A fun spin on traditional tofu scramble! It’s quick to whip together thanks to the sensational Island Teriyaki or Soyaki marinade that you can find at Trader Joe’s and many other mainstream grocery stores in the United States.
Michelle’s dad, who has never made tofu scramble before, volunteered to star in this recipe video showing how to make this delicious dish! If her not-at-all-vegan dad can make this tofu scramble recipe, so can you. And I hope you do!
Tentative About Tofu
If you’ve been wondering about tofu and not quite ready to try it until now, I encourage you to take a peek at our guide, “Tofu Guide for the Tentative Cook“. We share all of the information you need to know about tofu, see how it’s made, and also recommend many wonderful recipes that will soon convert you to a die hard tofu lover!
This tofu scramble recipe is a great way to begin your tofu adventure. It’s easy to make and you can add any veggies, spices, or tasty toppings that you wish. More importantly, everyone in your family will love it. Once you try it, you won’t want to go back to the other un-healthy kind.
Tofu itself is a creamy white color, so to make this scramble appear more appetizing, the spice turmeric is used. Turmeric adds the perfect shade of yellow to this dish, as well as anti-inflammatory antioxidants and a slightly earthy flavor.
If you’re missing that particular “stinky egg” scent and sulphurous flavor, you can always include a pinch of black salt. Also known as kala namak, this unique salt has the rare aroma that you connect with a typical breakfast scramble, but without any animal products or cruelty. A win, win!Print
This fun cubed spin on tofu scramble has become a favorite in our households. It’s quick to whip together, thanks to the delicious Island Soyaki marinade found at Trader Joe’s. Island Teriyaki works for this recipe, too!
- One package of extra-firm tofu (12 oz)
- ½ cup of Island Teriyaki or Soyaki marinade
- ½ of a yellow onion, diced
- 1 teaspoon of turmeric
- ½ teaspoon of red chili pepper flakes
- 1 teaspoon of sesame seeds (white or black)
- 1 tablespoon of olive oil
- ½ of a red bell pepper, diced
- 2 stalks of kale, finely chopped
- 2 stalks of green onion, thinly sliced, plus extra for garnish
- ½ of a sliced avocado for garnish
- Drain the tofu and pat dry with a paper towel, and slice into small cubes.
- In a skillet, add olive oil and bring to medium heat. Add the onion and saute until translucent, about 1-2 minutes.
- Add the tofu and all the remaining ingredients except the avocado and green onions reserved for garnish, and stir fry until all moisture is absorbed and the tofu cubes are slightly brown.
- Plate, garnish with sliced avocado and green onions, and devour!
Keywords: tofu, scramble, tofu scramble, breakfast
How To Serve It Up
- Always Add Avocado – The fantastic flavors of this savory breakfast are enhanced by a little bit of healthy, plant-based fat. Its bright green color and smooth texture make a lovely contrast to the slightly crispy tofu scramble. If you’re interested in figuring out four ways to slice an avocado beautifully, you’ll find it here.
- Side of Starch – Now that you’ve got protein covered in this meal, how about including some satisfying starches? Our hash brown waffles or pumpkin baked oatmeal would keep you full for hours!
- Layer with Leafy Greens – I love to combine this dish with a big bowl of gorgeous greens. Either top your salad with a serving of tofu scramble or add some kale, baby spinach, or colorful collards while cooking up.
- Bring On The Burritos – Having any extras is a huge bonus for your lunch the next day. Add a little guacamole, brown or red rice, and a spoonful of salsa along with your leftover tofu––you’ve got yourself a brand new meal without much effort!
Simple Tofu Scramble Storing
Any leftover tofu scramble can be saved in a covered container and refrigerated for a few days. To re-heat, simply microwave for a minute or two or place in a sauté pan and heat until desired temperature. Tofu scramble should not be frozen.
More Savory Breakfast Recipes To Try
Island Teriyaki Tofu Scramble³ by Michelle Cehn and Toni Okamoto from the original version of The Friendly Vegan Cookbook. Copyright of World of Vegan™, all rights reserved. Article written by Gina House. Please note that this article may contain affiliate links that support our work at World of Vegan.