This tofu scramble recipe is the vegan scrambled eggs you've been missing!! And there's one secret ingredient that really amps it up. 5 ingredients. 15 minutes. Breakfast is served!
For some, it's cheese. For others, it's bacon. For me, one of the hardest parts about going vegan was missing out on the eggs.
Scrambled eggs, to be exact. They're an easy breakfast and used to be a huge staple for me, so I wasn't sure how I was going to give them up, and chances are, you have wondered the same.
I've more than satisfied my need for a good ole vegan omelette, and now I feel completely satisfied because of my latest creation - the best, most eggiest vegan tofu scramble you ever did have!
Reasons why you'll love this Vegan Scramble
First of all, you'll be blown away by the flavor. I cannot get over just how egg-like this vegan scramble is!
Secondly, the time it takes to get this breakfast on the table is exactly what you're looking for. No fuss. Under 15 minutes. Breakfast is served and your family is happy!
- buttery smooth
- only a handful of ingredients
- easy on the budget
- perfect for customizing
- no need to prep any ingredients ahead of time
- healthy AND delish all at the same time!
Ingredients and Substitutions
Ingredients are simple as 1-2-3 in this recipe, and most you already have on hand. I want to make sure you know what you can and can't sub in this one, so you can have perfect scrambled eggs the first time.
Firm Tofu - So there's silken tofu, firm, and extra firm. Definitely don't use the silken tofu - you'll be super disappointed if you go that route. But between firm and extra firm. It's really up to you and how you want your "eggs" to turn out. Do you like soft scrambled eggs or a more firm bite. If you like it a little softer, go with the firm tofu. More of a firm texture - go with extra firm tofu. Both work out perfectly. It really just comes down to preference.
Nutritional Yeast (Nooch) - As a vegan, nutritional yeast is one of those ingredients I find myself always grabbing. It can be one of those "it grows on you" type of seasonings, but I love it now. Adding nooch into these eggs really gives it a savory flavor you wouldn't get otherwise.
Turmeric - Turmeric is mostly here for the color. Let's be real. It doesn't add a whole lot of flavor. But It's worth it for the coloring alone, if you ask me. If I was served a plate of pale cream-colored scramble, I'm not sure I'd be too enticed to eat it. Add the turmeric. It goes a long way to tricking your brain into thinking you're eating scrambled eggs.
Black Salt (Kala Namek) - This right here is where the magic happens with this vegan scramble. Did you know there's such a thing as black salt? I had no idea until a couple years ago, and I'll never ever make my tofu scramble any other way. Kala Namek (also known as Himalayan black salt) is a kiln-fired salt with a sulphurous smell (like eggs). You may be wondering if it's worth it to order online if you can't find it at your store, and I'm telling you, this is one of the rare times I'm telling you that it's worth the online order if you want your vegan eggs to taste like the real deal.
You can get Black Salt here.
Almond Milk - You definitely want to use plain unsweetened milk here, but if you don't have almond milk on hand, any other neutral non-dairy milk will work just fine.
Step-by-Step Instructions for Vegan Tofu Scrambled Eggs
Full ingredient amounts and in-depth details are at the bottom of the post in a printable recipe card.
When you're hungry for breakfast, you want it now. I get it. And that's why this tofu scramble is fast and on the table in no time. Let me show you how easy it is.
- Reserve 2 tablespoons of tofu and add it to a blender or food processor along with the almond milk, nooch, turmeric, and black salt.
- Blend it up til it's good and smooth.
3. Melt vegan butter in a large skillet. Add in the puree and your crumbled tofu.
4. Combine and cook until the liquid has mostly evaporated, which will only take about 5 minutes. Season with fresh pepper and additional salt if you want.
It just couldn't get much easier than that.
Cindy's Insider Pro Tips
Add in veggies
Want to jazz it up? Of course you can add in any of your favorite veggies and fresh herbs that you always loved adding into your egg scramble.
My favorites are mushrooms, peppers, jalapenos, cilantro, and a little vegan cheese.
You could even add some vegan breakfast sausage to really amp it up and take it to the next level!
Double it up
Make a double batch so you have plenty of leftovers for an even quicker weekday breakfast for the week ahead. Throw it in a wrap. Eat it with a bowl of potatoes and top with salsa. Or just with a simple side of fruit. The possibilities really are endless.
Vegan Scrambled Eggs FAQs
No. The pros to this recipe just keep getting better and better, don't they? This is a tofu recipe that you don't have to wait for the tofu to press or drain. Just open up the package, pour out the liquid, and get to cooking. Super simple and no fuss.
If you have any leftovers, store them in an air-tight container in the fridge for up to 5 days. To reheat, you can microwave them for about a minute or warm up on a frying pan until heated through.
You can freeze tofu scramble for up to 3 months in a freezer safe container. The flavor won't change at all, but the texture will be a little firmer than it was when served fresh.
Looking for more Vegan Breakfast Recipes?
Vegan Banana Pancakes
Vegan Breakfast Sandwich
Plant-based French Toast
Vegan Breakfast Casserole
Now that you know how to easy it is to make this Vegan Tofu Scramble, please give it a 🌟🌟🌟🌟🌟 rating below and comment letting me know how it turned out for you.
- 1 14-ounce block firm tofu, crumbled - 2 Tablespoons reserved (See notes)
- 2 Tablespoons unsweetened plain almond milk (or other non-dairy milk alternative)
- 1 Tablespoon nutritional yeast
- ¼ teaspoon turmeric powder
- ¼-1/2 teaspoon black salt (depending on how much of an eggy flavor you want)
- 1 Tablespoon vegan butter
- Sea salt and freshly cracked black pepper, to taste
- In a small blender, combine the 2 Tablespoons reserved tofu, almond milk, nutritional yeast, turmeric powder, and black salt. Blend until smooth.
- Melt the butter in a large skillet over medium heat. Add in the puree and the remaining crumbled tofu.
- Carefully mix to combine and cook until most of the liquid has evaporated, about 5 minutes. Season with freshly cracked black pepper and additional salt if needed. Serve immediately.
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