Beyond Quick And Easy Vegan Tofu Scramble


Tofu scrambles a my go-to breakfast. They’re simple, quick and easy to make. They’re also filling and nutritious when you pack them full of veggies.

Tofu scrambles are the vegan alternative to scrambled eggs for breakfast in the morning. The trick to making a good egg consistency with the tofu is using a fork to crumble it up.

Seasoning the tofu scramble:

I usually just season with salt, pepper and sometimes garlic powder. Some people will add a bit of turmeric powder or nutritional yeast to for that yellowish consistency and a scramble egg like appearance.

Time Savers:

To save time you can make a big batch ahead of time. The tofu scramble will save in an airtight container for a couple days.

Cut your veggies ahead of time. I always have cut onions and peppers in my fridge so I can throw it together in the morning to save time. Also, who wants to cut veggies at 6 am? I’m too tired for all that.

Add on options:

There’s so many add in options here. You can mix in frozen hash browns, spinach, garlic, mushrooms, sweet potatoes, fresh or crushed tomatoes. I even sometimes top with hemp seeds and drizzle some Sriracha or hot sauce over the top. The options are endless!


Beyond Quick & Easy Tofu Scramble

Prep Time 5 mins
Cook Time 15 mins
Servings 2


  • 2 Beyond Sausage Patties
  • 1/2 cup chopped onions
  • 1/2 cup red/green peppers
  • 1/3 block of firm tofu
  • salt and pepper (to taste)
  • favorite vegan cheese optional


  • In a medium sized bowl mash 1/3 of a block of tofu with a fork. Set aside.
  • Dice peppers and onions and add them to a large pre- heated skillet. Add the Beyond Sausages to the pan as well.
  • Cook on medium heat. Flip sausages. Heat veggies and both sides of the sausages until onions are translucent.
  • Add the tofu to the pan and "cut" the sausages up with a wooden spoon or cooking utensil. Mix everything together. Allow to cook until everything is heated thoroughly. Total cooking time is approximately 10-15 minutes.
  • Season with salt and pepper and mix in some of your favorite vegan cheese at the end if you wish. Top with your favorite hot sauce if you want to spice it up a bit.


The sausages will make their own natural oils so there’s no need to add any additional oil to the pan when cooking with the veggies.
I use Beyond Sausage patties because they’re gluten free and I’ve found that they have the best consistency. They also taste the best in tofu scrambles. You can use whichever brand you wish or even leave the “sausage” out. I personally love the little extra flavor the “sausage” creates.

What’s your favorite add in? Let me know in the comment section below. I’d love to hear from you if you end up making this.


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