious and hearty! I left out the black salt - not a fan - and added a bit of Field Roast sausage. Thanks for another great recipe!

      Reply
    14. Fiona Insley says

      February 27, 2021 at 5:17 am

      5 stars
      Absolutley delicious! I've just made this for my husband to eat after a long run. He loved it. Will roll it out for the whole family tomorrow!

      Reply
    15. Sarah says

      July 27, 2021 at 10:08 am

      5 stars
      We just had this for breakfast, and it was DELICIOUS!
      Will definitely make again.

      Reply
    16. Diane Wallach says

      October 23, 2021 at 8:01 am

      4 stars
      I thought this was very good, but way too much cumin. Next time I will use 1 tsp instead of 1 tbs. I actually checked the recipe 3 times because 1 tbs sounded like a lot for cumin. Other than that, super yummy!!

      Reply
    17. Joell Young says

      March 24, 2022 at 12:01 pm

      5 stars
      Awesome
      Definitely a keeper
      Thank you
      Joell

      Reply

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