Name: Vegan Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 12 oz (350 g) medium firm, firm, or extra firm tofu; 10.5 oz (300 g) silken tofu (or soft tofu); 1/2 cup (120 ml) unsweetened, unflavored dairy-free milk; 2 tbsp nutritional yeast; 2 tbsp almond flour (or chickpea flour for nut-free); 1/4 tsp ground turmeric (slightly heaping); 1 tsp Dijon mustard; 2 tsp cornstarch; 1 tsp kala namak (black salt), plus more to taste; 1/2 tsp fine sea salt; 1/2 tsp black pepper; 1/2 tsp onion powder; 1/2 tsp garlic powder; 2 tbsp vegan butter (or oil-free alternative)

Why You’ll Love This Recipe

I love this recipe because it’s versatile and customizable. The tofu mixture cooks up into a dish that looks and feels just like scrambled eggs, but it’s completely vegan. The spices, nutritional yeast, and Dijon mustard give it a rich, savory taste, and I can adjust the texture depending on how I crumble the tofu. It’s perfect on toast, with roasted vegetables, or as part of a hearty breakfast plate.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢12 oz (350 grams) medium firm, firm or extra firm tofu , depending how firm you want your “egg” pieces (pack sizes vary. Don’t worry if it’s slightly different)
▢1 package (about 10.5 oz / 300 grams) silken tofu , or soft tofu (pack sizes vary. Don’t worry if it’s slightly different).
▢½ cup (120 mls) dairy-free milk , it must be unsweetened & unflavored
▢2 tablespoons nutritional yeast
▢2 tablespoons almond flour , omit for nut-free or use chickpea flour
▢slightly heaping ¼ teaspoon ground turmeric
▢1 teaspoon Dijon mustard
▢2 teaspoons cornstarch (corn flour in the UK)
▢1 teaspoon Kala Namak (Indian Black Salt) , plus more to taste. Can be omitted but you won’t have the eggy taste
▢½ teaspoon fine sea salt , (adjust as necessary if using table salt)
▢½ teaspoon black pepper
▢½ teaspoon onion powder
▢½ teaspoon garlic powder
▢2 tablespoons vegan butter , see notes for oil-free option

Directions

I start by crumbling the firm tofu into bite-sized pieces and setting it aside.
In a blender, I combine the silken tofu, dairy-free milk, nutritional yeast, almond flour, turmeric, Dijon mustard, cornstarch, kala namak, sea salt, black pepper, onion powder, and garlic powder. I blend until smooth.
In a large non-stick skillet, I melt the vegan butter over medium heat.
I add the crumbled firm tofu to the pan and pour the blended mixture over it.
I cook while stirring gently, allowing the mixture to thicken and resemble scrambled eggs.
I keep cooking until it reaches my desired texture, then taste and adjust the seasoning if needed.
I serve immediately with toast or other breakfast sides.

Servings and Timing

This recipe serves about 4 people. It usually takes me around 5 minutes to prepare the ingredients and about 10 minutes to cook, making it a 15-minute breakfast.

Variations

Sometimes I stir in chopped spinach, kale, or mushrooms for added nutrients. For a smoky flavor, I add a pinch of smoked paprika. If I want extra creaminess, I use a splash more dairy-free milk. To make it spicy, I mix in chili flakes or a little hot sauce.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it in a skillet over low heat, adding a splash of dairy-free milk to bring back the creamy texture. I don’t recommend freezing because the tofu texture changes.

FAQs

Can I make this without silken tofu?

Yes, I can just use firm tofu, but the silken tofu adds a creamy texture that makes it more like scrambled eggs.

Can I use a different flour instead of almond flour?

Yes, I like chickpea flour as a nut-free option, and it works really well.

What’s the purpose of kala namak?

Kala namak gives the scrambled eggs their eggy flavor. Without it, the dish will still be tasty but won’t have the same egg-like taste.

Can I make this oil-free?

Yes, I skip the vegan butter and use a non-stick skillet with a splash of water or broth instead.

Can I prepare the mixture ahead of time?

I can blend the sauce ahead and keep it in the fridge for up to 24 hours, then cook it when I’m ready.

What kind of tofu works best?

I like using a mix of firm tofu for texture and silken tofu for creaminess. Both together create the best balance.

How can I make this spicier?

I sometimes add chili flakes, cayenne pepper, or hot sauce for a spicy version.

Can I serve this in a breakfast burrito?

Yes, it works great as a filling with tortillas, beans, and veggies.

Is this recipe gluten-free?

Yes, as long as I use gluten-free cornstarch and dairy-free milk, the recipe is naturally gluten-free.

Can I double the recipe?

Yes, I just make sure to use a large skillet so the mixture cooks evenly.

Conclusion

These vegan scrambled eggs are one of my favorite plant-based breakfasts. I love how quick they are to make and how versatile they can be with different add-ins. They’re creamy, flavorful, and satisfying, making them a perfect alternative to traditional scrambled eggs.