An easy way to start the day, this Tofu Scramble With Veggies has a savory “eggy” flavor thanks to nutritional yeast and spices, plus a big boost of plant-based protein. It’s colorful, gluten-free, and a delicious breakfast or brunch recipe to keep you fueled.
A Quick Look At The Recipe
- ⏲️Ready In: 40 Minutes
- 👪Serves: 2
- 🍽 Calories and Protein: 259 kcals and 17 grams of protein
- 📋 Main Ingredients: Tofu, bell pepper, onion and garlic, mushrooms, and a spice blend.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and vegan.
- ⭐ Why You'll Love It: A hearty, colorful tofu scramble packed with veggies and bold spices that delivers big flavor and plant-powered protein.
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Kick off your weekend with this savory tofu scramble; it's the kind of breakfast that feels like comfort food without weighing you down. It’s packed with veggies and plant-powered protein, and it pairs perfectly with morning coffee… the same way this healthy breakfast hash recipe does when you need something warm and cozy to start the day.
This scramble has become a staple in our house ever since I made it for brunch with a girlfriend and we wanted seconds before the kids even finished their dairy and gluten-free pancakes. You can serve it just as it is, load it up with toppings, or scoop it into egg white wraps like I do when I need a grab-and-go option. And if you’re a breakfast-for-dinner person, pair it with edamame dumplings for the ultimate comfort meal.
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💭Why You'll Love This Recipe
Protein-packed: It's a hearty, plant-based breakfast that keeps you full and energized.
Veggie-loaded: This savory tofu scramble is packed with colorful vegetables for extra nutrients and an easy spice blend for maximum flavor.
Make-ahead option: The scramble actually stores well and reheats beautifully for busy mornings
Ingredients and Substitutions
- Tofu: Extra-firm tofu works best so that it doesn't lose all its texture. Not going to lie, I've made this with dairy-free scrambled eggs too for a non-vegan option.
- Vegetables: feel free to mix and match the vegetables based on what you have in the fridge. Broccoli, cauliflower, carrots, it all works.
- Nutritional Yeast: This is an easy way to make dairy-free items have a subtle cheesy flavor. It's what I use for my dairy-free egg casserole also, but know that it can be omitted if you don't have it on hand.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
While the scramble is delicious all on its own, adding a few extras never hurts! Especially if you’re serving this healthy breakfast for brunch, having some options on the table goes a long way.
- Sliced avocados
- Kimchi (this is what I do with my keto deviled eggs)
- Extra salsa
Use a flower serving tray for all the fixings and transform a simple meal into an elegant one. These vegan crepes also make a wonderful brunch recipe for a special occasion!
How To Make Tofu Scramble With Veggies
Step 1: Prep and portion all veggies and spices. Place the oil into a large pan and heat slightly over medium heat.
Step 2: When the pan is hot add, in the garlic and onion. Let it cook for five minutes until the onion is softer. Add in the remaining veggies and cover with a lid. Cook for 10 minutes.
Step 3: Pour half the spice mixture over the veggies and toss to combine. Cook uncovered 1-2 more minutes.
Step 4: Sit to combine and cook until tofu is heated through and beginning to stick to the pan (about five minutes). Add the veggie mixture back and cook 3-5 more minutes.
Expert Tips
The gluten-free tofu scramble can be made with eggs in place of (or as a half-and-half) the tofu if you’d prefer that
The scramble can be stored once made in an airtight container for two days. To reheat it, place it into a pan over low to medium heat and add a splash of water or broth. Cook until heated through.
If you have leftover tofu (or you bought a ton), use up some more with these tofu Sofritas or this buffalo tofu wrap! Of course, tofu pancakes are always awesome too.
Tofu Scramble With Veggies FAQs
Any vegetables can work with a tofu veggie scramble. Some of the more popular choices are shredded carrots, mushrooms, bell peppers, and diced broccoli.
Common mistakes in tofu scramble include not draining the water out of the tofu and adding too much salt. Because tofu is already a bit salty, you don't need much. It does, however, pair with whatever seasoning you use, so remember that a little bit goes a long way.
You want to press your tofu for at least 15 minutes before making a tofu scramble. Some of the water will absorb and evaporate as it is cooked, but you want to remove the bulk of it.
More Dairy and Gluten-Free Breakfast Recipes
If you tried this Gluten-Free Tofu Scramble With Veggies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Tofu Scramble With Veggies (Gluten-Free)
Video
Ingredients
- 1 bell pepper chopped
- ¼ sweet onion diced
- 1 carrot peeled & grated
- 4 cloves garlic minced
- 4 mushrooms sliced
- ½ tablespoon cumin
- ½ tablespoon chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon sea salt
- ½ block tofu
- 2 tablespoons soya sauce gluten-free
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil
- 1 tablespoon salsa
Instructions
- Prep and portion all veggies and spices.
- Place the oil into a large pan and heat slightly over medium heat. When the pan is hot add in the garlic and onion. Let cook for five minutes until onions are softer.
- Add in the remaining veggies and cover with a lid. Cook for 10 minutes.
- While the veggies are cookies, mix the spices together in a small dish.
- Pour half the spice mixture over the veggies and toss to combine. Cook uncovered 1-2 more minutes.
- Remove the veggies from the pan and set them aside.
- Crumble to tofu into the pan with your hands. Add in the remaining spice mixture, soya sauce, lemon juice, and nutritional yeast.
- Sit to combine and cook until tofu is heated through and beginning to stick to the pan (about five minutes).
- Add the veggie mixture back into the pan and the salsa. Mix to combine.]
- Cook 3-5 more minutes. Remove from heat, portion, and top with your favorites!
Notes
- The vegetables are interchangeable. While the veggies listed give great color, if you want to switch them up (use broccoli etc) it will work
- The scramble can be made with eggs in place of (or as a half and half) the tofu if you’d prefer that
- Double check that your soy sauce is gluten-free if needed. When in doubt, use tamari or coconut aminos.
- The scramble can be stored once made in an airtight container for two days. Reheat on the stove over low to medium heat with a splash of broth.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
This healthy breakfast scramble is loaded with real food-based ingredients and nutritionally dense seasonings. It’s perfect for a weekend breakfast when you have a bit more time to cook.
It’ll leave you full, fueled, and filled with nutrients as you tackle your day
Shelby S says
Such a flavor-packed recipe and great for days I have a little more time in the morning.