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    Home » Breakfast

    Vegan tofu scramble breakfast

    Published: Jan 29, 2020 · Modified: Mar 18, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Vegan tofu scramble breakfast. Tofu scramble with kale and avocado on plate by hot sauce.

    A big, cozy brunch is yours with this tofu scramble recipe.

    Loaded with vegetables and spices, it’s a hearty start to the day that is also packed with protein, fiber, and flavor.

    A filling & satisfying vegan & gluten-free breakfast.

    Tofu scramble on plate with avocado, and topped with hot sauce.

    When you really want to lean into cozy brunch vibes, make this vegan tofu scramble recipe.

    It’s a breakfast that is entirely satiating.

    There’s protein-packed tofu, toothsome kale, sweet bell peppers, onions, seasonings, and spices.

    It’s a meal that feels decadent and wholesome all at once.

    Finish with creamy avocado & a few dashes of hot sauce, and you’ve got an excellent start to the day.

    In this post:

    Jump to:
    • Tofu recommendation
    • What is kala namak?
    • Step by step instructions
    • Make it your own
    • Serving suggestions
    • Enjoy it in a breakfast burrito
    • How to store & reheat
    • 📖 Recipe

    Tofu recommendation

    For this recipe, I recommend super firm tofu in vacuum packaging.

    It’s convenient, because it doesn’t need to be pressed.

    But if you only have access to the water-packed variety, that will work too.

    Just drain it from the package. Then dry it off a little with a clean kitchen towel before crumbling it into the pan.

    (Wet tofu doesn’t brown as nicely.)

    Water-packed packages are usually 14 ounces. And you can use the whole thing. The difference is water weight.

    Even with the water-packed variety, you don’t really need to press it for a scramble since you’re not marinating it. It will just have a softer texture, which a lot of people enjoy.

    What is kala namak?

    Hand holding package of black salt powder (kala namak) in Indian grocery store.

    One tofu scramble seasoning that may not be in your pantry already is kala namak.

    Kala namak is a sulfuric mineral salt. It gives an eggy flavor to anything it touches.

    That makes it a pretty magical ingredient for adding that sulfurous flavor to dishes like vegan eggs, eggless quiche, vegan egg salad, or breakfast tacos.

    Kala namak is also known as black salt. But it’s actually pink right out of the package.

    (However, don’t confuse it with Hawaiian pink salt. They are two different things.)

    You can find kala namak in Indian markets. It usually sells for $2-3. It’s also available on Amazon.

    If you don’t have kala namak, no worries. You can easily leave it out and add a sprinkle of table salt instead. It just won’t have that eggy flavor, obviously.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Browned tofu in skillet.

    Bring a large non-stick skillet to a medium heat with oil.

    Crumble tofu across the pan.

    Don’t move it for about four minutes. You want it to get nice and brown on one side.

    Then flip it, and let it sit for several more minutes.

    Now it’s time to sauté some vegetables!

    Peppers and onions in skillet with browned tofu.

    Scoot the browned tofu to one side of the skillet. Drizzle oil on the empty side.

    Add onions, garlic, and bell peppers. Sauté for a couple minutes.

    Tofu in skillet with peppers and onions.

    Then incorporate everything, and sauté for a minute or two more.

    Curly kale in skillet with tofu, peppers, and onions.

    Once the onion is fragrant, add the following:

    • Kale
    • Water
    • Ancho chili powder
    • Granulated onion
    • Paprika
    • Cumin
    • Pinch of salt

    The kale will quickly wilt as it comes into contact with the heat of the pan.

    The water helps the kale to steam a bit. And it aids the spices incorporating through the scramble and not getting stuck in one spot.

    Tofu scramble with kale and peppers in skillet.

    Once the kale has softened, add kala namak and nutritional yeast.

    Serve the tofu scramble on plates. Then finish with fresh avocado.

    Make it your own

    You can make this vegan tofu scramble your own by varying the ingredients and amounts.

    Vary the veggies

    Tofu scramble is similar to a stir-fry in that almost any vegetable in your crisper drawer will work.

    Make this recipe with the vegetables listed. Or put together your own combo in roughly equal amounts as to what’s listed here.

    Just remember that some vegetables take longer to cook than others.

    So if you have denser vegetables like potatoes, sweet potatoes, cauliflower, or broccoli, you will need to cook those longer.

    Vary the seasonings

    If you don’t have or don’t enjoy any of the seasonings, just leave them out.

    • Ancho chili powder can be replaced with any chili powder blend.
    • Sweet paprika can be replaced with hot or smoked.
    • Kala namak can be replaced with table salt.
    • Add a dash of hot sauce for heat to the finished scramble

    Serving suggestions

    Tofu scramble on plate with sliced avocado.

    Tofu scramble is packed with vegetables. So you could easily eat it all on its own as a meal.

    It also goes well with any of the following side dishes:

    • Breakfast potatoes in the oven or air fryer
    • Toast
    • Seitan bacon or veggie breakfast sausage (I like the breakfast sausages from Gardein, Field Roast, and Herbivorous Butcher.)
    • Vegan French toast for a mix of savory & sweet

    Enjoy it in a breakfast burrito

    Tofu scramble is also really nice in a vegan breakfast burrito.

    Simply roll the scramble into a warmed tortilla.

    Or if you like a crispy burrito, air fry it for about 8 to 10 minutes until crisp. Or bake it in the oven at 400 degrees for 15 to 20 minutes.

    Breakfast burritos are especially nice with some kind of potatoes inside. Use leftover breakfast potatoes, hashbrown patties, or tater tots.

    How to store & reheat

    Store leftovers in an airtight container in the refrigerator.

    It will keep for about 3 days.

    Reheat in the microwave until warm.

    Vegan tofu scramble on plate with avocado.

    📖 Recipe

    Plate with tofu scramble, avocado, and pineapple.

    Tofu scramble with kale & avocado (vegan)

    Author: Cadry Nelson
    5 from 11 votes
    This hearty scramble is loaded with kale, bell pepper, and onions. Serve it with toast or breakfast potatoes for a filling weekend brunch.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: American, Vegan
    Keyword: gluten free, meatless brunch
    Prevent your screen from going dark

    Ingredients

    • 1 teaspoon avocado oil or other neutral flavored oil, divided
    • 10 ounces vacuum-packed super firm tofu*
    • ½ onion chopped medium
    • ½ bell pepper red, orange, or yellow, chopped medium
    • 1 clove garlic minced
    • 2 to 3 leaves kale removed from ribs, chopped (About 2 cups loosely packed)
    • 2 Tablespoons water
    • 1 teaspoon cumin
    • 1 teaspoon ancho chili powder
    • ½ teaspoon granulated onion
    • ½ teaspoon paprika
    • Pinch of salt
    • 2 Tablespoons nutritional yeast flakes
    • ¼ teaspoon kala namak black salt**
    • 1 avocado pitted & sliced

    Instructions

    • Bring a skillet to medium heat with ½ teaspoon oil.
    • Use your hands to crumble the tofu block into the skillet. Scatter it evenly across the skillet. Then don't move it for about four minutes, so that it can get nice & brown.
      Then flip the tofu with a spatula, and let it sit for about 3 more minutes, so that it can brown more.
    • Move the browned tofu to one side of the skillet. Then put the remaining ½ teaspoon of oil onto the empty side of the skillet.
      Put onions, bell pepper, and garlic onto the empty spot. Saute for a couple minutes.
      Then incorporate it with the tofu, and saute for a minute or two more, until the onions are fragrant and softened.
    • Add kale, water, cumin, ancho chili powder, granulated onion, paprika, and a pinch of salt to the pan. Combine with a spatula, moving it around the pan for even combining of the spices.
      The kale will wilt and soften as it comes into contact with heat.
    • Cook for a couple minutes more and turn off the heat. Sprinkle nutritional yeast flakes and kala namak on the scramble and combine.
    • Transfer the tofu scramble evenly onto four plates. Top each portion of scramble with sliced avocado.

    Notes

    *I prefer vacuum packed tofu, because no pressing is required. However, you can use water-packed tofu. Just be sure to drain it from the package before cooking. Water-packed tofu usually comes in 14 ounce packages. You can use the whole block for this recipe (even though I call for a 10 ounce tofu block). The difference is water weight.
    **Kala namak (also called black salt) gives the dish an eggy, sulfurous flavor. If you don’t have black salt, regular table salt can be used instead.
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    Nutrition

    Calories: 148kcal | Carbohydrates: 10g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 498mg | Fiber: 5g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 25.2mg | Calcium: 36mg | Iron: 1.9mg

    Content updated January 29, 2023. Originally posted September 2017.

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

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    1. Suzanne

      January 28, 2021 at 12:15 pm

      5 stars
      We brought scallions and kale in from the garden and made scallion and cheese biscuits to serve with this which was a great match. Love another way to incorporate nutritional yeast in our diet. Thanks

      Reply
      • Cadry

        January 29, 2021 at 9:59 am

        I envy you using fresh-from-the-garden ingredients in January! Thanks for the great feedback, Suzanne.

        Reply
    2. David

      January 30, 2020 at 7:17 am

      5 stars
      Sooooooo so good! Tofu scrambles are the best breakfast staple, and this one is just perfect.

      Reply
      • Cadry

        January 30, 2020 at 9:04 am

        I’m glad you’re a fan! <3

        Reply
    3. Samara

      August 01, 2019 at 10:15 am

      5 stars
      I knew I would love this scramble before I even tried it! As I am sure anyone following Cadry on Instagram knows, her brunches are always drool-worthy and this deliciousness is one reason why! <3

      Reply
      • Cadry

        August 07, 2019 at 8:55 am

        Aww, thank you, Samara! I’m so glad you loved the scramble. <3

        Reply
    4. Don Gallagher

      September 08, 2018 at 8:24 am

      5 stars
      Oh my, this has become one of our tofu favorites. Another example of where I’ve made a recipe and my wife, Linda, has fallen in love with it. This is our go-to scramble now.

      Reply
      • Cadry

        September 08, 2018 at 6:12 pm

        Aw, that’s so wonderful to hear, Don. I’m glad that you and Linda are so smitten with this recipe, and that it’s your go-to scramble. Thanks for letting me know!

        Reply
    5. Linda

      October 06, 2017 at 10:13 am

      5 stars
      What a great vegan recipe. For anytime of day.

      Reply
      • Cadry

        October 09, 2017 at 1:07 pm

        Thanks, Linda!

        Reply
    6. Annah Despain

      September 23, 2017 at 11:29 am

      5 stars
      This looks delicious! I’m going to have to try it.

      Reply
      • Cadry

        September 23, 2017 at 12:55 pm

        I hope you enjoy it, Annah!

        Reply
    7. Shell

      September 13, 2017 at 2:06 pm

      5 stars
      I’m a big fan of your chick pea scramble, so naturally I would probably enjoy your tofu scramble as well! I don’t think I’ve had a lazy Saturday morning for many years, but perhaps if I make the tofu scramble the ambiance would come with it.

      Reply
      • Cadry

        September 23, 2017 at 12:55 pm

        Knowing how much you love naps, I’m sure someday you’ll relish getting your lazy Saturday mornings back. Luckily, tofu scrambles only take about 20 minutes to make. So you could probably squeeze one in before rushing out the door. 😀

        Reply
    8. Susan

      September 11, 2017 at 10:47 pm

      5 stars
      I love tofu scramble! I prefer it to the newer vegan ‘egg’ scrambles that are on the market now.
      That little bottle of nooch does make me chuckle a little… that would probably not even be a single serve for me. 😉

      Reply
    9. johanna

      September 11, 2017 at 8:00 pm

      5 stars
      How lovely! We don’t make tofu scramble often – but it sounds like a really nice way to spend a morning because it is so easy to throw together!

      Reply
      • Cadry

        September 12, 2017 at 9:30 am

        Yes, it’s really easy, and I like that I’m starting the day with some vegetables. That’s not something that can be said about cereal or toast.

        Reply
    10. Jojo

      September 11, 2017 at 7:47 pm

      Tofu scramble is such a staple for me too, I make it at least once a week at home and as often as possible whilst I’m travelling. I always add nooch and black salt to mine too.

      Reply
      • Cadry

        September 12, 2017 at 9:29 am

        Nutritional yeast and black salt are musts! David isn’t into them on scrambles, and so I always have to add them separately. It just isn’t the same without them!

        Reply
    11. Samara

      September 11, 2017 at 12:58 pm

      5 stars
      This sounds perfectly delicious in every way Cadry! I hope I have the opportunity to make it this coming weekend. Yum. 😋 We love lazy brunching at our house too. It’s the best.

      Reply
      • Cadry

        September 12, 2017 at 9:28 am

        Thank you, Samara! You’re right, lazy brunching is the best. I hope you’re able to get some time for it this weekend too!

        Reply

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