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vegan scrambled eggs with chopped parsley and slices of tomatoes on a plate

Vegan Tofu Scrambled Eggs

Course Breakfast
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 58kcal
Author Holly


  • 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.


Note 1. I like firm tofu for a scramble resembling soft scrambled eggs. You can use extra firm for a chunkier, firmer scramble.
Note 2. You do not need to drain the tofu before using.
Note 3. 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.


Calories: 58kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 356mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg