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    Home » Recipes » Gluten-Free Recipes

    Vegan Tofu Scrambled Eggs

    Published: Apr 23, 2021 · Modified: Aug 24, 2021 by Emily · This post may contain affiliate links.

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    These Vegan Tofu Scrambled Eggs are perfect for a plant-based breakfast. This recipe uses minimal ingredients and simple steps, but it is PACKED with flavor! In just 5-minutes you can have these tofu scrambled eggs on your plate!

    Vegan Tofu Scrambled Eggs on a plate with spinach, avocado, and tomatoes.

    One of the best things about this recipe is that it basically comes down to using just 1 block of tofu and 4 main seasonings. That's it! Seems simple enough, but my secret to getting the perfect crumbly texture is to use a potato masher. Don't have one? Don't worry. You can easily crumble the tofu with your hands. However, the potato masher gives a quick and hands-free approach that yields the perfect texture every time!

    For the seasonings, we really just stick to the essentials here. However, in any vegan egg type of dish I like to add just a small pinch of Kala Namak, or black salt. It has a unique eggy, almost sulfuric taste to it. That being said, I use such a small amount that you don't need to worry if you don't have any. Just omit and move on!

    Why Make this Recipe?

    1. Hearty Breakfast: Many people who are new to plant-based eating find it hard to get filling and healthy breakfasts quickly. This tofu scramble recipe is full of protein and it only takes 5 minutes!
    2. Simplicity: You can have a vegan breakfast ready that doesn't require soaking oats overnight or making vegan waffle batter. Just crumble up some tofu and whip it up faster than regular eggs!

    What Do I Need to Make this Recipe?

    Ingredients

    Vegan tofu scrambled eggs ingredients list
    • Extra Firm Tofu: With almost all tofu dishes, extra firm tofu is going to be the easiest to work with. This dish can be done with firm or even medium-firm tofu, but try to use Extra firm if you can!
    • Turmeric: Ground turmeric gives this dish the classic yellow color. Luckily, turmeric doesn't have a super-strong flavor on its own, so add more if you feel you need more color! Just be careful, it will stain!
    • Onion and Garlic Powder: Essentials for any dish! These add a great flavor to this vegan tofu scramble
    • Kala Namak (Black Salt): Just a pinch for the eggy flavor! If you don't have any, don't worry! Just omit it.
    • Salt & Pepper
    • Cooking oil of choice: I used Olive Oil, but anything will work!

    Tools:

    • Potato Masher
    • Non-stick pan

    How to Make this Recipe:

    Step 1: Heat the Oil & Mash the Tofu

    vegan tofu scrambled eggs - process shot.

    Heat ½ tablespoon of the cooking oil of your choice. Add the lightly patted down (no need to press!) block of tofu to the pan once warm.

    Take the potato masher and press down until the block begins to crumble. Continue this until the block is entirely crumbled.

    If using your hands, just break apart the tofu and crumble it right into the pan.

    crumbled tofu block

    Step 2: Saute the Tofu Crumbles

    On medium heat, sauté the tofu in the oil until is becomes cooked or heated through.

    Some of the tofu liquid may evaporate during this part, but you don't want to let it cook until it gets crispy.

    Step 3: Season the Tofu Scramble

    With the tofu still in the pan, sprinkle in ½ teaspoon turmeric, ¼ teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon, or just a pinch, of the Kala namak black salt (optional).

    Keep stirring until all the seasoning is well-combined and the tofu scramble becomes yellow in color.

    Season with salt and pepper and serve!

    Vegan Tofu Scrambled Eggs on a plate with spinach, avocado, and tomatoes.

    Expert Tips:

    • If you prefer a creamier soft-scramble, adding 1 tablespoon of vegan mayonnaise or almond milk will make this scramble smoother and runnier.
    • Feel free to spice it up with some sriracha, red pepper flakes, or even chili powder!
    • If you prefer a less creamy scramble, where the pieces are dryer and chunkier, I recommend pressing a little bit of liquid out of the tofu and cooking at a slightly higher heat.

    Recipe FAQs:

    Does tofu scramble keep?

    Tofu scramble will keep very well! Put the scramble in an airtight container and store in the fridge for up to 3 days. Always assess the quality of the scramble before eating!

    Is tofu or eggs healthier?

    In terms of macronutrients, tofu is actually healthier! Per 100g, tofu has 13.3g of protein, 110 calories, 7g of fat, and 2.7mg of iron. Comparatively, eggs have 11g of protein, 174 calories, 13g of fat, and only 1 mg of iron. Tofu also has far more calcium and 0 cholesterol!

    What can I season tofu with?

    You can season tofu with almost anything! Tofu has an extremely mild flavor, and it absorbs nearly any flavor given to it. Because of this, tofu works very well for an egg alternative. I also love to season tofu with soy sauce!

    If you loved this recipe, you'll also love these:

    Vegan Egg Salad Sandwich

    Easy and Creamy Vegan Beet Hummus

    10-Minute Vegan Mexican Street Corn Dip

    Vegan Tofu Scrambled Eggs

    Vegan Tofu Scrambled Eggs

    These Vegan Tofu Scrambled Eggs are perfect for a plant-based breakfast. This recipe uses minimal ingredients and simple steps, but it is PACKED with flavor! In just 5-minutes you can have these tofu scrambled eggs on your plate!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Main Course, Side Dish, Snack
    Cuisine: American, Gluten-free, Vegan
    Prep Time: 0 minutes
    Cook Time: 5 minutes
    Total Time: 5 minutes
    Servings: 2 Servings
    Calories: 170kcal
    Author: Emily

    Equipment

    • Non-stick pan
    • Potato Masher

    Ingredients

    • 1 block Extra Firm Tofu about 9 ounces
    • ½ teaspoon Turmeric Powder
    • ¼ teaspoon Garlic Powder
    • ½ teaspoon Onion Powder
    • ⅛ teaspoon Black Salt (Kala Namak) optional, just a pinch

    Instructions

    • Remove the tofu block from its packaging, drain the liquid, and lightly pat dry
    • Heat ½ tablespoon of the cooking oil of your choice.
    • Add the lightly patted down block of tofu to the pan once warm. 
    • Take the potato masher and press down until the block begins to crumble. Continue this until the block is entirely crumbled.
    • On medium heat, sauté the tofu in the oil until it becomes cooked or heated through. 
    • Some of the tofu liquid may evaporate during this part, but that's fine because you don't want to let it cook until it gets crispy. 
    • With the tofu still in the pan, sprinkle in ½ teaspoon turmeric, ¼ teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon, or just a pinch, of the Kala namak black salt (optional).
    • Keep stirring until all the seasoning is well-combined and the tofu scramble becomes yellow in color.
    • Season with salt and pepper and serve! 

    Notes

    Recipe copyright Legally Healthy Blonde. For educational or personal use only. 
    • If you prefer a creamier soft-scramble, adding 1 tablespoon of vegan mayonnaise or almond milk will make this scramble smoother and more runny
    • Feel free to spice it up with some sriracha, red pepper flakes, or even chili powder!
    • If you prefer a less creamy scramble, where the pieces are dryer and chunkier, I recommend pressing a little bit of liquid out of the tofu and cooking at a slightly higher heat.
    • Nutrition Information is for 1 serving, which is ½ of the total amount of tofu scramble. This does not include any tomatoes, avocado, or anything pictured with the tofu scramble. 
      • Calories: 170
      • Total Fat: 11.1 grams
      • Total Carb: 2.6 grams
      • Protein: 13.7 grams

    Nutrition

    Calories: 170kcal
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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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