30-Minute Vegan Tofu Scramble

30-Minute Vegan Tofu Scramble 

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Servings: 4

As quintessential as scrambled eggs have been to American families over the years, tofu scrambles are quickly taking the stage as the quintessential plant-based breakfast (or breakfast for dinner that we all are secretly obsessed with) that will start your day off right! Not only is it protein-packed - if made correctly, it is loaded with incredible flavor! We started making scrambles back in college when a $1.20 block of tofu sounded like an amazing protein source to a couple of students with less than $50 in their bank account! At first, we followed recipes we found online, but quickly found that the results were pretty bland. So we started making our own by throwing in a little of this and a little of that (get it? - we're coming full circle, guys!) until we had a scramble that was bursting with flavor that made us scrape our plates for every last bit! And since this recipe originated back before regular paychecks were a thing in our life - everything that goes into it is an affordable pantry staple (our favorite ingredients)! Try this recipe this weekend for brunch with a potato hash and - of course! - a delicious cup of coffee (like our Cold Brew Coffee)! 



  • 1 block firm tofu, crumbled
  • 4 cloves of garlic, minced
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cups baby bella mushrooms, sliced
  • 3 tbsp spicy brown mustard
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1 tsp dried basil
  • 1 tsp ground turmeric
  • 5 tbsp nutritional yeast
  • Fresh-cracked black pepper to taste
  • Olive oil for sautéing 


  1. Sauté bell peppers and onion in olive oil until both are tender and onions are translucent. Add the minced garlic and allow to sauté until fragrant (about 1-2 minutes). When done, drain off any excess liquid, and place mixture in a heat-safe bowl. Tip: You can save yourself a ton of time with a garlic press like this one

  2. Sauté mushrooms in olive oil until tender. When done, drain off excess liquid and place in the bowl with peppers, onion, and garlic.

  3. Crumble tofu into a pan with a little olive oil. Add mustard, cumin, garlic powder, salt, basil, turmeric, nutritional yeast, and black pepper. Mix until seasonings are fully incorporated. Tip: If the scramble looks too dry, add 1 tbsp of water at a time as needed.

  4. When the scramble is heated throughout and the seasonings are fully incorporated, add the veggies back into the pan with the tofu. 

  5. Enjoy!