This tasty Cheesy Tofu Scramble is savory and totally satisfying, keeping you fueled all morning. Smothered in creamy Vegan Cheese Sauce, this flavor-packed, nutrient-dense dish is perfect for meal prep or weekend brunch.
Quick Look at This Recipe
- 🕗 Prep Time: 10 minutes
- 🔥 Cook Time: 15 minutes
- ⏰ Total Time: 25 minutes
- 🍽️ Servings: 2
- 🧀 Make Ahead: Uses make-ahead or leftover Vegan Cheese Sauce
- ⭐ Difficulty: Easy - remove excess water from tofu, chop veggies, saute (one skillet), and smother in cheese sauce
- 🍴 Diet: 100% whole food, plant-based vegan, high-protein, oil-free, gluten-free
- 🙏 Daniel Fast-approved
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- Quick Look at This Recipe
- Why You'll Love This Cheesy Tofu Scramble
- Health Benefits
- What You'll Need to Make This Cheesy Tofu Scramble
- Substitutions and Variations
- How to Make This Cheesy Vegan Tofu Scramble
- Expert Tips
- Cheesy Tofu Scramble Pairings
- Recipe FAQs
- More Hearty Breakfast Recipes to Check Out
- Cheesy Tofu Scramble
Why You'll Love This Cheesy Tofu Scramble
- Easy to make: Simple ingredients, one pan, and ready in under 30 minutes.
- Cheesy and satisfying: That creamy Vegan Cheese Sauce gives you all the comfort without dairy.
- High in protein: Thanks to extra-firm tofu, this dish keeps you full and energized.
- Customizable: Toss in your favorite veggies or adjust the spice level to your liking.
- Meal-prep friendly: Make ahead for quick, protein-packed breakfasts throughout the week.
Health Benefits
- Tofu: A complete plant-based protein that’s low in saturated fat and rich in calcium and iron.
- Bell peppers: Loaded with vitamin C and antioxidants that support immune health.
- Onions and garlic: Natural anti-inflammatory powerhouses that add depth and richness.
- Turmeric: Known for its anti-inflammatory compound curcumin, giving the scramble its golden hue.
- Vegan Cheese Sauce: Made with whole-food ingredients like potatoes, carrots, and nutritional yeast for added fiber and B vitamins.
What You'll Need to Make This Cheesy Tofu Scramble
- Extra Firm Tofu: The protein-packed base that's crumbled for a classic scramble texture.
- Vegan Cheese Sauce: The creamy, savory element that ties everything together.
- Black Salt (optional): Black salt, also known as Kala Namak, adds an “eggy” flavor for realism.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- No black salt? Regular sea salt works fine—you’ll still get great flavor.
- Veggies: Try adding spinach, mushrooms, or zucchini for an extra nutritional boost.
- Spice it up: Add a pinch of crushed red pepper or hot sauce for a kick.
- Breakfast Tacos: Have some corn tortillas handy to make these into breakfast tacos.
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How to Make This Cheesy Vegan Tofu Scramble
The Vegan Cheese Sauce is a make-ahead ingredient that is used in our Vegan Sheet Pan Nachos, as a topping for our classic Veggie Chili, or in our Vegan Mac and Cheese.
Step 1: Drain a package of extra-firm tofu. Take paper towels and a clean kitchen towel to remove excess water. Set it aside.
Step 2: Dry sauté the chopped onion in a skillet over medium heat for 3 to 4 minutes.
Step 3: Add the diced bell pepper and continue cooking for an additional 2 minutes.
Step 4: Stir in the minced garlic and continue cooking for another minute.
Step 5: Using clean hands, crumble the extra-firm tofu into the skillet.
Step 6: Give it a good stir and let it cook for 4 to 5 minutes.
Step 7: While the tofu is cooking, combine all the spices into a small bowl.
Step 8: Sprinkle the seasonings evenly over the top, and stir well. Continue cooking for another 2 to 3 minutes.
Step 9: Use a wooden spoon or firm spatula to scrape the brown bits of goodness from the bottom of the skillet.
Step 10: Warm the vegan cheese sauce in the microwave for 60 to 90 seconds or in a small pot on the stovetop. Then, drizzle the sauce over the top of the scramble. Turn off the heat, serve, and enjoy!
Expert Tips
- Use a wooden spoon or firm spatula to scrape those brown bits at the bottom—that’s pure flavor gold.
- Don’t over-stir while cooking the tofu. Letting it sit for a few minutes helps it develop a slightly crispy texture.
- Batch prep: Double the recipe and portion it into meal containers for quick breakfasts.
Cheesy Tofu Scramble Pairings
- Serve this cheesy vegan tofu scramble over toasted sourdough toast, or with our Whole Wheat Bagels and Strawberry Chia Seed Jam.
- For a full brunch spread, enjoy this scramble with our Pesto Avocado Toast, Mushroom Avocado Toast, or Tomato Avocado Toast.
- For a Daniel Fast-compliant meal, enjoy this scramble with our Sweet Potato Toast and our Orange Juice Mocktail.
- If you're meal prepping this vegan scramble, consider making a batch of Tempeh Bacon to have on the side.
Recipe FAQs
You can, but you'll want to add in 1-2 tablespoons of nutritional yeast to get a little cheesy essence similar to our Veggie Tofu Scramble. That said, the cheese sauce really elevates the flavor and creaminess. It’s worth the extra step!
Leftovers store well in an airtight container in the fridge for up to 4 days. Just reheat in the microwave or a skillet. Freezing is not recommended.
You could add in some cooked lentils, black beans, or air fryer tempeh nuggets.
This Cheesy Tofu Scramble is the ultimate plant-based comfort breakfast. It's hearty, flavorful, and bursting with nutrition. It’s a versatile recipe that works for meal prep, lazy weekend brunches, or even breakfast-for-dinner nights.
More Hearty Breakfast Recipes to Check Out
If you tried this Cheesy Tofu Scramble or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We'd love to get your feedback for improvement.
Cheesy Tofu Scramble
Ingredients
- 14 oz extra firm tofu, drained and patted to remove excess water
- ½ cup onion, chopped
- ⅔ cup bell pepper, diced
- 2-3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon sea salt (or to taste)
- ⅛ teaspoon black pepper
- ⅛ teaspoon black salt or kala namak (optional for eggy flavor)
- ½-1 cup Vegan Cheese Sauce
- 2 Tablespoons fresh cilantro, chopped (for topping)
Instructions
- Drain a package of extra-firm tofu. Take paper towels and a clean kitchen towel to remove excess water. Set it aside.
- Dry sauté the chopped onion in a skillet over medium heat for 3 to 4 minutes. Add the diced bell pepper and continue cooking for an additional 2 minutes. Stir in the minced garlic and continue cooking for another minute.
- Using clean hands, crumble the extra-firm tofu into the skillet. Give it a good stir and let it cook for 4 to 5 minutes.
- While the tofu is cooking, combine all the spices into a small bowl.
- Sprinkle the seasonings evenly over the top, and stir well. Continue cooking for another 2 to 3 minutes.
- Use a wooden spoon or firm spatula to scrape the brown bits of goodness from the bottom of the skillet.
- Warm the vegan cheese sauce in the microwave for 60 to 90 seconds or in a small pot on the stovetop. Then, drizzle the sauce over the top of the scramble. Turn off the heat, serve, and enjoy!
Notes
- Optional add-ins include chopped spinach, mushrooms, and jalapeno peppers.
- Use a wooden spoon or firm spatula to scrape those brown bits at the bottom—that’s pure flavor gold.
- Don’t over-stir while cooking the tofu. Letting it sit for a few minutes helps it develop a slightly crispy texture.
- Leftovers store well in an airtight container in the fridge for up to 4 days. Just reheat in the microwave or a skillet. Freezing is not recommended.
Gigi & Sersie says
Very tasty and filling. Leftovers reheat nicely in the microwave. I also added a little hot sauce. Sliced avocado would be good too.