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.
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.
And this is it!
How To Make Vegan Tofu Scramble
So you start off with mashing up some firm tofu with a fork, leaving some nice chunks (see pic below).
Then you get started on your ‘egg’ sauce (see photo collage above). It’s a simple mix of nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt (see more about this magic ingredient below) and onion powder whisked up with some soy milk.
Melt some 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
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.
Super ‘Eggy’!
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, 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!
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!
Enjoy hot, topped with some chopped chives, with or without toast and with some sliced avocado and fried tomato on the side.
Get more delicious vegan breakfast recipes!
- Vegan Omelette
- Vegan Pancakes
- Classic Vegan Waffles
- Vegan Blueberry Muffins
- Vegan French Toast
- Vegan Banana Bread
So 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
Thanks for the recipe; it was delicious!
★★★★★
Awesome! Thanks Beth! 🙂
I was skeptical, but I tried it and as others have said, they were the best that I have ever tasted.
I didn’t have the Black Salt, but with your recommendation, I am going to get it and try it again.
Thanks for the recipe, I am a beginner vegan, a sort of virgin vegan.
★★★★★
So happy you enjoyed it! Thanks for the wonderful review. 🙂
I have made this recipe a million times and my husband and I are obsessed! Best tofu scramble I’ve ever had and that includes restaurants!
★★★★★
Woohoo! So happy to hear that! Thanks Leena! 🙂
I am not completely vegan due to my struggle with egg replacement, but now i finally found a recipe that tastes better than real scrambled eggs, well done 🙂 I LOVE LOVE LOVE it.
★★★★★
Yay! Thanks so much for the awesome review! 🙂
Was wondering if I should press the tofu first?
Hi Sophie, no not at all. It works best just as is, no pressing required. 🙂
It was ok…but way too much turmeric and onion powder. Would definitely cut back to 1/4tsp of each and increase the black salt to maybe 3/4tsp.
★★★
I just made this for brunch and it was absolutely delish I didn’t have the black salt will look for it next time, this recipe is a keeper
Thanks
★★★★★
Thanks Melinda! So glad you enjoyed it. 🙂
I’ve been vegan for almost ten years and tried probably twenty different scramble recipes. This is the only one I really like! And it’s so good. I made up the spice mixture in bulk so I have it ready for breakfast with no fuss. I made a small alteration swapping yellow mustard and hot sauce for the Dijon and I usually add veggies.
★★★★★
Thanks so much for sharing! So happy you like the recipe, thanks for the awesome review. 🙂
Do you use fine or course salt. Not sure which to buy.
We used the fine salt.
Thanks!
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