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.
Linda says
This recipe is so doggone delicious! Used canned coconut milk and coconut oil. Amazingly tasty. Enough said…enjoying while hot off the stove!
Alison Andrews says
Yay! Thanks Linda! 🙂
Sherry Shane says
I really liked this, better than other scrambled tofu recipes I have tried. I added black pepper and hot sauce to kick up the heat a little and it was really yummy. I also sauteed cherry tomatoes cut in half with the tofu and sprinkled chopped green onion when serving. I had this for breakfast with a couple small slices of sourdough toast with strawberry rhubarb jam. Very satisfying and filling. Well done!
Alison Andrews says
Awesome! Thanks so much Sherry! 🙂
Jae says
Yum That sounds delish!! :>
Angie says
This is delicious! I added marinated artichoke, spinach and mushrooms and of course some avocado to top it off. So many options for add-ins but it’s really good on its own as well.
Alison Andrews says
Sounds delish! Thanks for sharing Angie! 🙂
Sarah J Lazzaro says
I am a week into eating 100% vegan, so it was probably a month ago when I had actual scrambled eggs, and these taste way better than actual eggs! No joke. They are way more flavorful. My experience suggests that the serving size be cut down a little bit, maybe one batch serves three instead of two, but that’s not really a critique. I loved this and am so happy I found this recipe!
Alison Andrews says
Awesome! Thanks so much Sarah! 🙂
Hanna says
Thanks for the awesome recipe! I cook this all the time, glad to have finally found something delicious to eat while other family members have eggs (I am allergic). Made this fodmap friendly by replacing the onion and garlic powder with asafoetida, or just leaving them out and adding more chives at the end.
Alison Andrews says
Awesome! Thanks so much for sharing Hanna! 🙂
C. Camp says
I thought this was delicious and my family loved it! I didn’t pay close enough attention to the recipe and used 16 oz of tofu instead of 8 oz. It was still a hit, but guessing it’s even better when I use the correct amount. I did add some sautéed onions and red peppers at the end when serving. I am also going to try it with mushrooms and asparagus.
Alison Andrews says
So glad it worked out great! Thanks for sharing and the great review. 🙂
Courtney says
Loved this! I added peppers, onions, mushrooms and chopped spinach and it was perfection. I loved the taste of Dijon plus nutritional yeast.
Alison Andrews says
Awesome! Thanks Courtney! 🙂
Julie says
I made this! I really enjoyed it..didn’t have the black salt, but am going to look for it for next time…I added a slice of Field Roast vegan cheese on top and let it melt. Delicious
Alison Andrews says
Sounds awesome! So glad you enjoyed it. Thanks for sharing. 🙂
Erin says
How well does this reheat? I’d like to meal prep for the week. Thanks ????
Alison Andrews says
Hi Erin, it does reheat well at low heat on the stovetop or microwave. If it gets a little dry you can add a dash of soy milk to it as it reheats.
Felicity Gould- thorpe says
really yummy! cooked for a family brunch within a stack of hash browns, grilled tomatos, mushrooms and topped with micro greens! Just a question . . . I pressed the tofu, was I meant to remove all of the liquid ?
Alison Andrews says
Hi Felicity! Glad you enjoyed it! We didn’t press the tofu for this recipe and it’s not needed, but also fine to do if you prefer it that way. 🙂
Sheila says
This was ssssooo good and easy. Thank you
Alison Andrews says
Thanks so much Sheila! 🙂
Jessica says
I read that you only get the effort taste from the black salt if you add it afterwards? Does it matter, or is it the reverse? I just got some black salt yesterday and don’t quite taste the egginess.. This is not a complaint, just not sure how this stuff works.
I didn’t try tasting it by itself, but I will later!
Also does it matter whether we use for it extra firm tofu? The form that we get is pretty dense and makes great “chicken” nuggets, especially when frozen first! ????
Thanks for the recipe.
Jessica says
Eggy taste.. thanks auto correct!
Alison Andrews says
Hi Jessica, I haven’t found that it needs to be added afterwards, but if you need more ‘eggy’ flavor then feel free to use more or sprinkle a little on top of the food. It doesn’t have to be extra firm, as long as it is fairly firm/regular firm, it’s just that the recipe is designed around a firm tofu, if you use something soft or silken it would likely be too wet.
Joe says
Thanks Alison, this was really great! I added a few dollops of handmade vegan sour cream to the top of the scramble and mmmmmmm! ????????❤️
Alison Andrews says
Yum! Sounds delish! Thanks for posting and the awesome review! 🙂
Darcy says
Thank you for the tofu scramble recipe! Even my omni co workers love it!
Alison Andrews says
Awesome! Thanks for the great review Darcy! 🙂
Chessie says
Hey, thanks for breakfast! This is a delicious recipe. I agree, black salt is the magic ingredient, but I like everything else about the sauce that goes into this, too. I have a feeling I will make this again, frequently. 🙂
Alison Andrews says
Hi Chessie, so glad you enjoyed the recipe! Thanks so much for the awesome review. 🙂
Jae says
Yes i agree!! This is a keeper ????
Alison Andrews says
Thanks Jae! 🙂