Daybreak Scrambled Tofu

Are you a beginner tofu eater?  A lot of people I meet just aren’t sure about tofu yet.  I mean, maybe in Chinese food, or something like that.  I’m a seasoned tofu LOVER.  Yeah, I use it a thousand different ways (ok not quite that many).  It’s kinda like eggs.  No, doesn’t taste like eggs but really good.  Lots of non-vegans have assured me that they really like it.  It has flavor.

Here we go:

Ok, a few things you need to know.

Nutritional Yeast flakes – a natural cheesy flavor that is absolutely essential.  And amazingly good for you (folic acid, B-12 –  yeah you are basically eating a vitamin here.)  If you are not familiar with this ingredient, most grocery stores now carry it in the health food section.  Or there is Amazon.

My Seasoning salt pictured here is MSG free, and I like it but I’m still searching for a more natural alternative.  Anyway, you can sub reg. seasoned salt here or I’m really into Himalayan (pink) salt.  The sulfur in it adds to the eggy flavor.

And then there is McKay’s Chicken Style Seasoning (vegan special).  Your local health food store might carry this, but it’s a more specialty item and you NEED it.  So go visit amazon.  I probably won’t mention this a lot on my blog just because it is more difficult to obtain, but I love it. When I travelled overseas for an extended period of time I took yeast flakes and chicken seasoning.  Yeah that’s all I needed!!  LOL.

Tofu is not all created equal!!!  Some packages are larger, some smaller.  I worked with a 14 oz. size.  If you get a bigger package, just adjust your seasoning measurements a bit.  Also, I used Firm.  There are lots of different textures.  You can get silken, soft, extra firm, etc.  Those all have their place.  Just start with firm if you are new at this.  If not, pick your favorite texture and go with it!  Finally, you see I used organic.  Tofu is obviously made of soybeans and they are a huge GMO crop, so I try to stick with organic which is non-GMO.

Ok now that we have that all figured out, the rest is easy peasy.

Cut open the container of Tofu (bought in the refrigerated section of your fresh/health food area in the grocery store).  Let the liquid drain off.  Pop the block in your skillet, and smash it with a potato masher, or just crumble it with your fingers.  (FYI Kids love to help with this step!)

Sprinkle the oil and seasonings over and let it cook over Medium heat stirring frequently to prevent burning.  A little browning is perfect tho! 😉



Daybreak Scrambled Tofu

5.0 rating based on 3 ratings
  • VG
  • DF
Super simple scrambled tofu that is absolutely a favorite!
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:10 mins
  • Serves:4

Nutrition per portion

  • 14 oz package FIRM Tofu
  • 1/2 T. Extra Virgin Olive Oil
  • 2 1/2 tsp. McKay's Vegan Chickenstyle Seasoning
  • 1T + 1tsp. Yeast Flakes
  • 1/2 tsp. Onion powder
  • 1/4 tsp. Garlic powder
  • 1/8 tsp. Seasoned Salt
  • Dash of Cayenne Pepper

Crumble the tofu into a non-stick skillet.  Add remaining ingredients and cook over medium heat stirring every couple of minutes to prevent burning.  Lightly browned is ideal.

Enjoy as a breakfast side in place of scrambled eggs, in a breakfast burrito with potatoes or even just alone!  The options are pretty much endless.  This is an all-time favorite at our house.


I'm so excited you are here, sharing with me the love of yummy vegan food! I'd love to hear your thoughts and see pics of the recipes that you make!


  1. Billie Jo Jabs

    We love this! I also add spinach or kale at the end so that it wilts but isn’t over cooked and some red pepper strip to add color. Also, I have found that if I freeze and then thaw the tofu first, it has more of an egg texture. Great recipe!


      Ahh yes! I love those variations too! Yum, yum!

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