The Best Tofu Scramble Recipe EVER

Hi all! With the events of covid-19 causing a food shortage in some areas, some people are struggling to find eggs. Did you know you can make scrambled eggs out of tofu! Yes, you can! And it’s delicious, not to mention healthier than chicken eggs because tofu has zero cholesterol, zero saturated fat, and fewer calories. You still get all the good stuff like protein and fiber (which chicken eggs lack) to keep your intestinal and cardiovascular system healthy! So I thought I’d share my best scrambled tofu recipe here for everyone as an alternative to eggs. There was still plenty of tofu at every grocery store when I checked yesterday. Tofu can be found in the refrigerated aisle as well as in the non-refrigerated aisle. If you can’t find tofu at your local supermarket, you can order it online by clicking here and here. See below for the refrigerated kind and the non-refrigerated kind.


The Best Tofu Scramble Recipe EVER

 Serves: 4      Prep: 15 min     Cook: 20 min       Total: 35 min



1 pack extra firm tofu

1 tsp onion powder

1 tap garlic powder

1 tsp nutritional yeast

1/2 tsp turmeric powder

1/2 tsp salt

1/4 tsp smoked paprika

2 ounces water

2 tbsp evoo (divided)

2 small potatoes (diced small)

2 cups spinach

1 cup cherry tomatoes (halved)

1/4 cup green onion (sliced)

2 garlic cloves (minced)


Warm one tablespoon of extra virgin olive oil on medium heat in a large pan. Add potatoes to the pan and cook for 5 minutes, stirring occasionally. Cover and cook for 2 more minutes. Transfer potatoes from the pan to a bowl and set aside.

Warm another tablespoon of oil in the same pan. Add in the tomatoes, green onion, and garlic. Cook for 3 minutes, stirring frequently.

Add in the tofu by crumbling the block directly into the pan using your hands. Cook on medium for 3 minutes, stirring occasionally. While that cooks, place onion powder, garlic powder, nutritional yeast, turmeric powder, salt, smoked paprika, and water in a small bowl. Stir to combine, the mixture should be runny. Add the mixture to the pan and stir until the tofu is evenly coated. Cook for 2 minutes, stirring frequently.

Add in the cooked potatoes and spinach. Stir just until spinach starts to wilt, then turn heat off. Top with vegan cheese shreds, chives, avocado or any toppings of your choice. Enjoy!


This recipe will be part of my upcoming vegan cookbook. I’ve only shared it once before with all my newsletter subscribers but in the spirit of community, I’m sharing it here for all to have more cooking options with limited supply. I hope you enjoy this free recipe and be sure to subscribe to my newsletter for cookbook launch details!




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