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
This is delicious! I added marinated artichoke, spinach and mushrooms and of course some avocado to top it off. So many options for add-ins but it’s really good on its own as well.
★★★★★
Sounds delish! Thanks for sharing Angie! 🙂
I am a week into eating 100% vegan, so it was probably a month ago when I had actual scrambled eggs, and these taste way better than actual eggs! No joke. They are way more flavorful. My experience suggests that the serving size be cut down a little bit, maybe one batch serves three instead of two, but that’s not really a critique. I loved this and am so happy I found this recipe!
★★★★★
Awesome! Thanks so much Sarah! 🙂
Thanks for the awesome recipe! I cook this all the time, glad to have finally found something delicious to eat while other family members have eggs (I am allergic). Made this fodmap friendly by replacing the onion and garlic powder with asafoetida, or just leaving them out and adding more chives at the end.
★★★★★
Awesome! Thanks so much for sharing Hanna! 🙂
I thought this was delicious and my family loved it! I didn’t pay close enough attention to the recipe and used 16 oz of tofu instead of 8 oz. It was still a hit, but guessing it’s even better when I use the correct amount. I did add some sautéed onions and red peppers at the end when serving. I am also going to try it with mushrooms and asparagus.
★★★★★
So glad it worked out great! Thanks for sharing and the great review. 🙂
Loved this! I added peppers, onions, mushrooms and chopped spinach and it was perfection. I loved the taste of Dijon plus nutritional yeast.
★★★★★
Awesome! Thanks Courtney! 🙂
I made this! I really enjoyed it..didn’t have the black salt, but am going to look for it for next time…I added a slice of Field Roast vegan cheese on top and let it melt. Delicious
Sounds awesome! So glad you enjoyed it. Thanks for sharing. 🙂
How well does this reheat? I’d like to meal prep for the week. Thanks 😊
Hi Erin, it does reheat well at low heat on the stovetop or microwave. If it gets a little dry you can add a dash of soy milk to it as it reheats.
really yummy! cooked for a family brunch within a stack of hash browns, grilled tomatos, mushrooms and topped with micro greens! Just a question . . . I pressed the tofu, was I meant to remove all of the liquid ?
★★★★★
Hi Felicity! Glad you enjoyed it! We didn’t press the tofu for this recipe and it’s not needed, but also fine to do if you prefer it that way. 🙂
This was ssssooo good and easy. Thank you
★★★★★
Thanks so much Sheila! 🙂
I read that you only get the effort taste from the black salt if you add it afterwards? Does it matter, or is it the reverse? I just got some black salt yesterday and don’t quite taste the egginess.. This is not a complaint, just not sure how this stuff works.
I didn’t try tasting it by itself, but I will later!
Also does it matter whether we use for it extra firm tofu? The form that we get is pretty dense and makes great “chicken” nuggets, especially when frozen first! 🌞
Thanks for the recipe.
★★★★★
Eggy taste.. thanks auto correct!
Hi Jessica, I haven’t found that it needs to be added afterwards, but if you need more ‘eggy’ flavor then feel free to use more or sprinkle a little on top of the food. It doesn’t have to be extra firm, as long as it is fairly firm/regular firm, it’s just that the recipe is designed around a firm tofu, if you use something soft or silken it would likely be too wet.
Thanks Alison, this was really great! I added a few dollops of handmade vegan sour cream to the top of the scramble and mmmmmmm! 👍🏻❤️
★★★★★
Yum! Sounds delish! Thanks for posting and the awesome review! 🙂
Thank you for the tofu scramble recipe! Even my omni co workers love it!
★★★★★
Awesome! Thanks for the great review Darcy! 🙂
Hey, thanks for breakfast! This is a delicious recipe. I agree, black salt is the magic ingredient, but I like everything else about the sauce that goes into this, too. I have a feeling I will make this again, frequently. 🙂
★★★★★
Hi Chessie, so glad you enjoyed the recipe! Thanks so much for the awesome review. 🙂