Savoury, eggy, incredibly delicious silken tofu scramble! A classic breakfast (or dinner) option, is not only veganized, but tastes better than the real deal! Ready in 15 minutes or less.
If you’ve been missing scrambled eggs, you HAVE to try this vegan version.
While it’s not exactly the same, tofu does a fantastic job of mimicking eggs. Plus, it’s got a great eggy flavour, thanks to Kala Namak, and the texture is JUST right.
Why you’ll love this
- Protein dense: So just like “real” eggs, this tofu scramble packs a fair bit of protein into each serving.
- Flavourful: In fact, I’d argue that this tofu scramble is even more flavourful than traditional scrambled eggs.
- Wholesome: Tofu is naturally FAR lower in fat than eggs, keeping this dish heart healthy. AND there’s no cholestoral in tofu, and the same cannot be said for eggs.
- Texture: Using soft or silken tofu keeps this tofu scramble extra silky, creamy and delicious.
Ingredients + Substitutions
Here’s what you’ll need:
- Tofu: I’m using silken or soft tofu here for the best texture. If you prefer a firmer texture, you may cook these longer, or use medium, firm or extra firm tofu, instead.
- Nutritional yeast: Adds delicious umami flavour to the dish, but uses a small amount so that it’s not overpowering.
- Garlic powder, salt, black pepper, paprika: These savoury spices add flavour and unless you absolutely can’t have any of these, I don’t recommend skipping them.
- Turmeric: I use a very small amount to add yellow colour to the scramble. Turmeric has a strong flavour, but you won’t taste it in the dish since I’m using a small amount. You may omit, if preferred.
- Black salt: Also known as Kala Namak. This special ingredient is a rock salt that is pungeunt and sulpherous and adds a surprisingly pleasant eggy taste to your silken tofu scramble. I highly recommend this star ingredient, but if you can’t find it, or cannot use it you may use a little extra sea salt instead.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Heat your pan over medium heat. Once hot, add the tofu block to your pan and then use a fork or wooden spoon to break it into very large chunks. (photos 1-2)
NOTE: Keep the pieces LARGE. They will shrink as they cook and break apart some during flipping.
Pan fry the tofu chunks on one side, undisturbed for 4-5 minutes, until golden. Flip and cook the other side until the water from the tofu is mostly evaporated. (photos 3-4)
Add all the seasoning, except for the black salt, and gently stir to evenly coat the pieces. As you’re mixing, some pieces will break down a little more, but feel free to break the pieces down a little smaller, if preferred. Turn off the heat and add the black salt, gently stir one last time and serve. (photos 5-6)
I enjoy mine with sliced avocado, sliced tomato, whole-grain toast, and fruit on the side.
Take your vegan tofu scramble to the next level with one of these variations.
- Make it Cheesy: At the end of cooking, top the tofu scramble with shredded vegan cheese and put a lid on top for a few minutes to let it melt.
- Top with vegan bacon + scallions: Once completely cooked, serve your tofu scramble with a sprinkle of this vegan “pecan” bacon and thinly sliced scallions or chives.
- Add veggies: In a separate pan, caramelize some sliced yellow onion, bell peppers and mushrooms, then add a handful or two of baby spinach, just until wilted. When the scramble is done, mix it into your vegetables.
Equipment can impact how a recipe turns out. I have made this soft tofu scramble with both a cast iron pan and a nonstick skillet.
Cast iron retains its heat better and cooks a little faster, but if you don’t have a well-seasoned pan, you’ll have to grease your pan with a little oil or vegan butter to prevent sticking.
Your silken tofu scramble tastes best when hot and freshly made. If you have leftovers, they can be stored in a sealed container in your fridge for 2-3 days.
I don’t recommend freezing.
- For oil free, use a newer nonstick pan or well-seasoned cast iron skillet. If your iron pan is not well seasoned, the tofu scramble may stick.
- Start with large (approx. 1.5-2 inch chunks) of your silken tofu. The tofu will shrink considerably as it cooks out the water.
- Don’t flip the tofu too often or you may break it down more than you’d like and it could turn a little mushy.
- At the end of cooking, you may break down the tofu more IF NEEDED.
More amazing vegan breakfast recipes
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- Use a well-seasoned cast iron pan or nonstick skillet. Grease first, if necessary. Heat your pan on your stovetop over medium heat and once hot, place the tofu block inside.
- Use a fork or spatula to break it into very large chunks and let it cook undisturbed for 4-5 minutes until golden. Then flip and cook the other side for 2-3 minutes longer, until most of the water from the tofu has evaporated. (Use care when flipping soft or silken tofu as it may break apart as you mix it. That's why we're starting off with large chunks first.)
- Add all the seasoning, except the black salt, and mix to evenly coat. At this point, you may break up the tofu pieces a bit more, if needed.
- Turn off the heat, sprinkle with the black salt and serve.