• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop

A Virtual Vegan

menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Veganuary
    • FREE ebook
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Published: Oct 7, 2019 · Modified: Sep 16, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 75 Comments

    Vegan Scrambled Eggs

    JUMP TO RECIPE PIN WATCH VIDEO
    4.97 from 56 votes
    vegan scrambled eggs

    This easy 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. And as an added bonus, it packs a massive protein punch of 14 g per serving! 

    vegan scrambled eggs on toast with grilled tomatoes

    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. 

    In this post:

    Jump to:
    • Are eggs vegan?
    • Ingredient notes
    • How to make Vegan Scrambled Eggs
    • How to serve vegan eggs
    • How to store & reheat
    • Some ways you can adapt this recipe
    • Success Tips
    • Recipe Video
    • Recipe
    • Comments & Reviews

    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.  

    Are eggs vegan?

    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 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 the 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. 

    So that's it with the seriousness. Let's get back to business and make some of this without harming any chickens: 

    Ingredient notes

    Here’s the rundown on what we've got going on in this tofu scramble and why:

    1. Tofu - Medium firm, firm or extra firm for the crumbles and also silken to blend up for the custardy rich part. I know I'll get asked by some people if there is an alternative for the tofu and I am afraid in this case there isn't. Nothing else will be the same in this recipe. If you don't like tofu it's best to find another scramble recipe, or give my vegan omelette a try instead!
    2. 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 it's 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. please note, if you haven't bought it before, that it's not black despite it's name. It's actually a pinkish grey colour. 
    3. Almond Flour - It adds butteriness and richness. If you are allergic to nuts you can omit it. Got lots of almond flour left? Make my vegan almond cake or vegan ricotta!
    4. Turmeric - For a boost of yellow colour 
    5. Mustard, Salt, Pepper, 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. 
    6. Cornstarch - to thicken 
    7. 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 one you usually have at home. 
    8. 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 ;O)

    How to make Vegan Scrambled Eggs

    And here's how we do it:

    how to make vegan scrambled eggs as per the written instructions
    1. Blend everything except the extra firm tofu and vegan butter until smooth.
    2. Saute crumbled extra firm tofu in a pan with some vegan butter.
    3. Pour the blended mixture into the pan with the tofu crumbles.
    4. 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. 

    Here's how it should look when it's done:

    vegan scrambled eggs in a pan

    How to serve vegan eggs

    My favourite way to serve vegan scrambled eggs is on thick, hot buttery toast with a drizzle of tomato ketchup. 

    On the side try some: 

    • grilled tomatoes
    • sautéed garlicky spinach or kale
    • vegan sausages
    • smoky tempeh
    • vegan bacon or ham
    • breakfast potatoes
    • mushrooms
    • avocado 
    • fiery habanero hot sauce
    • salsa

    Or try serving the vegan scrambled eggs:

    • as part of a full English breakfast
    • stuffed in breakfast burritos or tacos 
    • in a breakfast sandwiches, may I suggest with some vegan bacon and avocado? <drool>
    • as part of an awesome bowl type meal
    a place of vegan scrambled eggs with tomatoes and a glass of orange juice

    How to store & reheat

    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 stove top over a low heat. They will dry out a little, so to counteract that add a couple tablespoons of unsweetened plant milk and give it all a good stir up before you begin. If it dries out more as it is warming, add a little more milk as necessary. 

    Some ways you can adapt this recipe

    This tofu scrambled eggs recipe is perfect just as it is, but you can also use it as a base and switch it up. Add seasonings, vegetables and condiments to them just as you might do to regular scrambled eggs. Here are some ideas:

    • Vegan Feta and Za’atar
      Add some za'atar to the "eggs" in the pan while cooking, then. Crumble up a couple tablespoons of my vegan feta cheese and add it just before serving. Sprinkle with a little more za'atar as you serve. 
    • Vegan Cheese 
      Stir a handful or 2 of vegan cheese through the scrambled "eggs' half way through cooking. 
    • Soy sauce and green onions
      Add a tablespoon or 2 of soy sauce to the scrambled "eggs" while cooking (omit the salt but not the kala namak (black salt) . Stir 2 a few sliced green onions through the "eggs" right before serving. 
    • Cream Cheese and Chives
      Stir a few tablespoons of vegan cream cheese and some finely chopped fresh chives into the scrambled "eggs" halfway through cooking. 
    • Sweet Peppers and Onion
    • Sauté some sweet or hot peppers with some onion and garlic and stir them through the cooked scrambled "eggs" before serving. 
    • Fresh Herbs
    • Throw a handful or 2 of fresh chopped herbs of choice in the pan and stir through just before serving. Basil and parsley work particularly well. 
    a fork digging into vegan scrambled eggs

    Success Tips

    For the very best results when making this recipe follow these tips:

    1. 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 labour intensive than doing it with your fingers. 
    2. The silken tofu mixture must be blended until absolutely silky smooth. You will need a blender for this. 
    3. Cook over a medium low heat and no hotter. Too hot and it will get dried out and we want to keep that lovely melty creaminess. Better too low a heat than too high.
    4. I use vegan butter for these eggs. You should too if you want them to be rich and buttery. You could use oil, but the flavour won't be as buttery. Feel free to omit the butter completely if you eat an oil-free diet though. Just be sure to use a non-stick pan. 
    5. For the tofu crumbles, choose your tofu according to how firm you would like your "eggs" to be. I like to use medium firm tofu but firm or extra firm is fine but will give you a little less softness.
    6. Cooking for a crowd? You can easily double or triple this recipe. 

    Recipe Video

    Recipe

    Vegan Scrambled Eggs

    Author: Melanie McDonald
    4.97 from 56 votes
    This easy 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. And as an added bonus, it packs a massive protein punch! 
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 10 minutes
    TOTAL TIME: 20 minutes
    Servings: 4 large servings

    Ingredients
      

    • 10.5 oz (300 grams) silken tofu , or soft tofu
    • ½ cup (120 mls) unsweetened plant-based milk , it must be unflavored
    • 2 tablespoons nutritional yeast
    • 2 tablespoons almond flour
    • slightly heaping ¼ teaspoon ground turmeric
    • 1 teaspoon Dijon mustard
    • 2 teaspoons cornstarch (corn flour in the UK), arrowroot can be used instead
    • 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
    • 12 oz (350 grams) medium firm, firm or extra firm tofu , depending how firm you want your "egg" pieces

    RECOMMENDED EQUIPMENT

    • Blendtec Blender
    • Kala Namak (Indian Black Salt)
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • 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.
    • Crumble the other block of tofu. Either use your fingers or put it on a wooden board and "mash" it with a potato masher. It works surprisingly well!
    • 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

    Cooking for a crowd? You can easily double or triple this recipe.

    To make oil-free
    To make this recipe oil-free simply omit the vegan butter but be sure to use a non-stick pan. Don't add any water like you do when you usually sauté oil-free. Just use the dry pan. 

    NUTRITION

    Calories: 182kcalCarbohydrates: 8gProtein: 14gFat: 11gSaturated Fat: 2gSodium: 421mgPotassium: 381mgFiber: 2gSugar: 2gVitamin A: 329IUCalcium: 95mgIron: 2mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Hungry For More?

    • Lemon Cheesecake Overnight Oats
    • Raspberry Oat Bars
    • Corn Flour Pancakes
    • Vegan Brunch Recipes
    14.7K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Anna says

      December 22, 2022 at 4:39 am

      5 stars
      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.

      Reply
    2. Nonnie says

      November 10, 2022 at 4:45 pm

      5 stars
      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!

      Reply
    3. Cara says

      October 22, 2022 at 7:26 am

      5 stars
      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.

      Reply
    4. Helena says

      September 24, 2022 at 4:11 am

      Can this be frozen? That’s a lot for one person (me).

      Reply
      • Melanie McDonald says

        September 26, 2022 at 10:31 am

        I've never tried it. Freezing changes the texture of tofu a lot so I'm not sure how this would hold up.

        Reply
      • Cara says

        October 22, 2022 at 7:29 am

        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!

        Reply
    5. b l says

      June 29, 2022 at 8:48 pm

      5 stars
      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.

      Reply
      • Melanie McDonald says

        June 30, 2022 at 11:15 am

        Thank you so much! I hope you enjoy cooking (and eating) the recipes!

        Reply
    6. Susan says

      April 26, 2022 at 12:20 pm

      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.

      Reply
      • Melanie McDonald says

        April 26, 2022 at 12:42 pm

        No you don't press it for this recipe. The moisture in it has been accounted for in the recipe.

        Reply
    7. Mandy says

      April 18, 2022 at 11:09 am

      5 stars
      Perfect! I'm so excited to add this recipe to my arsenal of breakfast ideas! Thank you!

      Reply
    8. Barb says

      February 19, 2022 at 9:00 pm

      5 stars
      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!!

      Reply
      • Melanie McDonald says

        February 20, 2022 at 2:34 pm

        Thank you Barb! So pleased you enjoyed it!

        Reply
    9. Rita says

      January 03, 2022 at 11:57 am

      5 stars
      I love this recipe. I add cooked mixed vegetables. Thank you this is a keeper!
      Rita

      Reply
    « Older Comments

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

    More about me →

    Trending now!

    • Perfect Vegan Yorkshire Puddings
    • Lentil Shepherd's Pie
    • Cinnamon Roll in a Mug
    • Vegan Potato Soup
    • Vegan Butter
    • Vegan Banana Pancakes

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    "Meaty' Vegan Recipes

    • Vegan Ham
    • Vegan Chicken Breasts
    • Vegan Sausage Recipe
    • Vegan Beef
    • Vegan Roast
    • Gluten-Free Seitan Roast

    See more →

    Footer

    ↑ back to top


    About Me
    My Cookbook
    Privacy

    Subscribe
    Contact me
    Work With Me

    Accessibility
    Nutrition
    Media

    Copyright © 2023 A Virtual Vegan- All Rights Reserved.