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Bowl of Tofu Scramble topped with pickled red onions and avocado.

Tofu Breakfast Scramble

This Tofu Breakfast Scramble is fresh, colorful, and so delicious! One pan, 20 minutes, and 10 ingredients make for a quick breakfast that requires minimum clean up.
5 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: gluten-free, vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Steph


  • 1 tablespoon extra virgin olive oil (or your preferred oil)
  • 1 jalapeño (with seeds for a little extra heat) finely diced
  • 1 16oz block extra firm tofu
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black salt (if you don't have this don't sweat it! It just helps tofu get an eggier flavour)
  • 1/4 cup salsa (mild, hot, spicy - whatever your preference)
  • 1/4 cup green onions roughly chopped
  • 1/2 cup cherry tomatoes halved


  • Heat a medium-sized pan over medium heat. When the pan is hot add oil followed by diced jalapeño. Cook 2 minutes until the jalapeño is soft and fragrant.
  • Crumble the tofu into the pan (no need to press your tofu as the water will evaporate during cooking). Add turmeric, garlic powder, onion powder, black salt (or regular salt if that is what you have). Use a wooden spoon or spatula to continue mixing and breaking apart the tofu. Cook for 5 minutes. Mix every so often to ensure it cooks evenly. You'll want to make sure the tofu starts to dry up a bit.
  • Add salsa and cook for an additional 2-3 minutes until all liquid is absorbed by the tofu.
  • Remove the scramble from heat, add cherry tomatoes & green onions. Give it a good mix and you have yourself a quick and easy Tofu Breakfast Scramble!


  • Make these Air Fried Potatoes as a side to complete your breakfast!
  • Use a spicy salsa to give your scramble a hot kick.