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    Home » Breakfasts

    Super Eggy Vegan Tofu Scramble

    Published: May 29, 2018 Updated: Oct 7, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Tofu Scramble

    High protein and super eggy tofu scramble! This hearty and satisfying vegan breakfast is the closest thing to scrambled eggs in taste without actually being scrambled eggs! Perfect for vegans who miss eggs and those who just want a hearty healthy breakfast.

    Tofu scramble topped with chopped chives on a white plate with fried tomato and sliced avocado.

    This vegan tofu scramble is super eggy you guys, without having any trace of actual eggs in it!

    I wanted to make a tofu scramble that was really really the most like an egg scramble that I could make it.

    And this is it! 

    It’s high in protein and packed with nutrition, and will power you up for the day!

    Super ‘Eggy’!

    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.

    And if you love ‘eggy’ vegan breakfasts then you’ll also love our vegan shakshuka and our vegan quiche.

    Tofu scramble topped with chopped chives on a white plate with fried tomato and sliced avocado.

    How To Make Vegan Tofu Scramble

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Start off with mashing firm tofu with a fork, leaving some nice chunks.
    Mashing tofu with a fork.
    • Then get started on your ‘egg’ sauce. 
    • Add nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt (see more about this magic ingredient below) and onion powder to a bowl.
    Spices for tofu scramble in a bowl.
    • Add soy milk.
    Pouring soy milk into a bowl with spices.
    • Whisk it up so that you have a nice sauce.
    Tofu scramble sauce in a white bowl with a whisk.
    • Melt 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.

    Tofu scramble in a frying pan with a wooden spatula.

    Black Salt aka Kala Namak

    Black salt is an ingredient that I only recently discovered. 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. We use ¼ teaspoon 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.

    If you don’t have any black salt on hand, you can switch it for regular salt, but I highly recommend getting some black salt and giving it a try.

    Tofu scramble topped with chopped chives on a white plate with fried tomato and sliced avocado.

    Serving Suggestions

    This tofu scramble is best served hot, topped with some chopped chives, with or without toast and with some sliced avocado and fried tomato on the side. Or serve it alongside avocado toast. It’s also really delicious with homemade salsa or pico de gallo.

    Storing Tips

    Keep leftovers stored in a covered container in the fridge for up to 3 days. Reheat in the microwave or in a hot frying pan.

    Tofu scramble topped with chopped chives on a white plate with sliced avocado and fried tomato.

    More Delicious Savory Vegan Breakfast Recipes

    1. Vegan Omelette
    2. Vegan Frittata
    3. Vegan Hash Browns
    4. Vegan Bacon
    5. Vegan Scrambled Eggs (No Tofu)
    6. Vegan French Toast
    Tofu scramble topped with chopped chives on a white plate with a fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan tofu scramble with sliced avocado and fried tomatoes on a white plate.

    Super Eggy Tofu Scramble

    High protein, super eggy tofu scramble! This satisfying vegan breakfast tastes just like scrambled eggs. Perfect for vegans who miss eggs.
    4.94 from 171 votes
    Print Pin Rate
    Course: Breakfast, Gluten-Free, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 206kcal
    Author: Alison Andrews

    Ingredients

    • 8 ounces Extra Firm Tofu (226g)
    • 1 Tbsp Vegan Butter
    • 2 Tbsp Nutritional Yeast
    • ½ tsp Turmeric
    • ½ tsp Paprika
    • 1 tsp Dijon Mustard
    • ½ tsp Garlic Powder
    • ¼ tsp Black Salt Kala Namak*
    • ¼ tsp Onion Powder
    • ⅓ cup Soy Milk (80ml)

    For Serving:

    • Black Pepper
    • Chopped Chives
    • Fried Tomatoes
    • Sliced Avocado
    Prevent your screen from going dark

    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.

    Video

    Notes

    1. 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!
    2. Nutritional estimate is based on the tofu scramble only, without any extras for serving like fried tomato or sliced avocado.

    Nutrition

    Serving: 1Serve | Calories: 206kcal | Carbohydrates: 3.8g | Protein: 20.3g | Fat: 13.1g | Saturated Fat: 2.3g | Sodium: 486mg | Fiber: 0.9g | Sugar: 1.2g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Lindsey says

      July 30, 2022 at 6:20 pm

      Made this today and OMG!! It’s so good and so full of flavor! We made breakfast burritos with this and some sautéed onions and vegan sausage and some vegan mozzarella, it was amazing! Also amazing on its own! I will be adding this recipe to my recipe book for sure! Thank you!5 stars

      Reply
      • Alison Andrews says

        July 31, 2022 at 11:21 am

        So happy to hear that Lindsey! Thanks a million!

        Reply
    2. Patty Jenks says

      July 20, 2022 at 8:07 pm

      This is so good! I finally found something I can fix for breakfast that doesn’t take half a day to fix. I also added a little frozen spinach. Gives it additional really good flavor. Mmmmm.5 stars

      Reply
      • Alison Andrews says

        July 21, 2022 at 9:57 am

        Fantastic! Thanks Patty!

        Reply
    3. Deborah Perry says

      July 07, 2022 at 10:11 am

      Really good on its own. But this time I dressed it up- sautéed mushrooms and diced courgette before adding the tofu and sauce. Then wilted a couple of handfuls of spinach in it before serving. Delicious and more lunch/ brunch that way. Thank you as always for your great recipes!5 stars

      Reply
      • Alison Andrews says

        July 07, 2022 at 12:52 pm

        Sounds awesome! Thanks for sharing Deborah!

        Reply
    4. JJ says

      July 06, 2022 at 6:12 pm

      Best scrambled egg ever.5 stars

      Reply
      • Alison Andrews says

        July 07, 2022 at 9:30 am

        Thanks so much!

        Reply
    5. Gabby says

      June 28, 2022 at 6:57 am

      Question: If I’m not vegan (I’m just trying to make a larger majority of my meals either vegan or vegetarian), can I just substitute plain milk for a plant-based one? I usually only get plant milk that’s fairly sweet/vanilla-y.

      Reply
      • Alison Andrews says

        June 28, 2022 at 12:48 pm

        Sure you can use any milk. 🙂

        Reply
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