Have a bowl of this delicious Asian Tofu Scramble - Filipino Style! It's fluffy, filling, and full of soy protein from the tofu. This is a great alternative to scrambled eggs without all the cholesterol. Vegan breakfasts have just gotten better for mom and kids. Try this delicious way to have a guilt-free breakfast meal!
If you're all about tofu and veggies, also get a taste of my Vegan Chicken Afritada and Tofu Sisig! Yum!
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What is Tofu Scramble?
Tofu scramble is a vegan version of scrambled eggs with Filipino seasonings. The Filipino staple Tofu, also known as "tokwa," was brought by Chinese immigrants. This variation is made with tomatoes, soy sauce, and calamansi juice. It's often served for a hearty and tasty meal.
With the growing popularity of plant-based diets, Filipino-style tofu scramble has become a favorite among simple dish and vegan dish lovers. Easy to prepare, it can be enjoyed for breakfast, brunch, or as a main dish with rice or pandesal.
This dish highlights the adaptability of Filipino cuisine, blending traditional ingredients with global trends while celebrating its cultural identity. Learn more below!
Health Benefits of Tofu
- A healthy and filling alternative to meat that works well in stir-fries, soups, and scrambles.
- Good source of healthy protein, vitamins, carbohydrates, calcium and minerals.
- Soy protein lowers bad cholesterol and is rich in fiber, which aids digestion.
- High in potassium and low in sodium, good for heart health and blood pressure regulation.
- Can also be used in baked goods like vegan cookies.
Variations
- Spicy Siling Labuyo Variation – Incorporate siling labuyo (bird’s eye chili) for a fiery kick. Then, add diced green beans and bell peppers. Drizzle with calamansi or lemon juice for a tangy, spicy, and aromatic version. Finish with chopped spring onions.
- Adobo-Style Tofu Scramble – Use adobo seasoning (soy sauce, vinegar, bay leaf, and pepper) to flavor the tofu. Then, add sliced shiitake mushrooms and red onions for a meaty texture and depth of flavor. Adjust with a little liquid if the mixture looks dry.
- Breakfast Veggie Medley - Add spinach, kale, diced potatoes, carrots, and green peas to the tofu scramble. Season with a pinch of curry powder and soy sauce for a hearty, vegetable-packed breakfast.
Substitutions
- Red onion - Replace with other onions or shallots for a milder flavor. For extra aroma, sauté it with a small amount of ginger.
- Firm tofu - Replace with extra-firm tofu for a chewier texture or silken tofu for a softer scramble. Tempeh (crumbled) can also be used for a different texture. Add small amounts of natto if you want a stronger fermented flavor.
- Milled cashew powder or vegan parmesan - Use almond meal, sunflower seed meal, or nutritional yeast for a similar nutty flavor and richness. A small splash of vegan oyster sauce can enhance umami.
- Salt - If you do not have black salt, you can use mushroom seasoning. Find this at your local Asian market or Trader Joe's. Remember that black salt gives the eggy flavor. Tamari can add saltiness with a light soy flavor.
- Oil - Use olive oil and be careful to sauté quickly. Olive oil tends to burn more quickly than other kinds of oils. Neutral oils work better when cooking vegetables like eggplant or fresh pods.
Storage
- Refrigerator Storage: Store the tofu scramble in an airtight container in the refrigerator for up to 3–4 days. Cool to room temperature before transferring to the container to prevent condensation. If the tofu was briefly brought to a boil in a pot during preparation, make sure it has cooled completely before storing.
- Freezer Storage: Freeze the tofu scramble in a freezer-safe container or resealable bag for up to 2 months. Portion it out into single servings before freezing for convenience. Flatten the bag to save space and for quicker thawing. For the best texture, avoid shocking the tofu in an ice bath before freezing.
- Reheating Instructions:
For refrigerated tofu scramble, reheat in a skillet or pot over medium heat for about 5–7 minutes, stirring occasionally. Add a splash of water or vegetable broth if it appears dry.
For frozen tofu scramble, thaw it overnight in the refrigerator before reheating, or reheat directly from frozen in a pot or skillet on low heat until warmed through. - Freshness Check: Before consuming stored tofu scramble, check for smells or changes in texture. Discard if it smells sour or appears slimy.
Ingredients
Listed below are all the ingredients you will need (omitting quantities):
- unrefined coconut oil or olive oil
- tomatoes
- red onion
- firm tofu
- paprika powder
- turmeric powder
- cumin
- black pepper
- garlic powder
- cashew powder (milled) or vegan parmesan (homemade recipe mixture)
- black salt
See the recipe card for quantities.
Instructions
Preheat the pan over medium high heat and add coconut oil. Sauté onions and tomatoes until onions are translucent.
Add mashed tofu, mix until combined then allow it to simmer for 5 minutes.
Lower the heat and add paprika, turmeric powder, cumin, and black pepper for flavor.
Mix until tofu turns yellowish.
After a minute, add garlic powder and mix.
Next, add in cashew powder and mix.
Finally, add black salt this will give you an eggy savor.
Add sliced chives or green onions to garnish, and add a pinch of salt if needed.
Best served immediately with bread or steamed rice!
Hint: If you are a burrito or tortilla lover, you can make this tofu scramble as filling!
⭐ Top Tip
Before frying or sautéing your tofu, make sure it's dry to avoid burning yourself. To remove the water, just wrap the tofu with a paper towel. Then place the tofu in one hand, and press it down to release the water. Buy a tofu presser to do it easily.
FAQ
More Recipes
Want more Tofu? Try these recipes:
Tofu Scramble Recipe - Filipino Style
Ingredients
For Sautéing:
- 3 tablespoons unrefined coconut oil or olive oil
- 2 medium tomatoes chopped
- 1 medium red onion chopped
For the Tofu Base:
- 2 blocks firm tofu 2 cups, mashed
For Seasoning:
- ¼ teaspoon paprika powder
- ½ teaspoon turmeric powder
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
For the Eggy Flavor:
- 2 tablespoons milled cashew powder or vegan parmesan
- 1 tablespoon black salt
Instructions
Sauté the Aromatics:
- Preheat a pan over medium heat and add coconut oil.
- Sauté the onions and tomatoes until the onions are translucent, about 3-4 minutes.
Add the Tofu:
- Add the mashed tofu to the pan and mix well.
- Let it simmer for 5 minutes, stirring occasionally.
Season the Tofu:
- Lower the heat and add the paprika powder, turmeric powder, cumin, and black pepper.
- Mix until the tofu takes on a yellowish color, about 1 minute.
Enhance the Flavor:
- Stir in the garlic powder and mix well.
- Add the milled cashew powder or vegan parmesan and mix again.
Finish with Black Salt:
- Finally, add the black salt to give the scramble an "eggy" flavor. Mix thoroughly.
Serve:
- Serve immediately with bread or steamed rice for a hearty and flavorful meal.
Sweet says
This looks yummy! I'm gonna make this soon.
Che says
Wow. It looks so healthy and tasty. Thanks for this easy breakfast recipe, Lainey!
J says
Awesome recipe but the nutritional info must be off- two blocks of tofu and the protein for a serving is only 2g? Half a block is usually 16g of protein... just mentioning for protein addicts that may want to make your recipe!