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.
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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.
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.
- Coconut Aminos
- Kala Namak (Indian Black Salt)
- Garlic Powder
- Onion Powder
- Black Pepper or Telicherry Pepper
You would like to replace ingredients? Here I will show you a few examples of how you can replace which ingredients.
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 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.
You can use chives here, if you don't have chives but green onions instead, then just use green onions.
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.
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.
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.
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.
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.
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:
American (Southwest) type:
½ teaspoon ground cumin
½ teaspoon Sriracha sauce
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
More Tofu Recipe:
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