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.
Why you might ask? Well…. people go vegan for many many reasons, but it is very seldom (maybe never?) because they really don’t like the taste of animal foods.
Sometimes we can be quite attached to some tastes and textures and actually sort of miss them. So if you can create something similar that ‘hits the spot’ then that’s great in that respect.
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.
We mixed up the spices in some soy milk and folded it in with the tofu and served it while hot and still quite soft.
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.
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, lets be real, and that’s a great thing.
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!
- Gluten-Free
Enjoy hot, topped with some chopped chives, with or without toast and with some sliced avocado and fried tomato on the side.
Want more delicious vegan breakfast recipes?
We have some great ones:
- Vegan Omelette
- Vegan Pancakes
- Classic Vegan Waffles
- Vegan Blueberry Muffins
- Vegan French Toast
- Vegan Banana Bread
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
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Prep Time: 10 mins - Cook Time: 10 mins
- Total Time: 20 minutes
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Yield: 2 -
Category: Breakfast, Savory, Gluten-Free -
Method: Stovetop -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
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.
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
An ideal vegan eggy breakfast
★★★★★
Just made this with silken tofu because it’s what I had, added no milk and had to cook down some of the moisture but it was delicious and satisfied my craving. Thanks!
★★★★★
Awesome! So glad it was delicious! Thanks for posting. 🙂
Do you have to press the tofu first?
No! 🙂
No egg for 20 years! Just made it! What a treat!! Thank you!!
Fantastic! So happy to hear that! Thanks Christa! 🙂
This was amazing! I recently adopted a plant-based diet for health reasons, and though I’m feeling great and enjoying this lifestyle, I miss the hearty breakfasts I used to eat on the weekends. This scramble was fairly easy, super tasty, and really scratched my breakfast itch.
My only suggestion would be to cut WAY back on the black pepper. I like spicy food, but the black pepper taste kind of dominated the other flavors.
★★★★★
So glad you like the recipe! We don’t actually have an amount for black pepper in this recipe, it’s just something suggested as a nice addition for serving. Did you maybe use black pepper instead of black salt? Black salt can be a strong flavor too for sure, but in this quantity (1/4 tsp) it is quite nice and mild. Thanks so much for posting and your awesome rating! 🙂
That was totally my bad! (Actually, my wife’s bad, LOL.) After I made the comment about the pepper, I went to make a note on the printed recipe to decrease the pepper, and that’s when I found that there was none in the list of ingredients. My wife helped me mix the seasonings as I was cooking, and she had used black pepper instead of black salt — which I had bought specifically for this dish!
I tried to come edit my comment but it didn’t seem to be an option.
Hahaha, no worries! I think you’ll like it even more next time with the black salt! 🙂
Wow. I used 14 oz of tofu instead of 8. Smoked paprika and extra black salt and couldn’t stop eating it! Thank you for my first experience with tofu “eggs” one to remember…recipe saved! Phenomenal!
★★★★★
Fantastic to hear! Thanks so much for posting! 🙂
I didn’t see in this recipe anywhere that you pressed the tofu. Did you press out the extra moisture? I am new to tofu scramble but want to try it as I do miss an occasional egg. Can’t wait for the answer so I can prepare this dish!!!
You don’t press the tofu for this recipe, you want it to be softer for the more ‘eggy’ type of texture.
Hi Alison
Where do you buy your black salt from?
We got it in Cape Town from Wellness Warehouse but we have a link in the recipe card to where you can buy it on Amazon as well. 🙂
Hello! I made this recipe after finding it in a google search. Wow! This was delicious and simple. Definitely saving. Thank you!
★★★★★
Awesome! Thanks for sharing and the great review! 🙂
Best tofu scramble ever 😍😍😍
Yay! 🎉
Second time ever trying tofu scramble, first was at cafe and was pretty meh so figured tofu scramble just wasn’t that good. But holy holy moly.
This was DELICIOUS.
I MEAN SERIOUSLY. thank you so much for sharing this recipe! It’s my new favourite. Tasted so creamy and almost exactly like egg (more tasty though).
Super filling and tasted like heaven.
Had mine with some cut up mushroom sautéed through and smashed avocado on toast. Delish.
★★★★★
So awesome to hear that Amelia! Thanks so much for the wonderful review. 🙂
I am seriously loving this recipe!!!! It is perfect, I wouldn’t change a thing! Thank you!!!
★★★★★
Yay! Thanks so much Sooz! 🙂
Soooooo good! I’m eating it as I type. I doubled all of the spice amounts and next time I won’t press out the water as it was much too dry. I had it with sautéed mushrooms and flaxseed toast. I’m stuffed! This s my first attempt at any tofu scramble and there’s no need to try another recipe.
★★★★★
So glad you liked it! Thanks for the great review. 😍 Yes for this recipe it’s better not to press the tofu.
This was so good! I made it without the black salt as I don’t like the taste of eggs- the spices were perfect! I added spinach and ate it along with crackers and hummus for a delicious lunch!
★★★★★
Hi Ava, yes the black salt flavor isn’t for everybody. So glad you enjoyed it! Thanks for the great review. 🙂
Just made this, best eggy tofu ever! So tasty.
★★★★★
Fantastic! Thanks for the awesome review. 🙂
OMG This was so delicious!! It’s going to become a staple in my house.
★★★★★
So happy to hear that Traci! Thanks for the awesome review. 🙂
Loved this scramble! I added sweet white onions, chopped tomato and kale. Didn’t have black salt so just used regular salt. Still yummy! Will be making again!
★★★★★
Excellent, those additions sound awesome too. Thanks so much for the great review. 🙂