This foolproof recipe will get you perfect Vegan Scrambled Eggs every time! We're talking soft, rich, buttery, on the verge of custardy, and just perfect for piling on thick, hot, buttered toast.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
I know what you're thinking: Do I really need a recipe for Vegan Scrambled Eggs? If you just want a plate of regular tofu scramble, then no. But if you want rich, buttery, soft on the verge of custardy, scrambled "eggs" that will change your brunching life, then yes. Yes, you do.
And the good news is that today is your day. This plate of creamy, silky Vegan Scrambled Eggs has your name on it and is ready to top that thick, thick golden toast that's slathered with vegan butter. Vegan breakfast recipes don't get better than this. And as an added bonus, it packs a massive protein punch of 14 g per serving!
It's a vegan version of scrambled eggs that's a bit more special than tofu scramble. Because just crumbling dry tofu into a pan really isn't the same as stirring beautifully soft and creamy scrambled "eggs" in a skillet.
Ingredients
Here’s the rundown on the main ingredients:
- Tofu - Medium firm, firm or extra firm for the crumbles and also silken to blend up for the custardy rich part. Choose your tofu according to how firm you would like your "eggs" to be. If you don't like tofu it's best to find another scramble recipe, or give my vegan omelette a try instead!
- Kala Namak (otherwise known as Black salt) - This is what makes your scrambled "egg" next level. Kala Namak has a distinctive sulfurous taste and smell and is what gives this recipe its eggy flavor. Some grocery stores carry it, and most Indian grocery stores do. You can also pick it up from Amazon quite cheaply here. A little goes a very long way and it keeps for ages.
- Almond Flour - This adds butteriness and richness but you can safely omit it if you don't have any or are allergic to nuts. Chickpea flour would also make a good sub although almond flour adds the best flavour. Got lots of almond flour left? Make my vegan almond cake or vegan ricotta!
- Turmeric - This is just for color so feel free to omit if you don't have any.
- Mustard, Garlic Powder & Onion Powder - Flavor, flavor, flavor. You don't get any mustard taste in the finished recipe but it works with everything else to add depth to the flavor and cover up any tofu taste.
- Cornstarch - to thicken.
- Plant Milk - To create the moist, "eggy" custard. It must be unsweetened but other than that there are no restrictions. Feel free to use whatever milk you usually have at home (such as cashew, soy, oat, almond.
- Nutritional Yeast - Purely for umami flavor. It won't make your scrambled eggs taste cheesy because there isn't enough, although feel free to chuck in an extra handful if you are so inclined ;O)
How To Make Vegan Scrambled Eggs
And here's how we do it:
- Blend everything except the extra firm tofu and vegan butter until smooth.
- Saute crumbled extra firm tofu in a pan with butter.
- Pour the blended mixture into the pan with the tofu crumbles.
- Keep stirring until it reaches the thickness you like.
That's it. It's super simple to make and the custardy level is totally customizable just by cooking it for a longer or shorter time. The longer you cook it the drier it will become and remember to get your plates and forks ready because these "eggs" will continue to thicken up as they rest.
Expert Tip - An easy way to crumble your tofu is to put it on a heavy wooden cutting board and "mash" it with a potato masher. It crumbles really easily like that and is much less labor-intensive than doing it with your fingers.
Here's how it looks in the pan when it's done:
Serving Suggestions
My favorite way to serve vegan scrambled eggs is on a thick, hot buttery slice of toast with a drizzle of tomato ketchup! You can also enjoy it:
- as part of a full English breakfast with grilled tomatoes, vegan sausages, vegan bacon or ham, mushrooms, baked beans, and breakfast potatoes.
- stuffed in breakfast burritos or tacos.
- in breakfast sandwiches.
- as part of an awesome bowl-type meal.
Storing Leftovers
Leftovers keep well in a sealed container in the fridge for 3 to 4 days. Reheat either in a microwave or in a pan on the stovetop over low heat. They will dry out a little, so add a drizzle of unsweetened plant milk as it's heating.
Recipe FAQs
I recommend using the almond flour if you can because it adds amazing buttery, rich flavour. But if you can't because of a nut allergy, or you simply don't have any you can use chickpea flour or just omit it.
A vegan diet by definition excludes all animal products, so for this reason eggs can never be vegan. That's why I'm bringing you vegan versions of your favorite dishes like scrambled eggs, vegan omelette, and vegan quiche!
But now the serious bit, for those of you who might not know and are wondering what's so wrong with consuming eggs.
The egg industry is a particularly cruel one with female chickens bred to lay way more eggs than nature intended. Naturally, with no manipulation, chickens lay roughly 15 to 20 eggs a year. On egg farms, they produce 250 to 300 eggs per year. This means they spend their entire lives suffering.
Egg-laying hens are almost always kept in very poor conditions and after 18 months, are classed as "spent" because their little bodies can no longer keep up with the demand of laying an unnaturally high number of eggs. They are sent to slaughter when naturally they could live for around 12 years.
In hatcheries, hens are needed because they lay eggs. Males are surplus to requirements which means that as soon as they hatch, they become a waste product. They are either ground up alive in a macerator or gassed to death, usually within 15 minutes of hatching from their egg.
Whether from a battery farm, a free-range farm, or an organic farm, all the hens and the chicks face the same fate, and even well-meaning people who keep chickens in good conditions at home often end up purchasing chickens from a hatchery, or chickens that originated from a hatchery, so are still inadvertently funding their barbaric practices.
We all vote with our dollars and by avoiding eggs, we are sending the message that we won't support the egg industry. And to be absolutely honest, we really don't need them. There are many vegan substitutes for eggs and it is possible to make great versions of just about all recipes that traditionally use eggs. For some of my recipes, check out the links at the end of this post.
Recipe
Vegan Scrambled Eggs
Author:WATCH HOW TO MAKE IT
Ingredients
- 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) unsweetened plant-based milk , it must be 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 salt , plus more to taste
- ½ teaspoon black pepper , plus more to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons vegan butter , see notes for oil-free option
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Crumble the block of firm tofu. Either use your fingers or put it on a wooden board and "mash" it with a potato masher. It works surprisingly well! Set aside.
- Add the silken tofu, milk, nutritional yeast, almond flour, turmeric, mustard, cornstarch, Kala Namak, salt, pepper, onion powder and garlic powder to a blender and blend until completely smooth.
- Warm a large sauté pan over a medium low heat and add the vegan butter. Let it melt then add the crumbled tofu. Allow it to cook in the butter for a minute or two and then pour in the blended tofu mixture. Stir it all up and keep stirring it every few minutes until the texture is as you like it. It's best when it is silky and very slightly runny. That takes about 5 minutes. The longer you cook it the drier it will get. It will continue to cook a little once you turn off the heat so bear that in mind.
- Once ready, check the seasoning and "eggyness" and adjust salt, pepper and kala namak as necessary then serve immediately.
NOTES
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Jennifer says
This is a fabulous recipe! We love having this scramble on the weekend, and then I enjoy leftovers for lunch during the week. Such an amazing dish. Thank you so much for sharing. This recipe is a keeper - cannot recommend it enough!!
Melanie McDonald says
I'm so pleased you're enjoying the recipe, Jennifer!
Emmillie Ritz says
You didn’t say anything about pressing the tofu
Melanie McDonald says
That's because you don't press the tofu. If you needed to press it the directions would tell you to.
Ines says
Could arrowroot or potato starch be substituted for the cornstarch? If so, would it be the same amount or different? Thank you.
Melanie McDonald says
I've never tried it but I think it will be ok. I'd use the same amount.
Ines says
Thank you. I'll let you know how it turns out when I try it out. Take care!
Danielle says
I tried arrowroot power - I used the same amount and it worked perfectly!
Ines says
Thank you Danielle.
Lee Anne says
I’m so glad I tried this! Very, very, very yummy. I made 1/4 recipe and ate it all. ( I know - serves 6). Next time I’ll make half a recipe and enjoy the leftovers. Thanks for the time and work you put into developing and sharing!
Melanie McDonald says
I'm so pleased you enjoyed it, Lee Anne! It reheats beautifully so you'll enjoy those leftovers next time!
Debra says
I made these Vegan Scrambled Eggs tonight for dinner. My expectations were low because they looked kind of weird, but OMG they were delicious! Only used 1 T vegan butter, otherwise followed recipe exactly! So good !!!!!
Rita Wagstaff says
We have these scrambled eggs rdd egg regularly! They are the best vegan egg! When I sm too tired to cook for an hour, I make these and serve with toast. So happy to have found this recipe!
Rita says
Thank you for this recipe. I have made it often. Such a quick meal. I do add cooked vegetables into it.
Anna says
Why is Shannon is trolling a vegan food page? She is in the industry, that’s why. She doesn’t batt an eyelid whilst mentioning the male chicks are killed, in their billions per year, and thinks that it’s painless. Death is never painless. I don’t agree with factory farming and if you’d viewed real farm life footage you’d feel the same. Even the biggest meat eaters I know agree that there is cruelty that cannot be escaped. It’s best you admit that you just don’t care, or have very low empathy, and stop trying to convince vegans that the farming industry isn’t cruel. We have done our research and know it is - that’s why we are willing to take a stand for it. Animals are not needed to nourish me because there are so many varied food sources available. I don’t need their flesh, eggs or mother’s milk. Once upon a time it was normal to keep slaves. Look where we are now. Animal’s lives will one day be respected & not be for our consumption, no thanks to stoneage Shannon. Technology will help us get there.
Nonnie says
Ohhhh my God this was so good. I used to love soft scrambled eggs on toast back when I was just vegetarian, and this is the first time since going vegan I've replicated it. Just Egg makes a good omelette but I never got the soft scramble effect from it (plus it can be hard to find and expensive), and I'd all but given up on replicating this until now. My two notes:
1. This ended up pretty salty, maybe cut back a bit if this is your first time.
2. For some reason this took WAY longer than 5 minutes to thicken for me. Maybe too small a pan, maybe not hot enough, but either way, use a big pan and don't be afraid to turn the heat up if it's too slow.
So good, though. Thanks so much!
Cara says
This recipe is superb!
I made this for the second time and it is a keeper! I love it. I made a half recipe each time but I will make a whole recipe next time! I discovered I can make vegan egg salad sandwiches with leftovers by simply adding a little vegan mayonnaise!
I usually sauté chopped onion and green pepper to add after it’s cooked.
I will give a mention on Instagram to let others know where to find this awesome recipe.
Helena says
Can this be frozen? That’s a lot for one person (me).
Melanie McDonald says
I've never tried it. Freezing changes the texture of tofu a lot so I'm not sure how this would hold up.
Cara says
I made half a recipe on two occasions for two generous servings. Leftovers can be reheated. Just mash in the skillet as you reheat. Today, I made a vegan egg salad sandwich from cold leftovers! Yum!
b l says
Went through quite a NUMBER* of google search results before landed on this one. Not only does this taste good. The level of details in the write up, explaining how and why about everything is amazing. Giving me tons of flexibility to change stuff around. Absolutely adore this page. First time visitor here. You earn yourself a big fan. I will definitely check out your other articles.
Melanie McDonald says
Thank you so much! I hope you enjoy cooking (and eating) the recipes!
Susan says
This might be a silly question, but is the firm tofu pressed before crumbling? Most recipes I've seen specifically say to do this, so I just want to sure if you did so here. Thank you.
Melanie McDonald says
No you don't press it for this recipe. The moisture in it has been accounted for in the recipe.
Mandy says
Perfect! I'm so excited to add this recipe to my arsenal of breakfast ideas! Thank you!
Barb says
This is amazing! I’ve had other tofu scrambled eggs and they were terrible. You’ve hit it out of the park once again Melanie!!
Melanie McDonald says
Thank you Barb! So pleased you enjoyed it!
Rita says
I love this recipe. I add cooked mixed vegetables. Thank you this is a keeper!
Rita