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.
Lauren Smith says
easy and really yummy!
Alison Andrews says
Thanks Lauren!
Vivi says
i had no Turmeric easy at hand, so subbed curry powder; it was palatable as I love Indian flavours. I am going to do this again tomorrow for brunch. Thank you so much for this tofu recipe.
Alison Andrews says
Glad you enjoyed it Vivi, thanks for posting.
Sandy says
My first vegan scrambled eggs. I liked it. Although I only used half of the tofu it was bit more liquidy than I anticipated. Next time I will use half of the liquid. Overall it was flavorful, great texture and delicious. Thank you for this recipe.
I am excited to try some of your other recipes.
Laila says
I am a terrible cook but this recipe was easy to follow and oh my, how delicious! I feel like my life has changed!
Alison Andrews says
Wonderful to hear that Laila! Thanks so much!
Toyah says
So easy, great tasting!
Alison Andrews says
Thanks Toyah!
Izzy says
I’ve never written a review on a recipe before but this is making the exception. This was the most delicious tofu scramble I’ve ever had! It was perfect for Easter Sunday breakfast! WOW!
Alison Andrews says
Thanks Izzy!
Magdalena says
Tastes good and very eggy.
Alison Andrews says
Thanks Magdalena!
Sandy W says
This recipe is by far THE BEST tofu scramble I have made!!! Love, love, love it!! I didn’t have black salt & it still tasted “egg-y”, if I remember eggs correctly ????. I will get black salt & try again! Thank you!!!!
Alison Andrews says
Wonderful! Thanks so much for the great review Sandy!
Michelle Carlton says
This recipe is sheer genius!!! 🙂
Alison Andrews says
Thanks so much! 🙂
Frankie says
Seriously good!
Alison Andrews says
Thanks Frankie!
Corazon says
Thank you for this recipe. Really good. My husband likes it so much.
Alison Andrews says
So glad you like the recipe, thanks for the great review!
Selvie Reddy says
Thanks Alison for this great recipe. I have tried many of your burger recipes as well – all great.
Alison Andrews says
Awesome! Thank you so much!
Jen says
My first tofu scramble but definitely won’t be my last. So tasty!!
Can’t wait to cook this for family.
Thank you????
Alison Andrews says
So glad you enjoyed it! Thanks Jen!
Echo says
Oh my gosh, so good! This is *the* tofu scramble recipe, right here! The black salt is a must!
Alison Andrews says
Yay! Thanks so much Echo!
luba says
I’ve made this a couple of times already and love it. Can I make a big batch and refrigerate it, to cook during the week? How long will it keep refrigerated?
Thank you
Luba
Alison Andrews says
Hi Luba, so glad you like it! You can possibly prepare some of the ingredients in advance, the cooked scramble will last about 5 days in the fridge but it’s going to be tastiest freshly made. Sooz commented that preparing the spice mix in advance for several portions saves a lot of time, if you want to read that comment as well! 🙂
Jae says
I am so excited with this recipe! It is delicious. I followed everything but didn’t have any turmeric and it was still delicious. Is it an necc. ingredient and should I go out and get some ? I caramelized some onions before eating the tofu. We are a big fan of onions:) Thanks a huge bunch for recipe!!
Alison Andrews says
So glad you enjoyed it Jae! The turmeric is entirely for color so it’s fine to leave it out too. 🙂
Jae says
Well I broke down and bought the turmeric even though I probably didn’t need to : > I’ll let you know if I notice any difference in the taste and thanks again; we love this recipe so much !!
Alison Andrews says
Awesome! Hope you’ll like it even more now! 🙂
Jae says
Whoa! So much in love with this!!! You are right; i didn’t necessarily need the turmeric but somehow it does taste better. Possibly just because of the color? Thank you so much again I love your blog and your recipes❤️
Alison Andrews says
Thanks so much Jae! xo