High protein and super eggy vegan tofu scramble! This hearty and satisfying vegan breakfast is super close to scrambled eggs in taste without actually being scrambled eggs, which is super cool! Perfect for vegans who miss eggs and those who just want a hearty healthy breakfast.
This vegan tofu scramble is super eggy you guys, without having any trace of actual eggs in it!
We have already made a tofu scramble for the blog, but I wanted to make one that was really really the most like an egg scramble that I could make it.
And this is it!
How To Make Vegan Tofu Scramble
So you start off with mashing up some firm tofu with a fork, leaving some nice chunks (see pic below).
Then you get started on your ‘egg’ sauce (see photo collage above). It’s a simple mix of nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt (see more about this magic ingredient below) and onion powder whisked up with some soy milk.
Melt some vegan butter in a frying pan and then add the mashed tofu and fry it until lightly browned, being careful not to break it up too much when you move it around the frying pan.
Then you add your ‘egg’ sauce and fold it in with your tofu. Fry it up together until you achieve a nice consistency.
TIP: Don’t cook it too long and dry it out, you want it to have that slightly soft scrambled egg sort of feeling to it.
Black Salt aka Kala Namak
Our other tofu scramble recipe is an awesome recipe for sure, but what this one has that that recipe does NOT have is an ingredient that I only recently discovered: black salt. Also known by its fancy name: kala namak.
This fancy salt is not actually black in color at all, so don’t be fooled, but what it’s got going for it in abundance is eggy flavor! I’m not even kidding.
In fact if you just put some on your finger and lick it off you might be a bit horrified because it’s like egg flavor times 100. It’s super strong!
So a little goes a long way. I actually use 1/4 tsp in this recipe and find it’s enough. You might want to add a bit more once you’re used to it – if you like it – but start slow.
Super ‘Eggy’!
It’s high in protein and packed with nutrition, and will power you up for the day!
If you’ve been missing the taste of eggs from your vegan diet, give this a try, it just might please your palate!
Although, fair warning, it’s delicious and ‘eggy’ but it ain’t eggs, let’s be real, I’m definitely not making any claims like ‘you won’t know the difference’ yes, you’ll know the difference. But you might like this even more!
So I hope you will really enjoy this super eggy vegan tofu scramble! It is:
- Super eggy!
- Quick and easy!
- High Protein
- Satisfying
- Hearty
- Nutritious
- A breakfast of champions!
Enjoy hot, topped with some chopped chives, with or without toast and with some sliced avocado and fried tomato on the side.
Get more delicious vegan breakfast recipes!
- Vegan Omelette
- Vegan Pancakes
- Classic Vegan Waffles
- Vegan Blueberry Muffins
- Vegan French Toast
- Vegan Banana Bread
So what do you think of this super eggy vegan tofu scramble? Let us know in the comments and please rate the recipe too! Thank you!
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Super Eggy Vegan Tofu Scramble
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2
Description
High protein and super eggy vegan tofu scramble! This hearty and satisfying vegan breakfast is super close to scrambled eggs in taste without actually being scrambled eggs, which is super cool! Perfect for vegans who miss eggs and those who just want a hearty healthy breakfast.
Ingredients
- 8oz (~220g) Extra Firm Tofu
- 1 Tbsp Vegan Butter
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Turmeric
- 1/2 tsp Paprika
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Salt (Kala Namak)*
- 1/4 tsp Onion Powder
- 1/3 cup (80ml) Soy Milk
For Serving:
- Black Pepper
- Chopped Chives
- Fried Tomatoes
- Sliced Avocado
Instructions
- Mash the tofu with a fork but leave some nice big chunks.
- Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
- Add the vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.
- Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
- Top with some black pepper and chopped chives and serve with some fried tomatoes and sliced avocado.
Notes
*You can switch the black salt for regular salt if you don’t want to use it/can’t get hold of it but I do recommend you get some and try it! You just won’t believe the eggy flavor it brings!
*Nutritional estimate is based on the tofu scramble only, without any extras for serving like fried tomato or sliced avocado.
- Category: Breakfast, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 the Recipe
- Calories: 206
- Sugar: 1.2g
- Sodium: 486mg
- Fat: 13.1g
- Saturated Fat: 2.3g
- Carbohydrates: 3.8g
- Fiber: 0.9g
- Protein: 20.3g
Keywords: vegan tofu scramble
Really delicious!! Even without the black salt
★★★★★
Thanks Trish!
Very tasty🤤. I added a pinch of curry powder as well🙂
Awesome! Thanks for sharing!
We LOVE this recipe, thank you so much! We usually cook it when we have friends over, always to rave reviews. We cook the veggies and the tofu separately, and add them together at the end – it’s perfect. Making our vegan lives better 🙂
★★★★★
Awesome! Thanks so much Zoe!
Great recipe. I was nervous but it turned out perfect. Thanks for sharing the tip on keeping some bigger pieces.
★★★★★
So glad it was perfect! Thanks for the great review!
As someone who normally loves eggs but is transitioning into veganism this recipe is a true lifesaver. It’s so savory and filling. I had this with a side of rice which surprisingly complements the dish very well. I’ll note that I added in about a 1/4 tsp of Better Than Boullion veggie paste and it helped give it that robust flavor that eggs can have. ❤️
★★★★★
Awesome! Thanks for sharing Melissa!
How long would this keep in the fridge?
Around 2-3 days.
So good! My favourite tofu scramble recipe so far. Thanks so much for this!
(Added a squeeze of lemon juice.)
★★★★★
Awesome! Thanks so much Lil!
Made this into a breakfast sandwich (vegan buttered and toasted bread, Violife cheddar cheese, salsa b/c I have no tomatoes) SO GOOD. I’ve had it two days in a row, and my boyfriend who isn’t vegan also loves it! Thank you for the delicious recipe 🙂
★★★★★
That sounds awesome! Thanks for sharing Anna!
I just made these scrambled “eggs” this morning and they hit the spot! Amazing flavor and very easy. Thank you!!!
★★★★★
Awesome! So glad you enjoyed it Liz!
Hi! Can’t wait to try this recipe! Do you recommend draining the tofu before breaking apart for the recipe? Thank you!!!
Hi Jeanna, so we don’t press the tofu for this recipe, but the tofu should be a firm block and you definitely should not use the water that is sometimes with it in the pack. Just discard that water, but you don’t have to press the tofu to remove any other water from it. Hope that’s clear!