Loving It Vegan

Super Eggy Vegan Tofu Scramble

Vegan 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!

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.

Spices in a white bowl with a mini whisk and a cup of soy milk. Pouring soy milk into a white bowl filled with spices.

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.

Making a sauce for a vegan tofu scramble in a white bowl with a whiskette. Making a sauce for a vegan tofu scramble in a white bowl with a whiskette.

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.

Mashing tofu with a fork. Vegan Tofu Scramble in a frying pan with a wooden spatula.

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.

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

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!

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

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.

Vegan Tofu Scramble topped with chopped chives on a white plate with sliced avocado and fried tomato. A fork digs into a Vegan Tofu Scramble topped with chopped chives on a white plate.

Want more delicious vegan breakfast recipes?

We have some great ones:

  1. Vegan Omelette
  2. Vegan Pancakes
  3. Classic Vegan Waffles
  4. Vegan Blueberry Muffins
  5. Vegan French Toast
  6. 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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A fork digs into a Vegan Tofu Scramble on a white plate with fried tomato and sliced avocado.

 

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Vegan Tofu Scramble

Super Eggy Vegan Tofu Scramble

★★★★★

5 from 29 reviews

  • Author: Loving It Vegan
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2
Print Recipe

Description

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

  1. Mash the tofu with a fork but leave some nice big chunks.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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About the Author

Hi I'm Alison! I'm a passionate vegan foodie, recipe creator and author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' I believe in delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out.

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Reader Interactions

Comments

  1. Michelle says

    February 17, 2019 at 4:22 pm

    Hi Alison! Loved this recipe!! This is my FAVORITE vegan recipes website!! I’ve made many of your soups & stews & they are DYNAMITE! I’m “veganish” -98% with very occasional seafood/fish, so I’m always looking for great vegan recipes!! Thank you for your passion & commitment to healthy eating & veganism ?!??

    ★★★★★

    Reply

    • Alison Andrews says

      February 18, 2019 at 12:12 pm

      Hi Michelle, thank you so much! That is the best compliment! Hugely appreciated. So glad you enjoyed this recipe and thanks so much for the 5* review. 🙂

      Reply

  2. Sam says

    February 23, 2019 at 7:49 pm

    This might just be my favourite way to eat tofu. It was amazing, and so eggy and I’m in love. I made a few changes though – I had “traditional” tofu at home, so I used that + let the sauce stay a bit wet so it was just like slightly runny scrambled eggs. I also added some onion and peppers in the scramble, so it had bits of crunch too. Thanks for the recipe, I’m definitely gonna be making more of this!

    ★★★★★

    Reply

  3. India Wardell says

    February 25, 2019 at 1:03 pm

    I am not an egg eater so this recipe wasn’t very appealing to me BUT my family is so I used this recipe for their breakfast burritos. My husband has been on the lookout for vegan scramble and I used this recipe to sell him on tofu. I added spinach, onion, and bell peppers to the scramble then added potatoes, veg cheese, and morning star sausage to the burrito. No one complained about the tofu, so I’m going to give this a thumbs up and keep making it. If no one complains that means its a winner in my book. lol Thanks!

    ★★★★

    Reply

  4. Sandra says

    March 10, 2019 at 1:46 am

    Hi Alison just made this today first ever go at scrambled tofu OMG amazing ? thanks so much this is what has been missing in my brecky cook up ?

    Reply

  6. Meg says

    March 13, 2019 at 3:13 pm

    This is my absolute favorite! It makes juicy, flavorful eggy tofu that is reminiscent of the first tofu scramble I had in the 1980s by Fantastic Foods. Thank you for sharing.

    ★★★★★

    Reply

  7. Kim says

    March 17, 2019 at 7:21 pm

    This was delicious. Our family has really missed the Sunday morning brunches with scrambled eggs since we have gone vegan. This hit the spot and the whole family, even the little ones rated it more than 5 stars. Thank you!

    ★★★★★

    Reply

  8. Barb says

    March 18, 2019 at 2:03 am

    Tops!, I’ve finally got a perfect scrambled tofu recipe! I’ve been a bit nervyy about cooking with black salt. Keep hearing it smells, so I’ve done scrambled tofu without it but it really makes the difference.
    I dialled down the vegan butter and used just a touch, I actually just used the sauce to cook the tofu in. Of course it would be lush with the butter, but I’m not as young as I used to be, ie in damage control?

    ★★★★★

    Reply

    • Alison Andrews says

      March 18, 2019 at 9:12 am

      Haha I hear you Barb! Glad to hear it was really good and thanks a million for the great review! 🙂

      Reply

  9. Catherine says

    March 22, 2019 at 5:08 pm

    Can you use unsweetened almond milk or rice milk instead of soy milk? Don’t like soy milk and never buy it. Egg and dairy allergy and would love to try this recipe.

    Reply

  12. Carla Revell says

    March 27, 2019 at 3:14 pm

    I have been making and eating scrambled tofu for years and today, this is by far the best flavored and textured. It’s really easy to assemble and make. The addition of the Dijon Mustard and black salt elevated this recipe to the next level. I don’t remember where I purchased the black salt and have never used it until now. Wow, what a treat.

    The portion size is basically 4oz and very satisfying with the addition of sliced avocado and tomato, overall its a wonderful plate. Calorie wise my total meal was 382 calories, with the bulk of fat coming from the avocado, which is a healthy fat. I am very glad I tried this recipe… its a keeper.

    ★★★★★

    Reply

  13. Uma says

    March 31, 2019 at 2:21 pm

    Delicious. I used some coconut cream I had left over in the fridge, instead of soy milk but also a splash of soy milk to make it runnier. I’ve never enjoyed scrambled eggs much but this was wonderful. Served the scrambled tofu with steamed kale plus some fried tomatoes with thyme. No complaints from the family except they wanted more scrambled tofu!

    Reply

  14. Elena says

    April 4, 2019 at 2:38 am

    Loved this! The one {& only!} thing I’ve really been missing since going Vegan 2 years ago is scrambled eggs. This was SUCH a great substitute and I didn’t even have the black salt which you say adds a real ‘eggy’ flavour. I’ll definitely be saving this recipe. Thank you so much for sharing!

    Reply

  15. Natalie says

    April 18, 2019 at 12:59 pm

    I just made this, but with mushrooms, tomatoes, zucchini and peppers. The sauce was TO DIE FOR. The BEST tofu scramble sauce I have ever had (even better than vegan restaurants)!
    Thank you so much!

    ★★★★★

    Reply

  17. Spocko says

    April 24, 2019 at 3:01 am

    This was AMAZINGLY good. The best tofu scrambled I’ve ever had.
    Because we are oil free I didn’t use the vegan butter. I water fried the tofu in a no stick pan then poured the mix over it to heat it up some more.

    One of the reasons we loved this is because so often tofu scrambles at restaurants are too oily or salty. I used a pinch of smoked salt instead of the black salt to cut back on sodium.

    I used almond milk instead of soy.

    I added this scramble to a home fry mix of red and green peppers, potatoes, chopped Roma tomatoes and green onions.

    I heated the home fry mix and then added the scramble. I topped it all with cilantro, avocado and a sprinkling of finely chopped jalapeno.

    Thank you for this recipe. It made two very happy vegans.

    ★★★★★

    Reply

  18. Grace says

    May 6, 2019 at 1:17 pm

    I made this for breakfast. I didn’t have any mustard, and I used water instead. But I added tarragon, which is what we always put in our scrambled egg. It was divine!!! No one made any comments about the flavour. Thank you for giving me back my “egg”.

    ★★★★★

    Reply

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