4 from 1 vote
easy fluffy scrambled tofu
The Easiest Scrambled Tofu Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Easy fluffy scrambled tofu that is quick to make, vegan, oil-free, delicious and nutritious!

Course: Savory
Servings: 4 servings
Author: plantbasedstride
  • 1 package (15 or 16oz) refrigerated firm or extra firm tofu
  • 1 cup chopped vegetables of choice, such as spinach, mushroom, bell pepper, etc. (fresh, frozen or both)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric powder (for yellow color, or leave out for scrambled "egg whites" tofu)
  • 1 tbsp sesame tahini or hummus
  1. Preheat a large non-stick frying pan on low-medium heat on your stovetop.

  2. Open the tofu package and drain out the water into the sink. Remove the tofu block, place it between a few folded paper towels or a kitchen towel and gently press it between the palms of your hands a few times to release as much water as you can. It is okay if some water remains in the block. Set the block aside. 

  3. Add the vegetables of choice into the pan with a few tablespoons of water to prevent any possible sticking or burning and cook until heated through.

  4. Crumble the tofu block into the pan using your hands to create scrambled egg-looking pieces. Use a cooking utensil to break up any large pieces in the pan. Add the spices and tahini or hummus and mix everything together until evenly combined. The tofu will turn yellow due to the turmeric. Cook for about 5 minutes while stirring occasionally.

  5. Enjoy! Use in any meal or dish as a substitute for scrambled eggs. Store leftovers in a sealed container in fridge for up to 2 days.