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.
john says
The tofu I bought was 14 oz. Would you double the ingredients then?
Alison Andrews says
Hi John, yes, either that or just cut off an 8 ounce piece of tofu and use the rest for something else.
Kw says
Honestly, I used 8oz of tofu but only about half this recipe and it’s very flavorful. I think the amount this makes would do your whole 14oz. As I was pouring it in it looked like a lot, so I stopped and will use the rest on the other half. It is DELICIOUS,though. I will definitely be eating this more often.
Ashley says
So easy and so delish!! My favorite scramble.
Alison Andrews says
Thanks Ashley!
S Prakash says
Awesome !
I would be doing an injustice if I don’t rate it and post my comment. ????
s Prakash says
Great recipe! My newly converted Vegan son loved it.
For myself I added some chopped onions before frying the tofu and it tastes great!
Thanks for sharing.
Felicity says
Wow really yummy, great recipe thank you!
Also thought you might be interested to know, kala namak is actually Hindi…. kala=black and namak=salt. ????
Alison Andrews says
Hi Felicity, oh that is good to know! Thanks for sharing!
Loraine says
Best Tofu Scramble by far…. I have tried many different recipes in the past but this will be my go to now. Your recipes never disappoint. Thank you ????
Alison Andrews says
Thanks so much Loraine!
Pat says
Can you mix the dry ingredients and store them to have on hand to make these “eggs” even quicker? Like having an “egg” seasoning always on hand.
Alison Andrews says
Yes! We have heard from some readers that they do exactly this!
Tracy Vegan says
This is so good! I didn’t even have the salt. This is probably the best tofu scramble I’ve ever made and I’ve made several!!
Alison Andrews says
Thanks Tracy!
Nikolas says
Second time making this recipe today because it just SO good! Having tried numerous recipes for tofu scramble before this is now my absolute go-to! Thank you so much Alison!
Alison Andrews says
Awesome! Thanks Nikolas!
Geri says
Great Tofu Scramble Recipe.
I didn’t have the black salt but it didn’t need it. Thank You Alison for a delicious scramble recipe that was super easy to make. This one is a keeper.
Alison Andrews says
Wonderful! Thanks so much Geri!
Claire says
This was delicious and super easy to make. I used oil instead of the vegan butter but otherwise, I wouldn’t change a thing about this recipe. It’s my go-to for scrambled eggs now!
Alison Andrews says
Awesome! Thanks Claire!
Lorraine says
This has become my go recipe. We have tried all the others but this one beats them all by a mile. Thanks for our favourite breakfast.
Alison Andrews says
Thanks so much Lorraine! 🙂
Sari says
Super easy, super flavorful…will be making this on the regular!
Alison Andrews says
Thanks Sari!
Quizeen says
I’ve eaten a lot of tofu scramble in my life, and this is far and away the best. The sauce technique is genius and the key to this awesome dish. I don’t eat oil or vegan butter (as best I can), so I just cook this without the butter in a non-stick green skillet, but that’s only change I make. If you’re someone who’s leery of tofu scramble, make this one and you’ll be a convert.
Alison Andrews says
Thank you so much! 🙂
Louise says
Absolutely love this! I actually prefer it to non-vegan traditional scrambled eggs (which I used to eat in my omni days thinking it was healthy…)
I’ve just assembled all my ingredients ready to make it for breakfast tomorrow. Sides of fried mushrooms and tomatoes, sliced avocado and wilted spinach. Can’t wait.
Alison Andrews says
Awesome Louise! Thanks for the great review!