Eggy Tofu Scramble

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A tofu scramble that looks and tastes remarkably like scrambled eggs but is 100% plant-based. No dry or bland tofu scramble here! Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
5 from 24 votes

For newbie vegans, one of the hardest things to give up is eggs. Personally, I used to eat scrambled eggs or an omelette for breakfast 3 to 4 days a week, so my overnight transition to veganism left me a little nervous about savory breakfast options. Not to mention, I had tried many tofu scramble recipes that made me feel like, well, I was eating at a hippie commune from the 1970s. 

While I don’t crave eggs anymore, I do enjoy a good eggy tofu scramble these days. And if you do too or even miss the taste of eggs, you must try this tofu scramble. It looks and tastes remarkably like scrambled eggs but is 100% plant-based. It’s also hearty and packed with protein, so it’ll keep you satiated for hours. 

And since it’s so simple to make, it’s a fabulous option for weekday mornings alongside some toast and fruit. But for a particularly epic breakfast or weekend brunch, use this tofu scramble in my incredible Vegan Breakfast Burritos

a closeup photo of a stack of vegan breakfast burritos on a blue backdrop

Why you’ll love this recipe

Quick and easy to prepare

Looking for a hearty and savory breakfast that requires minimal time and effort? Well, of course you are! This tofu scramble is the perfect choice.

Packed with flavor

While this recipe is simple, the flavors are not. Tofu is cooked in a spiced tahini + plant-based milk sauce that’s loaded with flavor (garlic and onion powder, turmeric, paprika, chipotle chilies, nutritional yeast, and kala namak).

Remarkably eggy

Unlike many tofu scramble recipes that are dry and bland, you’ll be delighted by just how closely this recipe mimics the eggy taste and creamy, fluffy texture of scrambled eggs. First, the texture of firm tofu enables the scramble to get a little browned on the outside but stay soft and fluffy on the inside. Next, the tofu is coated in a creamy sauce that gives it an unbelievably eggy flavor and consistency. 

Hearty and healthy alternative to scrambled eggs

This tofu scramble is chock-full of protein (15 grams per serving; 3 total servings), plus, it has none of the cholesterol found in eggs.  

tofu scramble in frying pan

Why this tofu scramble recipe works

Firm Tofu

Firm tofu mimics the texture of scrambled eggs brilliantly.  When you pan-fry firm tofu, it becomes lightly golden on the outside, while remaining soft and pillowy on the inside.

Kala namak

Also known as Indian black salt or Himalayan black salt, kala namak brings that distinctive umami-rich, egg-like flavor, similar to the yolk of a hard-boiled egg. Little FYI for ya: when you first add it to the sauce, it emits a very pungent, sulphurous odor. But, not to worry, the smell dissipates fairly quickly (and I promise your finished dish will taste and smell delicious).

Spiced eggy sauce

Many vegan scramble recipes result in a pile of crumbly, dry tofu (so sad!) because the water gets cooked out on the stove and no additional liquid is added. They feel very different than traditional scrambled eggs, which are creamy, soft, and high in fat (and even more so when cooked in butter and milk/cream).

To mimic that high-fat content and rich, creamy consistency of scrambled eggs in a healthier plant-based way, this recipe coats the tofu in a spiced eggy sauce featuring tahini and plant-based milk. 

How to make eggy tofu scramble

Drain the tofu, then press for 15 minutes. Crumble the tofu with your hands into chunks. 

bowl of crumbled firm tofu

Make the spiced eggy sauce: whisk together the spices, tahini, nutritional yeast, and plant milk. 

Heat oil in a nonstick frying pan. Once hot, add the tofu. Let cook undisturbed for 1 or 2 minutes, then toss occasionally, and cook for a total of 5 to 7 minutes until the outside is lightly golden.

lightly golden tofu scramble in saute pan

Pour the sauce over the tofu and use a silicone spatula to make sure that it fully covers the tofu and gets into every little crevice. Cook down for a few minutes until you reach your desired consistency.

Tips for making this tofu scramble

Press the tofu

Yes, it’s an extra step, but it’s really worth it. Tofu is very watery, and water-logged tofu doesn’t absorb other flavors well. Hi, bland scramble. If you want to make this recipe as quickly as possible in the morning, press your tofu the night before and store it in the fridge. 

Don’t overcrowd your pan

To ensure that nice golden coating on the tofu, use a large non-stick pan (12-inch). That way, you can spread the tofu out into a single layer. Crowding the pan results in steamed tofu. If you don’t own a 12-inch pan, divide the tofu in half and cook it in two batches.

Another strategy to help brown the tofu: don’t stir it constantly.  First, allow the tofu to cook undisturbed for 1 to 2 minutes to develop a beautiful, light golden-brown color, then begin stirring lightly for the remainder of the cooking time.   

Add a final dash of kala namak

Although there is ½ teaspoon already in the sauce, kala namak loses its potency as it cooks. I like to add a couple of dashes of it on top, right before serving.

adding kala namak to tofu scramble

Frequently Asked Questions

How should I serve tofu scramble?

If it’s the weekend, PLEASE make these Vegan Breakfast Burritos. These burritos combine the eggy tofu scramble with vegan queso sauce, pico de gallo, crispy roasted potatoes, and creamy avocado to yield a legit fire brunch that will please everyone. 

For another very hearty option that comes together much more quickly, serve the tofu scramble on top of toasted bread with smashed avocado (with lemon juice + sea salt) and a few drops of hot sauce.

This tofu scramble would also work wonderfully as part of a larger brunch spread that includes my Pumpkin Sheet Pancakes or my Simple Vegan French Toast.  Round out this decadent breakfast feast by whipping up either my Creamy Vegan Protein Mocha Latte or my Sweet and Spicy Almond Butter Date Latte. 

Can I add vegetables to this tofu scramble?

Sure, why not! Before pan frying the tofu, sauté a handful of your favorite veggies and then set them aside. If you cook the tofu and veggies simultaneously in the pan, it will be too crowded and the tofu will steam instead of fry.

Some great veggie options to sauté include sliced mushrooms, fresh kale or baby spinach, thin strips of bell pepper, diced tomatoes, sliced or diced onions/shallots, and sliced scallions.  And a little garlic tossed into the mix never hurt anyone ;)

How should I store and reheat leftovers?

The scrambled tofu should be stored in an air-tight container and can be kept in the fridge for up to 5 days.

Leftovers reheat well in the microwave.  If you want to add back the slight crispiness the outside of the tofu had when freshly prepared, reheat the scramble for a couple of minutes in a non-stick pan with a touch of oil. 

Can I use extra-firm instead of firm tofu?

I prefer firm tofu because it has a softer texture that better mimics that of scrambled eggs. But if all you have is extra-firm tofu, it works well too. Since it has lower water content, you can press it for just 5 to 10 minutes.

Can I skip the kala namak?

If you don’t have kala namak (Indian black salt), use kosher salt or sea salt instead. Your tofu scramble will lack that characteristic eggy flavor though.

Where can I purchase kala namak?

You can find kala namak in South Asian grocery stores, as well as online retailers like Amazon. It’s a great addition to your spice rack because it not only lends that classic eggy taste to vegan egg recipes, but it’s also used in several Indian dishes like chutneys and spicy pickles. More ideas for black salt here.

eggy tofu scramble in a frying pan

That’s all you need to make this eggy tofu scramble! Hope it becomes a go-to in your breakfast routine and if you love it, please rate and review the recipe below! 

Eggy Tofu Scramble

5 from 24 votes
A tofu scramble that looks and tastes remarkably like scrambled eggs but is 100% plant-based. No dry or bland tofu scramble here! Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Course: Breakfast
Cuisine: American
Diet Vegan
Keyword: gluten-free, nut-free, tofu scramble
Serving size: 4

Ingredients

  • 1 14- or 16-ounce (400/454g) block of firm tofu
  • 1/4 teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
  • ½ teaspoon kala namak (AKA Indian black salt), plus more to finish
  • Freshly cracked black pepper to taste
  • 1 generous tablespoon tahini
  • 2 tablespoons nutritional yeast
  • ½ cup plant-based milk of choice, such as oat, cashew, or almond
  • 1 tablespoon olive oil or cooking oil of choice
  • Sea salt or kosher salt to taste

Instructions

  • Drain the tofu. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
  • Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
  • Crumble the pressed tofu with your hands into chunks, not too big or too small.
  • Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
  • Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds (I prefer slightly drier for a breakfast burrito).
  • Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.

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34 comments on Eggy Tofu Scramble

  1. Julie Jeffries

    5 stars
    I LOVE THE TOFU RECIPE! I make it all the time. I keep it in the fridge for up to a week and heat it up and add it to a tortilla with whatever I have on hand such as spinach, peppers, salsa, avocado, black beans, or your nacho cheese sauce.

  2. Chanley

    5 stars
    Ever since I found this recipe, I have been making it at least once a week! I am obsessed to say the least. It tastes so much better (and healthier) than normal eggs.

    1. Support @ Rainbow Plant Life

      Awesome, Chanley. Thanks for your comment and for taking the time to review!

  3. Matthew Mejstrik

    I’ve been making tofu scrambles weekly for a couple years. This recipe is a game changer for sure. I wasn’t surprised at how good it was though because everything you put out is gold. Whenever I cook for non vegan friends I always go to your Instagram for inspiration. Thanks for ditching lawyer life!

    1. Matthew Mejstrik

      5 stars
      And duh it’s 5 stars

    2. Support @ Rainbow Plant Life

      Thank you for your kind words, Matthew! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  4. Kimberly

    5 stars
    Fabulous! I love the addition of the tahini. I ran out of turmeric so I used curry instead of that and the paprika and it came out fantastic.

    1. Support @ Rainbow Plant Life

      Ooooh, sounds tasty! Glad you loved the recipe Kimberly :)

  5. JOANNE SIMMONS

    5 stars
    This was great! I am new to tofu, so I had my doubts. But this was really good! I have made it several times over the past few weeks! And it’s very easy.

    Thanks for the great recipe!

    1. Support @ Rainbow Plant Life

      Glad this tofu recipe hit the mark, Joanne! Thanks for trying it!

  6. Jackalyn

    5 stars
    I’ve tried a couple other bland “Tofu Egg” recipes before, but I knew Nisha would never lead us astray! This is super flavorful and works great in a breakfast burrito, a toast topping, and stands on it’s own as a solid egg replacement.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Jackalyn!

  7. Curtis Penner

    5 stars
    This recipe has made me so happy. I loved scrambled eggs and toast before switching to a plant based diet this past January. This recipe is better than my scrambled eggs ever were. It tastes great on its own with toast but I’m also combining it with black beans, green pepper, onion, corn, salsa and avocado. 😋

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Curtis! So happy to hear you’ve found a good substitute for the eggs you used to eat :)

  8. 5 stars
    Awesome recipe here!! Thank you for doing such an amazing recipe

    1. Support @ Rainbow Plant Life

      Thanks for the wonderful review :)

  9. Christina

    5 stars
    Hi, I have a quick question about pressing the tofu. Do you leave the block whole while you press it or slice it into strips?

    I’m super excited to try this eggy scramble. Yours is the only I’ve seen that uses tahini and explains the process/reasons for cooking it a certain way. Thank you for this!

    1. Support @ Rainbow Plant Life

      Hi, Christina! To press tofu, you should leave the block whole. Once most of the liquid has drained out you can then slice the tofu. I hope you love the recipe!

  10. Lynn

    5 stars
    I never leave comments on blogs but I had to with this recipe. I’ve tried dozens of so-called tofu scramble. Most were, let’s just say, nasty. You, however, killed it with this recipe. Is the best tofu scramble recipe I’ve ever tried. I can stop searching. Thank you for sharing with the rest of us! :)

    1. Support @ Rainbow Plant Life

      Yay! We love to hear that, Lynn! Thanks for taking the time to review :)

  11. Tiffany

    5 stars
    Possibly the best tofu scramble recipe I have ever made!

    1. Support @ Rainbow Plant Life

      Wow! Thank you for the great review, Tiffany!

  12. TJF

    5 stars
    I dragged my feet & was so skeptical on this.
    Today I made it and – poof! 🔥
    It vanished.

    1. Support @ Rainbow Plant Life

      We are so happy you loved this recipe more than expected. Thanks for the kind review :)

  13. Pallavi

    I have made several tofu scramble recipes over the years and this one is definitely best in class. The creaminess and depth of flavor – so good!! Great suggestion to use firm rather than extra firm tofu, and the addition of tahini is brilliant.

    1. Support @ Rainbow Plant Life

      Hi Pallavi, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  14. Desiree

    5 stars
    Loved it! Been using it for bagel breakfast sandwiches and it’s been hitting the spot and super filling! I haven’t made any other tofu scramble recipes as someone who preferred soft scrambled eggs, and other recipes looked like dried pebbles but this one was super creamy and will def be my new go-to breakfast/meal prep. Just been reheating in the microwave and just as tasty several days later.

    1. Support @ Rainbow Plant Life

      Thanks for the wonderful review, Desiree!

  15. Natalie

    5 stars
    Loved it. I did not have black salt so I used pink salt and added onions and garlic with a bit of tomato to give it some umami and sulfurness that is supposed to come from the black salt and it was super close to eggs. I feel like the better you dry and fry the tofu the more eggy texture. The flavor was also spot on. I added vegan chorizo so my flavors were different but tasting just the “egg” I can tell. It was my first time making or trying any tofu scramble and like my 3rd time trying tofu and I love it. Tofu fried and tossed in fried rice also tastes like egg.

    1. Support @ Rainbow Plant Life

      That vegan egg and vegan chorizo combo sounds delicious, Natalie! Thanks for sharing your experience with us!

  16. Chelsea Flacke

    Where did you find the black salt?

    1. Support @ Rainbow Plant Life

      Hi Chelsea, you can find kala namak in South Asian grocery stores, as well as online retailers like Amazon. Here’s a link for amazon: https://www.amazon.com/gp/product/B00IQV4UKG?ie=UTF8&psc=1&linkCode=sl1&tag=ainbolantife-20&linkId=3c520c7b6f3080fe513920898eff98f4&language=en_US&ref_=as_li_ss_tl. Hope that helped!

  17. s

    5 stars
    Delicious, easy, healthy and on the weekly rotation! It’s so versatile and makes good leftovers.

    1. Support @ Rainbow Plant Life

      S, So glad to hear you loved this recipe!

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