Tofu ScrambleTofu Scramble

Tofu Scramble

 December 15, 2021

By  Rebecca Andruszka

Tofu scramble with mushrooms is a satisfying way to start your day. The tart addition of vinegar gives this tofu scramble a rich flavor. This recipe is perfect for people with a hot constitution body type

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Tofu Scramble with Mushrooms tips

Tofu doesn’t immediately lend itself to breakfast. For example, the fact that you have to drain it usually means that I will bypass it in the morning.

However, if I drain it overnight – or start draining it and then go take a morning walk (which is what my best-self would do), it can work out quite well.

Further more, in a pinch, you can make the tofu scramble without draining the tofu. The dish will have a slightly moister texture.

A satisfying start to your day

Breaking the tofu apart into little pieces can be a very satisfying way to start your day. The cute squeaks the tofu and the mushrooms can make as they cook also give you a smile in the morning.

Additionally, I like a few cherry tomatoes and the vinegar to brighten up the dish. They also add a bit of acidity. 

It’s filling and energizing. Better yet, the dish doesn’t have any extra sugars that will give you a high and then a crash before lunch.

Tofu Scramble

Tofu Scramble

Tofu Scramble with Mushrooms is a satisfying way to start your day. The tart addition of vinegar gives the scramble a rich flavor. Perfect for people with a hot body type constitution.
5 from 3 votes
Prep Time 5 minutes
Cook Time 12 minutes
Drain Tofu the Night Before 30 minutes
Total Time 47 minutes
Course Breakfast
Cuisine Chinese
Servings 4 people
Calories 156 kcal


  • Paper towels
  • Cutting board
  • Chef's knife
  • Skillet
  • Spatula or spoon for frying


  • 16 oz firm tofu
  • 8 oz mushrooms Button, shiitake, portabella, or any other mushroom work well
  • ½ c cherry tomatoes
  • ¼ c balsamic vinegar
  • 1-2 tbsp oil Olive oil works well
  • salt/pepper to taste


  • Drain tofu by wrapping placing paper towels on the top and bottom and pressing it under some weight for at least 30 minutes.
  • Wash and slice the mushrooms and halve the cherry tomatoes.
    Tofu scramble
  • Heat oil in a pan over medium-high heat. Sauté mushrooms for about 5 minutes.
    Saute mushrooms
  • Add in tomatoes and let cook for another 2 minutes.
    Sauted mushroom and cherry tomatoes
  • Crumble in tofu and add salt and pepper.
    Tofu scramble
  • After the tofu scramble is well mixed, pour in the vinegar over it and toss. Keep breaking up the tofu into smaller pieces.
    Tofu Scramble
  • When the vinegar is thoroughly distributed, serve.


Calories: 156kcalCarbohydrates: 8gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 13mgPotassium: 239mgFiber: 2gSugar: 4gVitamin A: 91IUVitamin C: 5mgCalcium: 150mgIron: 2mg
Keyword tofu breakfast scramble, vegan scrambled tofu recipe, scrambled tofu recipe, best tofu scramble, tofu scramble vegan, tofu scramble recipes, scrambled tofu, tofu scramble recipe
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Rebecca Andruszka

Rebecca Andruszka is a writer and home cook based in Denver, Colorado. The daughter of a registered dietician and committed gardener, she loves incorporating fresh ingredients into wholesome new recipes. Rebecca has worked and volunteered with multiple nonprofits that support healthy food systems.

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