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Tofu scramble with browned onions and tomatoes on a plate with toast next to sriracha.

Best Tofu Scramble

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
  • Author: Alexandra Shytsman
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This scrambled tofu with browned onions and tomatoes is packed with flavor and reheats surprisingly well.


  • 2 tablespoons extra virgin olive oil
  • 2 small yellow onions, sliced
  • Fine sea salt, to taste
  • 1 large vine tomato, finely diced (see note below)
  • 1 to 3 teaspoons Sriracha (or similar hot sauce), to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • Freshly ground black pepper, to taste
  • One 14-ounce block soft or firm tofu, crumbled
  • 1 to 2 tablespoons lemon juice, to taste
  • Fresh herbs like cilantro, dill, parsley, or scallions, for serving


  1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onions with a pinch of salt and cook, stirring frequently to prevent burning, until brown and crispy in places, 15 to 20 minutes.
  2. Add the tomatoes, sriracha to taste, 1/2 teaspoon paprika, 1/4 teaspoon each salt and turmeric, and lots of ground pepper. Cook until the tomatoes release some of their juice, 2 to 3 minutes.
  3. Add the tofu and 1 tablespoon lemon juice. Stir to combine – the tofu should turn yellow now. Cook just until the tofu is warmed through, 2 to 3 minutes more.
  4. Taste and season with more lemon juice or salt, if needed. Garnish with herbs before serving.


You can sub the tomato with 1 cup canned diced tomatoes.


  • Serving Size: 1/4 of the recipe
  • Calories: 170
  • Fat: 11.3 g
  • Carbohydrates: 12.9 g
  • Fiber: 3.5 g
  • Protein: 9.5 g

Keywords: onions, tofu, scramble, breakfast, brunch

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