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
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2
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.
- 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
I’ve been trying different variations of spices for tofu scramble and this is by far the very best I’ve ever had. Thank you so much for sharing!!
★★★★★
So happy to hear this Whitney! Thanks so much for the awesome comment and rating. 🙂
This was delicious. I added some vegan cheese as well. It is my new favourite!
★★★★★
So happy to hear that Cathy! Thanks for the wonderful rating. 🙂
I’ve made this recipe so many times, it’s just delicious 😍
★★★★★
So happy to hear that Kathyrn! Thanks so much for the wonderful rating! xo
best scramble! I love a strong flavor so I doubled the spices (but also added mushrooms, bell pepper, spinach, and onion so that made the recipe bigger over all) and it was awesomeeee! Replacing my old tofu recipe go-to with this one for sure
★★★★★
Fantastic! Thanks so much for sharing and the awesome rating! 🙂
Best tofu scramble I’ve ever made! Color, texture, flavor, just perfect.
★★★★★
Yay! Thanks so much Megan! 🙂
This is by far my favorite tofu scramble recipe. I use it in wraps, bowls, bakes, nachos, etc. Super versatile. It is so delicious. Even my boyfriend (who is not vegan) requests it! Thank you so much!
★★★★★
Wonderful! Thanks so much Natalie! 🙂
I did not have the mustard and the black salt readily available but I went ahead with the rest. Never eaten an egg scramble in my life so I was slightly anxious but I loved it and gobbled up everything within minutes! Thank you for sharing the recipe!
★★★★★
So glad you loved it! Thanks so much for sharing and the wonderful review. 🙂
Heya,
Fab recipe!
There are many salts referred to as black salt in the World.
Kala namak is the traditional name for this salt and it’s yummy on chaats and fruit including green mango.
I grew up with my family using it.
I use it in my egg replacement dishes along with nutritional yeast.
Off to do some cooking!
★★★★
I am confused when it says add the sauce. Am I reading that wrong? Isn’t that already mixed with the tofu at that stage?
Hi Gayla, no, you mix up the sauce separately. Fry the tofu with the vegan butter, then add the sauce. It might help you to watch the video so you get a visual for it. 🙂
So yummy and so easy!! I had firm tofu on hand so used that. I left out the onion powder and added chopped onions and mushrooms and a little Hawaiian Maui Onion salt. Sprinkled some dried parsley on it since I was out of all fresh herbs and served with fresh sliced tomatoes, avocado, and smoked tempeh ‘bacon’! Best egg scramble ever! Thank you!
★★★★★
Sounds delish! Thanks so much for sharing and the awesome review! xo