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Tofu Scramble (Vegan, GF)

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Vegan and need a breakfast idea that’s not oatmeal or an elaborate smoothie bowl? First of all, what’s wrong with you? Second, let me introduce you to your new favorite breakfast option: Tofu Scramble!

Protein packed, this dish is the perfect way to keep you full and focused all day without any animal products. Now I won’t lie and say tofu is exactly the same as eggs, but with a little kala namak it’s pretty darn close. If you’ve never heard of this spice before, it’s a black salt that is often used in south Asian dishes. It has a sulphuric taste that’s very similar to eggs, making it the perfect addition to any vegan’s spice cabinet. You can find it in Indian grocery stores or online…:, but you can also simply substitute it for regular kosher salt. It just won’t be as “eggy”.

This breakfast is also a great meal prep option and couldn’t be easier. I paired mine with some roasted, sheet-pan vegetables. While I’m cooking the tofu on the stove, the veggies are able to cook in the oven. With this recipe you can kill two birds with one stone….I guess I shouldn’t use that metaphor with all the vegans reading this, but you get the picture.

The vegetables you want to pair with your scramble are completely up to you. I went with red onion, sweet potato, tomato, and mushrooms, but feel free to substitute them with whatever you like! Pick up whatever is in season and cheap at the grocery store that roasts well. You can have different vegetables every time, meaning this dish never gets boring!

Have it plain or on toast with a bit of vegan cheese and you’ve got a vegan breakfast of champions.

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!


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Makes about 3-4 Servings


Roasted Vegetables:

110 g (About half) - Red Onion - Chopped

250 g - Sweet Potato - Cubed

250 g - Baby Bella Mushrooms - Quartered

250 g - Grape Tomatoes

1 tsp - Kosher Salt - Plus more to taste

1 tsp - Black Pepper - Plus more to taste

½ tsp - Garlic Powder

½ tsp - Dried Oregano

¼ tsp - Smoked Paprika - Optional

Cooking Spray or 1-2 tbsp oil

Tofu Scramble:

1 x 14 oz Block - Medium or Firm Tofu - Drained and patted dry

3-4 Cloves - Garlic - Minced

1-2 tbsp - Unsweetened Nut Milk - Optional

¼ tsp - Kala Numak* - Optional but recommended. Sub 1 tsp Kosher Salt.

1 tsp - Black Pepper - Plus more to taste

5 g - Nutritional Yeast - Optional

¼ tsp - Garlic Powder

¼ tsp - Turmeric - Optional, for color

¼ tsp - Smoked Paprika - Optional


Preheat oven to 400F. Line two baking sheets with parchment paper.

Place red onion and sweet potato on one baking sheet. Place mushrooms and tomatoes on the other. Coat in cooking spray or oil to avoid burning. Sprinkle over salt and place in the oven.

Cook the mushrooms and tomatoes for 15-20 minutes or until mushrooms are browned and tomatoes begin to release their juices. Flip halfway through.

Cook the red onion and sweet potato for 25-30 minutes or until potato is fork tender. Flip halfway through.

After removing the vegetables from the oven, while they are still warm, coat in remaining spices*.

While the vegetables are roasting, in a pan over medium heat, using a non-stick method of choice (i.e. oil, cooking spray, non-stick cookware, etc.) add garlic. Saute until garlic is fragrant.

Crumble in tofu the pan. Saute until the tofu begins to brown.

Turn heat to low. Add in nut milk and spices. Saute until evenly coated. Remove from heat.

Portion the vegetables and tofu scramble into bowls or meal prep containers. Sprinkle over some nutritional yeast and enjoy. Serve warm with some toast or fruit.


  • Kala Numak has a sulfur-like taste very similar to eggs.

  • Adding the spices after the vegetables are roasted avoids them from becoming burnt during cooking.

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