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. 

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!).

Tofu Scramble Ingredients

In this recipe, the light crumbly texture of the tofu mimics that of scrambled eggs and the turmeric mimics the yellow eggy color. Nutritional yeast, soy sauce and spices supply savory flavor.

Kala namak is the magic ingredient for eggy flavor. Kala namak is a type of salt with a high sulfur content that makes stuff taste (to me) freakishly eggy. In fact, having never been a fan of eggs, I skip the kala namak in my own dish. My husband (the egg lover) can’t get enough of the stuff.

How It’s Made

This recipe comes together in one skillet, but you’ll be adding everything in stages. If this is your first time making tofu scramble, prep all of your ingredients in advance so they’re ready to go in when you need them.

Start with some hot oil in your skillet. The first ingredients you’ll be adding are some potato and onion. Cook them up until the potato becomes soft on the inside and crispy on the outside. This can take a few minutes (10 or so), but the exact amount of time you’ll need will vary with different cooktops and cooking surfaces.

Next, add a bell pepper (any color!), and cook it for just a couple of minutes, to get it to start softening up.

Push everything to the sides of the skillet so you can sauté some garlic cloves. You only need to cook them for about a minute.

It’s finally time to add the tofu. Crumble it into your skillet — I like to keep the chunks relatively large at this stage and break them up as they cook.

After a few minutes, the tofu will start to dry out and crisp up in spots. Now you can add your kale. 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.

Take the skillet off of the burner and add your kala namak and some black pepper.

How to Serve Your Scramble

Tofu scramble is awesome stuffed in a tortilla, piled on toast or 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 sour cream.

FAQ & Tips for Making Delicious Tofu Scramble

• The biggest challenge I’ve found with making tofu scramble is that it can stick to your skillet. Use a good nonstick surface, such as well seasoned cast iron, and don’t skimp on the oil.
• Leftovers will keep in a sealed container in the fridge for about 3 days.
• Can this recipe be made gluten-free? Yes! Just use gluten-free tamari instead of soy sauce.
• Can I skip the hot sauce? Yes, but I recommend adding a bit of lemon juice for tartness if you do.
• Where can I get nutritional yeast? Many supermarkets carry it in the natural foods section, and almost all health food stores have it. You can also buy it online.
• Where can I get kala namak? Try an Indian market, or buy it online.

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5 from 1 vote

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

Keyword easy tofu recipe, vegan breakfast recipe, vegan scrambled eggs

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 1/2 inch pieces
• 1 medium onion, diced
• 1 bell pepper (any color), cut into strips
• 3 garlic cloves, minced
• 1 (14 ounce/400 gram) package extra firm tofu, drained and patted dry
• 2 cups sliced kale leaves
• 2 tablespoons soy sauce
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1 tablespoon hot sauce (Cholula works well), 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 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 potatoes and onions.

3. Cook the potatoes and onions, flipping occasionally, until the potatoes are fork tender and crisp on the outside, and the onions are soft and browned, about 10 minutes.

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

5. 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.

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

7. Cook for about 5 minutes, flipping occasionally, until the tofu begins to dry up and crisp in spots.

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

9. 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.

10. Remove the skillet from heat and season the scramble with hot sauce, kala namak, and black pepper to taste.

11. Serve with toppings and accompaniments of choice.

Nutrition Facts

Loaded Tofu Scramble

Amount Per Serving

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.

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