This tofu scramble recipe is the best vegan alternative to scrambled eggs! It’s super eggy, high in protein, and very quick and easy to make with simple ingredients! Perfect for a hearty healthy breakfast or brunch!
The Best Tofu Scramble Recipe
If you’re missing the taste of eggs in your vegan diet or just looking for a cholesterol-free alternative, try this recipe! The texture and taste of this tofu scramble are pretty close to real eggs while being completely vegan and lower in fat! It’s also high in protein and packed with nutrition, so it will definitely give you all the power to start your day right!
Easy Vegan Scrambled Eggs
You only need 15 minutes and 3 simple basic ingredients plus seasonings and a little oil for frying! They’re:
- firm tofu: as an egg substitute
- soy yogurt: to create the eggy moisture
- onion: or substitute onion powder
- nutritional yeast flakes: for flavor
- turmeric: optional for the yellow color
- pepper: optional to taste
- paprika powder: optional for flavor and color
- Kala Namak: for saltiness and eggy flavor but you can also use regular sea salt
What is Kala Namak?
Kala Namak, also known as “black salt”, adds an eggy flavor to this tofu scramble, so it tastes a lot like real eggs! I highly recommend not to skip it, however, you could also use only regular sea salt. Just note that Kala Namak is less salty than regular salt so you may adjust the quantities.
How to make tofu scramble
Start to pat the tofu dry with a paper towel. Then crumble it with your hands or a fork into bite-sized pieces. Heat some oil in a pan and sauté the chopped onions for about 2 minutes until translucent. Next, add the tofu and sauté for another 4-5 minutes, stirring occasionally.
Now sprinkle the yeast flakes, turmeric, pepper, and paprika powder evenly over the tofu and stir to combine. After that, stir in the soy yogurt. Turn off the heat and allow to rest for 2-3 minutes over low heat. Finally, season with Kala Namak or sea salt. Please make sure to do this at the end to ensure that the salt does not absorb the moisture from your tofu scramble.
I love to serve my tofu scramble for breakfast or brunch on top of homemade bagels or a warm toast with fresh dill, parsley, or green onions. However, you can also eat it with fresh fruit or combine it with your favorite vegetables, beans, and vegan bacon to make a colorful breakfast skillet. I‘m sure your guests will be impressed when you serve this vegan alternative to scrambled eggs as part of brunch!
How to store tofu scramble
You can store leftover tofu scramble in an airtight container in the refrigerator for up to 3-4 days. Then reheat it in the microwave for a few seconds or place in a skillet and reheat on the stove.
You could also freeze your tofu scramble in a sealed freezer bag. Then thaw in the refrigerator overnight. However, please consider that the consistency of the tofu change after it has been frozen.
This best tofu scramble recipe is:
- Vegan (Egg-free, Dairy-free, Lactose-free)
- Quick and easy to make
- So delicious
- The perfect vegan breakfast or bunch!
More vegan breakfast or brunch recipes to try:
- The Best Vegan Omelet
- Homemade Bagels
- Asparagus Puff Pastry Bundles
- Vegan Egg Salad Breakfast Burritos
- Heirloom Tomato Tart
- Vegan Spinach Quiche
- Vegan French Toast
- Apple Pie Roll-Ups
- Vegan Crepes
- Easy Vegan Waffles
- Chocolate Banana Pancakes
If you try this tofu scramble, please leave a comment and rating on how you liked this simple recipe! And if you take a photo of your egg-less vegan scrambled eggs, please tag me on Instagram @biancazapatka and use the hashtag #biancazapatka, because I love seeing your remakes! Enjoy!
Tofu Scramble (Vegan Scrambled Eggs)Author:
- 200 g firm tofu
- 1 onion finely diced or sub 1 tsp onion powder
- 1-2 tbsp vegetable oil for frying
- 2 tsp nutritional yeast flakes
- ⅓ tsp turmeric
- pepper to taste
- 1 pinch of paprika powder optional
- 75 g soy yogurt unsweetened
- ½ tsp Kala Namak or sea salt (to taste)
- *Note: See recipe video + step-by-step photos above!
- Pat the tofu dry with a paper towel, then crumble it with your hands (or a fork) into bite-sized pieces.
- Heat the oil in a pan and sauté the onions for about 2 minutes until translucent. Add the tofu and sauté for another 4-5 minutes, stirring occasionally.
- Sprinkle the yeast flakes, turmeric, pepper, and paprika powder evenly over the tofu and stir to combine. Then stir in the soy yogurt and allow to rest for 2-3 minutes over low heat.
- Finally, season with Kala Namak or sea salt and serve with fresh dill, parsley, or other herbs on homemade bagels or however you like!
- Kala Namak, also known as black salt, adds an eggy flavor to this tofu scramble, so it tastes a lot like real eggs! However, you could also use only regular sea salt. Just note that Kala Namak is less salty than regular salt.
- Be sure to add the Kala Namak or salt at the end to ensure it does not absorb the moisture from your tofu scramble.
- Please read my blog post for further information on storage, freezing and step-by-step photos!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
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