Start adding cornstarch to your tofu to make the creamiest tofu scramble!
When it comes to egg substitutes, there’s no one-size-fits-all solution. Flax eggs work well in baked goods, but they fall short when it comes to making a scramble. Tofu, on the other hand, is a high-protein vegan breakfast option that offers a texture remarkably similar to scrambled eggs when crumbled. Most tofu scramble recipes stop at just crumbling the tofu and adding a bit of turmeric for color. But to replicate the texture of soft, creamy scrambled eggs, I took it a step further, by adding a cornstarch slurry, I created the creamiest tofu scramble.
What Sets this Tofu Scramble Apart?
Cornstarch slurries are often used to thicken sauces in stir-fries, but in this recipe, we’re using one to recreate the texture of soft scrambled eggs. By mixing a cornstarch slurry with plant-based milk, it combines with the liquid from the tofu to give your tofu scramble a rich, creamy consistency.
Modifications
Tofu is a blank canvas for flavor. In my tofu scramble recipe, I use yellow curry powder, not just for its bold, savory taste, but also for the vibrant yellow color that mimics traditional scrambled eggs. If the color isn’t important to you, you can experiment with endless flavor combinations to keep your protein-packed vegan breakfast exciting and versatile.
Here are a few flavor combinations you can try to customize your tofu scramble:
- Italian Herb – Think oregano, basil, and thyme for a Mediterranean twist.
- Rosemary Garlic – Earthy and aromatic, perfect for a savory start.
- Harissa – Adds a spicy, North African kick.
- Lemon and Dill – Bright and refreshing, ideal for a lighter spring scramble.
- Chili Powder – For a smoky, slightly spicy flavor taste.
- Za’atar – My favorite Middle Eastern spice mix. It starts with thyme and sesame and the variations are endless after that with oregano, sumac, roasted wheat and more.
- Dukkah – A nutty, crunchy Egyptian blend with strong flavors of cumin, coriander, and hazel nut.
- Berbere – A bold Ethiopian spice mix with serious heat and complexity.
- Everything But the Bagel – Salty, garlicy, nutty, and full of flavor.
- Other Curry Blends – From garam masala to Thai curry, the possibilities are endless.
- Chinese Five Spice – Sweet, warm, and perfect for a unique savory-sweet spin.
Creamiest Tofu Scramble
This creamy tofu scramble is the ultimate vegan alternative to scrambled eggs. Made with high-protein tofu, flavorful curry powder, and a cornstarch slurry for a rich, soft-scrambled texture, it’s a satisfying, plant-based breakfast you’ll crave every morning. Whether you’re new to tofu or looking for ways to elevate your scramble, this recipe is easy, customizable, and packed with flavor. Try it with different spice blends like za’atar, berbere, or Italian herbs to keep breakfast exciting!
- Total Time: 5
- Yield: 3 Servings 1x
Ingredients
- 1 Tbsp corn starch
- 2 tsp yellow curry powder
- 1/2 cup plant-based milk
- 1 16 oz block firm tofu, crumbled
- Pinch of salt
Instructions
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Make the slurry: In a small bowl, combine cornstarch and curry powder. Then mix in the plant-based milk until smooth.
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Cook the tofu: Heat a large pan over medium-high heat and lightly spray with oil. Add the crumbled tofu and sauté for 30–40 seconds.
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Add the slurry: Pour the cornstarch slurry into the pan with the tofu.
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Simmer and thicken: Reduce the heat to medium and stir frequently. Cook for 2–3 minutes, or until the liquid thickens and the tofu scramble reaches a creamy, soft-scrambled consistency.
- Prep Time: 1
- Cook Time: 4
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/3 recipe
- Calories: 151
- Sugar: 1.5 g
- Sodium: 81.2 mg
- Fat: 7 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 6.2 g
- Trans Fat: 0 g
- Carbohydrates: 7
- Fiber: 1.5 g
- Protein: 14 g
- Cholesterol: 0 mg
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