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
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 🌱!🤗👍
★★★★★
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. 🙂
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!
★★★★★
Sounds awesome! Thanks for sharing! 🙂
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!
★★★★
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 👍
Awesome! So glad you enjoyed it, thanks for sharing Sandra! 🙂
This is my go-to recipe now! Love it!
★★★★★
Awesome! So happy to hear! Thanks Sarah. 🙂
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.
★★★★★
So glad you liked it Meg! Thanks so much for the wonderful review! 🙂
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!
★★★★★
That is wonderful news! Thanks so much for the amazing review, so happy everyone enjoyed it. 🙂
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😉
★★★★★
Haha I hear you Barb! Glad to hear it was really good and thanks a million for the great review! 🙂
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.
Yes sure, either of those would work great.
Creamy, eggy and absolutely delicious! Thank you very much for this recipe.
★★★★★
So glad you enjoyed it! Thanks for the awesome review! 🙂
Just tried this and it was really nice. Good, eggy flavour and the texture was right too.
★★★★★
Excellent! Thanks so much for the great review. 🙂