Serves 4

This is the OG scrambled tofu recipe. One of the first recipes on this site, back in 2002, and the one I was making at every vegan brunch in the 90s before brunch was even invented. True story: what I was actually trying to do was replicate the boxed scrambled tofu mix you could buy at health food stores at the time. So you could say a cardboard box was the inspiration.

Onions and mushrooms cooked down until soft, garlic, a spice blend with cumin and turmeric and paprika, and a pound of tofu crumbled in and cooked until the aroma got everyone out of bed. I’ve done simpler versions since — if you want something more stripped down, the revisited scrambled tofu is great. But this is the one that started it all and there are still circles that swear by it and won’t make any other version.

Add all the veggies you want! A cup or so of any finely chopped vegetables — broccoli, zucchini, and cauliflower are all great, just add them when you add the mushrooms. Or fold in some spinach at the end along with the carrot. The most important thing is the texture: chunky, not a mash. As the tofu cooks it will crumble more, so break it into big pieces with your fingers right into the pan.

Serve with guacamole, salsa, potatoes, toast, tempeh bacon. Then rub your tummy well into the afternoon.

VEGAN WITH A VENGEANCE SCRAMBLED TOFU FAQ

What’s the difference between this and the revisited version? The revisited scrambled tofu is simpler and faster — no mushrooms, bigger torn pieces, crispier edges. This one has more going on with the onions and mushrooms cooked down first. Both are great, different vibe.

Do I have to press the tofu? Not for this one. You’re cooking the water out over 15 minutes anyway. Just drain it well before crumbling in.

Can I use a different mushroom? For sure. Button, portobello, shiitake — all work. Shiitake will give you a slightly meatier depth.

What vegetables can I add? Broccoli, zucchini, cauliflower — add them when you add the mushrooms. Spinach or other leafy greens can go in at the end with the carrot.

Can I skip the carrot? But of course. It’s optional and mostly there for color.

What should I serve this with? Guacamole and salsa are the classic call. Roasted potatoes, toast, tempeh bacon. Breakfast burritos. Great in a bowl with greens and hot sauce.

Can I make this ahead? Yup. Reheats well — just add a splash of water when warming it back up in a pan. Holds up in the fridge for 3 to 4 days.

How did I end up here? You were probably searching for “scrambled tofu,” “vegan scrambled eggs,” or “tofu scramble recipe.” This is the original vegan tofu scramble — one of the first recipes on theppk.com, going back to 2002. What a great job you did at googling!

The original vegan with a vengeance scrambled tofu

Scrambled Tofu (Vegan With A Vengeance Version)

Isa Chandra
The OG vegan scrambled tofu — onions, mushrooms, garlic, turmeric, and nutritional yeast. One of the first recipes on theppk.com and still the one some circles swear by.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American, Gluten-Free, Vegan
Servings 3 to 4 people

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped into ½-inch chunks
  • 2 cups cremini mushrooms thinly sliced
  • 2 to 3 cloves garlic minced
  • 1 pound extra-firm tofu drained
  • ¼ cup nutritional yeast
  • 2 tablespoons freshly squeezed lemon juice
  • 1 carrot peeled (optional — grated in at the end, mostly for color)

Spice Blend

  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme crushed between your fingers
  • 1 teaspoon ground paprika
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt

Instructions
 

  • Mix together the spice blend ingredients in a small bowl and set aside.
  • Heat a large heavy-bottomed pan, preferably cast iron, over medium-high heat. Add the oil and sauté the onion for about 3 minutes, until softened. Add the mushrooms and sauté for 5 minutes, until soft and lightly browned. Add the garlic and sauté for about 30 seconds, until fragrant. Mix in the spice blend. Add ¼ cup water to deglaze the pan, scraping the bottom to get all the garlic and spices up.
  • Crumble in the tofu and mix well using a thin metal spatula. Don’t crush the tofu — just lift and mix it around. You want it to stay chunky. Cook for about 15 minutes, stirring occasionally and adding splashes of water as needed to keep it from sticking. Lower the heat a bit if it’s sticking too much.
  • Add the nutritional yeast and lemon juice and toss to combine. Grate in the carrot if using and fold in. Taste for salt and serve.
Keyword scrambled tofu, tofu scramble, vegan scrambled eggs, vegan breakfast
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