This easy vegan tofu scramble is the perfect scrambled eggs substitute! Pair with a side of breakfast hash and vegan bacon for a complete meal.
A lot of times, eggs are what holds people up from going entirely vegan. They have some health benefits, are easy to make, and usually inexpensive. This easy vegan tofu scramble is the perfect substitute for your favorite scrambled eggs.
Scrambled eggs are supposed to be soft and easy to make which is why tofu is the perfect substitution. It holds up perfect and also crumbles just the way you remember scrambled eggs being. It’s crazy really
The only thing that’s now missing is what you are going to pair it with. Depending on where you live it may be some toast and vegan bacon or maybe you love pairing with tomatoes, vegan sausage links, and baked beans.
No matter what you prefer, this vegan scrambled eggs substitute will be a new breakfast favorite.
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Frequently Asked Questions
Can I prep this vegan tofu scramble ahead of time?
Yes! Once cooked and cooled completely, it can be stored in an air tight container in the fridge for up to 7 days. Just warm up as needed.
Can I double the recipe?
Absolutely. If you like to prep in advance and know that you will need more than 1 recipe for the week or you just have a big family, you can certainly just double or even triple the recipe.
Can I freeze this recipe?
Yup! Once cooked and cooled completely, it can be stored in a freezer safe air tight container or bag for up to 3 months. We recommend thawing out the night before and then heating it up in a skillet when ready.
WHAT IS KALA NAMAK / BLACK SALT POWDER?
Kala Namak, also known as black salt powder, is found in South Asia. It is mostly sodium chloride but has sulfur content which lends to a smell that is similar to what most people think eggs smell like.
We recommend adding black salt powder to all the the vegan egg substitutes except the Follow Your Heart VeganEgg as it is already added to their powder.
You just need a sprinkle, so a small amount would last you a long time. You can purchase Kala Namak on Amazon.
Can I make this recipe Top 8 Allergen Free?
Tofu is soy based, so this recipe is not for anyone that has a soy allergy, however, it is free of the other Top 8 Allergens.
You can replace tofu with chickpea flour to make Top 8 Allergen free. We are working on the best amounts to use to make this comparable, so stay tuned for that.
What is the best way to press tofu?
We have found that our preferred method of pressing tofu to get all the water out is using a tofu press. We use this tofu press ourselves. It’s been a great investment since going vegan.
However, if you don’t have a tofu press (which we didn’t for awhile), then there’s still other ways.
Our go to method before having a tofu press was to wrap the block of tofu in a kitchen towel and placing on a plate. Then, placing two cast iron skillets on top.
If you don’t have cast iron skillets, you can use a heavy bottomed pot as well, like a dutch oven, something with weight.
Using this method, we usually had to switch out the towel depending on how much water the tofu had inside.
I’m short on time, how can I make this go faster?
Pressing out the water from tofu is our preferred method; however, if you need this to go faster squeeze as much liquid out with your hands as possible, but don’t worry about using the pressing method.
You will need to cook the tofu scramble a bit longer because there’s more water in there, but otherwise cook as directed.
What are other additions I can put into this easy vegan tofu scramble?
People love their eggs all types of ways and however you preferred your eggs before, you can make your vegan scrambled eggs the same way. Here’s a few ideas that we’ve done:
- vegan cheese for cheese eggs (find the best vegan shredded cheese)
- chopped vegan ham slices
- vegan breakfast sausage
- green onions
Pin this easy vegan tofu scramble for later:
Easy Vegan Tofu Scramble
- 14 oz extra firm tofu
- ½ yellow onion, diced
- 1 red bell pepper, diced
- ⅔ cup non-dairy milk
- 2 tablespoon vegan butter, melted (optional)
- 2 tablespoon nutritional yeast (more to taste)
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon oil (or use more vegan butter)
- ½ teaspoon black salt (kala namak)
- Drain tofu well. This usually takes about an hour, can do overnight so ready in the morning.To drain tofu: Use a tofu press or wrap the tofu block in a kitchen towel, place on a place and then rest a heavy bottom pot or cast iron skillet on top to remove excess water.
- In a bowl or on a plate, mash tofu with a fork to crumble. To another bowl, add non-dairy milk, melted butter (if using), turmeric, paprika, black pepper, garlic powder and onion powder. Set aside.
- Add oil to a skillet over medium heat. Once hot, add onions and peppers and cook 3-5 minutes, or until softened, stirring often. Add in the crumbled tofu and stir around. Let cook for another 1-2 minutes, careful. not to burn.
- Pour in the seasoned milk mixture and mix well until all the tofu has been coated. Cook for 3-5 minutes or util the liquid has been soaked up well.
- Remove from heat, sprinkle on the black salt and serve.