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.
And if you love ‘eggy’ vegan breakfasts then you’ll also love our vegan shakshuka and our vegan quiche.
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
- Vegan Omelette
- Vegan Frittata
- Vegan Hash Browns
- Vegan Bacon
- Vegan Scrambled Eggs (No Tofu)
- Vegan French Toast
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 love this tofu scramble recipe and have been using it for many years. The only thing I change is swapping out vegan butter for olive oil and adding some cubed veggies. Always a winner, breakfast, lunch or dinner. Take it from a 18 year veteran of being vegan, this is the only recipe you need.
Happy to hear you enjoyed the recipe Nic. Thanks so much for your great review!
Can I leave out the turmeric? I am allergic to it.
Yes you can Jennifer.
Hi – do you press your tofu first for this recipe or no?
No need to press your tofu Danielle!
This was amazing wonderful and delicious!!
Happy to hear you enjoyed the recipe Mayann!
After years of making this, it is still a winner. Once the “egg” is set I add black beans, onions, peppers, ground impossible sausage and a bit of shredded vegan cheese.
Enjoy with sliced bread, bagels, english muffins, tortilla its extremely versatile.
Even omnivores enjoy it.
Thanks so much for sharing and for your wonderful review Roz!
My favourite recipe. So easy to make and absolutely delicious. I now make sure I’ve always got plenty of tofu in.
Awesome Joanna! Happy to hear you enjoyed the recipe!
THE best tofu scramble recipe! I’ve tried many that are good but none are moist and creamy like this. The sauce makes all the difference. I eat it hot but also use leftovers with chopped veggies and dressing for eggless salad. Thanks so much for your creation!
Yay! So glad to hear you enjoy the recipe Alexa! Thanks so much for your lovely review!
If I ever want to make anything this is the first website I go to. I’ve tried a number of different scrambled tofu recipes but they just weren’t quite right & I gave up with it, after making this I ended up eating it 4 times in one week, it’s just so good! This has become a breakfast staple so if you’re missing scrambled eggs this is the one.
That’s great Amber! Happy to hear you enjoyed the recipe!
Thank You so very much for this recipe!!! My husband and I eat this at least 4 times a week! We put it in Lavash Bread with avocado, salsa and spinach. It’s so filling and keeps us going until dinner! I make it in a non-stick pan, so I can omit the butter, I use a little water instead of the milk to make the sauce, and add a little more garlic and onion. I’ve been doing Weight Watchers, so these minor adjustments make it very few WW Points. My parents, who are a little confused as to why we’ve gone vegan, LOVE this recipe, too …. Although they thought I’d made them scrambled eggs the first few times they ate it, and I didn’t bother to correct them! Thanks again for all you do!!! We haven’t had any recipe of yours that hasn’t been OUTSTANDING 🩷🩷🩷
Happy to hear you and your husband enjoy the recipe Kimberli! Thanks so much for sharing and for your lovely review!
This is unbelievably amazing. I’ve been missing scrambled eggs since we became vegan, now I don’t have to. It tastes just like scrambled eggs.
Awesome Elizabeth! So happy to hear you and your family enjoy the recipe! Thanks so much for your amazing review!
Fabulous recipe! indeed, very eggy and yummy.
Thanks so much Jeff!
Simply delicious!
Thanks so much Diane!
I can’t believe this recipe doesn’t have more reviews. I needed to change that 😉
We make this tofu dish a few times a month, and it’s probably one of my favourite ways to serve tofu. Whenever anyone is complaining about “tofu not tasting good”, I make them this dish. It is always met with good reviews!
We add spinach or broccoli in the last few minutes of cooking, but otherwise everything is pretty much the same.
Thanks for the yums!
Haha, thanks so much for sharing and for your wonderful review Holly! 🙂
I made a boo boo and added the sauce ingredients directly into the tofu before browning it, and yet, it turned out delicious.
I’ve been making tofu scramble for years and this is so far the most delicious recipe I’ve come across!!
That’s good to know Barbara! Thanks so much for sharing!
Super easy to make and always tastes great. I add extra smoked hot paprika and a splash of hot sauce for a kick.
Yum! Thanks for your wonderful review Christophe.