Try this amazing vegan and gluten free breakfast! A delicious Tofu Scramble served with Roasted Crispy Polenta Potatoes with Garlic and Rosemary. - by Veggie Lexi

Tofu Scrambled "Eggs" (Vegan, Gluten Free, Flour Free):

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings


  • 1 14 ounce or 397 gram block of extra firm tofu, pressed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon fine pepper
  • 1 1/2 teaspoons grapeseed oil
  • 1 Tablespoon nutritional yeast optional


  1. Press your tofu block between two paper towels to remove as much water as possible. Crumble tofu to about twice the size you want your crumbles to be (they will break up more and become smaller as you stir during the cooking process).
  2. Heat your pan over medium heat.
  3. Add oil to your heated pan.
  4. Add tofu to the pan.
  5. Add seasoning (except nutritional yeast) to the pan.
  6. Mix tofu and seasonings together until seasonings are evenly coating the tofu.
  7. Sauté for about 5 minutes on medium to medium low heat. This is to cook the spices so that you don't end up with any raw spice flavors.
  8. Stir in nutritional yeast, if using.

  9. Serve warm.