Veggie Tofu Scramble Yum (1)
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How to prepare a veggie tofu scramble with spinach and tomatoes that is quite tasty. Perfect for dinner, lunch, or the morning!

I was intrigued when I first heard about veggie tofu scramble, and I think it’s good to admit that.

We both like smooth, creamy scrambled eggs, so we never truly imagined that tofu could compete. That is until this recipe entered the picture.

The Best Way to Prepare Veggie Tofu Scramble

We have figured out how to create a veggie tofu scramble that is soft and tastes so excellent that we would substitute it for conventional eggs any day of the week after making a few unsuccessful efforts in the kitchen.

First, we discovered a combination of three spices that elevates tofu from bland to delectable. We blend the mushroom, garlic, and turmeric powders. Although mushroom powder may sound strange, you need it in your cooking.

If you want to learn more, check out this secret ingredient taco seasoning where we utilized it and gushed endlessly about it. But for now, allow me to leave you with this.

Tofu lacks the taste and umami that mushrooms possess. On steroids, seasoning. To transform tofu from bland to crave-worthy, all you need is a quarter of a teaspoon. Promise.

You can get mushroom powder; I recommend searching online for the best deals. Purchase some dried shiitake or porcini mushrooms, then powder them.

You now have powdered mushrooms. Use it here or get creative and add some to sauces and soups. To enhance the flavor of beans or sprinkle over cooked veggies. Even meats like meatballs or hamburgers benefit greatly from it.

Veggie Tofu Scramble (1)
Food: Veggie Tofu Scramble (Source: Tasty)

Additionally effective is the turmeric and garlic powder.

You can omit the turmeric if you’re not a fan because it tends to turn things orange. Just bear in mind that the tofu will remain white and that some of the flavors will be lost.

Finding the best tofu was the second innovation for scrambling tofu. Depending on the texture you’re looking for, the answer will vary.

We adore soft, creamy scrambled eggs, as I indicated above, so when it came to scrambled tofu, we were seeking a similar texture.

The ideal tofu for a texture similar to soft scrambled eggs is extra firm silken tofu. Ours is at the supermarket, however, it’s not in the refrigerator department. In the picture below, the silken tofu is on top.

Regular firm or extra firm tofu is preferable if you prefer your scrambled eggs to be on the firmer, drier side. You are accustomed to seeing this stored in plastic containers with liquid surrounding them.

It is offered for sale in the store’s refrigerated area. The box containing the silken tofu in the image above has this type of tofu underneath it.

You must pour the liquid out and squeeze out some of the extra water when using ordinary tofu.

To accomplish this, set the block on some paper towels (or a clean dishcloth), add additional towels on top, and then place a heavy object on top to weigh it down (like a plate). For the recipe, crumble the tofu after letting it drain for 5 to 10 minutes.

There is no need for any of this if you use silken tofu. No additional liquid needs to be drained or squeezed out. While the scramble cooks, any extra liquid will simmer in the pan.

This recipe is a fantastic time saver because the entire process just takes approximately 15 minutes. Additionally, it is gratifying.

If I’m cooking it, I generally add a few slices of avocado because we love adding it to an English muffin. It’s a good idea to add to tortillas or toast. Serve the dish on its own or with roasted potatoes or a salad.

Veggie Tofu Scramble

5 minutes to prepare

10 minutes to COOK

15 minutes total

You have a few alternatives for the tofu you use in this scramble. Although standard firm or extra hard tofu will work, we prefer extra firm silken tofu.

For our advice, look in the notes section that follows the recipe. For this recipe, we use basic seasonings; however, if you want to make a scramble in the Southwestern style, add 1/2 teaspoon of chile powder and 1/4 teaspoon of ground cumin to the spice mixture.

Red pepper flakes or hot sauce can also be used to boost the heat.



  • 2 teaspoons olive oil
  • 1/4 medium onion, thinly sliced
  • 12 ounces tofu, see notes below
  • 1 cup baby spinach or chopped kale leaves
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mushroom powder, optional, here’s our recipe
  • 3 ounces tomatoes, chopped (about 1/2 cup)
  • Fresh ground black pepper to taste
  • Handful chopped fresh herbs like chives, basil, parsley, or cilantro


  • English muffins, toast, or tortillas
  • Sliced avocado


Veggie Tofu Scramble Easy (1)
Food: Veggie Tofu Scramble (Source: Tasty)
  1. In a non-stick skillet, warm up the olive oil over medium heat. The onions should simmer for about three minutes, stirring regularly while they emit a delicious aroma. Add the tofu and break it up in the pan with the back of a spoon so it resembles scrambled eggs.
  2. In a small bowl, combine the salt, turmeric, garlic powder, and mushroom powder. Pour in a little bit of water. Make a slurry by stirring, then incorporate it into the tofu. Cook for 2 minutes, or until all of the extra water released by the tofu has evaporated.
  3. When the spinach is mostly wilted, remove the skillet from the heat and toss in the diced tomatoes. After tasting, add a little extra salt and fresh black pepper, as desired. Sprinkle freshly chopped herbs on top, then either serve the dish as is or spread it onto toast, an English muffin, or tortillas. A couple of slices of avocado are also a lovely addition.


  • Which tofu would work best in a scramble? Extra firm silken tofu and ordinary firm or extra firm tofu are the two varieties we utilize in our cuisine. In the post above, we offered a picture that depicts these two possibilities.
  • The texture of silken tofu is akin to soft scrambled eggs and it holds up while remaining soft. Silken tofu doesn’t need to be drained. Use standard firm or extra firm tofu that has been crumbled and drained of any excess moisture for a firmer, drier texture. To accomplish this, set the block on some paper towels (or a clean dishcloth), add additional towels on top, and then place a heavy object on top to weigh it down (like a plate).
  • For the recipe, crumble the tofu after letting it drain for 5 to 10 minutes.
  • Do-ahead advice: Scramble leftovers for up to three days in the refrigerator. Before eating a second helping, simply reheat.
  • We adore the color and flavor that turmeric gives the tofu, but if you don’t like it, omit it.
  • In our kitchen, the mushroom powder is a well-liked hidden ingredient. Online retailers provide pre-ground mushroom powder; alternatively, you can manufacture your own by combining some dried mushrooms. We particularly enjoy dried shiitake or porcini mushrooms.


Serving Size 1/2 cup / Calories 82 / Protein 6 g / Carbohydrate 4 g / Dietary Fiber 1 g / Total Sugars 2 g / Total Fat 5 g / Saturated Fat 1 g / Cholesterol 0 mg