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Recipe: Vegan Tofu Scramble

If you are someone who thinks that eggs cannot be veganized, wait until you taste this vegan version of scrambled eggs. I would say it tastes better than the original version with a healthy dose of the good nutrients and protein.

Scrambled eggs are a very popular go-to breakfast item, and this recipe is perfect for those who are transitioning into a vegan diet or are missing this old favorite.

Vegan Tofu Scramble


  • 8 oz. or 1 cup Hemp tofu (A great alternative to soy tofu)
  • 1 inch piece of ginger—finely chopped or according to taste
  • 1 carrot, shredded
  • 1 zucchini, shredded
  • Half of a tomato, chopped
  • Small bunch—about 1 cup—spinach
  • 1 Tbsp cumin seeds
  • Pinch of turmeric
  • Pinch of coriander powder
  • Salt & pepper, according to taste
  • 1 Tbsp sesame or coconut oil
  • Optional parsley and sunflower seeds for garnish


  1. Heat the oil in a flat pan. Add the cumin and ginger when the oil gets hot.
  2. When the cumin seeds are slightly roasted, add the tofu and other spices and stir fry them for a couple of minutes.
  3. When tofu gets dry, add the veggies (carrots, zucchini, and tomato, and anything else you might want!). You can also add extra water sparingly so it won’t burn.
  4. Once the veggies are soft, turn the heat off and add the spinach.
  5. Cover the pan  for 1–2 minutes so the spinach gets cooked.
  6. Garnish with some fresh parsley and sunflower seeds.


  • Hemp tofu is a great source of proteins and is safer than soy tofu.
  • Carrots are a good source of Vitamins A, K, and B6.
  • Zucchini has anti-inflammatory properties and provides antioxidants.
  • Turmeric has anti-cancer and other beneficial properties per Ayurvedic principles and scientific studies.

This recipe by Kasia Fraser was originally written for Hello Fresh and also published on artofliving.org.

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