How to make Tofu Scramble with any kind of tofu!

This eggy tofu scramble is a high-protein, easy vegan breakfast that tastes like eggs! Make it with any kind of tofu—silken, firm, or extra firm.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings serves

Calories 257kcal

Add the tofu to a large mixing bowl. If using firm or extra firm tofu, crumble it with your hands. If using silken tofu, it will break apart as you stir.
Add the plant-based milk, mustard, and your chosen spice blend (either the premade tofu scramble mix or individual spices). Stir to combine. For a creamier scramble, you can use up to 1/3 cup of milk—add gradually and adjust to your desired texture.
Heat the vegetable oil in a non-stick skillet over medium heat. Once hot, add the seasoned tofu mixture. Cook, stirring often, for about 5–7 minutes, or until heated through and golden in spots.
Serve warm over toast or with your favorite breakfast sides.

You can use any kind of unflavored tofu in this recipe—silken, firm, or extra firm. Each type has a different texture: silken tofu is smooth and creamy, firm tofu is slightly chewy, and extra firm tofu is the most dense and crumbly. I personally prefer extra firm for the best egg-like texture, but all three work well depending on what you have on hand.
If you make tofu scramble often, consider prepping a batch of my tofu scramble spice mix—it saves time and keeps things easy. That said, I’ve included individual spice quantities in the recipe so you can still make it as a one-time option without the premade mix. :)