This Tofu Scramble is a super eggy and tasty traditional breakfast but made without eggs! It’s healthy, high in protein, and ready in less than 20 minutes. And it’s one of the best egg substitutes you can find.
THE BEST TOFU SCRAMBLE RECIPE
Are you looking for a healthy savory breakfast? This easy vegan tofu scramble is the right choice. It will not disappoint you.
After many attempts, I finally came with the best tofu scramble! I made this recipe with tofu, onion, oil, and a special sauce, which makes all the magic. It’s so delicious!
You can enjoy it on its own, with toast or bagel, roasted potatoes, vegan sausages, or turn it into a burrito. Either way, it will be incredibly tasty.
THIS TOFU SCRAMBLE IS:
- high in protein
- easy to make
- so tasty
- perfect for breakfast/brunch
WHAT YOU NEED TO MAKE TOFU SCRAMBLE:
You need the following ingredients to make this Vegan Tofu Scramble:
- Chickpea flour – The base for the sauce.
- Nutritional yeast – This adds umami flavor and makes the tofu much tastier.
- Black salt (Kala Namak) – Essential ingredient! That’s what makes the eggy taste.
- Turmeric – Turmeric gives the tofu a beautiful yellow color.
- Onion powder – For more flavor.
- Unsweetened Almond milk – To help combine the sauce.
- Plain vegan yogurt – Yogurt adds creaminess. The tofu will be less dry. Use unsweetened plain plant-based yogurt. I used soy yogurt.
- Dijon mustard – Mustard adds tangy and sharp flavor.
- Sea salt – The recipe calls for both black salt and sea salt because I find the black salt not salty enough. To make it salty enough, add a pinch (or more) of sea salt.
- White Pepper – Which adds a little dash of heat. You can use black pepper as well. Use more or less depending on how spicy you want it.
- Olive oil – Use any oil of choice. I also like to use sunflower oil.
- Yellow onion – This adds a bit of sharp flavor.
- Firm tofu – I prefer using firm tofu – it has the perfect texture for scramble eggs. You can also use extra-firm tofu. Silken tofu does not crumble well. Make sure to dry the tofu with a kitchen towel or napkin to discard any excess liquid.
Equipment you need:
- Small bowl
- Fork/mini whisk
- A pan – I recommend using a small non-stick pan.
- Wooden spoon
- Kitchen towel or napkin
HOW TO MAKE THE BEST TOFU SCRAMBLE:
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
Making this Tofu Scramble is easy and comes with 4 simple steps:
1. Step: Make the sauce
To make the sauce, add chickpea flour, nutritional yeast, black salt, turmeric, and onion powder to a small bowl and combine with a fork or small whisk. Add almond milk, plant-based yogurt, and Dijon mustard. Mix until all combined. Set aside.
2. Step: Chop and sauté the onion
Heat the olive oil in a pan on medium heat. Chop the yellow onion and add to the pan. Stir frequently and let fry for about 3 minutes.
3. Step: Dry the tofu, crumble it, and add to the pan
Dry the tofu with a kitchen towel or napkin to discard any excess liquid. Crumble the tofu by hands or use a fork and add to the pan. Add sea salt and pepper. Stir frequently and let cook for about 2 minutes.
4. Step: Add the sauce and let cook
Then add the sauce and stir constantly until it starts to firm up (it should take only a few minutes).
Serve immediately with a slice of toast. Garnish with chopped chive or parsley.
You can read the serving ideas below.
FREQUENTLY ASKED QUESTIONS:
WHAT TYPE OF TOFU TO USE FOR VEGAN SCRAMBLE EGGS?
Use firm or extra-firm tofu. Silken tofu does not scramble well. Thus you are won’t end up with the eggy scramble look. I prefer using firm tofu – it has the perfect texture for scramble eggs.
CAN I MAKE THE TOFU SCRAMBLE OIL-FREE?
Yes, you can skip the oil and make it completely oil-free. Use a little bit of water or vegetable stock to substitute the oil. Just keep in mind, it will have less flavor.
WHAT ELSE CAN I ADD IN TOFU SCRAMBLE?
- cherry tomatoes
- red pepper
- vegan cheese
WHAT GOES WELL WITH TOFU SCRAMBLE?
- roasted potatoes
- plant-based sausage or bacon
- vegan pancakes
- sautéed veggies
HOW LONG DOES TOFU SCRAMBLE LAST?
Store it in a covered container in the fridge. It will last for about 5 days.
CAN YOU FREEZE TOFU SCRAMBLE?
Yes, you can! Store the scrambled tofu in a covered container or zip-lock plastic bag in the freezer for up to 3 months. When ready to eat, take from the freezer and heat up in a saucepan.
MORE BREAKFAST RECIPES:
If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.
THE BEST TOFU SCRAMBLE (VEGAN SCRAMBLED EGGS)
- 1 tbsp chickpea flour, (=8 g)
- 1 tbsp nutritional yeast, (=6 g)
- 1/2 tsp black salt (Kala Namak)
- 1/2 tsp turmeric
- 1/2 tsp onion powder
- 3 tbsp unsweetened almond milk, (=45 ml)
- 1 tbsp unsweetened vegan yogurt, plain, (=15 g)
- 1/2 tbsp Dijon mustard, (=8 g)
- 1 tbsp olive oil, (=14 g)
- 25 g yellow onion
- 150 g firm tofu
- pinch sea salt
- pinch white pepper
- To make the sauce, add chickpea flour, nutritional yeast, black salt, turmeric, and onion powder to a small bowl and combine with a fork or small whisk. Add almond milk, plant-based yogurt, and Dijon mustard. Mix until all combined. Set aside.
- Heat the olive oil in a pan on medium heat. Chop the yellow onion and add to the pan. Stir frequently and let fry for about 3 minutes.
- Dry the tofu with a kitchen towel or napkin to discard any excess liquid. Crumble the tofu by hands (or use a fork) and add to the pan. Add sea salt and pepper. Stir frequently and let cook for about 2 minutes.
- Then add the sauce and stir constantly until it starts to firm up. It should take only a few minutes.
- Serve immediately with a slice of toast. Garnish with chopped chive or parsley.
Nutrition FactsAmount per 1 serving / Calories: 314kcal / Total Fat: 22,2g / Saturated Fat: 3,1g / Cholesterol: 0mg / Sodium: 185mg / Total Carbohydrate: 12,6g / Fiber: 4,8g / Sugar: 2,1g / Protein: 19,1g / Vitamin D: 0mcg / Calcium: 356mg / Iron: 4mg / Potassium: 252mg
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