If you have never had tofu scramble you are missing out and need to try it asap! It’s such a great breakfast, brunch or even lunch – super tasty, quick and easy to make, vegan, low carb AND gluten-free!

So what is tofu scramble?

Well, it’s a sort of vegan, egg-free, dairy-free replacement for scrambled eggs. It’s just as quick to cook as scrambled eggs and also has lots of protein and is low in carbs, also just like scrambled eggs. The spice mix is yellow which means the tofu scramble has a resemblance visually to scrambled eggs too. But as I mentioned, no eggs! Yay! 

It’s pretty easy to change up a scramble tofu recipe by using different spices or different veggies, below is my version but feel free to make any adjustments.

What’s in a tofu scramble?

As you probably guessed, the main ingredient is tofu. I used Bean Supreme Organic Tofu which is a lot firmer than silken tofu and not quiiiite as firm as firm tofu. But firm tofu would work fine too; you may just need to work a little bit harder to break it down into a scramble. I have tried this with silken tofu and it sort of works but I wouldn’t recommend it. There’s just a bit too much water in it and it goes pretty mushy, plus due to the water content you are left with less actual tofu and therefore a smaller tofu scramble.

Tofu is perfect in the dish as it’s quick to cook and easy to break up. It’s also high in protein at around 6.2g per serve, and low in carbohydrates at less than 1g per serve (wahoo!). 

As tofu doesn’t have a whole lot of flavour on its own it means you can add lots of flavour and spices and make it taste exactly how you want it to, it’s kind of a blank canvas just waiting to have some exciting flavours added to it.

And that brings me to the spice paste. 

This is what flavours the tofu. In my recipe I have used nutritional yeast which adds a really nice savoury and slightly cheesy taste, plus it’s yellow. Then I’ve added some spices which will give the tofu a sort of curry flavour; ground turmeric, paprika and curry powder. They’re also all yellow or an orangey red, adding to the yellowness of the tofu scramble and the resemblance to eggs and they make the tofu scramble delicious. I have then added a small amount of water to these spices and turned them into a paste rather than adding them straight to the tofu dry. Why? Well, for two reasons. The first is that if you were to put just the dry spices into the pan with the tofu they tend to stick a lot to the pan itself and less to the tofu, so the tofu misses out on a lot of the flavour. And secondly, using just dry, raw spices makes the tofu scramble a little bit dry and slightly powdery. Turning it into a paste adds some necessary moisture and also eliminates that slightly powdery texture caused by the dry spices. 

My tofu scramble recipe also has one onion and some cumin seeds. Simply because I like the flavour of both they add some different textures while really livening up this meal.

I’ve also used spinach. It adds a nice touch of colour to the otherwise yellow dish and of course some extra nutrients such as iron and folate. You could swap this out for kale fairly easily too. 

Kitchen Tools I recommend for this recipe

Non-Stick frying Pan  – You don’t want your tofu scramble or spice paste sticking!

Spatula – Something to stir and mix your tofu scramble, and also something you can use to break up the tofu

Go ahead and treat yourself with this flavour-packed tofu scramble next time you are feeling like a cooked breakfast or brunch. You can pretty much serve it with anything you like, such as toast, meat-free bacon or sausages or hashbrowns, the options are endless. Or you can eat it on its own too!

The below recipe will give you about 4 serves which is a crazy low 2g of carbs! The perfect low carb breakky, and just another reason why I love tofu!

If you are wanting some more breakfast ideas, check out my other breakfast recipes. 

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