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.
Rebecca says
Oh wow! This blew my mind! I happened to have the salt in my kitchen for a long time without knowing what exactly it was! What a surprise. Mine is actually black in color because it is in rough chunks and needed to be ground first. I’m so so happy with this recipe. I even sprinkled some salt on the top. Thank you so much for sharing.
Alison Andrews says
Wonderful! Thanks so much Rebecca!
Brendan says
Hi Alison! Sorry, is the nutritional information at the bottom of the recipe for the the whole thing or for half the recipe? Thanks!!
Alison Andrews says
Half.
Joanna says
Amazing flavour. My husband said it’s much better than scrambled eggs! Definitely going into our breakfasts recipes ????
Will says
I love this recipe! It’s flavorful and is the closest vegan analogue to scrambled eggs that I’ve come across. To speed things up in the morning, I combine several servings of the dry spices into a spice mix that I store ahead of time in a mason jar. Then in the morning, I just measure out the appropriate amount of spice mix and carry on with the rest of the recipe.
Alison Andrews says
Awesome! Thanks for sharing Will!
Lana says
I am new to your site. This is the first recipe I have tried from your site. And I love it! I pressed the tofu before breaking it up for the recipe. I paired with a salad.
Alison Andrews says
Awesome Lana! Thanks for the great review!
Trish says
Really delicious!! Even without the black salt
Alison Andrews says
Thanks Trish!
Carol Healy says
Very tasty????. I added a pinch of curry powder as well????
Alison Andrews says
Awesome! Thanks for sharing!
Zoe says
We LOVE this recipe, thank you so much! We usually cook it when we have friends over, always to rave reviews. We cook the veggies and the tofu separately, and add them together at the end – it’s perfect. Making our vegan lives better 🙂
Alison Andrews says
Awesome! Thanks so much Zoe!
Nene2Swt4u says
Great recipe. I was nervous but it turned out perfect. Thanks for sharing the tip on keeping some bigger pieces.
Alison Andrews says
So glad it was perfect! Thanks for the great review!
Melissa says
As someone who normally loves eggs but is transitioning into veganism this recipe is a true lifesaver. It’s so savory and filling. I had this with a side of rice which surprisingly complements the dish very well. I’ll note that I added in about a 1/4 tsp of Better Than Boullion veggie paste and it helped give it that robust flavor that eggs can have. ❤️
Alison Andrews says
Awesome! Thanks for sharing Melissa!
Leah McNamara says
How long would this keep in the fridge?
Alison Andrews says
Around 2-3 days.
Lil says
So good! My favourite tofu scramble recipe so far. Thanks so much for this!
(Added a squeeze of lemon juice.)
Alison Andrews says
Awesome! Thanks so much Lil!
Anna says
Made this into a breakfast sandwich (vegan buttered and toasted bread, Violife cheddar cheese, salsa b/c I have no tomatoes) SO GOOD. I’ve had it two days in a row, and my boyfriend who isn’t vegan also loves it! Thank you for the delicious recipe 🙂
Alison Andrews says
That sounds awesome! Thanks for sharing Anna!
Liz says
I just made these scrambled “eggs” this morning and they hit the spot! Amazing flavor and very easy. Thank you!!!
Alison Andrews says
Awesome! So glad you enjoyed it Liz!
Jeanna says
Hi! Can’t wait to try this recipe! Do you recommend draining the tofu before breaking apart for the recipe? Thank you!!!
Alison Andrews says
Hi Jeanna, so we don’t press the tofu for this recipe, but the tofu should be a firm block and you definitely should not use the water that is sometimes with it in the pack. Just discard that water, but you don’t have to press the tofu to remove any other water from it. Hope that’s clear!