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healthy tofu scramble

Vegan Tofu Scramble

Are you sick of eggs or looking for a good vegan breakfast recipe? If so we have the perfect tofu scramble recipe for you.

Course Breakfast
Cuisine American
Keyword tofu vegan scramble
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 219 kcal


  • 1 tsp. olive oil
  • 1 (14-oz.) package firm organic tofu
  • 1 cup cauliflower rice
  • 2 Tbsp. nutritional yeast
  • ½ tsp. ground turmeric
  • ½ tsp. garlic powder
  • ¼ tsp. sea salt (or Himalayan salt)
  • 2 Tbsp. unsweetened organic soy milk (optional)
  • 2 cups raw baby spinach


  1. Drain and pat dry tofu; roughly chop.

  2. Heat oil in large skillet over medium heat. Add tofu and cauliflower rice; mash with a fork or potato masher. Cook, stirring frequently, for 5 to 6 minutes, or until liquid from tofu and cauliflower has evaporated.

  3. Add nutritional yeast, turmeric, garlic powder, and salt; mix well. Cook, stirring frequently, for 2 minutes.

  4. Add soy milk (if desired) and spinach; mix well. Cook for 2 minutes.

  5. Serve immediately, or store refrigerated in an airtight container for up to three days.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Vegan Tofu Scramble
Amount Per Serving (1.5 cups)
Calories 219 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 375mg16%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 2g2%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.