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.
I keep coming back to this recipe each time I make tofu scramble!! My one and only!! The best and even my omni family members love it!!
Fantastic! Thanks so much Casey!
I love this tofu scramble. I also have tried swapping out the tofu with oatmeal to make a savory oatmeal and can throw in veggies like kale. It is AMAZING. Thank you!
Awesome! Thanks so much for the great review!
Did you press the tofu before making the recipe or is it not necessary?
It’s not needed for this recipe!
I’ve never in my life used a recipe for tofu scramble… UNTIL TODAY! I mean, WOW. For me, scrambles have always been kinda ‘meh’, but this version actually tastes really great. My partner has been wanting more protein for his workouts, so i decided to give this recipe a shot. SO glad i did- it’s delish! Thank you!
Fantastic! thanks so much for sharing Christy!
I make this recipe multiple times a week sometimes because it’s just the best! No point in trying anything else and the black salt is a must! Got mine on Amazon!
I’m not vegan, but I did give up eggs recently. This recipe is, hands down, the best vegan recipe I’ve ever tried. I think I like it better than regular fried eggs. The sauce has a velvety, luxe mouthfeel and the taste is flavorful and eggish, but different. Love and have already passed this on to several friends and family.
That’s awesome! Thanks so much Samantha!
First – very, very good!! Made this morning and although I messed up by mixing dry ingredients with tofu, it still came out great! I sautéed some green onion hops and mushrooms first then added tofu mixture. After tofu cooked I mixed a little additional nutritional yeast with milk and added to skillet. Once again, even though I messed up the sequence, the flavor was excellent!! Never used black salt before but I think this is what made the recipe! Will definitely make again. Thanks for sharing this recipe!
This was super nice! Using plant milk as the liquid for the scramble is a great idea. It was the first time we made a tofu scramble with kala namak, and it’s a great addition. I had it with toast and a leafy salad because that’s what we had around to use up and really enjoyed the combination. Thanks for the recipe!
Best vegan breakfast. I make home fries to have with it. Made the mistake of using silken tofu because that’s all they had at the store. It was okay, but not the same as when you use normal tofu. This is one of our family’s absolute favorite breakfasts!!
Thanks for sharing and for the great review Sherri!
Veey delicious, ive tried so many versions of tofu scrambled egg but this is my favourite now, ive had it with tomatoes spring onions and mushrooms. Mind blowing!
Thanks so much Ugne!
I’ve tried a few tofu scrambles but I’ve never had one this flavorful! I purchased black salt to make it and it was so worth it. The texture was also spot on. This will be my go-to recipe from now on!
Awesome Clara! Thanks for the amazing review!
Best ever mock scrambled egg recipe! This is going on my vegan rotation!
Awesome! Thanks so much!
Very yummy!
Thanks Marie!
I never post comments on recipes but I just had to because this is my go to tofu scramble. I love it so much! I normally fry up some peppers, spinach and tomatoes and mix them in. I use less tofu but the same amount of sauce… works well if there’s plenty of veg, if not I’d reduce sauce. Thanks so much for an amazing recipe. I also like to top with ketchup and franks wings hot sauce.
Thanks for the great review Sakine!
Just made this for the first time, and it was a hit, even with my husband who really likes eggs. Very flavorful!