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    Home » Breakfasts

    Super Eggy Vegan Tofu Scramble

    Published: May 29, 2018 Updated: Oct 7, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Tofu Scramble

    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.

    Tofu scramble topped with chopped chives on a white plate with fried tomato and sliced avocado.

    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.

    Tofu scramble topped with chopped chives on a white plate with fried tomato and sliced avocado.

    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.
    Mashing tofu with a fork.
    • 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.
    Spices for tofu scramble in a bowl.
    • Add soy milk.
    Pouring soy milk into a bowl with spices.
    • Whisk it up so that you have a nice sauce.
    Tofu scramble sauce in a white bowl with a whisk.
    • 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.

    Tofu scramble in a frying pan with a wooden spatula.

    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.

    Tofu scramble topped with chopped chives on a white plate with fried tomato and sliced avocado.

    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.

    Tofu scramble topped with chopped chives on a white plate with sliced avocado and fried tomato.

    More Delicious Savory Vegan Breakfast Recipes

    1. Vegan Omelette
    2. Vegan Frittata
    3. Vegan Hash Browns
    4. Vegan Bacon
    5. Vegan Scrambled Eggs (No Tofu)
    6. Vegan French Toast
    Tofu scramble topped with chopped chives on a white plate with a fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan tofu scramble with sliced avocado and fried tomatoes on a white plate.

    Super Eggy Tofu Scramble

    High protein, super eggy tofu scramble! This satisfying vegan breakfast tastes just like scrambled eggs. Perfect for vegans who miss eggs.
    4.94 from 179 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 206kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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!
    2. Nutritional estimate is based on the tofu scramble only, without any extras for serving like fried tomato or sliced avocado.

    Nutrition

    Serving: 1Serve | Calories: 206kcal | Carbohydrates: 3.8g | Protein: 20.3g | Fat: 13.1g | Saturated Fat: 2.3g | Sodium: 486mg | Fiber: 0.9g | Sugar: 1.2g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    31.1K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Roz says

      June 03, 2022 at 11:48 pm

      I make this a couple times a month. We like to add violife cheese shreds, black beans, peppers and sometimes impossible ground sausage served over toast with avocado and tomatoes. Savory protein packed vegan breakfast. =]5 stars

      Reply
      • Alison Andrews says

        June 06, 2022 at 12:40 pm

        That sounds delicious! Thanks so much for sharing!

        Reply
    2. Bruce Pitcairn says

      May 06, 2022 at 5:09 pm

      Alison, I made this last night, and it is awesome! The black salt has been in my pantry for a very long time just waiting for this recipe. It is by far the best and most eggy tofu scramble ever. Next time I might use a wee bit less turmeric and season salt to taste but as is it came out terrific. Thanks again for your wonderful site and recipes. Bruce5 stars

      Reply
      • Alison Andrews says

        May 09, 2022 at 12:00 pm

        So happy to hear you enjoyed it Bruce! Thanks so much for the great review.

        Reply
    3. Janine Rostron says

      April 24, 2022 at 5:50 pm

      Wonderful recipe! Best eggless scramble I have found. Thanks!5 stars

      Reply
      • Alison Andrews says

        April 25, 2022 at 9:53 am

        Thanks so much Janine!

        Reply
    4. Veeko says

      April 02, 2022 at 8:18 pm

      Beautiful texture makes this the best ever tofu scramble. Next time I might try reducing all of the flavourings a bit, for a milder taste. Thanks so much for sharing this. As another commenter said “a game changer”!5 stars

      Reply
      • Alison Andrews says

        April 04, 2022 at 11:31 am

        Thanks so much Veeko!

        Reply
    5. Randi says

      March 05, 2022 at 5:17 pm

      Thanks so much – this is a great homemade weekend brunch regular on my ‘menu.’ I agree with another person who suggested halving the turmeric. I serve mine on street tacos with a bit of cholula. Yum!

      Reply
    6. Ellen says

      January 29, 2022 at 7:32 pm

      Wonderful dish! I folded in sauteed onions and carrots at the end and served it with fresh black pepper and tomato salsa. Excellent scrambled egg substitute. Thank you!5 stars

      Reply
      • Alison Andrews says

        January 31, 2022 at 10:52 am

        Sounds delish! Thanks for sharing and the great review!

        Reply
    7. Chrissie says

      January 25, 2022 at 8:10 am

      Total game changer. Fantastic taste and texture.5 stars

      Reply
      • Alison Andrews says

        January 25, 2022 at 10:23 am

        Thanks so much Chrissie!

        Reply
    8. Lacey says

      January 11, 2022 at 1:26 pm

      Total game changer! This is the first tofu scramble recipe that I’ve actually enjoyed–so yummy! I’ve made it twice now and it is definitely going in my regular rotation.5 stars

      Reply
      • Alison Andrews says

        January 13, 2022 at 1:25 pm

        Thanks so much Lacey!

        Reply
    9. Sarah says

      December 31, 2021 at 6:42 am

      I like this recipe a lot, but I’ve made it twice now and found both times that it was a bit strong on the bitter taste from the tumeric. Unfortunately I forgot about that after the first time. I think I’ll only add 1/4 teaspoon next time. It was a really deep yellow so I’m sure the colour will still be fine. Otherwise, really great!

      Reply
    10. Xaundra says

      December 16, 2021 at 7:29 pm

      Wow, wow, wow! So impressed! I’ve been looking for a solid tofu scramble recipe and this is it! Will be my “go to” going forward! Also subscribed to the website because now I need more!5 stars

      Reply
      • Alison Andrews says

        December 17, 2021 at 10:37 am

        Yay! So happy you loved it Xaundra!

        Reply
    11. Mary-Ann Saeva says

      December 08, 2021 at 3:23 am

      Great recipe!! Tastes absolutely amazing! Thank you for sharing your awesome creations.5 stars

      Reply
      • Alison Andrews says

        December 08, 2021 at 11:58 am

        So happy you enjoyed it!

        Reply
    12. Mary jobes says

      December 05, 2021 at 3:30 pm

      This is my favorite tofu scramble recipe! I have saved it to my desktop for quick access!

      Reply
      • Alison Andrews says

        December 06, 2021 at 2:22 pm

        Awesome Mary! So happy to hear that.

        Reply
    13. JoAnna says

      December 01, 2021 at 7:39 pm

      This is delicious! I made it for vegan breakfast burritos and it was perfection.5 stars

      Reply
      • Alison Andrews says

        December 02, 2021 at 9:45 am

        Awesome JoAnna! Thanks for the great review.

        Reply
    14. Peter And Jan says

      November 20, 2021 at 11:07 pm

      Hello Alison.
      Thank you for this great recipe, eggy vegan tofu scramble. I tracked down the black salt at my local Indian grocery store. Your certainly right Black salt is not the colour black.
      Stay safe.
      Kind Regards.
      Peter and Jan.
      Australia.

      Reply
      • Alison Andrews says

        November 22, 2021 at 11:52 am

        So glad you tracked it down, yes it’s not black at all! Hope you enjoyed the flavor it added. 🙂

        Reply
    15. Kelly says

      October 24, 2021 at 3:31 pm

      I love it! This is by far the best recipe I have ever tried. In a separate pan, I sauteed red peppers, red onion, mushroom, and spinach. I mixed it all together at the end.5 stars

      Reply
      • Alison Andrews says

        October 25, 2021 at 12:02 pm

        Thanks so much for the amazing review Kelly!

        Reply
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