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Getting to Know Tofu
Recipe
45 min

Vegan Tofu Scramble with Bell Pepper, Shallots, and Herbs

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Vegan Tofu Scramble with Bell Pepper, Shallots, and Herbs

Some of the best breakfasts are not only satisfying but also quick and easy enough to make on a weekday before you've had your morning coffee, and a scramble fits this bill.

Time

45 min

Yield

Serves 4

Why This Recipe Works

Scrambles made from tofu can be rich and creamy and great alongside toast and jam or tucked into a portable breakfast burrito or taco. But while recipes for tofu scrambles are numerous, some seem like bland or boring imitations of their eggy counterparts. We wanted a recipe that offered a creamy, egg-like texture and a subtle but satisfying flavor, made more interesting with the addition of some fresh vegetables. We tried silken, soft, medium, and firm tofu, and the soft tofu proved to have a texture closest to eggs, yielding pieces that, when crumbled, were smooth and creamy. (Silken tofu produced a looser scramble, and firmer tofu varieties developed into hard curds.) A small amount of turmeric was key, contributing depth of flavor and a nice touch of color without overwhelming the dish with actual curry flavor. We also found that the tofu could be crumbled into smaller or larger pieces to resemble egg curds of different sizes.

Ingredients

14 ounces soft tofu, drained and patted dry
1½ teaspoons vegetable oil
1 small red bell pepper, stemmed, seeded, and chopped fine
1 shallot, minced
¾ teaspoon salt
⅛ teaspoon turmeric
⅛ teaspoon pepper
2 tablespoons finely chopped fresh basil, parsley, tarragon, or marjoram

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Crumble tofu into ¼- to ½-inch pieces. Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes, then gently press dry with paper towels. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Add bell pepper and shallot and cook until softened, about 5 minutes.
    Recipe Tip
    Silken tofu produced a looser scramble, and firmer tofu varieties developed into hard curds. We also found that the tofu could be crumbled into smaller or larger pieces to resemble egg curds of different sizes.
  2. Stir in crumbled tofu, salt, turmeric, and pepper and cook until tofu is hot, about 2 minutes. Off heat, stir in basil and serve.
    Recipe Tip
    A small amount of turmeric was key, contributing depth of flavor and a nice touch of color without overwhelming the dish with actual curry flavor.

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Vegan Tofu Scramble with Bell Pepper, Shallots, and Herbs

Recipe By

Published on August 27, 2026

Time

45 min

Yield

Serves 4

Vegan Tofu Scramble with Bell Pepper, Shallots, and Herbs

Ingredients

14 ounces soft tofu, drained and patted dry1½ teaspoons vegetable oil1 small red bell pepper, stemmed, seeded, and chopped fine1 shallot, minced¾ teaspoon salt⅛ teaspoon turmeric⅛ teaspoon pepper2 tablespoons finely chopped fresh basil, parsley, tarragon, or marjoram

Instructions

  1. Crumble tofu into ¼- to ½-inch pieces. Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes, then gently press dry with paper towels. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Add bell pepper and shallot and cook until softened, about 5 minutes.
    Recipe Tip
    Silken tofu produced a looser scramble, and firmer tofu varieties developed into hard curds. We also found that the tofu could be crumbled into smaller or larger pieces to resemble egg curds of different sizes.
  2. Stir in crumbled tofu, salt, turmeric, and pepper and cook until tofu is hot, about 2 minutes. Off heat, stir in basil and serve.
    Recipe Tip
    A small amount of turmeric was key, contributing depth of flavor and a nice touch of color without overwhelming the dish with actual curry flavor.
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