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.
OMG This was so delicious!! It’s going to become a staple in my house.
So happy to hear that Traci! Thanks for the awesome review. 🙂
Just made this, best eggy tofu ever! So tasty.
Fantastic! Thanks for the awesome review. 🙂
This was so good! I made it without the black salt as I don’t like the taste of eggs- the spices were perfect! I added spinach and ate it along with crackers and hummus for a delicious lunch!
Hi Ava, yes the black salt flavor isn’t for everybody. So glad you enjoyed it! Thanks for the great review. 🙂
Soooooo good! I’m eating it as I type. I doubled all of the spice amounts and next time I won’t press out the water as it was much too dry. I had it with sautéed mushrooms and flaxseed toast. I’m stuffed! This s my first attempt at any tofu scramble and there’s no need to try another recipe.
So glad you liked it! Thanks for the great review. ? Yes for this recipe it’s better not to press the tofu.
I am seriously loving this recipe!!!! It is perfect, I wouldn’t change a thing! Thank you!!!
Yay! Thanks so much Sooz! 🙂
Second time ever trying tofu scramble, first was at cafe and was pretty meh so figured tofu scramble just wasn’t that good. But holy holy moly.
This was DELICIOUS.
I MEAN SERIOUSLY. thank you so much for sharing this recipe! It’s my new favourite. Tasted so creamy and almost exactly like egg (more tasty though).
Super filling and tasted like heaven.
Had mine with some cut up mushroom sautéed through and smashed avocado on toast. Delish.
So awesome to hear that Amelia! Thanks so much for the wonderful review. 🙂
Best tofu scramble ever ???
Yay! ?
Hello! I made this recipe after finding it in a google search. Wow! This was delicious and simple. Definitely saving. Thank you!
Awesome! Thanks for sharing and the great review! 🙂
Hi Alison
Where do you buy your black salt from?
We got it in Cape Town from Wellness Warehouse but we have a link in the recipe card to where you can buy it on Amazon as well. 🙂
I didn’t see in this recipe anywhere that you pressed the tofu. Did you press out the extra moisture? I am new to tofu scramble but want to try it as I do miss an occasional egg. Can’t wait for the answer so I can prepare this dish!!!
You don’t press the tofu for this recipe, you want it to be softer for the more ‘eggy’ type of texture.
Wow. I used 14 oz of tofu instead of 8. Smoked paprika and extra black salt and couldn’t stop eating it! Thank you for my first experience with tofu “eggs” one to remember…recipe saved! Phenomenal!
Fantastic to hear! Thanks so much for posting! 🙂
This was amazing! I recently adopted a plant-based diet for health reasons, and though I’m feeling great and enjoying this lifestyle, I miss the hearty breakfasts I used to eat on the weekends. This scramble was fairly easy, super tasty, and really scratched my breakfast itch.
My only suggestion would be to cut WAY back on the black pepper. I like spicy food, but the black pepper taste kind of dominated the other flavors.
So glad you like the recipe! We don’t actually have an amount for black pepper in this recipe, it’s just something suggested as a nice addition for serving. Did you maybe use black pepper instead of black salt? Black salt can be a strong flavor too for sure, but in this quantity (1/4 tsp) it is quite nice and mild. Thanks so much for posting and your awesome rating! 🙂
That was totally my bad! (Actually, my wife’s bad, LOL.) After I made the comment about the pepper, I went to make a note on the printed recipe to decrease the pepper, and that’s when I found that there was none in the list of ingredients. My wife helped me mix the seasonings as I was cooking, and she had used black pepper instead of black salt — which I had bought specifically for this dish!
I tried to come edit my comment but it didn’t seem to be an option.
Hahaha, no worries! I think you’ll like it even more next time with the black salt! 🙂
No egg for 20 years! Just made it! What a treat!! Thank you!!
Fantastic! So happy to hear that! Thanks Christa! 🙂
Just made this with silken tofu because it’s what I had, added no milk and had to cook down some of the moisture but it was delicious and satisfied my craving. Thanks!
Awesome! So glad it was delicious! Thanks for posting. 🙂
Do you have to press the tofu first?
No! 🙂
An ideal vegan eggy breakfast