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.
This is by far my favorite tofu scramble recipe. I use it in wraps, bowls, bakes, nachos, etc. Super versatile. It is so delicious. Even my boyfriend (who is not vegan) requests it! Thank you so much!
Wonderful! Thanks so much Natalie! 🙂
I did not have the mustard and the black salt readily available but I went ahead with the rest. Never eaten an egg scramble in my life so I was slightly anxious but I loved it and gobbled up everything within minutes! Thank you for sharing the recipe!
So glad you loved it! Thanks so much for sharing and the wonderful review. 🙂
Heya,
Fab recipe!
There are many salts referred to as black salt in the World.
Kala namak is the traditional name for this salt and it’s yummy on chaats and fruit including green mango.
I grew up with my family using it.
I use it in my egg replacement dishes along with nutritional yeast.
Off to do some cooking!
I am confused when it says add the sauce. Am I reading that wrong? Isn’t that already mixed with the tofu at that stage?
Hi Gayla, no, you mix up the sauce separately. Fry the tofu with the vegan butter, then add the sauce. It might help you to watch the video so you get a visual for it. 🙂
So yummy and so easy!! I had firm tofu on hand so used that. I left out the onion powder and added chopped onions and mushrooms and a little Hawaiian Maui Onion salt. Sprinkled some dried parsley on it since I was out of all fresh herbs and served with fresh sliced tomatoes, avocado, and smoked tempeh ‘bacon’! Best egg scramble ever! Thank you!
Sounds delish! Thanks so much for sharing and the awesome review! xo
I have been craving breakfast burritos for a while – for something quick to grab and take on the go. I have tried several tofu scrambles but this is the BEST ever!!! I added little roasted potatoes, chopped. I also added a little 505 brand vegan green chili and vegan cheddar shredds. I wrapped it in a whole wheat tortilla. It was yummy and I now have several in the freezer. You really nailed it! Thank you! This is my go to recipe and I will check out your other recipes.
Awesome! So happy to hear it worked great in a breakfast burrito! Now I really want to try it like that too. Thanks so much for the fabulous review! xo
Delicious! Thank you so much. Definitely will be a staple for breakfast. X
Fantastic! Thanks for sharing Jen. xo
I made this for breakfast. I didn’t have any mustard, and I used water instead. But I added tarragon, which is what we always put in our scrambled egg. It was divine!!! No one made any comments about the flavour. Thank you for giving me back my “egg”.
Wonderful! So glad you enjoyed it, thanks for the great review Grace! 🙂
This was AMAZINGLY good. The best tofu scrambled I’ve ever had.
Because we are oil free I didn’t use the vegan butter. I water fried the tofu in a no stick pan then poured the mix over it to heat it up some more.
One of the reasons we loved this is because so often tofu scrambles at restaurants are too oily or salty. I used a pinch of smoked salt instead of the black salt to cut back on sodium.
I used almond milk instead of soy.
I added this scramble to a home fry mix of red and green peppers, potatoes, chopped Roma tomatoes and green onions.
I heated the home fry mix and then added the scramble. I topped it all with cilantro, avocado and a sprinkling of finely chopped jalapeno.
Thank you for this recipe. It made two very happy vegans.
So awesome to hear that! Thanks a million for sharing and the wonderful review. 🙂
Delicious, family loved it. Still struggling to find the black salt in NZ though ?
I just made this, but with mushrooms, tomatoes, zucchini and peppers. The sauce was TO DIE FOR. The BEST tofu scramble sauce I have ever had (even better than vegan restaurants)!
Thank you so much!
Fantastic! So happy to hear that, thanks for the wonderful review. xo
Loved this! The one {& only!} thing I’ve really been missing since going Vegan 2 years ago is scrambled eggs. This was SUCH a great substitute and I didn’t even have the black salt which you say adds a real ‘eggy’ flavour. I’ll definitely be saving this recipe. Thank you so much for sharing!
Fantastic! So glad it hit the spot! Thanks so much for sharing. 🙂
Delicious. I used some coconut cream I had left over in the fridge, instead of soy milk but also a splash of soy milk to make it runnier. I’ve never enjoyed scrambled eggs much but this was wonderful. Served the scrambled tofu with steamed kale plus some fried tomatoes with thyme. No complaints from the family except they wanted more scrambled tofu!
Awesome! Thanks so much for sharing Uma, so happy you enjoyed it. 🙂
I have been making and eating scrambled tofu for years and today, this is by far the best flavored and textured. It’s really easy to assemble and make. The addition of the Dijon Mustard and black salt elevated this recipe to the next level. I don’t remember where I purchased the black salt and have never used it until now. Wow, what a treat.
The portion size is basically 4oz and very satisfying with the addition of sliced avocado and tomato, overall its a wonderful plate. Calorie wise my total meal was 382 calories, with the bulk of fat coming from the avocado, which is a healthy fat. I am very glad I tried this recipe… its a keeper.
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. 🙂