Tofu Scramble with Zucchini and Corn
My go-to Tofu Scramble. A hearty vegan and gluten-free breakfast made with tofu, zucchini, corn, and kale. Made in just 10 minutes for a quick and wholesome morning meal. 
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
5 from 1 vote
Finished dish on a white plate with toast
Course: Breakfast
Cuisine: Vegan
Keyword: Tofu Scramble
Servings: 2 people
Calories: 155 kcal
Author: Sarah McMinn
  • 1 tbsp. avocado oil, (or cooking oil of choice)
  • 1/4 heaping cup red onions, diced
  • 1/2 cup red bell peppers, seeded and diced
  • 1/2 cup zucchini, diced
  • 1/3 cup corn, frozen or canned
  • 2 leaves kale, de-stemmed and chopped
Tofu "Eggs"
  1. Place tofu in a bowl and gently break it into pieces with your fingers until it resembles scrambled eggs. Add nutritional yeast, black salt (if using), and salt and pepper. Mix to combine and set aside. 

  2. Heat avocado oil in a large skillet placed over medium heat. Add onions and sauté for 2-3 minutes, until translucent and fragrant. Add bell peppers and zucchini and sauté for an additional 2-3 minutes until vegetables are cooked all the way through. Stir in corn and cook for 1 minute until heated.

  3. Add the tofu mixture to the skillet and stir together, cooking for about 5 minutes until the tofu has heated all the way through. Toss in the chopped kale and sauté for 1-2 minutes longer until the kale has wilted. 

  4. Divide between two plates and serve with toast or roasted potatoes. 

Recipe Notes

A few things to keep in mind when making this recipe:

  • Cut your vegetables small. I like to small dice my vegetables so that they aren't much larger than the corn. This makes every bite filled with the perfect mixture of tofu and vegetables.
  • Mix the tofu and nutritional yeast by hand. This helps incorporate the flavors more deeply into the tofu.
  • For a more eggy flavor, add a pinch of black salt to the tofu. 
  • Serve immediately. Leftover tofu can be stored in the refrigerator for up to 2 days.
Nutrition Facts
Tofu Scramble with Zucchini and Corn
Amount Per Serving
Calories 155 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 25mg1%
Potassium 605mg17%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 6990IU140%
Vitamin C 122.9mg149%
Calcium 86mg9%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.