Of course, they are not real eggs, but they sure do taste like them! This vegan scrambled eggs recipe is quick and easy to whip up in minutes for a delicious “real” tasting vegan egg made with tofu!

You will LOVE these vegan scrambled eggs because they’re…

easy to make.

taste like the real deal.

can be made ahead of time

a low carb, high protein breakfast.

great to keep in the fridge ready to fry up when you want them.

What you will need to make homemade vegan scrambled eggs…

Tools:

Frying pan – to cook your “eggs.” Make sure to use something that is non-stick, since tofu can stick easily. I love my iron skillet to cook your “eggs.” Make sure to use something that is non-stick, since tofu can stick easily. I love myfor tofu since it’s well seasoned and nothing sticks to it.

Ingredients:

Tofu – firm or extra firm tofu that comes in the 14 oz plastic tubs. The high protein tofu is too dry, and the soft tofu is too wet and falls apart.

Nutritional Yeast – for flavor and added nutrition. Also known as nooch , it’s a slightly cheesy tasting yellow powder that gives your food an umami flavor.

Also nooch Salt – for flavor. You can use regular salt or black salt (aka kala namak) You can read more about black salt here. for flavor. You can use regular salt orwhich contains sulfur and will give your “eggs” a more egg-like taste. You can order it from Amazon or buy it at your local Indian market.

Garlic Powder – for flavor. (optional)

Turmeric – for color. (The color will get darker once it’s cooked, so don’t worry if it doesn’t look like the right color before cooking).

Oil – to fry your “eggs” so they don’t stick to the pan. Any neutral-flavored oil will work.

How to make vegan scrambled eggs…

Drain a block of tofu and squeeze out any excess water with your hands. (Don’t press it, leave some wetness). Drizzle some cooking oil at the bottom of your frying pan and crumble the tofu into the pan until it’s in pieces about the size of scrambled eggs. Sprinkle with nutritional yeast, garlic powder, salt, and turmeric to flavor the tofu. Fry your “eggs” in the skillet in the skillet over medium heat for about 5-7 minutes until they are heated through and are the desired texture. (They will become less wet as you cook them).

What can I put in my vegan scrambled eggs?

This is a base tofu scramble recipe flavored to taste similar to eggs, but you can add anything that you would add to regular scrambled eggs.

These are some of my favorites…

Broccoli

Vegan Mozzarella Cheese

Mushrooms

Onions

Spinach

Vegan bacon bits

Salsa

Green onions

Pro tips for great vegan eggs:

If you are going to add dense vegetables like broccoli or onions, do so about 3-5 minutes before adding your tofu mixture. This will give them enough time to cook

If you are adding things like spinach, tomatoes, or cheese, do so at the end of cooking to ensure they don’t burn or get overcooked .

overcooked I usually keep this recipe for vegan eggs simple and tasting more like plain scrambled eggs, but when I want a veggie-packed tofu scramble, I always make this vegan tofu scramble with pesto recipe!

veggie-packed You can mix up the tofu with the salt, nutritional yeast, and turmeric and put it in a sealed container in the fridge until you are ready to fry it up for a quick easy breakfast!

How can I serve these tofu “eggs?”

Vegan Bacon Tempeh Bacon, Vegan Sausage , They are good simply plain with someor fruit on the side.

They’re also delicious served on toast or made into a sandwich.

Roll them up in a tortilla and have a breakfast burrito!

My favorite way, and maybe I’m just a little weird, is with a drizzle of ketchup on the top!

Miss the taste of eggs and want more vegan egg ideas?

Try my amazing chickpea omelets or vegan French toast made from garbanzo bean flour! You won’t believe your taste buds when you eat this vegan egg drop soup!

Want a veggie-packed tofu scramble?

Try my vegan tofu scramble with pesto recipe for a healthy yet satisfying breakfast!

Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too! Connect with me on Facebook and Pinterest too!

5 from 2 votes Print Vegan Scrambled Eggs Prep Time 5 mins Cook Time 5 mins Total Time 10 mins Vegan scrambled tofu seasoned to taste like real scrambled eggs. Course: Breakfast Cuisine: American Keyword: tofu eggs, vegan scrambled eggs, vegan tofu scramble, veggie tofu scramble Servings : 4 Calories : 132 kcal Author : Monica Davis | The Hidden Veggies Ingredients 14 oz firm or extra firm tofu (the type that comes in a plastic tub).

3 tsp nutritional yeast

3/4 tsp salt (black salt for an egg flavor)

1/4 tsp turmeric

1/4 tsp garlic powder

1 tbsp oil any neutral-flavored oil will work US Customary - Metric Instructions Drain a block of tofu and squeeze out any excess water with your hands. (Don’t press it, leave some wetness). Drizzle some cooking oil on the bottom of your frying pan and crumble the tofu into the pan until it’s in pieces about the size of scrambled eggs. Sprinkle with nutritional yeast, garlic powder, salt, and turmeric to flavor the tofu and mix well. Fry your “eggs” in the skillet in the skillet over medium heat for about 5-7 minutes until they are heated through and are the desired texture. (They will become less wet as you cook them). Recipe Notes If you are going to add dense vegetables like broccoli or onions, do so about 3-5 minutes before adding your tofu mixture. This will give them enough time to cook

If you are adding things like spinach, tomatoes, or cheese, do so at the end of cooking to ensure they don’t burn or get overcooked.

I usually keep this recipe for vegan eggs simple and tasting more like plain scrambled eggs, but when I want a veggie-packed tofu scramble, I always make my vegan tofu scramble with pesto recipe!

You can mix up the tofu with the salt, nutritional yeast, and turmeric and put it in a sealed container in the fridge until you are ready to fry it up for a quick easy breakfast!

If you are using black salt for the first time, you may want to try just a little at first, although it gives a very egg-like flavor, it has a strong smell of sulfur that you not like. Nutrition Facts Vegan Scrambled Eggs Amount Per Serving (0.5 cup) Calories 132 Calories from Fat 72 % Daily Value* Fat 8g 12% Sodium 440mg 19% Potassium 30mg 1% Carbohydrates 3g 1% Fiber 1g 4% Protein 10g 20% Calcium 142mg 14% Iron 1.5mg 8% * Percent Daily Values are based on a 2000 calorie diet.

*This recipe was originally published on January 11, 2019. It was updated on June 3, 2020, to include new images and more detailed recipe instructions.