Tofu Scramble

Salt, pepper, and a bit of turmeric are all it takes to make these delicious tofu scrambled eggs. Whether you're going plant-based or have an egg allergy, these vegan scrambled eggs will hit the spot at breakfast time. Enjoy as-is or feel free to get fancy by creating a tofu scramble with your favorite veggies and cheese.

bowl of tofu scrambled eggs topped with green onions
Photo: Katlyn Moncada
Total Time:
15 mins
2 cups


  • 1 12-16 ounce package extra-firm water-packed tofu

  • 1 tablespoon ghee or olive oil

  • ½ teaspoon salt

  • ½ teaspoon ground turmeric

  • ¼ teaspoon pepper

  • ¼ cup half-and-half, milk, or nondairy milk


  1. Drain tofu and pat dry well with paper towels. Coarsely crumble tofu into a bowl; set aside.

  2. In a large skillet heat ghee or olive oil over medium. Add tofu, salt, turmeric, and pepper. Cook and stir gently for 2 minutes. Add cream or milk. Bring to boiling; reduce heat. Cook, stirring occasionally, 2 to 3 minutes more or until desired consistency.

Nutrition Facts (per serving)

180 Calories
13g Fat
4g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 180
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 413mg 18%
Total Carbohydrate 4g 1%
Total Sugars 1g
Protein 11g
Vitamin C 0.3mg 2%
Calcium 223mg 17%
Iron 2.6mg 14%
Potassium 219mg 5%
Folate, total 0.8mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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