Vegan Tofu Scramble Burrito Bowl
Vegan Tofu Scramble Burrito Bowl

Vegan Tofu Scramble Burrito Bowl is the perfect plant-based meal for tofu lovers. It’s highly nutritious, gluten-free and full of flavor.

In this recipe

  • Best tofu for tofu scrambled eggs
  • What’s in the Vegan Chili Lime Aioli?
  • Tips and tricks for preparing Tofu Scramble
  • Tofu Scramble Burrito Bowl Variations
  • What do you serve with tofu scrambled eggs?
  • Storage Instructions
  • Recipes for quick lunch bowls

Have you tried a plant-based diet? You may already know that there are tons of great vegan products on the market these days. I went vegan for two years and tried my fair share of vegan meat, milk and spices, but one thing I struggled with was finding a great plant-based alternative to scrambled eggs.

With the right mix of spices and flavors, tofu can be transformed into a substitute for scrambled eggs. This recipe uses nutritional yeast and a creamy chilli-lime aioli to mimic the savory umami flavors of a typical egg-based breakfast. Nutritional yeast, found at most grocery stores, is a non-dairy condiment that has an indulgent cheese flavor.

Best tofu for tofu scrambled eggs

Tofu comes in a variety of textures: silky, soft, medium, firm, and extra firm.

Firm tofu works best in this recipe. Extra firm tofu also works, but results in a denser, less spongy texture. Anything from silky to medium is too soft and gets mushy when crumbled.

If you want to learn more about tofu and all of its wonderful uses, check out our Tofu Guide: How to Press, Prepare, and Cook Different Tofu Types and Textures.

What’s in the Vegan Chili Lime Aioli?

The chilli-lime aioli really takes this recipe from good to deliciously delicious. It adds an element of creaminess and a ton of flavor. The base is vegan mayonnaise, also known as veganaise. You can find it in most grocery stores alongside regular mayonnaise. I add some lime juice, chilli powder and garlic powder to the veganaise.

Tips and tricks for preparing Tofu Scramble

Tofu is a versatile ingredient that can take on many flavors and textures, which is why I love using it in vegan dishes. Here are some tips to make your tofu perfectly mimic a soft scrambled egg.

  • Tofu is dipped in water to keep it fresh, so it’s often pressed to remove the water before cooking. Don’t press the tofu for this recipe. Cooking will remove most of the water, so squeezing the tofu can make the scrambled eggs too dry.
  • Gently stir the tofu as you cook it. You want larger chunks of tofu instead of breaking everything up into small pieces.
  • Use a non-stick or well-greased pan. If the tofu sticks to the bottom of the pan, you’ll get unwanted, crunchy bits in your scrambled eggs.

Tofu Scramble Burrito Bowl Variations

One reason I love this recipe is that it’s so customizable. You can change it up a little every time you make it so it never gets old. Here are a few ways to get you started:

  • Add various spices and sauces like cumin, chili powder, cayenne pepper, sriracha and salsa to the tofu scramble.
  • Replace the brown rice with another grain. Quinoa, couscous, farro, and barley are great options!
  • Add your favorite vegetables to the bowl. Peppers, corn, roasted sweet potatoes, and mushrooms all work well.

What do you serve with tofu scrambled eggs?

This recipe is perfect for breakfast with a cup of coffee or a glass of your favorite juice. Tofu scrambled eggs also store well in the fridge, so you can make them ahead of time and reheat them in the microwave later for when you need a quick breakfast or lunch on the go.

Storage Instructions

You can store your tofu scrambled eggs in a sealed container in the refrigerator for up to a week. If you make this recipe ahead of time, keep each component (tofu scramble, beans, aioli, etc.) separate, then assemble the bowl when you’re ready to eat them.

Recipes for quick lunch bowls

  • Salmon Avocado Poke Bowl
  • Black Bean Burrito Bowl
  • Fish Taco Salad Bowl
  • Zucchini Pasta Chicken Pesto Bowl
  • Ginger pork rice bowls

Vegan Tofu Scrambled Egg Burrito Bowl

preparation time
20 minutes

cooking time
15 minutes

total time
35 minutes

2 servings

This recipe calls for cooked brown rice. If you don’t have any leftovers to use up, follow the package directions first.


For the tofu scrambled eggs

  • 1 tablespoon vegetables or rapeseed oil

  • 1/2 Middle White Onionrolled

  • 1 clove garlicchopped

  • 1 (14ounce) block company tofu

  • 2 tablespoon nutritional yeast

  • 1/2 teaspoon paprika

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon Saltplus more to taste

  • 1/8 teaspoon fresh ground black pepperplus more to taste

For the chili lime aioli

  • 1/4 Cup vegan mayonnaise

  • 1/2 Lime, juiced

  • 1/2 teaspoon chilli powder

  • 1/4 teaspoon garlic powder

  • 2 tablespoon wateras needed

To assemble the burrito shells

  • 4 cups baby spinachBaby cabbage, arugula, or mixed leafy greens

  • 2 cups cooked brown rice

  • 1/2 Red onionfinely diced

  • 1 Cup cherry or grape tomatoeshalved

  • 1/2 Cup Canned black beans kidney beans (Optional)

  • 1/2 avocadodiced (optional)


  1. Cooking onions and garlic:

    In a nonstick skillet over medium-high heat, add the oil and onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for another 2 minutes.

  2. Add tofu:

    Drain the tofu but do not squeeze to remove excess water. Crumble into bite-sized pieces with your hands and add to the pan. Use a spatula to stir the ingredients until evenly distributed.

  3. Add Spices:

    Sprinkle in nutritional yeast, paprika, turmeric, salt, and black pepper. Gently stir the tofu to coat it evenly with the spices. The turmeric turns the tofu bright yellow.

  4. Continue cooking:

    Cook the tofu for 3 to 7 minutes, stirring every 1 to 2 minutes until the water has evaporated from the tofu. Taste and season with more salt if needed. Remove the pan from the stove and set it aside.

  5. Prepare aioli:

    In a small bowl, stir together vegan mayonnaise, lime juice, chili powder, garlic powder, and 1 tablespoon water until smooth. If it’s still thick, add 1 more tablespoon of water to thin it out a bit more.

  6. Assemble bowls:

    Divide the vegetables, rice, onion, tomatoes, beans, avocado, and tofu scrambled eggs into two bowls. Drizzle over the aioli and enjoy!

nutritional information (per serving)
673 calories
34g Fat
71g carbohydrates
32g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!