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.
Angela says
Hi Alison ! I can’t wait to try out this yummy tofu scramble!! Is there a substitute for nutritional yeast? It’s not easily available in the place I live.
Thanks.
Alison Andrews says
Hi Angela, I don’t think there is a replacement really, you could try just leaving it out altogether, it should still be delicious though you will lose a little of the flavor. All the best! 🙂
Beth says
Thanks for the recipe; it was delicious!
Alison Andrews says
Awesome! Thanks Beth! 🙂
Raphael Lalli says
I was skeptical, but I tried it and as others have said, they were the best that I have ever tasted.
I didn’t have the Black Salt, but with your recommendation, I am going to get it and try it again.
Thanks for the recipe, I am a beginner vegan, a sort of virgin vegan.
Alison Andrews says
So happy you enjoyed it! Thanks for the wonderful review. 🙂
Leena says
I have made this recipe a million times and my husband and I are obsessed! Best tofu scramble I’ve ever had and that includes restaurants!
Alison Andrews says
Woohoo! So happy to hear that! Thanks Leena! 🙂
su says
I am not completely vegan due to my struggle with egg replacement, but now i finally found a recipe that tastes better than real scrambled eggs, well done 🙂 I LOVE LOVE LOVE it.
Alison Andrews says
Yay! Thanks so much for the awesome review! 🙂
Sophie says
Was wondering if I should press the tofu first?
Alison Andrews says
Hi Sophie, no not at all. It works best just as is, no pressing required. 🙂
Mike says
It was ok…but way too much turmeric and onion powder. Would definitely cut back to 1/4tsp of each and increase the black salt to maybe 3/4tsp.
Melinda says
I just made this for brunch and it was absolutely delish I didn’t have the black salt will look for it next time, this recipe is a keeper
Thanks
Alison Andrews says
Thanks Melinda! So glad you enjoyed it. 🙂
CB says
I’ve been vegan for almost ten years and tried probably twenty different scramble recipes. This is the only one I really like! And it’s so good. I made up the spice mixture in bulk so I have it ready for breakfast with no fuss. I made a small alteration swapping yellow mustard and hot sauce for the Dijon and I usually add veggies.
Alison Andrews says
Thanks so much for sharing! So happy you like the recipe, thanks for the awesome review. 🙂
Chessie says
Ooh, good idea to make up the flavorings to have ready for super quick breakfasts! I will definitely do that. And the hot sauce sounds yummy, too.
DONNA says
Do you use fine or course salt. Not sure which to buy.
Alison Andrews says
We used the fine salt.
DONNA says
Thanks!
Whitney Chapin says
I’ve been trying different variations of spices for tofu scramble and this is by far the very best I’ve ever had. Thank you so much for sharing!!
Alison Andrews says
So happy to hear this Whitney! Thanks so much for the awesome comment and rating. 🙂
Cathy says
This was delicious. I added some vegan cheese as well. It is my new favourite!
Alison Andrews says
So happy to hear that Cathy! Thanks for the wonderful rating. 🙂
Kathryn Jones says
I’ve made this recipe so many times, it’s just delicious ????
Alison Andrews says
So happy to hear that Kathyrn! Thanks so much for the wonderful rating! xo
allison rice says
best scramble! I love a strong flavor so I doubled the spices (but also added mushrooms, bell pepper, spinach, and onion so that made the recipe bigger over all) and it was awesomeeee! Replacing my old tofu recipe go-to with this one for sure
Alison Andrews says
Fantastic! Thanks so much for sharing and the awesome rating! 🙂
Megan says
Best tofu scramble I’ve ever made! Color, texture, flavor, just perfect.
Alison Andrews says
Yay! Thanks so much Megan! 🙂