Tofu Scramble à la Dugas

Tofu Scramble

Tofu Scramble à la Dugas

This is my slightly creamy tofu scramble recipe. I hope you enjoy it as much as I do.
Prep Time 5 minutes
Course Breakfast
Cuisine American, French, International


Light Cashew Cream

  • 2 tbsp cashews (or ¼ cup PB2 cashew powder)
  • ¼ cup unsweetened soy milk (or other plant milk. Use ½ cup if using cashew powder.)



  • White pepper
  • Salt (optional, to taste)
  • Scallions (optional, if you have them)


  • In a personal-sized blender, blend cashews and plant milk, or, if using cashew powder, whisk cashew powder and plant milk in a small bowl to make a thin cashew cream, set aside.
  • Crumble tofu into non-stick skillet over medium heat, add scramble seasoning and gently stir and fold to coat the tofu. Cook for just a few minutes, then add cashew cream, fold, and turn off heat. Sprinkle on a fair amount of white pepper to taste (à la Dugas !), and add salt at the table if desired.
Keyword eggs, scramble
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Tofu Scramble

A hearty staple of the plant-based lifestyle. The biggest change to tofu scramble in the last 10 years is to hit that slightly creamy consistency of modern scrambled eggs (some consider it French-cuisine inspired). My version uses cashews or cashew powder and is just delightful.

What makes this scramble à la Dugas ? White pepper and a creamy consistency! Make sure you use a very good brand of kala namak (Indian black salt) for unbeatable flavor.

Tofu scramble, scallions, baguette
Tofu scramble, scallions, baguette

How-To Reheat Tofu Scramble

Reheated tofu scramble with broccoli
Reheated tofu scramble with broccoli
Tofu Scramble (à la Dugas), A French-Style Brouillé

Bon appetit !