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. It's packed with protein too!
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"This is easily the best vegan scrambled eggs I’ve ever had. Thank you sooo much!" - Georgia ⭐️⭐️⭐️⭐️⭐️
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 slathered with vegan butter.
This is 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!
Mel x
Ingredients
Here is what you need and why, along with some substitution ideas:
- Tofu - Medium firm, firm or extra firm tofu for the crumbles and silken (or soft) tofu to blend up for the custardy-rich part. Choose your firm 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 sulphurous taste and smell and is what gives this recipe its eggy flavour. 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. Having said that if you want the texture without the "eggy" flavour, don't worry about adding Kala Namak.
- Almond flour - This is what makes my tofu eggs special! It adds so much butteriness and richness. If you don't have any or are allergic to nuts you can use some chickpea flour instead or omit it altogether. Got lots of almond flour left? Make my vegan almond cake or vegan ricotta!
- Turmeric - This is just for colour so feel free to omit if you don't have any.
- Mustard, garlic powder & onion powder - Flavour, flavour, flavour! You don't get any mustard taste in the finished recipe but it works with everything else to add depth to the flavour and cover up any tofu taste.
- Cornstarch - To thicken.
- Dairy-free milk - To create the moist, "eggy" custard. It must be unsweetened and unflavored (i.e don't use one with vanilla or sugar in it), but other than that there are no restrictions. Feel free to use whatever milk you usually have at home (such as cashew, soy, or almond.
- Nutritional yeast - Purely for umami flavour. 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!
Let's Make Vegan Scrambled Eggs!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Blend everything except the extra firm tofu and vegan butter until smooth.
2 - Saute crumbled extra firm tofu in a pan with butter.
3 - Pour the blended mixture into the pan with the tofu crumbles and cook gently while stirring until it reaches the thickness you like. 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 and is much less labour-intensive than doing it with your fingers.
Serving Suggestions
My favourite 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 burritos or tacos.
- In breakfast sandwiches.
- In bowl meals.
- And some people in the comments have even used leftovers as "egg" salad!
Recipe FAQs
I recommend using the almond flour if you can because it adds amazing buttery, rich flavour. But if you can't you can use chickpea flour instead 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 favourite 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.
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) 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
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 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 silky and very slightly runny which takes about 5 minutes. The longer you cook it the thicker and drier it will get. Bear in mind that it will continue to cook and thicken a little once you turn off the heat so turn off the ehat just before it's perfect.
- Once ready, check the seasoning and "eggyness" and adjust salt, pepper and kala namak as necessary then serve.
NOTES
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KAY says
wonderful texture, will use a little less silken tofu next time. Having it for breakfast this morning, can't wait.
Melanie McDonald says
So pleased you enjoyed it, Kay!
Cymry says
I have been a vegan since 2007 and these are my new favorite scrambled egg recipe. Really delicious!
Shelley Lim says
This really is the BEST vegan scramble recipe! Thank you for creating and sharing.
Melanie McDonald says
I'm so pleased you're enjoying it, Shelley!
Michelle says
W hat a terrific recipe! I used the extra firm & silken - but!!! Should not have used the entire container. Of the refrigerated silken! It worked out great in the end but I had to cook & stir for a very long time lol. Too much volume in refrigerated silken. It made great egg salad the next day. My only problem is that I can’t remember how I made egg salad before! What a delicious recipe! Thank you!!!
Mir says
I did not like this. I followed as is. not sure if it was because I used firm tofu with the silken tofu. and I used bobs red mill unbleached all purpose flour instead of the almond flour. but did not like the texture or the taste even though I seasoned it more. won't be making it again.
Melanie McDonald says
You did not follow the recipe as is. You used wheat flour instead of almond flour. That’s a huge change. They are two totally different things and wheat flour does not work in this recipe.
It’s no wonder it didn't turn out well. The texture and flavour must have been awful. The raw flour probably wouldn't have had time to cook properly which as well as tasting bad is also a food safety issue. Raw flour can cause severe food poisoning.
If there are possible substitutions in my recipes I always include them in my posts. In this one it recommends using chickpea flour instead of almond flour or to omit it completely.
It’s always worth reading my posts and recipes properly. I include lots of helpful information because I want everyone to have the best results possible when they make my recipes.
I hope that helps.
Michelle Backus says
I’ve never seen a recipe like this! No wonder regular only firm tofu scramble is so imperfect. Very interesting combo of ingredients! Can’t wait to try! Thanks so much
Nicole says
Fabulous!! Thank you!
Dave says
We love this recipe, been making it for years!
Angie says
Absolutely perfect! got to be the best version I have ever tried -10/10 so much like the real thing but tastes better I cant imagine anyone disliking this recipe Thank you Mel :)
Melanie McDonald says
Thank you, Angie! So pleased you're enjoying it!
Georgia says
This is easily the best vegan scrambled eggs I’ve ever had. Thank you sooo much. I make it all the time
Melanie McDonald says
You're so welcome, Georgia! I'm really pleased you're loving the recipe!
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.