Vegan tofu scramble
How to make vegan scrambled egg using tofu. Delicious and satisfying vegan breakfast idea that is high in protein and easy to make. Delicious way to replace eggs as a vegan.
Looking for a tofu scramble recipe that is satisfying and delicious? Your wish is my command.
Finding ways to replace eggs and breakfast dishes can be a little daunting in the beginning of your vegan journey, but this recipe makes it a lot easier.
This tofu scramble recipe is a great vegan breakfast idea and makes it so I never miss those cheesy scramble eggs that I grew up eating.
This recipe is
- High in protein
- Egg free
- Extra or medium firm tofu – This gives a nice texture to the scrambled eggs. You can also use medium firm tofu for a softer egg texture.
- Unsweetened oat milk – I love oat milk because it’s creamy and doesn’t leave an after taste in this dish like soy or almond milk does.
- Nutritional yeast – This adds a nice cheesy flavor to the vegan eggs. Plus, it’s high in B12, minerals and is a complete protein.
- Turmeric powder – This adds a nice color to the vegan scrambled eggs. Plus, turmeric is really anti-inflammatory and good for you.(1)
- Soy sauce
- Garlic and onion powder
- Veggies of choice – I like putting in bell peppers, mushrooms, broccoli, kale or spinach
- Vegan cheese – this is optional. I love making the tofu scramble cheesy
- Vegan butter
- Black salt – Also called Kala Namak at Indian grocery stores. This is what gives the tofu that sulfur eggy flavor.
To prevent the tofu scramble from getting too dry, we add unsweetened , plain oat milk.
I really don’t recommend using soy or almond milk because they leave a weird after taste in the tofu scramble.
You can also use unsweetened and plain coconut or cashew milk.
I used the So Delicious brand and got the unsweetened and unflavored green box. So Delicious is usually very easy to find in most grocery stores.
If you don’t want the tofu scramble to be too runny, just cook this until you get the consistency you desire. The longer you heat this on the stove, the more moisture gets cooked out.
If you can’t find vegan cheese, use 2 tablespoons of nutritional yeast instead.
How to serve
You can eat tofu scramble:
- with a side of toast and vegan breakfast sausage
- wrapped in a breakfast burrito
- in a breakfast burrito bowl
- on a piece of toast with some avocado
How to store
This will last in an airtight container in the fridge for about five days. I haven’t tried freezing it yet. If you have, let me know how it turns out in the comment section below.
Frequently asked questions
What is black salt?
To get the eggy flavor in vegan foods, it’s important to get black salt. It’s used in a lot of Indian dishes and you can either find it in an Indian grocery store, or order it easily online.
It’s very affordable and if you want dishes to have that eggy flavor, it’s a vegan pantry essential.
A secret to using black salt is to wait until the end to sprinkle it on. Don’t cook this stuff.
I’ve noticed that cooking it diminishes the eggy flavor. So, wait until you’re done cooking this and sprinkle the black salt on at the very end.
What is nutritional yeast?
This is an inactive yeast that you will find in a lot of vegan recipes because it gives foods a cheesy flavor. It comes in little yellow flakes and is high in vitamin B12, minerals and is a complete protein. Buy some here.
Can I add in vegetables?
Yes! This recipe works out great adding in vegetables. In fact, I use bell peppers and spinach in the recipe below. Mushrooms, broccoli and kale are also good in this
Will this work with silken tofu?
Definitely not. You absolutely want to use extra firm, firm or medium firm tofu.
Try these recipes next
- Delicious green spirulina smoothie
- Crispy breakfast potatoes
- Vegan pumpkin pancakes
- Tofu bacon
- Banana protein pancakes
Easy vegan scrambled egg
- 14 oz firm or extra firm tofu
- 1 tablespoon vegan butter
- 2 cloves garlic
- 1 teaspoon turmeric (to give the tofu the color of scrambled eggs)
- Handful of frozen or fresh spinach
- Handful of frozen (sliced bell peppers)
- 1 tablespoon nutritional yeast
- 2 teaspoon soy sauce
- ½ cup unsweetened oat milk (see notes section)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Handful of shredded vegan cheese
- 1 teaspoon black salt (kala namak – gives this the ‘ eggy’ flavor. Buy it with the link below)
- Melt your vegan butter
- Add your minced garlic and cook for one minute
- Stir in the turmeric
- Add the unsweetened and unflavored coconut milk and warm it for one minute
- Add your frozen or fresh veggies and sauté until slightly cooked – about 5-8 minutes
- Take your tofu out of the package and just gently press it with your hands over the sink. You don’t have to get too much water out, just the initial excess.
- Crumble the tofu in the pan
- Add the soy sauce, garlic powder, onion powder and nutritional yeast and fold it all together
- Cook for about 5-10 minutes until everything is warmed and cooked through
- If the scramble is a bit runny, cook until you get the consistency you desire
- Sprinkle cheese on top of the scramble and cover with a lid until cheese melts
- At the very end, sprinkle the black salt and stir it in. Waiting until the end to add the black salt makes the egg flavor more pronounced.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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