• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ve Eat Cook Bake logo

  • Vegan Recipes
  • About
  • English
    • German
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Access the Library
  • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Access the Library
    • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • ×

    Home » Vegan Hearty Breakfast

    Easy Vegan Scrambled Eggs Recipe (Oil free Scrambled Tofu)

    Published: Jun 20, 2019 · Modified: Jan 5, 2022 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly

    Vegan scrambled eggs or better known in the “vegan world” as vegan tofu scramble recipe is a recipe that you won't have to miss the real deal for your next Sunday breakfast or brunch.

    With the right ingredients, you can get amazingly delicious scrambled eggs without buying the famous just egg.

    Learn how to make vegan scrambled eggs without sacrificing the taste of real eggs and the well-known feel-good food on your vegan diet. And you've created a healthy, high-protein 5-minute breakfast.

    And we all know breakfast is the important meal of the day, and you get an added bonus, no cholesterol with your eggs.

    A bowl of vegan scrambled eggs with a fork

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    Jump to:
    • Ingredient List
    • Substitutions
    • Variations
    • Recommended equipment
    • Cooking Process
    • Serving options
    • Storage
    • Recipe Notes and Tips
    • More vegan breakfast recipes
    • More Tofu Recipe:
    • 📖 Recipe

    Prepared from simple ingredients such as crumbled tofu and spices, you have your vegan scrambled eggs on the breakfast table within 10 minutes. No need for plant milk like oat milk. Simple, easy recipe.

    The best tofu scramble is plant based, oil-free, nut-free and gluten-free and without egg replacement.

    You do not even need a food processor to make this vegan version. Who says you require processed egg substitute to enjoy your Sunday eggs to make healthy savory breakfasts?

    This scramble recipe shows you my favorite way to make a vegan alternative for eggs. I love to add this to our Sunday pancakes for a healthy breakfast.

    No matter if you eat them with coconut bacon and toasts, breakfast burrito. You can also add them to your fried rice and have a delicious alternative to the classic wok recipe.

    Ingredient List

    Now let's take a look at which basic ingredients are actually in this plant based scrambled egg.

    As always, the exact quantities can be found below in the recipe card.

    • Tofu
    • Coconut Aminos
    • Chives
    • Kala Namak (Indian Black Salt)
    • Turmeric
    • Chili
    • Paprika
    • Garlic Powder
    • Onion Powder
    • Sea-salt
    • Black Pepper or Telicherry Pepper

    Substitutions

    You would like to replace ingredients? Here I will show you a few examples of how you can replace which ingredients.

    Tofu

    Instead of scrambled tofu, you can also prepare scrambled eggs with garbanzo flour.

    To do this, just prepare my omelet recipe and prepare it like scrambled eggs. Chop it up in the pan as if you were making scrambled eggs from eggs to get your chickpea flour scramble.

    An alternative to tofu and chickpeas are mung beans. Simply process moong dal (split mung beans) into a flour. And continue as with my omelet recipe.

    Which tofu should I use?

    So far I have made scrambled tofu with extra firm tofu, firm tofu, medium firm tofu and soft tofu (silken tofu).

    The firm or extra firm tofu, I have to say, is too firm in consistency from the vegan scrambled eggs, which do not reflect the original. Silken tofu is too liquid, so it takes forever to cook.

    I already use medium tofu in my vegan egg salad, which simply has the perfect consistency for eggs, I also use in this vegan scrambled egg recipe. It is as soft as scrambled eggs and is ready faster than silken tofu.

    Your go-to tofu should therefore be a medium tofu.

    We can find these here in well-stocked supermarkets. You may have to look in an Asia shop.

    Coconut Aminos

    Coconut aminos is a seasoning sauce that is soy-free and gluten-free. It's a great substitute for soy sauce.

    I used soy sauce in the video. However, you can substitute coconut aminos, tamari, and soy sauce in equal amounts.

    Chives

    You can use chives here, if you don't have chives but green onions instead, then just use green onions.

    Spices

    Of course, you can also add other spices to your scrambled tofu. These are my favorite spices.

    I also often have a scrambled egg spice mix that I like to season my scrambled vegetable eggs with.

    Scrambled Egg Seasoning Mix

    • 1.5 tablespoon sea salt
    • 0.5 tablespoon kala namak
    • 1 tablespoon Tellicherry pepper
    • 2 teaspoon sweet paprika
    • 1 tablespoon parsley, dried
    • 1 tablespoon chives, dried
    • 2 teaspoon turmeric powder
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder

    Put the sea salt, kala namak, pepper, paprika, garlic powder, onion powder and turmeric in a spice grinder and grind.

    Mix with parsley and chives. I put about 2-3 teaspoons on two tofu packages. Season it to your own taste buds.

    Close up of the vegan scrambled eggs made with tofu and spices

    Variations

    You can also adapt this delicious vegan scrambled tofu very well to different diets.

    As already mentioned, this is already a gluten-free, oil-free, soy-free and nut-free recipe. It's also whole food plant based friendly.

     Tofu free

    The main ingredient in this recipe is tofu.

    As already mentioned above, you can also prepare my omelet recipe as scrambled eggs, just chop the omelet in the pan like you do with a scrambled egg.

    Recommended equipment

    You don't need much for this vegan breakfast recipe. A frying pan (I love this non-stick skillet), a bowl, possibly a spice grinder (this is exactly what I have).

    Cooking Process

    Start by crumbling the tofu in a mixing bowl. Now add the coconut aminos or soy sauce and the remaining spices like kala namak to get the eggy flavor. Mix until all the tofu is seasoned.

    Now put it in a nonstick skillet and fry the crumbled tofu on medium heat. Here, you can sauté the tofu until you have the desired consistency.

    This should be ready after approx. 5 minutes. I like mine, which is light brown and crispy on the outside.

    Enjoy it with a couple slices of toast or with a salad. You can use the vegan scramble like the real thing. Sprinkle with some vegan bacon like the coconut bacon and nutritional yeast flakes, ground pepper.

    Preferred Method for lazy days: Bake the scrambled tofu in your oven for around 15 min or until lightly browned. You do not even have to flip it while they are baking in the oven.

    A bowl of vegan scrambled eggs with tofu

    Prepare in advance

    You can prepare and season the tofu as far as possible and store it in the refrigerator. You can do this about 1-2 days in advance and then simply fry the tofu in the pan just before serving.

    Serving options

    You can either serve the scrambled tofu as usual. Use it to make a breakfast burrito. You can serve it with coconut bacon and pancakes.

    You can also add vegetables to your vegan scrambled eggs. For example tomatoes, spinach, zucchini.

    Here are a few ideas:

    Mexican style:

    Paprika

    Jalapenos

    Corn

    Avocado

    Salsa

    A bowl with scrambled tofu sprinkled with coconut bacon and parsley

    Mediterranean style

    Paprika

    Olives

    Spinach

    Basil

    Dill

    Tomatoes

    Vegan Feta

    Asian style

    Bok Choy

    Ginger

    Spring Onion

    American (Southwest) type:

    Kale

    Paprika

    Coriander, fresh

    ½ teaspoon ground cumin

    ½ teaspoon Sriracha sauce

    Salsa

    Storage

    Do you have leftover scrambled tofu or have made it in larger quantities for meal prep? And now you are asking yourself how to store leftovers?

    Here I will show you how you can store those vegan eggs.

    How to refrigerate it?

    The vegan scrambled eggs will keep for about 1 week in a sealed container. So you can eat it as a meal prep during the week.

    How to freeze it?

    You either have the option of freezing the tofu before frying and then thawing it. Or you can freeze it after frying it. Both work great. The texture may change a bit, but I still think it tastes great.

    Especially when you know that there is a stressful time ahead, you can really prepare and freeze the vegan scrambled tofu in larger quantities.

    So you don't have to worry about what to eat. The tofu can be kept in the freezer for approx. 4 months in a freezer bag.

    Recipe Notes and Tips

    It is best to crumble the tofu with your hands, this is the fastest, and you can really shred everything.

    I also mix the spices by hand. So, you have a better feeling of how everything is mixed up.

    If you don't like the tofu egg-enough, add a little more kala namak.

    In fact, you can also try to add a little more turmeric, this will make your vegan scrambled eggs more yellow.

    Try other spices as you like them. Try my own seasoning mix for vegan scrambled eggs.

    More vegan breakfast recipes

    Fried Egg

    French Toast

    Waffle

    Overnight Oats

    Baked Apple Oatmeal

    Biscuits and Gravy

    Smoked Salmon

    Omelet

    Asparagus Mushroom Toast

    Muesli mix

    Bircher Muesli

    More Tofu Recipe:

    Chop Suey

    Orange Tofu

    Kebob Skewers

    Egg Salad

    Tzatziki

    Chili Cheese Hot Dogs

    Lasagna

    Pin for Later!

    Pin for Pinterest

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Enjoy your Meal, Jasmin
    Continue to Content

    📖 Recipe

    Close up of the vegan scrambled eggs made with tofu and spices

    Vegan Scrambled Eggs

    Yield: 2 Portions
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes

    Vegan scrambled eggs or better known in the “vegan world” as scrambled tofu is a recipe that you won't want to miss for your next Sunday breakfast or brunch.

    With the right ingredients, you can get amazingly delicious scrambled eggs. Learn how to make vegan scrambled eggs without sacrificing taste and the well-known feel-good food. And you've created a healthy, high-protein 5-minute breakfast.

    Ingredients

    • 2 pack medium firm tofu
    • 1 tablespoon soy sauce
    • 1 bunch of chives or frozen chives
    • 2 pinch of Kala Namak (black salt)
    • 1 pinch of turmeric
    • 1 pinch of chili
    • ¼ teaspoon paprika,
    • ½ teaspoon garlic powder, onion powder
    • Sea salt to taste
    • Pepper, freshly ground to taste

    Notes

    Start by crumbling the tofu in a bowl. Now add the coconut aminos or soy sauce and the remaining spices. Mix until all of the tofu is seasoned.

    Now put it in a pan and fry the crumbled tofu. Here you can sauté the tofu until you have the desired consistency.

    This should be ready after approx. 5 minutes. I like mine, which is light brown and crispy on the outside.

    Enjoy it with a couple slices of toast or with a salad. You can use the scrambled eggs like scrambled eggs.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • The Spice Lab Himalayan Kala Namak Mineral Black Crystal Indian Salt - Fine - French Jar
      The Spice Lab Himalayan Kala Namak Mineral Black Crystal Indian Salt - Fine - French Jar

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Category: Breakfast
    Button to Join my Recipe Newsletter Mailinglist
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly
    « Vegan Enchilada Skillet with Cheese Sauce
    Vegan Marshmallow Fluff Cake with Chocolate »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

    Mehr über mich →

    Popular

    • Vegan Marble Cake (gluten-free, oil-free)

    • Vegan Serbian White Bean Soup (Pasulj)

    • Homemade Vegan Spaetzle (German Egg Noodles)

    • Best Vegan Burger Sauce Recipe without Mayo (oil free)

    • Quick Vegan Raspberry Cream Dessert

    • Vegan Blackberry Poppy Seed Crumb Cake

    Footer

    About

    • Privacy Policy
    • Disclaimer
    • Terms of use
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Ve Eat Cook Bake

    • English
    • German