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+ servings
Vegan Scrambled Eggs On A Plate


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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.
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Course: Breakfast
Cuisine: Western
Diet: Vegan
Yield: 1 serving
Calories: 314kcal
Author: Plantiful Bakery



  • 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 Facts

Amount 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


Calories: 314kcal
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