You'd never guess that my vegan scrambled eggs were actually made from tofu! The magic is in the right cooking technique, along with a handful of savory seasonings. The best part? This savory breakfast can be ready in under fifteen minutes!
I have so many vegan eggy breakfast recipes in my stash at this point, and I think they're all pretty amazing! From my vegan quiche to my vegan omelet and my vegan frittata, they're all guaranteed to get my day off to a good start. But I get a lot of requests for something simpler: vegan scrambled eggs. Well today I've got a recipe for them that will blow your mind!
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My number one requester of vegan scrambled eggs was actually my husband, who was always a big time egg lover. So I tried a bunch of versions and made him the judge. The winner was a version made from something super simple that I always have in the fridge — good old firm tofu! He was very impressed with this version and said it tasted just like the scrambled eggs he used to love.
But wait. Don't I already have a tofu scramble recipe? Well, I do, and thanks for noticing. But these scrambled eggs are different. Whereas tofu scramble kind of looks like eggs, but features on a handful of spices and flavors that taste nothing like eggs, today's recipe is the ultimate in eggyness!
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Non-dairy milk. Use any type of vegan milk that's unflavored and unsweetened. Try almond milk, cashew milk, soy milk, or oat milk. If all these options are making your head spin, read by guide to dairy-free milks to help you choose one.
- Cornstarch.
- Nutritional yeast flakes. Nutritional yeast isn't the same thing as baker's yeast, so don't use that! Nutritional yeast is a type of deactivated yeast that will add a savory, kind of cheesy flavor, to your vegan scrambled eggs. You can find it in the natural foods section of most grocery stores.
- Lemon juice. Please use freshly squeezed juice! It has way more flavor than bottled.
- Kala namak. Kala namak is sometimes also called black salt. It's a type of salt that's high in sulfur, so it has an eggy flavor. You can get it in most Indian markets, or online. I've provided a link to a brand I use in the recipe card.
- Turmeric. You won't really taste this, but it will add a nice yellow color to make the dish look like scrambled eggs.
- Onion and garlic powders. We're just using a pinch of each, to add some savory notes to the dish.
- Vegan butter. You can find this near the regular butter, in the refrigerated area of your grocery store.
- Firm tofu. Firm tofu is my preference for recreating the texture of eggs in this particular recipe. Firm or soft tofu will also work in a pinch.
- Salt and pepper.
Tip: Be sure to grab any accompaniments you'd normally serve with scrambled eggs. Try toast, hot sauce, fresh scallions or chives, salsa, vegan cheese, or ketchup!
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Start by making the sauce. First, whisk cornstarch into some chilled non-dairy milk. Next, whisk in nutritional yeast, lemon juice, kala namak, turmeric, onion powder, and garlic powder.
Step 2: Melt some vegan butter in a nonstick skillet, then crumble in your tofu. Cook the tofu over medium heat for a few minutes, until it dries up a bit.
Step 3: Now pour the sauce into the skillet, stirring it up to coat the tofu evenly.
Step 4: Cook the tofu in the sauce for a couple of minutes, just until the sauce dries up.
Your vegan scrambled eggs are ready! Serve them with anything you might have with eggs.
Leftovers & Storage
Vegan scrambled eggs are best enjoyed right away. If you don't think you'll eat them all, I'd recommend simply scaling down the recipe size. If you do end up with leftovers, they'll keep in an airtight container in the fridge for about three days. The best way to reheat them is in the microwave.
Frequently Asked Questions
It is!
Nope! Just drain any excess water from the package.
Absolutely! You can simply leave it out, or, if you'd like some cheesy flavor, finish the dish with a sprinkle of vegan Parmesan cheese or shredded vegan cheese.
More Savory Vegan Breakfast Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Vegan Scrambled Eggs
Ingredients
- ¼ cup unflavored and unsweetened non-dairy milk, chilled
- 1 ½ teaspoons cornstarch
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- ½ teaspoon kala namak
- ½ teaspoon turmeric
- Pinch onion powder
- Pinch garlic powder
- 2 tablespoons vegan butter
- 1 (14 ounce/400 gram) package firm tofu, drained
- Salt and pepper, to taste
Instructions
- Whisk the milk and cornstarch together in a small container, such as a liquid measuring cup. Once the cornstarch is completely dissolved, whisk in the nutritional yeast, lemon juice, kala namak, turmeric, onion powder, and garlic powder. Set this aside for now.
- Melt the butter in a medium nonstick skillet over medium heat. Crumble the tofu into the skillet. Cook the tofu for about five minutes, or until most of the excess liquid has evaporated. Gently flip and stir the tofu occasionally as it cooks.
- Pour the milk mixture into the skillet over the tofu, Flip the tofu a few times to coat it fully in the sauce.
- Cook the tofu in the sauce for about two minutes, until the sauce has thickened and reduced slightly. The mixture is done when it resembles scrambled eggs.
- Remove the skillet from heat. Season the tofu with salt (or additional kala namak) and black pepper to taste.
- Serve.
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These tofu scrambled eggs are delicious! And the texture is so great! I needed a breakfast option and quick. I found this, had all ingredients, (plus avocado for a nice topping) and literally whipped this up in no time. I had super firm tofu from Trader Joes (16oz) and cooked the tofu -before the soy milk mixture - with baking soda water (1/4 tsp, 1/4 cup) to soften it (along with the vegan butter) -inspired by tofu lava recipes. This recipe is amazing! So good and so fulfilling. Oh, I added a diced bell pepper mix to the eggs -thawed in the microwave ahead of time. This one's a keeper. Very fast, very tasty, and looks great on the plate.
Soooooo good! Easiest tofu scramble I've found -. No blender needed! Thank you