Easy Vegan Tofu Scramble That Actually Tastes Like Eggs
This tofu scramble has been my go-to breakfast for years – it’s genuinely one of my favorite ways to use tofu, and honestly, I think it’s even better than regular scrambled eggs.
If you’re skeptical about tofu scrambles (trust me, I get it), this recipe might change your mind. I’ve been making this exact version for years now, and it never gets old. The texture is spot-on, and with the right seasoning – especially that black salt – it really does taste remarkably like eggs.
Why This Vegan Tofu Scramble Recipe Works
The beauty of this scramble is in its simplicity. I didn’t need to tinker with it much because it worked so well from the start. The key is understanding a few important details:
The tofu matters: Use firm or medium-firm tofu, not extra-firm (which can be too dry and crumbly) and definitely not soft or silken (which just turns to mush). Firm to medium-firm tofu gives you that perfect scrambled egg texture.
Hand-crumbling works best: Break the tofu up with your fingers directly into the pan. It creates irregular pieces that look and feel more like real scrambled eggs than perfectly uniform cubes.
Black salt – Kala Namak – is non-negotiable: This is what gives it that authentic egg flavor. Kala Namak has a sulfurous taste that’s remarkably similar to eggs. Without it, you’re just eating seasoned tofu. If you’ve never used Kala Namak before, you can find it online or at Indian grocery stores. It’s pinkish in color despite being called “black salt,” and it has a distinctive eggy smell and taste. A little goes a long way, and one bag will last you ages. Learn more about what black salt is and how it’s used – Food Network has a great comprehensive guide.
The Simple Ingredient List
- Firm or medium-firm tofu, 1 block (12-14 oz) drained
- Olive oil (or your preferred cooking oil), 1-2 tablespoons
- Cashew milk (or any plant milk you like), 1/2 cup
- Nutritional yeast, 1-2 tablespoons
- Turmeric (for that golden color), 1/4 teaspoon
- Onion powder, 1/4 teaspoon
- Garlic powder, 1/4 teaspoon
- Ground pepper, 1/8 teaspoon
- Cayenne pepper (optional), 1/8 teaspoon
- Kala Namak (black Himalayan salt), 1/2 teaspoon
Recipe Overview
- Prep time: under 5 minutes
- Cook time: 8 minutes
- Total: 13 minutes
- Difficulty Level: Easy
Serves:
3-4 people generously, or 2 very hungry people
Equipment needed:
Just a large sauté pan and a whisk – no special tools required.
Dietary info:
Naturally vegan, gluten-free, and can easily be made oil-free. High in protein and naturally cholesterol-free.
How to Make Vegan Tofu Scramble – Step by Step
This comes together in about 10 minutes, which is part of why I love it for busy mornings.
Heat the oil in a large sauté pan over medium heat.
Crumble the tofu with your hands directly into the pan, breaking it into irregular, medium-sized pieces. Don’t worry about making them uniform – variety in size actually makes it look more like scrambled eggs.
Cook for a few minutes until the tofu is heated through and some pieces start to get lightly golden.
Mix your seasonings: While the tofu cooks, whisk together the plant milk, nutritional yeast, turmeric, onion powder, garlic powder, ground white or black pepper, and cayenne (if using) in a small bowl. Keep the black salt separate for now.
Add the liquid mixture to the pan and stir constantly, breaking up larger pieces with your spoon as you go.
Cook until most of the liquid is absorbed and you’ve reached your preferred consistency – this usually takes 3-5 minutes.
Remove from heat and stir in the black salt. This timing is important because the black salt can lose some of its eggy flavor if it gets too hot.
Taste and adjust seasoning as needed, then serve right away.
How I Like to Serve It
I usually keep it simple: a sprinkle of black pepper and some chopped green onions. Sometimes I’ll add a dash of hot sauce (Frank’s RedHot is my go-to).
For a full breakfast, I love it with:
- A piece of whole grain toast
- Sliced avocado and fresh tomatoes (my favorite!)
- Some sautéed potatoes, mushrooms or spinach
- Occasionally some pan-fried tempeh strips if I’m feeling fancy
Storage and Leftovers
This keeps well in the fridge for 3-4 days. When reheating, add a splash of plant milk to bring back some of that creamy texture. I don’t recommend freezing it – the texture gets weird when you thaw it.
Variations That Work
While I usually stick to the basic recipe because I love it as-is, here are a few variations I’ve tried:
Add vegetables: Sauté some diced bell peppers, mushrooms, or onions separately and fold them in at the end.
Herb it up: Fresh chives, parsley, or dill stirred in after cooking adds a nice touch.
Spice it up: A pinch of smoked paprika gives it a slightly smoky flavor.
Make it creamier: Use coconut milk instead of other plant milks for extra richness.
Nutritional Benefits
One of the reasons I love making this tofu scramble regularly is that it’s genuinely nutritious – not just a tasty breakfast, but one that actually fuels your day well.
Protein powerhouse
A serving provides about 12-15 grams of complete protein from the tofu, meaning it contains all essential amino acids your body needs. This makes it just as satisfying as traditional scrambled eggs.
Heart-healthy
Unlike eggs, this scramble contains zero cholesterol and is naturally lower in saturated fat. The tofu provides healthy plant compounds called isoflavones.
Nutrient-dense additions
The nutritional yeast adds B-vitamins (including some B12 if fortified), while turmeric provides curcumin, a compound with anti-inflammatory properties. The plant milk often contains added calcium and vitamin D.
Lower calorie option
At roughly 180-220 calories per serving (depending on how much oil you use), it’s typically lighter than traditional scrambled eggs with butter.
Fiber bonus
Unlike eggs, this contains a small amount of fiber from the tofu and plant milk, which helps with satiety and digestion.
Frequently Asked Questions
Q. Can I use a different type of tofu?
A. Stick with firm or medium-firm tofu. Extra-firm gets too dry and crumbly, while soft or silken tofu turns mushy and won’t hold its shape. I’ve tried them all – firm really is the sweet spot.
Q. Is Kala Namak absolutely necessary?
A. For the authentic egg flavor, yes. I’ve made this with regular salt when I was out of black salt, and while it’s still tasty, it just tastes like seasoned tofu rather than egg-like. The sulfurous flavor of Kala Namak is what makes the magic happen.
Q. How long does this keep in the fridge?
A. 3-4 days in a sealed container. When reheating, add a splash of plant milk to restore the creamy texture.
Q. Can I make this oil-free?
A. Yes! Use 2-3 tablespoons of vegetable broth instead of oil. The texture will be slightly different but still delicious. You might need to add the broth gradually to prevent sticking.
Q. What if I can’t find nutritional yeast?
A. You can skip it, though it does add a nice umami depth. The black salt and other seasonings will still give you great flavor. Some people substitute with a pinch of garlic powder, but honestly, it’s fine without.
Q. Can I prep this ahead of time?
A. Since this only takes about 10 minutes from start to finish, I find prepping ahead somewhat unnecessary. The cooked scramble does reheat well for leftovers, but it’s so quick to make fresh that I usually just whip it up when I want it.
Q. Why does my scramble look gray instead of yellow?
A. Make sure you’re using enough turmeric – that’s what gives it the golden color. If you’re using a different brand of turmeric, you might need a bit more. Also, some plant milks can affect the color slightly.
Q. Can I freeze leftovers?
A. I don’t recommend it. The tofu texture gets weird and watery when thawed. It’s better to just make smaller batches more frequently.
Q. What’s the best plant milk to use?
A. I prefer cashew milk for its creaminess, but oat, soy, or almond all work fine. Avoid anything too sweet or flavored – stick with unsweetened varieties.
The Bottom Line
This isn’t just a substitute for scrambled eggs – it’s genuinely delicious in its own right. I’m a longtime health food enthusiast who’s tried plenty of vegan alternatives over the years, and this one really delivers. The texture is satisfying, the flavor is authentic, and it’s become such a regular part of my breakfast rotation that I honestly prefer it to regular scrambled eggs now.
If you’re new to cooking with tofu or skeptical about vegan breakfast options, this is a great place to start. It’s forgiving, quick, and uses ingredients you can easily find. Plus, at a fraction of the cost of eggs, it’s budget-friendly too.
Easy Vegan Tofu Scramble
Ingredients
- 1-2 tbsp extra-virgin olive oil, or other oil of your choice
- 1- 12oz block organic firm or medium-firm tofu, drained but not pressed
- 1/2 cup cashew milk, or other plant milk of your choice
- 2 tbsp nutritional yeast
- 1/4 tsp ground turmeric
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp ground white or black pepper
- 1/8 tsp cayenne pepper, (optional)
- 1/2 tsp Kala Namak, (aka black salt)
Instructions
- Heat the oil in a large saute pan over medium heat. Hand-crumble the tofu into the pan.
- Cook until lightly golden, about 3 minutes.
- While the tofu cooks, whisk together the plant milk, nutritional yeast, turmeric, onion powder, garlic powder, white pepper, and cayenne in a small bowl. Keep the black salt separate for now.
- Add plant milk mixture and stir constantly until liquid absorbed (3-5 minutes)
- Remove from heat, stir in black salt.
- Adjust seasoning and serve.
Nutrition
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This recipe was originally posted in April of 2020 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.
9 Comments on “Easy Vegan Tofu Scramble That Actually Tastes Like Eggs”
Hi! I made this a few days ago and my husband devoured it! Adding the black salt was great, it gives a perfect eggy taste. Thanks for sharing this!
This recipe is delicious, tastes just like eggs. I added some bell pepper, onion, garlic and topped with green onion. My husband and I both loves it. Thank you☺💜
Loved this. Very easy to make. I will make it again. I added the black salt at the very end as you suggested and it was yummy.
Delicious in a wrap with salsa and green onions and avacodo…will make again
Excellence
I was skeptical at first, but after tasting it, I am a believer! Thank you for sharing this recipe!
Just learning to eat Tofu and thought I’d give it a try. It was too salty for me but will make again only with less black salt.
I was looking for an egg alternative for breakfast and stumbled upon this recipe and I’m so glad I did! I was pleasantly surprised by how good it tasted, I’ll definitely be making this again!
This is the best tofu eggs I have tried over the years! Thanks for sharing the recipe!