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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!).

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.
  • 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.
  • 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.
  • Take the skillet off of the burner and season your tofu scramble with kala namak and some black pepper.
  • Serve and enjoy!

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.

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