Vegan Tofu Scramble Breakfast

A warm, golden tofu scramble seasoned with turmeric and smoked paprika, perfect for a savory vegan breakfast.

Scale

450 g (16 oz) firm tofu, pressed
2 tbsp (30 ml) extra-virgin olive oil
1 small onion (about 70 g), finely diced
2 cloves garlic, minced (about 6 g)
1/2 tsp (1.5 g) turmeric
1 tsp (2 g) smoked paprika
2 tbsp (12 g) nutritional yeast
1 tbsp (15 ml) lemon juice
1/4 tsp (1 g) kala namak or 3/4 tsp (4.5 g) table salt
1/4 tsp (0.5 g) ground black pepper
2 tbsp (8 g) fresh chives or parsley, chopped
Optional mix-ins: 100 g (3.5 oz) sautéed mushrooms, 100 g (3.5 oz) chopped tomatoes, 50 g (1.8 oz) spinach

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Prep the tofu and aromatics: Remove tofu from package, drain, and press for 5–15 minutes. Crumble into bite-sized curds. Dice onion and mince garlic.
Sauté aromatics: Heat olive oil over medium heat in a skillet. Add onion and cook until translucent, then add garlic.
Brown the tofu: Increase heat to medium-high, add crumbled tofu, and cook undisturbed for 2 minutes. Stir and continue to cook until golden in spots.
Season and finish: Lower heat, add turmeric, smoked paprika, and nutritional yeast. Stir in lemon juice and salt. Fold in herbs and greens until just wilted.

Pressing the tofu is crucial for the best texture. This scramble can be made ahead and stored in the fridge for up to 4 days.