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! 

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. 

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

How to make Vegan Scrambled Eggs

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:

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. 

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. 

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

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