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.
Wow. This recipe is incredible. I stir fried some spring onions and green bell peppers prior to adding in the tofu, as I had some to use up – gave it some nice bulk! I also used almond milk instead of soy as I had no soy milk, and it still tasted great (in case anyone is curious).
What a great combination of spices you have made in the sauce, and the mustard gives it such an incredible kick. My first recipe with tofu and I just loved it. Will be making this frequently! THANK YOU!!
The first time I made this recipe in 2018 I pressed the tofu, and the result was too dry. I wouldn’t recommend pressing it.
Today, the time it took me to make this, including taking the items out of the pantry and plating the finished meal, was exactly 20 minutes. As the tofu was frying in one pan, I was sautéing mushrooms and pico de gallo in another pan. I had all of the ingredients, including the black salt, but it turned out very bland. Probably because of the addition of the vegetables so next time I will double the spices. I also used homemade almond milk instead of store-bought soy. With three street-taco size flour tortillas, it made for a very hearty and filling breakfast.
Eggs are my favorite. This is now a close second. My 12 yo son tried it and finished the other serving! That says something. Thanks for sharing
Awesome! Thanks for the great review Natasha!
I tell people that literally whatever you make is amazing, and this was no exception.
Thank you so much Beth! We really appreciate that so much! 🙂
This looks so good! Do you have any ideas for mustard alternatives that are low-sodium or (better yet) sodium free? Or, do you think it would taste good with the mustard left out? Thank you so much – excited to try this!
You can leave it out if you like.
Thank you so much for this recipe, for the first time I have a vegan substitute for scrambled eggs that I really enjoy! I have tried other tofu scrambles a while back and they literally ended up in the bin. This one I just kept going back for more 🙂
So happy you enjoyed it Natasha! Thanks so much for the amazing review!
Made this today and OMG!! It’s so good and so full of flavor! We made breakfast burritos with this and some sautéed onions and vegan sausage and some vegan mozzarella, it was amazing! Also amazing on its own! I will be adding this recipe to my recipe book for sure! Thank you!
So happy to hear that Lindsey! Thanks a million!
This is so good! I finally found something I can fix for breakfast that doesn’t take half a day to fix. I also added a little frozen spinach. Gives it additional really good flavor. Mmmmm.
Fantastic! Thanks Patty!
Really good on its own. But this time I dressed it up- sautéed mushrooms and diced courgette before adding the tofu and sauce. Then wilted a couple of handfuls of spinach in it before serving. Delicious and more lunch/ brunch that way. Thank you as always for your great recipes!
Sounds awesome! Thanks for sharing Deborah!
Best scrambled egg ever.
Thanks so much!
Question: If I’m not vegan (I’m just trying to make a larger majority of my meals either vegan or vegetarian), can I just substitute plain milk for a plant-based one? I usually only get plant milk that’s fairly sweet/vanilla-y.
Sure you can use any milk. 🙂