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vegan scrambled tofu in a pan with a wooden spoon
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5 from 1 vote

The BEST Scrambled Tofu

Get ready to learn how to make the best tofu scramble in the plant based world. Fluffy, eggy, nutritious and easy to make, this recipe is definitely going to conquer your palate!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 people
Calories: 108kcal
Author: Adriana Z.



  • Silken Tofu mix. In a blender cup add the silken tofu, the water and the bouillon powder (vegetable stock) and blend to a smooth texture.
  • Crumble the firm tofu to different sizes with the hands (according to your personal taste). If it's not the vacuum packed type, press it first.
  • Melt the vegan butter to a pan, then add the maple syrup and all the remaining spices, and stir well.
  • Add the crumbled tofu last, and cook the mixture out for a couple of minutes, just enough to heat up the ingredients.
  • Add the silken tofu mixture, a bit at a time, stirring until well incorporated.
  • Cook on medium heat until the mixture reduces. It can appear too runny at this point, but don't worry, some will be absorbed by the tofu and some will evaporate.
  • Keep cooking until you reach the tofu scramble consistency you like the most. We like it slightly caramelized, so we normally cook out all the liquid and we keep frying the tofu until it starts browning (that takes around 10 minutes).
  • Season with a pinch of salt and pepper and serve the scrambled tofu right away.


Calories: 108kcal | Carbohydrates: 7g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Potassium: 129mg | Fiber: 1g | Sugar: 4g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg