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Eggy Scrambled Tofu Feature

Eggy Scrambled Tofu (Vegan + Gluten-Free)

The Pesky Vegan
This eggy scrambled tofu is the perfect vegan alternative to scrambled eggs. It's hearty, satisfying, packed with protein, and very easy to make.
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Brunch
Cuisine Gluten-free, Vegan
Servings 2
Calories 196 kcal


  • 220 g extra-firm tofu, drained
  • 20 g plant-based butter
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • 3 tablespoons nutritional yeast
  • ¼ teaspoon black salt (kala namak)
  • 100 ml plant-based milk
  • Salt and black pepper to taste
  • 1-2 spring onions, thinly sliced (optional)
  • Chopped fresh parsley, to serve


  • 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.


Tofu: When it comes to scrambled tofu, I find that extra-firm tofu works best. Softer varieties will break apart more easily and you may need to press the water out of them before cooking. I’d also avoid flavoured tofu for this recipe (smoked, spiced, etc.). 
Black salt (kala namak): 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. Be warned – it is potent stuff! If you don’t have black salt, don’t worry. This dish is still delicious in its own right without it. 
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. 
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a plant-based milk that is certified or labelled as such. 
Storage: Store the scrambled tofu in the fridge for up to four days or in the freezer for up to three months. If possible, I’d avoid freezing 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.  
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* The nutrition info below is for one serving, based on a total of two servings.


Calories: 196kcalCarbohydrates: 14gProtein: 15gFat: 9gSaturated Fat: 2gSodium: 160mgPotassium: 453mgFiber: 4gSugar: 5gVitamin A: 606IUVitamin C: 2mgCalcium: 116mgIron: 3mg
Nutrition Facts
Eggy Scrambled Tofu (Vegan + Gluten-Free)
Amount Per Serving
Calories 196 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 160mg7%
Potassium 453mg13%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 5g6%
Protein 15g30%
Vitamin A 606IU12%
Vitamin C 2mg2%
Calcium 116mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword tofu, vegan breakfast recipe, vegan scrambled eggs
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