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.
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.
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.
- 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.
- Add soy milk.
- Whisk it up so that you have a nice sauce.
- 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.
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.
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.
More Delicious Savory Vegan Breakfast Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Super Eggy Tofu Scramble
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
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
- 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.
I specifically ordered Black Salt from Amazon, and Turmeric from Ralphs, for the recipe. In one way I was disappointed: I expected more of an egg flavor, though I don’t long for eggs (I’ve been vegan 30 years). On the other hand, it was delicious. It was a little labor intensive for me early in the morning (I sauteed mushrooms and onions, before adding tofu). But again, it was very tasty.
I really enjoyed my first vegan cooked breakfast this morning. It was delicious. Unfortunately I haven’t been able to find any black salt in my local shops but it still tasted really yummy. Thank you for the recipe. Hope you are well 🙂
So glad you enjoyed it Emma! Thanks for the great review!
Super tasty 😋 What a wonderful surprise. Thank you Alison… this was my first time making tofu scramble!
Thanks for the wonderful review Leanda!
I’m no longer vegan but I still prefer a lot of my vegan ways. I’ve made this several times and is my go-to for scrambled tofu. Super eggy indeed! Thanks for another keeper recipe!
Awesome! So glad to hear it’s a recipe you come back to! Thanks so much for sharing and the lovely review Michelle!
My new go to recipe for tofu scramble
I added mushrooms
Thank you
Awesome! Thanks Joell!
THANKS!
I’m just starting to do Vegan cooking and I have a lot of questions about different items. Hope they don’t seem too silly.
This site has been the best I have found for clear recipes and info.
thanks steve
So happy to hear that Steve! Thanks so much!
Can the sauce be made up ahead of time and stored in the fridge?
Yes you can do that!
I’m pregnant and maybe my taste buds are off but I wanted to try something new. It’s all right but not like “oh my god this is so amazing” as other people are saying. I had to add more seasoning to it.
Does it matter which brand of Black Salt you use?
Any brand will be fine, but it must be kala namak black salt, there are other types of black salt apparently and I have not used those. 🙂
Very impressed by this alternative to scrambled eggs. It’s not the same but very tasty and actually enjoyed eating them. Even better was the very positive view from my other half who is slowly being turned vegan by cooking! Next job is to convince the kids it’s a good alternative too…
That’s wonderful Jo! Thanks for the great review!
I used to eat regular pancakes with eggs my whole life, but recently I switched to more plant based and was sad after I made vegan pancakes and the first recipe I tried for eggs did not taste like eggs in my opinion. I happened upon your recipe and figured I would give it a shot with a small portion of tofu. I LOVE this recipe! Omitted the dijon bc I’m not a big mustard fan and it is still amazing. Thank you so much! Now I can have my pancakes and eggs ❤❤
Wow! I have a couple of go-to tofu scramble recipes but decided to try this one for something different. It’s my new favorite! The sauce makes it SO creamy just like real soft scrambled eggs. Eggs are really the only animal product I truly miss since going vegan 4 years ago, but tofu + kala namak satiates those cravings. I used oat milk instead of soy since it was all I had – worked great. Love your recipes!
Thanks so much Melissa!
It was nice especially with the grilled tomatoes and avocados and the chives.
I’ve tried several scrambled tofu recipes and each were a little “off”. Your sauce makes this recipe so good! Although I don’t think the flavor is like scrambled eggs, it’s still very delicious and goes great in a breakfast style burrito. Thank you!
So glad you enjoyed it! 🙂
Literally ridiculous. Nothing short of amazing. LOVE LOVE LOVE IT. My 17 year old demands it daily and this recipe takes “veggie tofu scramble” to whole new level. Keep those recipes coming!
Fantastic!! Thanks so much Liz!