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The best tofu scramble

This is a recipe for tofu scramble that is vegan, plant-based, oil-free, and gluten-free.
Course Breakfast
Keyword no oil, tofu scramble, vegan scramble
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Zana Hrastovsek


  • 1 block tofu firm
  • ½ cup water
  • 1 tsp tapioca starch
  • 1 tsp chickpea flour *optional, see notes
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp black salt


  • Cut the tofu block in half. Crumble one half.
  • Put the other half into a blender, add water, chickpea flour (*optional) turmeric, and paprika. Blend until smooth. Add more water if needed.
  • Stir in tapioca starch. (*see notes)
  • Saute the crumbled tofu with some onions until golden brown. Pour the mixture over crumbled tofu, cover the pan, and cook for 5 minutes.
  • Break into pieces, flip them, and cook for aditional 5 minutes on the other side.
  • Take off heat, sprinkle with black salt, and serve.


  • Chickpea flour creates a firmer texture.
  • Overblending tapioca starch especially when using hot water (to help low-speed blenders) might deactivate the starch. Make sure you don't over-blend.