Vegan Tofu Scramble with Tomatoes

Name: Vegan Tofu Scramble with Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 to 4 servings
Cuisine: Vegan
Ingredients: 400 g firm tofu, drained; 2 tbsp olive oil; 1 whole medium onion, diced; 2 whole medium tomatoes, diced; 1 tsp ground turmeric; 1/2 tsp fine salt; 1/4 tsp black pepper; 1 tbsp nutritional yeast, optional; 2 tbsp chopped fresh dill; 1/8 tsp kala namak, optional; 4 slices bread, to serve

A quick plant-based breakfast of golden tofu, juicy tomatoes, onion and dill.

By Hez ArslanUpdated October 2, 2026

Total 30 minMakes 3 to 4 servings

Jump to Recipe

This tofu scramble crumbles firm tofu into a skillet with onion, tomatoes, turmeric and dill for a quick savoury breakfast. Press the tofu briefly so it browns instead of steaming, then let the tomatoes release their juices before folding in the herbs. Turmeric adds colour, while kala namak is an optional seasoning if you want an egg-like savoury note. Serve while hot with toast. Wrap tofu in a clean towel and press under a plate for 10 to 15 minutes. Crumble into bite-size pieces. Heat olive oil in a skillet over medium heat. Cook onion 4 to 5 minutes until soft. Add crumbled tofu, turmeric, salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until some edges turn golden.

How to tell when it is ready

Serve hot with toast.

Tips

Wrap tofu in a clean towel and press under a plate for 10 to 15 minutes.
Heat olive oil in a skillet over medium heat.
Add crumbled tofu, turmeric, salt and pepper.
Stir in tomatoes and cook 3 to 4 minutes until softened but not completely broken down.

Troubleshooting

If tofu releases liquid, cook uncovered until it evaporates.
If the scramble tastes flat, add lemon juice or a pinch more salt.

Substitutions

Use chives instead of dill.
Use gluten-free toast.

Variations

Add baby spinach.
Stir in chopped bell pepper with the onion.

Serving suggestions

Serve with toast.
Add avocado slices.
Pair with roasted potatoes.
Offer hot sauce.

Make ahead

Prepare components ahead and store safely. Refrigerate cooked scramble within 2 hours up to 3 days. Reheat in a skillet until steaming.

Storage

Refrigerate cooked scramble within 2 hours up to 3 days. Reheat in a skillet until steaming.

Food safety

Keep tofu refrigerated and use clean utensils; refrigerate leftovers promptly.

Frequently asked questions

Can I prepare tofu scramble ahead?

It reheats well, though freshly cooked tomatoes have the best texture.

How should I store vegan tofu scramble with tomatoes?

Refrigerate cooked scramble within 2 hours up to 3 days. Reheat in a skillet until steaming.

Serve with toast. Refrigerate cooked scramble within 2 hours up to 3 days. Reheat in a skillet until steaming.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Tofu Scramble with Tomatoes