This eggy scrambled tofu is the perfect vegan alternative to scrambled eggs. It's hearty, satisfying, packed with protein, and very easy to make.
Black salt is the magic ingredient that makes the tofu taste like eggs, while the nutritional yeast adds a delicious umami note and the turmeric provides a subtle yellow hue.
The tofu is mashed to offer up a variety of different textures, resulting in a creamy, silky mix that stands up to the real thing.
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How to make tofu taste like eggs
Allow me to introduce you to the weird and wonderful ingredient that is black salt. Also known as 'kala namak', black salt is traditionally found in South Asia and owes its pungent smell to the sulphur content.
I found my black salt in a local vegan grocery shop, but wherever you get it you can be sure it'll last a while. This recipe starts with just a ¼ teaspoon, which you can add to if you want the scrambled tofu to taste more like eggs.
Looking for more wonders from the plant-based world? Check out my post on weird vegan ingredients.
Does scrambled tofu really taste like eggs?
If you include the black salt, this scrambled tofu really does have an eggy flavour and texture. It won't fool anyone in a blind taste test, but it's amazing when you consider it's made from 100% plants.
If you're really wanting to replicate that eggy flavour, black salt is a key ingredient. That being said, the scrambled tofu will still be a delicious, creamy dish in its own right without it.
Which tofu is best?
When it comes to scrambled tofu, I find that extra-firm tofu works best. Softer varieties will break apart more easily and you may also need to press the water out of them before cooking.
Unless you’re a fan of specific tofu flavours (smoked, spiced, etc.), I’d recommend using a plain or unflavoured variety. This means that you’re in control of the flavours that go in, which is especially important if you want to create a vegan version of scrambled eggs.
Is it good for you?
At under 200 calories per serving, this eggy scrambled tofu is a healthy alternative to scrambled eggs.
The extra-firm tofu is packed full of nutritious plant-based protein, and is much lower in saturated fat than its animal-derived counterparts.
What you'll need
There are a few different ingredients involved in these vegan scrambled 'eggs', but I do believe it's worth the effort. You'll need:
- Extra-firm tofu for the base and texture
- Flavour in the form of garlic powder and nutritional yeast
- Kala namak to emulate the eggy taste
- Fresh herbs to bring it all to life
How to make eggy scrambled tofu
Place the drained tofu in a large mixing bowl and mash it gently using a masher, fork, or wooden spoon (1).
It may help to cut the tofu into smaller pieces before mashing, but don't over-mash as it's good to have a mix of bigger and smaller chunks.
Add the turmeric, garlic powder, nutritional yeast, black salt, plant-based milk, regular salt, and fresh black pepper (2). Stir gently with a wooden spoon, trying not to break up the tofu pieces too much (3).
This is where the black salt will come alive! Don't worry though – it doesn't taste anywhere near as strong as it smells.
Melt the plant-based butter in a pan and then add all of the tofu scramble mix. Cook for 5-10 minutes, stirring regularly until the larger pieces of tofu have started to brown slightly.
Make sure the heat isn't too high as you don't want it to dry out too much. If it's looking dry then add in a splash of water or plant-based milk.
Once you see the tofu pieces starting to brown, add in the sliced spring onions and continue to cook for a minute or two.
Check the seasoning and then serve immediately.
I like my scrambled tofu with spring onions added at the end and some fresh parsley on top. In an ideal world, you'll be enjoying it as part of a larger breakfast or brunch with accompaniments like vegan white pudding, mashed potato pancakes, or sweet potato pancakes.
It's also great on toast, in a sandwich, or on its own with some simple sides such as ripe vine tomatoes.
My best results are always with unflavoured, extra-firm tofu. If using a softer variety, you may need to press the water out of it before cooking. See also this recipe for tofu cream cheese.
If need to ensure that this recipe is 100% gluten-free, use a plant-based milk that is certified or labelled as such.
Store the scrambled tofu in the fridge for up to four days. Simply reheat in the microwave or in a pan with a splash of water to help rehydrate it.
If possible, I’d avoid freezing the scrambled tofu since this will draw out a lot of moisture (in this case, all the delicious flavour that the tofu absorbed during cooking). It may also be slightly spongy and porous after freezing. That said, you can freeze in sealed containers or resealable bags for up to three months.
Variations and tips for tofu scramble
- Black salt (kala namak): Be warned – this is potent stuff! Start small and add in small increments if you want the scrambled tofu to taste more like eggs.
- Plant-based milk: For this recipe, I would stick to the more neutral, ‘creamier’ varieties such as oat milk or soy milk. You could also replace some of the milk with homemade cashew cream.
- Spring onions: These are optional, but I love them. You could replace these with chives or another herb of your choice.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
Eggy Scrambled Tofu (Vegan + Gluten-Free)
- 8 oz (225 g) extra-firm tofu, drained
- 1 tablespoon plant-based butter or cooking oil
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- 3 tablespoons nutritional yeast
- ¼ teaspoon black salt (a.k.a. kala namak)
- ½ cup (100 ml) plant-based milk
- Salt and black pepper to taste
- 1-2 spring onions, thinly sliced (optional)
- Chopped fresh parsley, to serve (optional)
- Place the drained tofu in a large mixing bowl and mash it gently using a masher, fork, or wooden spoon. It may help to cut the tofu into smaller pieces before mashing, but don't over-mash as it's good to have a mix of bigger and smaller chunks.
- Add the turmeric, garlic powder, nutritional yeast, black salt, plant-based milk, regular salt, and fresh black pepper. Stir gently with a wooden spoon, trying not to break up the tofu pieces too much. (This is where the black salt will come alive! Don't worry though – it doesn't taste anywhere near as strong as it smells).
- Heat the plant-based butter in a pan on medium heat. Once it has melted, add all of the tofu scramble mix. Cook for 5-10 minutes, stirring regularly until the larger pieces of tofu have started to brown slightly. Make sure the heat isn't too high as you don't want it to dry out too much. If it's looking dry then add in a splash of water or plant-based milk.
- Once you see the tofu pieces starting to brown, add in the sliced spring onions and continue to cook for a minute or two. Check the seasoning and add a little more black salt if you want a stronger egg flavour. Just be careful to add a very small amount at a time!
- Serve immediately with freshly chopped parsley. This scrambled tofu is great on toast, with ripe vine tomatoes, or as part of a larger breakfast or brunch.
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