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Vegan Scrambled Egg | Tasty Tofu Scramble

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This vegan scrambled egg recipe is the perfect alternative to eggs. They are healthy, have no cholesterol, are simple to make, and a delicious savory breakfast. Enjoy this silken tofu scramble alone or wrap them in a tortilla and top with salsa for a wonderful southwest tofu scramble.

image of tasty tofu scramble by intentionally eat with cindy newland in a skillet with a spatulaPin

If you miss eating scrambled eggs for breakfast, you will be excited about this recipe. Sometimes you just want a savory, heartier morning meal and it can be challenging to find a good plant-based alternative to eggs. But fret no more!

This isn’t your typical tofu scramble

This tofu scramble is custardy thick because I use both silk and extra firm tofu. You will feel the difference in texture from the first bite.

You can enjoy it without added veggies, but I love to add sauteed onions, peppers, garlic, spinach, and any other vegetable I can think of. I suggest sauteing the vegetables first. Remove them from the skillet and let them cool on a plate. Then make the scramble and add them back in a couple of minutes before the tofu scramble is finished.

I also like to make a big batch, place some in a tortilla and make a breakfast burrito. I make several and freeze them for a quick weekday breakfast.


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Is tofu good for you?

Tofu is a good source of protein and contains all nine essential amino acids. It’s a good plant source of iron, calcium, manganese, and phosphorous. It has no cholesterol and may protect against heart disease, diabetes, and some cancers. Click HERE to find out more about the benefits of tofu and how to cook with it.

How to make tofu scramble

  • Press the firm tofu. Use a tofu press or you can layer folded paper towels or a clean kitchen cloth on top of the tofu. Place a bowl, cutting board, or skillet on top. Place weight in the bowl, cutting board, or skillet, like a large can of food, an exercise dumbbell, etc. If the paper towels become fully saturated you will need to replace them.

  • While the firm tofu is being pressed, in a blender, add silken tofu, almond milk, nutritional yeast, almond flour, turmeric, cornstarch, Kala Namak, onion powder, garlic powder, and dry mustard. Blend until smooth.

  • Melt vegan butter in a large skillet over medium heat. Crumble the firm tofu and saute for 2 minutes. Add blended tofu mixture and continue sauteing until desired consistency. The longer it cooks the firmer it will become.

  • Season with more Kala Namak or salt and pepper. Enjoy.

What is kala namak?

Kala Namak salt is also called Black Salt. It is pinkish grey rather than black and has a very distinctive sulfurous mineral taste similar to hard-boiled eggs. It’s a great way to add an eggy flavor to tofu.


EAT TO LOSE!


More breakfast ideas

Check out these Healthy Apple Cinnamon Muffins for a spicy, cinnamon-y muffin that tastes like apple heaven. They are the perfect hearty breakfast, satisfying snack, or delicious low-calorie dessert, best of all you can make them in the blender.

If you aren’t into tofu, try this Vegan Omelette. It’s a deliciously easy chickpea omelette made with chickpea flour, fresh herbs, minced onion, and seasoning.

On to the tasty tofu scramble!

image of tasty tofu scramble by intentionally eat with cindy newland on a plate with toastPin

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5 from 8 votes
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Tasty Tofu Scramble

This Tasty Tofu Scramble is a thick and creamy, foolproof scramble that satisfies and loaded with protein. A vegan breakfast that's sure to please everyone.
Course Breakfast
Cuisine American
Keyword plantbased eggs, vegan eggs,, vegan tofu scramble
Prep Time 10 minutes
Cook Time 10 minutes
Calories 200kcal
Author Cindy Newland with Intentionally Eat

Ingredients

  • 1 package tofu, silken or soft
  • 1 package tofu, extra firm
  • 1/2 cup unsweetened almond milk or preferred plant-based milk
  • 3 Tbsp nutritional yeast
  • 2 Tbsp almond flour
  • 1/4 tsp turmeric
  • 2 tsp cornstarch or arrowroot powder
  • 1 tsp Kala Namak (Indian Black Salt) optional – but it provides an eggy taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 Tbsp vegan butter or oil
  • 1/4 tsp dry mustard

Instructions

  • Press the firm tofu. Use a tofu press or you can layer folded paper towels or a clean kitchen cloth on top of the tofu. Place a bowl, cutting board or skillet on top. Place weight in the bowl, cutting board or skillet, like a large can of food, an exercise dumbbell, etc. If the paper towels become fully saturated you will need to replace them.
  • While the firm tofu is being pressed, in a blender, add silken tofu, almond milk, nutritional yeast, almond flour, turmeric, cornstarch, Kala Namak, onion powder, garlic powder and dry mustard. Blend until smooth.
  • Melt vegan butter in a large skillet over medium heat. Crumble the firm tofu and saute for 2 minutes. Add blended tofu mixture and continue sauteing until desired consistency. The longer it cooks the firmer it will become.
  • Season with more Kala Namak or salt and pepper. Enjoy.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 7g | Protein: 20g | Fat: 11g

Items I used to make this tasty tofu scramble

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8 Comments

  1. 5 stars
    My kids love scrambled eggs. Searching for some variations I stumbled upon your recipe. It’s great, thanks!

  2. 5 stars
    This tofu scramble is the perfect vegan alternative to scrambled eggs. I love how many different ways it can be served, thank you.

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