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Scrambled Tofu

Eggs? What eggs…these wraps are VEGAN!

One of the toughest challenges I go through as I make the switch towards a plant-based diet, is finding something to make for breakfast that is not only delicious, but filling and nutritious too.

My go-to breakfast used to be scrambled eggs. It’s so tasty when it’s creamy and fluffy, and it’s always quick to make. So it’s only normal for me to try and recreate one of my favourite breakfasts, in a plant-based fashion!

These Scrambled Tofu Wraps certainly served their place. The texture and flavours are truly impeccable! It’s such a simple mix of spices that bring out the beautiful yellow deliciousness in the Tofu. What’s even better is the “cheesy” feel you get when adding the nutritional yeast.

As great advise as that may sound, the true secret (I find) in making the perfect Scrambled Tofu is actually knowing your Tofu. It is such a versatile ingredient that can be found in different forms like: soft/silken, firm, medium firm, extra-firm, etc. Believe it or not, you can use each type of Tofu in different types of recipes – desserts included!

It took me a few months to understand when to use which type, and I still get them wrong sometimes. The good news is, I attempted to make Scrambled Tofu in various forms of Tofu to finally decide on the best one. The bad news is that I am now hooked on these for breakfast…

It’s firm!

I found Firm Tofu to be the perfect fit for this recipe. It is soft enough to break down into small chunks to shape them like the traditional scrambled eggs; and it is firm enough to hold together when browning the Tofu on the pan – which helps with maintaining all the flavours from the spices, garlic, and ginger.

I served these gorgeous scrambled tofu on a whole wheat tortilla wrap, with a spread of humus, sautéed mushrooms, topped with crunchy red cabbage slices and baby spinach, and a drizzle of olive olive.

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Scrambled Tofu

Recipe by Waseem HijaziCourse: 30-Min Meals, Breakfast


Prep time


Cooking time




  • Plants
  • 2 Minced Shallots

  • 1 Clove Minced Garlic

  • 1 Tbsp Minced Ginger

  • 1 Firm Tofu Block
    Pressed and drained for 10 minutes

  • Spice Mix
  • 1 Tbsp Nutritional Yeast

  • 1 1/2 Tsp Turmeric

  • 1/2 Tsp Smoked Paprika

  • 1/2 Tsp Black Pepper

  • Salt – To Taste

  • The Rest
  • 1 Tbsp Peanut Oil

  • 1 Tsp Plant-based Butter


  • Prepping
  • Drain the Tofu block and wrap it in Paper Towel – Press it under a bowl of heavy fruits for about 15 minutes.
  • Crumble the pressed Tofu into small chunky pieces.
  • Heat Oil & Butter in a pan over medium heat.
  • Cooking
  • Add Shallots, Garlic, and Ginger to the pan and cook for about 5 minutes.
  • Once fragrant, add the crumbled Tofu to the pan and cook for 5 minutes.
    Stir frequently
  • Add the Spice Mix and stir the Tofu – Continue cooking for another 3 to 4 minutes.
    Until they reach egg-like consistency
  • Remove from heat and serve on whole wheat tortilla wrap with Humus, Spinach, Red Cabbage, and Sautéed Mushrooms. Or on a big breakfast plate.

    Enjoy your demeal!
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