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.
Mattie says
We have been eating vegan for about four years now, and I could never really come around to tofu. Until this scramble!!! We are obsessed, we got the Kala Namak and its amazing!! We make this every weekend, it feels good, smells good, and tastes incredible, thank you!!
Alison Andrews says
Yay! Thanks so much for sharing Mattie!
Katie says
This recipe was exactly what I was looking for! I’ve never been a tofu fan but am trying to work it into my meals more. This dish turned out great! I sauted small-dice green bell pepper and red onion before hand and then added them to the tofu once the sauce had cooked a bit. I served it in a bowl with potatoes, cherry tomatoes, and avocado. I’ve linked to your recipe on my blog so hopefully even more people will make there way here to try it 🙂
Alison Andrews says
So glad you enjoyed it Katie! Thanks for the great review!
Minerva says
Thank you, so much, for this ingenious recipe & for turning me onto kala namak! Yours is the most delicious I’ve ever had! Well done!
When I make it (which, is often), I like to sauté all kinds of peppers along with the onions and then use a splash of balsamic vinegar as a condiment.
Alison Andrews says
So glad you love the recipe Minerva! Thanks for sharing! 🙂
Sarah says
Yummo… thanks for the recipe…. tastes absolutely delicious… that’s my staple now ????
Heather says
Loved this! The sauce is amazing. It’s easy to make so delicious!
Alison Andrews says
Thanks Heather!
GinaG says
I’ve told sooo many people and sent them this link so your great dish is currently spreading across the UK 😀
Alison Andrews says
Thanks so much Gina! 🙂
GinaG says
Just added vegan mayo to my last few mouthfuls, so good! Top tip Robert
GinaG says
*wild applause*
Had given up on the idea of tofu scramble as mine always came out chokingly dry…. But with this sauce to add to it during cooking, it’s my new favourite tofu dish. Thx so much for posting Alison. I shall now trawl through everything you have up on the net for other gems 😀 xx
Alison Andrews says
So happy to hear that Gina! Thanks so much!
Adam Hazel says
This is amazing.
Alison Andrews says
Thanks Adam!
Kimorah says
I’m so excited to try this tomorrow! Is it necessary to have milk? Could I substitute for almond milk?
Alison Andrews says
Almond milk will be fine! 🙂
Lorena says
Soy and almond are good. What about oat milk?
Alison Andrews says
You should be fine for any plant milk.
Anna Brewer says
This was so yummy! I wouldn’t say it tasted completely eggy, but it was better than eggs – so moist and rich and flavourful and entirely unlike all the dry, crumbly tofu scrambles I’ve had previously. I would probably tone the salt down a little, but apart from that, will definitely make again! Oh, I added in some spinach to mine, which was great
Alison Andrews says
Wonderful! Thanks for sharing Anna!
Anna Alexander says
OMG! This is the only tofu scramble I have ever made and it will take some serious convincing to make me try another recipe! I love that this recipe so much! Those commenting saying there is too much sauce are mistaken. I always sauté up some garlic. jalapeños, onions, and assorted veggies before I add the tofu and sauce. For a richer flavor coconut milk is nice and I’ve used almond milk with success as well. I’ve definitely adjusted the seasonings to my liking over time – extra nooch and slightly less tumeric and paprika. I’m off scrambled eggs for life! These are soooo much better! Thanks, Allison!
Alison Andrews says
So happy to hear this Anna, thanks so much! 🙂
Robert W Helton says
My go to scramble. I make a full batch being the only vegan in the home. I use 1/2 for a Scottish fry-up and mix the other 1/2 with veganaise to make an “egg mayo” sandwich. Delicious.
Alison Andrews says
Awesome! Thanks Robert!
Veliko says
The ingredient combo is bomb! I loved every single bit of it. Great work coming up with that one! One thing to keep in mind for some people is that the sauce is really punchy and salty, so you might want to either add extra tofu or make less sauce. Also used 1/3 of the oil and still came out great, which is testament to how good the sauce is.
Thank you for sharing this recipe!
Shakuram says
Mustard was a nice add to it! Doubled the recipe and added a handful of spinach. Enjoyed breakfast with 4 people, 2 buns each. Thank you!
Peggy Shanklin says
It was good, but needs to be halved for 15 oz of tofu
Sunny says
Yoooooo, I’m not vegan but this recipe was the bomb. It’s seriously tastes great! Thank you for sharing x