Recipe: The BEST Tofu {Breakfast} Scramble

After transitioning to a vegetarian / pescatarian eating pattern last Fall, I swore up and down that I would never, ever go vegan. Why?! Eggs. Eggs, were the reason I swore off veganism. I panicked and thought…

“what would I eat for breakfast?!”

Today, I fully recognize this fear as irrational. I mean,  HELLO – tofu scramble, oatmeal, smoothie bowl, avocado toast, pancakes – are all incredible plant-based, vegan breakfast options. But at the time, my standard breakfast was 4-6 eggs (all whites and one yolk) with oatmeal. Blah, boring!

After taking the vegan plunge in February, I decided to give tofu scramble a chance as a breakfast substitute for eggs. However, I was less than pleased the first few times. But I kept experimenting and one morning the BEST Tofu {Breakfast} Scramble was born! And it was DELICIOUS!

Here’s how I did it:

I snagged the base recipe, The Perfect Tofu Scramble,” from the Hot for Food Blog. Lauren and John create amazing vegan recipes with an accompanying YouTube channel, Hot for Food – You Tube. I added my own twist to their recipe and the results were amazing!

BEST Tofu {Breakfast} Scramble (serves ~6)


14 oz firm or extra firm tofu

8-9 oz soyrizo (find at Trader Joe’s)

1/2 sliced onion

1 sliced bell pepper

1/3-1/2 lb sliced mushrooms

1/2 chopped zucchini (optional)

2 tbsp nutritional yeast

1/2 tsp turmeric

1/2 tsp paprika

1/8 – 1/4 cup non-dairy milk

sea salt and ground pepper to taste.


A few hours prior or the night before, remove tofu from package. Store in the fridge on a plate with a folded paper towel underneath and on top of tofu. Place a heavy item, like an OJ container, on top of tofu to help drain excess liquid. This step is key to the BEST Tofu {Breakfast} Scramble.

In the morning, remove soyrizo from casing and crumble into a non-stick pan over medium-low heat. In a separate, large non-stick pan, fry onion and bell pepper over medium heat. I prefer to fry my veggies with a little water, but you can also use 1 tsp of oil. As they begin to soften, add mushrooms and zucchini. After 2 minutes or so, crumble the tofu into the frying pan. Heat and fry together for another 1-2 minutes. Next add the cooked soyrizo to the tofu mixture and fry to together for another 1-2 minutes. Add in the spices and nutritional yeast. Cook for a few more minutes until most of the liquid is absorbed and tofu begins to brown. Lastly, reconstitute the scramble with non-dairy milk and cook for another 2 minutes.

And viola – the BEST Tofu {Breakfast} Scramble is done. Serve with toast or a roll and fresh fruit. Don’t skip the coffee!


Okay, now I am craving this right NOW! Give this recipe a try – you won’t be disappointed!

PS the secret ingredient is soyrizo! Total game changer.

~Katie J.