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Tofu Scramble With Sweet Potatoes

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If you have never tried a tofu scramble, you're definitely in for a treat. Eggs are oftentimes one of the hardest things for aspiring vegans to give up. Luckily, tofu scrambles are a delicious vegan alternative to your favorite breakfast scramble. They have a similar texture, a very similar taste, and are incredibly nutritious. Plus, believe it or not, they're actually even easier to make! Simply scramble with a few spices just as you would eggs, and you will be enjoying a fork full of fluffy protein-packed tofu goodness in just a few minutes. The recipe below incorporates creamy sweet potatoes, juicy tomatoes, and steamed spinach, but you can use any vegetables you like, or enjoy them straight up.
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What Makes Tofu Scramble Taste Like Eggs?

Tofu has a very mild taste, meaning it will take on any spice you season it with. To achieve an “eggy” taste, I always reach for three things.

  • Kala Namak, or Indian Black Salt, adds an egg-like sulfur taste and is a great source of minerals and iron.
  • Nutritional Yeast adds a cheesy, savory, flavor and is full of nutrients such as B vitamins, fiber, zinc, and 18 amino acids. Note: nutritional yeast is VERY different than active baker’s yeast.
  • Turmeric, which is added less for flavor and more for naturally enhancing the color to a nice golden egg-like hue.
TOFU SCRAMBLE WITH SWEET POTATOES

Do I Need to Press my Tofu Before Scrambling?

When making tofu scrambles you do not need to press your tofu! Because you are going to scramble it, a little bit of moisture in the skillet is just fine. To achieve the best texture I like to use firm or extra firm tofu which will result in a fluffy egg-like scramble.

crumbled tofu in a metal mixing bowl

What Type of Seasonings Should I use in my Tofu Scramble?

As mentioned above, tofu will take on the flavor of any seasonings you pair it with, which is one of the reasons why it’s so wonderful! The possibilities for tofu scramble seasonings are nearly endless. A great starting point is nutritional yeast, turmeric, salt and pepper but a few of my favorite additions are:

  • Southwest: smoked paprika, garlic, chili powder, cumin, coriander
  • Coconut Curry: ginger, curry powder, garlic, and coconut yogurt
  • Italian: oregano, basil, garlic, marjoram, thyme
  • Mexican: oregano, chile flakes, cilantro, garlic, paprika
TOFU SCRAMBLE WITH SWEET POTATOES

Tofu Scramble (4oz)

Calories: 94
Fat: 6g
Carbs: 2.3g
Protein: 10g
Sodium: 9mg
Cholesterol: 0mg
Potassium: 150mg
Calcium: 43% DV
Iron: 36% DV

Scrambled Eggs (2 eggs)

Calories: 143
Fat: 10.3g (3g Saturated Fat)
Carbs: 0.7g
Protein: 13g
Sodium: 142mg
Cholesterol: 372mg
Potassium: 138mg
Calcium: 5% DV
Iron: 9.7% DV

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Vegan Tofu Scramble With Sweet Potatoes

4.10 from 10 votes
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A plant-based, protein-rich breakfast scramble including tofu, sweet potatoes, and veggies.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast

Ingredients
  

  • 1 small sweet potato, cubed
  • 8 oz firm or extra firm tofu
  • 2 TBSP nutritional yeast
  • 1/2 tsp kala namak black salt, or regular salt
  • 1/8 tsp turmeric
  • 1/2 tsp paprika
  • black pepper, to taste
  • 1 C baby spinach
  • 1/2 C cherry tomatoes
  • 1 TBSP fresh parlsey, chopped

Method
 

  1. Heat a large cast iron skillet over medium heat and add a small amount of water. Add your sweet potatoes to the skillet and cover to steam for 5 minutes until tender.
  2. Move sweet potatoes to the side of the skillet and add your tofu to the skillet. Use the back of a wooden spoon to mash. Top with seasonings and begin to scramble, incorporating sweet potatoes. Scramble for 2-3 minutes, adding a little olive oil if desired.
  3. Add in spinach and tomatoes and scramble to heat through until spinach is wilted and tomatoes have softened.
  4. Serve hot garnished with fresh parsley.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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8 Responses

    1. Hi Melissa, it depends on what type of tofu you use. I typically use high protein super firm and this does not require any pressing. If you are using firm tofu you may want to press or at least drain it of its excess water but extra firm and super firm do not require pressing!

      Reply

  3. 5 stars
    Just prepared the tofu scramble with sweet potatoes. Thank you. I love it and will definitely make it again and again. I just so happen to have ALL of the ingredients on hand…love nutritional yeast and black salt. The prep is so easy, fun and quick.

    Reply
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4.10 from 10 votes (8 ratings without comment)

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