Have you tried to eat a plant-based diet? You may already know there are now tons of great vegan products on the market. I went vegan for two years and tried my fair share of vegan meats, milks, and condiments, but one thing I struggled with was finding a great plant-based alternative to scrambled eggs.
With the right mix of spices and flavors, tofu can be transformed into a substitute for scrambled eggs. This recipe uses nutritional yeast and a creamy chili lime aioli to mimic the savory, umami flavors found in a typical egg-based breakfast. Nutritional yeast, found in most grocery stores, is a dairy-free seasoning that has an indulgent cheesy flavor.
This tofu scramble is served over a bowl of greens, brown rice, beans, and an assortment of veggies like tomatoes, red onions, and avocado.
Best Tofu for Tofu Scramble
Tofu can be found in a range of textures: silky, soft, medium, firm, and extra firm.
Firm tofu works best in this recipe. Extra firm tofu also works, but it will result in a more dense, less spongy texture. Anywhere from silky to medium is too soft, and it will become mushy when crumbled.
If you want to learn more about tofu and all the wonderful ways to use it check out our Guide to Tofu: How to Press, Prep, and Cook Different Tofu Types and Textures.
What’s in the Vegan Chili Lime Aioli?
The chili lime aioli really takes this recipe from good to mouth-wateringly delicious. It adds an element of creaminess and a ton of flavor. The base is vegan mayonnaise, otherwise known as veganaise. You can find it at most grocery stores next to the regular mayonnaise. To the veganaise, I add a little lime juice, chili powder, and garlic powder.
Tips and Tricks for Making Tofu Scramble
Tofu is a versatile ingredient that can assume many flavors and textures, which is why I love to use it in vegan dishes. Here are some tips to make your tofu perfectly replicate a soft scrambled egg.
- Tofu comes submerged in water to keep it fresh, so it’s often pressed to remove the water before cooking. Do not press the tofu for this recipe. Cooking it will remove most of the water, so if you press the tofu the scramble may become too dry.
- Be gentle stirring the tofu while cooking it. You want some larger chunks of tofu, rather than breaking it all up into tiny pieces.
- Use a nonstick or well-greased pan. If the tofu sticks to the bottom of the pan, you will get undesirable, crispy bits in your scramble.
Tofu Scramble Burrito Bowl Variations
One reason why I love this recipe is because it’s so customizable. You can change it up a bit each time you make it, so it will never get old. Here are some ways to get you started:
- Add different spices and sauces to the tofu scramble like cumin, chili powder, cayenne, sriracha, and salsa.
- Swap the brown rice for another grain. Quinoa, couscous, farro, and barley are all great options!
- Add your favorite veggies to the bowl. Bell peppers, corn, roasted sweet potatoes, and mushrooms all work well.
What to Serve with Tofu Scramble?
This recipe is perfect for breakfast with a cup of coffee or a glass of your favorite juice. Tofu scramble also stores well in the fridge, so you can make it ahead and heat it up in the microwave later if you need a quick breakfast or a lunch on-the-go.
You can refrigerate your tofu scramble in a sealed container for up to one week. If you are making this recipe ahead of time, store each component (the tofu scramble, beans, aioli, etc.) separately, then assemble the bowl when you are ready to eat it.
Quick-lunch Bowl Recipes
- Salmon Avocado Poke Bowl
- Black Bean Burrito Bowl
- Fish Taco Salad Bowl
- Zucchini Noodle Chicken Pesto Bowl
- Ginger Pork Rice Bowls
Vegan Tofu Scramble Burrito Bowl
This recipe calls for cooked brown rice. If you don’t have leftovers to use up, then make that first following package instructions.
For the tofu scramble
1 tablespoon vegetable or canola oil
1/2 medium white onion, diced
1 clove garlic, minced
1 (14-ounce) block firm tofu
2 tablespoons nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon turmeric powder
1/2 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
For the chili lime aioli
1/4 cup vegan mayonnaise
1/2 lime, juiced
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons water, as needed
To assemble the burrito bowls
4 cups baby spinach, baby kale, arugula, or mixed greens
2 cups cooked brown rice
1/2 red onion, finely diced
1 cup cherry or grape tomatoes, halved
1/2 cup canned black beans or kidney beans (optional)
1/2 avocado, diced (optional)
Cook the onions and garlic:
In a nonstick pan over medium heat, add the oil and onions, and sauté for 2 to 3 minutes until translucent. Add the garlic and continue to sauté for 2 more minutes.
Add the tofu:
Drain the tofu, but do not press it to remove excess water. Use your hands to crumble it into bite-sized pieces and add it to the pan. Use a spatula to stir the ingredients until they are evenly distributed.
Add the spices:
Sprinkle in the nutritional yeast, paprika, turmeric, salt, and black pepper. Gently stir the tofu to evenly coat it with the spices. The turmeric will turn the tofu bright yellow.
Cook the tofu for 3 to 7 minutes, stirring every 1 to 2 minutes until the water from the tofu has evaporated. Taste and season with more salt if needed. Remove the pan from the heat and set it aside.
Make the aioli:
In a small bowl, combine the vegan mayonnaise, lime juice, chili powder, garlic powder, and 1 tablespoon water until smooth. If it's still thick, add 1 more tablespoon of water to thin it out a bit more.
Assemble the bowls:
Divide the greens, rice, onion, tomatoes, beans, avocado, and tofu scramble between two bowls. Drizzle the aioli on top and enjoy!
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 11g||40%|
|Total Sugars 8g|
|Vitamin C 41mg||207%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|