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.
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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 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.
- 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 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.
- 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 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:
- 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 labour-intensive than doing it with your fingers.
Here's how it looks in the pan when it's done:
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 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 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. 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
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Monique says
These turned out AMAZING! Perfect taste and texture. I followed the recipe exactly as stated. Thank you, thank you!
Mandy says
Loved this recipe. We've been making it every weekend!
John says
Which brands of silken and medium/firm do you use? I ask because tofus seem to vary in different countries, and some tofus that are labelled as firm are actually silken firm, so not very firm at all! If you let me know which two you use, I can see if I can find any that are broadly equivalent where I live (UK).
A Virtual Vegan says
I'm in Canada so the brands of tofu I use won't be of any use to you. Silken tofu and regular tofu are different. Silken comes in different firmness varieties, including soft, medium firm, firm and extra-firm but they are all silken and different to regular tofu because it's not pressed and drained, hence the soft, silky texture.
When I was in England I bought Mori Nu Silken Tofu in Sainsbury, and Tofoo Naked Tofu extra firm regular tofu.
It will say on the packets if it is silken tofu.
Hope that helps.
John says
Thanks, that's very helpful to know what you used in the UK. Some tofus in chinese shops say something like medium-firm and don't say they are silken medium firm but when I open the packet they seem silken to me. I now check the protein per 100g. If it's around 7g it's likely to be silken, and if it's around 12g it's likely to not be silken. Hope all is well for you in Canada.
David says
This recipe is amazing a must try! Hands down the best tofu alternative to eggs we have found. Leftovers get even better the next day. Try a couple pieces of vegan cheese added in when cooking.
A Virtual Vegan says
Thank you so much David. I'm really pleased you are enjoying the recipe!
RL says
I added onions, bell peppers, and vegan chorizo to the scramble. It turned out really good! My husband made a breakfast burrito with it, adding vegan sour cream, vegan cheese, and salsa.
RL says
With the silken tofu, do you drain the little bit of water that is in the package, or is that included?
A Virtual Vegan says
Silken tofu isn't packed in water so there shouldn't be any in the package. Hope that helps!
RL says
Hmmm, mine does have a little bit of water. It's the organic Mori Nu silken tofu that I buy...in a green box/container.
A Virtual Vegan says
I'm not familiar with that one, but just throw it all in as it is. Because it's simmered, any water will evaporate out anyway.
RL says
Ok, thank you.
Nathalie says
Made this today and yum! The only thing I noticed was that my pan of “eggs” was a little more runny than your picture. I used silken tofu and firm, and I even weighed my ingredients. Not sure what happened. The flavor was spot on though!
A Virtual Vegan says
Glad you enjoyed them. With this recipe the thickness/runniness is totally customizable. You just need to cook them a bit longer to make them thicker. Just keep stirring and simmering until they reduce to your liking. Hope that helps!
Lana says
LOVE the flavor of these vegan eggs! Thanks so much for your hard work creating such wonderful recipes.
A Virtual Vegan says
I'm really pleased you enjoyed them Lana and thanks for stopping by to leave feedback. It's much appreciated!
Mari says
I’m not a vegan, but since stumbling onto your site, I am finding it easier and easier to substitute things and enjoying them. These wonderful eggs are a case in point. They look like scrambled eggs and they have a nice eggy taste. I have had tofu scrambles in the past. They didn’t look’ good and while interesting, didn’t pass the taste test. You have a lot of wonderful recipes, and I like the warm, inclusive, friendly vibe here. I just bought the kindle version of your cookbook at Amazon, where they are running a promotion. Spend $20 on kindle books and get a $5 credit. I was going to buy the book anyway, but it’s always nice to get a bonus too. Thank you so much for the recipes, the heart, and for making things easier for those of us exploring new roads.
A Virtual Vegan says
Thank you so much Mari. I'm really pleased you are enjoying my recipes. It always feels a bit more special when people like yourself who are not vegan really enjoy them too.
You got yourself a great deal on my book. I really hope you enjoy cooking your way through it.
I've been sending out some free bonus recipes to people who purchase it. I will send them to your email in just a minute.
Shelena says
I just found this website and I have to fangirl for a sec...these recipes look amazing (I’ve yet to see a recipe here I wouldn’t be interested in eating?) and so approachable to someone like me who isn’t a super confident cook. So thank you for that! And thank you in particular for adding the info about chickens and eggs, I’m really happy to support someone who has talent AND compassion! I just ordered your cookbook on amazon and I’ll be back to your site plenty I’m sure! Have a wonderful Thanksgiving holiday ?
A Virtual Vegan says
Thank you so much Shelena. I'm really pleased you found my website and I hope you have fun trying the recipes both here and in my book. Happy Thanks giving!
Emily says
Divinity!
This was the best scrambled vegan eggs I've ever tried :). I've never had on which has such a great texture and pays homage to the way I remember eggs.
Thank you for this recipe
A Virtual Vegan says
I'm really pleased you enjoyed it Emily. Thank you!
CZ says
Oh. My. Goodness! Why did I take so long to try this??? Thank goodness I halfed the recipe because I would be eating it for the next 4 meals! As it is, I am hoping that I can hold out until breakfast tomorrow & not have "breakfast for dinner" tonight!
I served it with whole grain toast and a baked tomato. YUM!
A Virtual Vegan says
Yay! I'm really pleased you enjoyed it so much. Thank you for taking the time to leave a review. I really appreciate it. (And breakfast for dinner (a.k.a brinner) is never a bad thing! ;O)
barry fox says
Am going to use this recipe to make a Quiche , just leaving out the firm tofu . think it will work .
A Virtual Vegan says
I haven't tried it but it might well work!
Suzanne says
Made this but found it a bit too rich. I think next time I’ll leave out the almond flour. Nevertheless as someone who is not a tofu fan I still thought this was very good. Love your recipes!
Janell says
Made this last Sunday for brunch and loved it. Enjoyed leftovers on toast for two mornings later in the week! Thank you for the great recipe.
Melanie McDonald says
Thank you Janell. I'm really pleased you are enjoying it!
Cap'n Dave says
"Because just crumbling dry tofu into a pan really isn’t the same as stirring beautifully soft and creamy scrambled “eggs” in a skillet. "
HEY, WHOLE FOODS MARKET! TAKE NOTE!!! (Seriously, I can BOUNCE their turmeric-covered, oven-baked chunks - not even joking - that just sits there on the steam table in the hotel pan and gets more and more dry.)
I had thought about adding some plant milk and using a softer tofu, but haven't gotten around to (insanely busy year at work, hence buying from the hot bar at Whole Foods - bleh) Now that we're slowing down for the season, I'm going to bake my own bread, make some rice paper "bacon", brew some coffee, and enjoy this while the sun creeps over the Oakland hills. This would be good with some fried rice, too!
Melanie McDonald says
Ha ha, I have experienced the Whole Foods tofu so know what you mean. Your breakfast plans sound perfect. Enjoy!
Bobbi Kelsch says
These ‘eggs’ turned out fabulous. What s brilliant idea to us silken blend to make them creamy. Best tofu scramble I’ve had to date.
Melanie McDonald says
That's so good to hear Bobbi. I'm really pleased you enjoyed them!
Helen says
Absolutely delicious. Didn't have any almond flour so left it out - still fantastic. Thanks Mel!
Melanie McDonald says
I'm really pleased you enjoyed it. Thank you!
linda pierre says
I am so excited to make these! Can I sub AP flour for the almond? or just double up the cornstarch?
Melanie McDonald says
Don't double up the cornstarch or use AP flour instead of the almond flour. It's not there to thicken, it's there for the richness and buttery taste. It would all end up way too thick and gloopy with more flour or cornstarch. The almond flour gives it a nice buttery taste so I recommend using it unless you are allergic of course. If you can't use them just omit them. Don't sub them for anything else. It will still be good, just not quite as buttery. Or add a tablespoon of vegan butter to the blender ingredients to make up for it maybe? That certainly wouldn't hurt!
TofuAnnie says
Oh, wow! This is what I've been waiting for. I've loved doing just a really good tofu scramble, but this is what my taste buds have been missing. I also like having creamy tofu scramble on toast, but it's never been truly possible, before now. I just knew it had to be doable and so much easier. Thanks so much for showing me the way. Love, love, love this!
Melanie McDonald says
I really hope you enjoy it when you get a chance to try it!