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Scrambled Tofu Revisited + Breakfast Burritos


     Yes, Folks, in case you didn’t know already, breakfast is the best meal of the day–at least it has been lately here at our house. For the next week or two, we’re going to be hosting a breakfast series here on Vegan Yumminess. (Yay!) Here’s what we’ve got going on: scrambled tofu revisited (course, you already knew that one),  fruit and nut granola, peanut buttery granola, orange cinnamon rolls (flopped), apricot scones, and whatever else I can come up with.

Side note: Don’t you hate it when you invest a lot of time and energy into a recipe (i.e., orange cinnamon rolls?), only to have the final product fall miserably short of perfection. Yep. I’m having another one of those weeks.

     Back to the scrambled tofu…


     When my family first became vegan in the early 90s, we discovered many new things–products like Better Than Milk powder (one of the only soy milks available at the time), tofu, and McKay’s vegan chicken style seasoning. One of our favorite vegan breakfast entrees was tofu and potatoes, seasoned with McKay’s. In fact, that breakfast is one of the first positive memories that I have of vegan food.

     If you’ve never tried McKay’s, you just have to skeedattle over to this place or your favorite health food store and buy some. This site is where I’ve found it for the cheapest online, although I haven’t actually purchased it from them myself. Why regular grocery stores haven’t caught on to selling McKay’s vegan chicken style seasoning yet is beyond me. (Okay, occasionally, I’ll find a grocery store that carries it, but most don’t. :(   ) For me, scrambled tofu just isn’t scrambled tofu without McKay’s–and I’m not being paid (or getting free McKay’s seasonings) to say that.

     Several months ago, when this blog was still a brand new baby, I posted my first version of scrambled tofu. To tell you the absolute truth, the main reason I wanted to revisit that recipe was to take more pictures of it–and to add a new spin: breakfast burritos! The burrito part is super easy: Put your scrambled tofu in a whole wheat tortilla with some salsa and roll it up. Voila!


I hope you each had a fabulous St. Patty’s Day!

Scrambled Tofu

Serves 2
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Breakfast, Main Dish
Misc Child Friendly, Serve Hot


  • 1/2 red onion (or 1/2 cup, finely chopped)
  • 1/4 red bell pepper (or 1/4 cup, finely chopped )
  • 1 clove garlic (minced)
  • 14oz extra firm tofu (or one block)
  • 2 teaspoons extra virgin olive oil (divided)
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons McKay's vegan chicken style seasoning
  • 1/8 teaspoon turmeric
  • salt to taste


Step 1
Place your chopped onion, bell pepper, and garlic in a skillet/frying pan with about 1 teaspoon of olive oil and saute it on the stove on medium-high heat. Remove from heat when your onions are beginning to change color. Set the whole thing aside.
Step 2
In a bowl (or save a dish and do it right into your pan)m crumble your tofu and mix in your seasonings. If you like your tofu cubed rather than crunbled, you could totally do that for this recipe as well. Pour 1 teaspoon of olive oil on the bottom of a frying pan/skillet and place on your stove on medium to medium-high heat. Dump your tofu on top of your olive oil, and give it a little stir. Continue stirring every minute or so until your tofu begins to get firm-ish around the edges Really, though, you can call it "done" whenever you very well please. Raw tofu won't make you sick. :) I could eat it everyday....
Step 3
Gently fold your onion/pepper mixture into your tofu. Serve hot, and enjoy! I like mine in some whole wheat tortillas with salsa.

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{ 27 comments… add one }

  • Melissa March 21, 2013, 8:36 am

    I have to make this! Delicious!! Thanks for posting your amazing recipes!

    • Lindsay April 5, 2013, 10:05 pm

      You’re so sweet. I love scrambled tofu. :)

  • Kelly @ Vegan Iowan March 21, 2013, 9:15 am

    YUM! I have some vegan chorizo looking for a purpose in the fridge and I just found it! This is definitely going to be Saturday morning’s breakfast.

    • Lindsay April 5, 2013, 10:05 pm

      vegan chorizo sounds wonderful! I just saw some at Trader Joe’s today. Lemme know how it turns out, k?

  • Sha Sha April 6, 2013, 5:48 pm

    When I think tofu (Mckay’s ALWAYS comes to mind.) I like the addition of bell peppers. #missingtofu

  • linda May 25, 2013, 8:36 am

    Can’t wait to try some of your recipes. They look really good. I love the Mckay’s seasoning. However, I think the vegan chicken seasoning has MSG in it. I wish they offered it Vegan and MSG free.

    • Lindsay May 25, 2013, 11:07 pm

      Hi Linda, I’m pretty sure there is a little health food store here in TN that carries special ordered McKay’s that is both vegan and free of MSG. Maybe it just has to be special ordered from the company? I don’t know. I just e-mailed McKay’s on their company website to find out. Thanks for your kind words! :)

  • Jessie T July 4, 2013, 9:39 am

    I have been making these for a couple years, almost the exact way you have it here. Theyre amazing! Only two differences……1) I make my own chick seasoning and 2) we throw in some tatertots. YUM! When we used to have breakfast burritos in Texas (before we were vegan) they always had some potato in it, so the tatertots add a nice taste to it. LOVE EM! And I love your blog. So glad to have found it! :-)

    • Lindsay July 4, 2013, 12:17 pm

      Thanks, Jessie! I would love to know how you make your own chick seasoning! Tatertots sound like a fabulous addition to breakfast burritos. :)

  • Danie B July 22, 2013, 4:40 pm

    I’ve been wanting to make this after having in a restaurant. Dies the tofu need to be pressed? Thanks :)

    • Lindsay July 22, 2013, 5:03 pm

      Nope! I just kind of drip-dry my tofu. As long as you use extra firm tofu, you shouldn’t need to press it for this recipe. I’m not patient enough to wait for anything to be pressed. ;)

  • gloria September 3, 2013, 6:47 pm

    I’m not vegan or vegetarian but I do love Tofu. Going to try this!

    • Lindsay September 3, 2013, 8:16 pm

      Great, Gloria! Tofu is one of my BFFs. :)

  • Edward September 5, 2013, 9:19 am

    I’ve been vegetarian for while, but officially made the transition to vegan this month. Your blog the best recipes I’ve found! Thanks!


    • Lindsay September 5, 2013, 9:28 am

      Thanks, Edward! My hope and prayer is that Vegan Yumminess makes the transition easier for you and others like you. :) Thanks for stopping by!

  • Sri November 13, 2013, 6:14 am

    Hello there,

    Thanks for this lovely dish. Being a little bit of a health junkie and a vegetarian, i was finding it hard to get something light and beneficial for my dinner.. this is surely one of the items that is going to be on my list for a long time. I made it last evening and it tasted yumm… Thanks a ton for sharing the recipe


    • Lindsay November 15, 2013, 2:44 pm

      Thanks, Sri!

  • Jaclyn February 12, 2014, 11:48 am

    Do you have any suggestions for a McKay’s seasoning alternative? Something available in San Jose, California or something I can just throw together myself with common household spices.

  • danielle April 11, 2014, 1:10 am

    ok… great not to eat eggs… but tofu is BAD for you!..yeah.. sorry about the bad news, but even if organic…it’s just bad ( OK to eat once a week maybe .. but it just has that nasty chemical …don’t remember what …that’s yeah… just BAD!)

  • Maithem April 24, 2014, 5:29 am

    I’d love to try Tofu, but unfortunately it’s no available in our markets. in Iraq.

    • Lindsay April 24, 2014, 1:20 pm

      Awww…that’s hard. Can you get soybeans there?? Maybe you could try making your own?

  • Adam April 28, 2014, 6:55 pm

    Not a vegan or vegetarian. Just trying to find the right balance. Anywho, I love a good tofu scramble. Now it’s always prepared for on those big brunch family days. One of my mother’s students showed her how to make this ‘seasoning paste’. I’ve started marinating tofu slabs in it for several days. The result was wonderful. I’ll try to get the exact marinating recipe. Here’s what I know: In a blender add 1 lb or more of jalapeños, a big bunch of parsley, & garlic. Blend to a paste. It should be too hot to eat. Mom freezes in little containers. Use this to season anything from soup to beans to tofu water. I mix a ~ 1/4 cup with enough water to cover my tofu slabs. Let them marinate at least a day (I go 2 or 3 days) then prepare as you like. We really like it crumbled in the scramble. Nice & spicy! Weired but my 75 year old meat eating parents love it. :-)

    • Lindsay April 28, 2014, 7:33 pm

      Sounds YUMMY! Thanks so much for sharing your recipe!

  • Annisa Ali November 12, 2014, 2:00 pm

    This is a great idea! I love Tofu and never thought of scrambled tofu…. It is a really cool way to have your tofu at breakfast… Thanks for the great idea!

  • Cassie April 21, 2015, 6:07 pm

    I love this!! It’s delicious!


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