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.
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!
In this post:
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.
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:
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.
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.
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.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Scrambled EggsAuthor:
- 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
- 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.