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5 from 5 votes
Plate of Tofu Scramble with Napkin, Bread and Coffee Cup
Loaded Tofu Scramble
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

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
Servings: 4
Calories: 277 kcal
Author: Alissa
  • 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
  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.