If you’re looking for a satisfying, protein-rich breakfast that’s egg-free, this asparagus tofu scramble is one to save. It’s warm, peppery, a little creamy, and comes together in one pan. Great for spring when asparagus is in season, but honestly, tasty any time of year.
This is perfect for anyone trying to cut back on eggs and/or looking for a quick, savory high-protein breakfast.
The Trick to Perfect Asparagus Every Time
Asparagus can turn mushy or stringy fast if you don’t prep it right. Here’s what I do:
Snap or trim off the tough bottom inch or so of each spear.
If the bottoms feel woody, use a peeler to shave off the rough skin.
Slice the spears diagonally into 1-inch pieces. The angled cuts give you more surface area (aka: more golden bits when you sauté).
Start with a hot pan, get a little sear on them in oil, then season with salt and pepper before the tofu goes in. You want them tender but still slightly snappy.
What Kind of Tofu Works Best For This Asparagus Tofu Scramble (And Why I Use Two)
You’ll need two kinds of tofu here:
Firm tofu: Crumbled roughly with your hands. This gives the dish texture, like soft scrambled eggs.
Silken tofu: Stirred in near the end. It melts into the pan and makes the whole thing creamy without needing vegan butter or cream.
Optional but worth it: a splash of unsweetened plant milk if the pan gets too dry while cooking.
Add-Ins That Make a Difference
Here’s what takes it from bland to “wait, why is this so good?”:
Mustard (just 1 tsp): For acidity and depth. I use Dijon.
Nutritional yeast (optional): For a nutty, cheesy flavor.
Kala namak (black salt): Added at the end. It gives the final dish a subtle eggy flavor without being overpowering.
Freshly cracked black pepper: Be generous. It gives the scramble a punchy finish.
FAQ: Common Questions About Asparagus Tofu Scramble
Can I make this ahead of time? Yes. It keeps in the fridge for up to 4 days. Reheat on the stove or in the microwave. Add a splash of plant milk to freshen it up.
Can I skip the silken tofu? You can, but the final dish will be drier and less creamy. Add a couple tbsp tahini and a bit more plant milk to help compensate.
Do I need kala namak? Nope, but it does add that signature “scrambled egg” taste. You can use regular salt instead.
Can I use frozen asparagus? Fresh asparagus gives a better texture, but frozen works in a pinch. Just thaw and pat it dry first.
This creamy asparagus tofu scramble is a quick and easy vegan breakfast packed with plant-based protein. A combination of firm tofu and silken tofu creates the perfect texture. Hearty and soft with just the right amount of creaminess. Ideal for anyone looking for a satisfying, high-protein savory start to the day.
1½cupsasparagustrimmed, peeled if needed, and sliced diagonally into 1-inch pieces, about 12-15 asparagus spears
1½tbspoilolive oil or any neutral oil
1½tspDijon mustard
2–3 tsp nutritional yeastoptional
Saltto taste
Freshly cracked black pepperto taste
2–3 tbsp unsweetened plant milkoptional, for texture
½tspkala namakor regular salt, added at the end
Instructions
Heat the oil in a non-stick or well-seasoned skillet over medium heat. Add the asparagus and cook for 4–5 minutes, stirring occasionally, until lightly golden and just tender. Season with a pinch of salt and pepper.
Crumble the entire block of tofu directly into the pan using your hands. Stir well and cook for 3–4 minutes until some of the moisture cooks off and the tofu starts to develop a bit of texture.
Add the silken tofu, mustard, nutritional yeast (if using), and more black pepper. Stir until fully combined and let it cook for another 2–3 minutes. If the mixture looks dry or starts sticking, add a splash of plant milk and stir again.
Turn off the heat and finish with kala namak. Stir, taste, and adjust seasoning as needed. Serve hot.