Vegan Scrambled Eggs
Vegan scrambled eggs are made from crumbled and blended tofu, cooked with turmeric, black salt, and nutritional yeast so they look and taste remarkably like the real thing. This is a high-protein, plant-based breakfast that comes together in about 15 minutes in a single skillet. I know it’s hard to believe at first, but you can actually make vegan scrambled eggs that look and taste like the real deal.
Another morning, another day to decide what to have for breakfast. That’s a tough process, especially if you’re like me and you sometimes make choices with big difficulties. Well, it’s not my fault there are so many options just for the first meal of the day! Even if you’re on a vegan diet, the possibilities are endless, and eggs, it turns out, can actually be “veganized.”
The two secret ingredients that make tofu taste “eggy”
The magic here comes down to two pantry items. Turmeric gives the tofu that warm, golden scrambled-egg color, so a single teaspoon is all you need. The real flavor secret is black salt, also called kala namak. It carries a natural sulfurous note that reads as “egg” on the palate, which is exactly what tricks your taste buds. It’s listed as optional in the recipe, but I highly recommend it if you want that authentic eggy taste. The nutritional yeast rounds everything out with a savory, cheesy depth.
A note on the tofu, and a soy-free swap
This recipe uses your tofu in two forms, and that’s the trick behind the texture. Half a cup gets blended completely smooth, which acts like the runny, custardy part of a scramble and binds everything together. The rest gets pulsed into crumbles that mimic the fluffy curds you get from real eggs. You can make this using tofu just like I did for today’s recipe, or, if you would prefer a soy-free version, you can also make this with chickpea flour. Reach for firm or extra-firm tofu here; softer silken tofu holds too much water and will steam rather than fry.
Do vegans get enough protein?
Did I say it is high in protein? I have heard this question quite a lot: do vegans and vegetarians get enough protein? Tofu is one of the best plant sources around, and a scramble like this makes an easy, filling way to start the day. If you want to dig deeper into the topic, I wrote a full guide on proteins in the vegan diet, and if you love working tofu into your meals, my sticky Asian garlic tofu is another reader favorite.
Tips for the best texture and flavor
A few small things make a big difference here. Fry the aromatics, garlic, spring onion, turmeric, and black salt, until fragrant before the tofu goes in, so the spices bloom and lose any raw edge. When you add the smooth blended tofu, keep it moving in the pan so it sets into soft curds instead of catching and drying out. Fold in the fresh dill and green onion right at the end, off or near the end of the heat, so they stay bright and green rather than wilting into the scramble.
I chose to keep it simple and refreshing, and I only added some green onion, dill, and garlic, but remember: the sky’s the limit, especially when making scrambled eggs. Here’s a quick tip: I often make this with a yeast extract spread to give it a flavor boost and give my daily allowance of B vitamins.
What to serve with vegan scrambled eggs
This scramble is a full breakfast on its own, but it plays well with a plate of sides. Pile it onto smashed avocado toast for a hearty brunch, or tuck it into vegan burritos for a portable breakfast. A splash of one of my vegan sauces on top is a nice finishing touch if you like a little extra flavor.
Storage and make-ahead
These vegan scrambled eggs keep well in an airtight container in the fridge for up to three days, which makes them handy for meal prep. Reheat gently in a skillet over low heat with a small splash of water or a touch more oil to loosen the texture back up; the microwave works in a pinch but can dry them out. I don’t recommend freezing, as the tofu turns spongy once thawed. For the freshest result, stir in the dill and green onion only when you’re about to serve.
If you try this tofu scramble for your next breakfast or snack, please rate the recipe and drop a comment below to let me know how it went, whether the black salt gave you that eggy flavor, and what herbs you added. I always love to hear your opinions!
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Vegan Scrambled Eggs
Ingredients
- 1 ½ cup tofu divided
- ⅓ cup spring onion chopped, white parts
- 2 Tbsp olive oil
- 1 tsp turmeric
- ½ tsp black salt optional, but recommended for the "eggy" flavor
- ½ tsp pepper
- 1 clove garlic minced
- 1 Tbsp nutritional yeast
- 2 Tbsp dill chopped
- 2 Tbsp green onion chopped
Instructions
- Add ½ cup tofu to a blender and blend until smooth. Set aside.
- Add another cup of tofu to a blender and pulse until crumbled. Set aside.
- Heat a skillet on medium heat. Add the vegan butter.
- When melted, add the chopped spring onion, minced garlic, turmeric, black salt, and pepper.
- Fry, stirring, until fragrant, for about 3 minutes.
- Add the blended tofu and continue frying.
- Mix the blended tofu in the skillet to incorporate all the ingredients, for about 3 minutes.
- Add the rest of the tofu and nutritional yeast and stir.
- Add the chopped green onion and dill. Mix and serve!
Frequently Asked Questions
They are made from tofu that is used in two ways: part is blended smooth to act as a binder, and the rest is crumbled to mimic egg curds. Turmeric provides the golden color, black salt (kala namak) gives the eggy flavor, and nutritional yeast adds savory depth. Spring onion, garlic, dill, and green onion round it out.
Black salt, also known as kala namak, has a natural sulfurous aroma that closely resembles the smell and taste of real eggs. That is what makes tofu read as scrambled eggs on the palate. It is optional in this recipe, but I strongly recommend it if you want the most authentic eggy flavor.
Yes. If you prefer a soy-free version, you can make this scramble with chickpea flour instead of tofu. The seasonings stay the same, so you still get the golden color from turmeric and the eggy note from black salt.
Tofu is one of the richest plant-based protein sources, which makes this scramble a filling, protein-packed way to start the day. It is a great answer to the common question of whether vegans and vegetarians get enough protein. You can read more in my full guide on proteins in the vegan diet.
Firm or extra-firm tofu works best. Half a cup gets blended smooth to bind the scramble, and the rest is pulsed into crumbles for texture. Avoid silken tofu, which holds too much water and will steam instead of frying into fluffy curds.
Store them in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of water or a little oil to loosen the texture. Freezing is not recommended because the tofu becomes spongy once thawed.
I’m amazed, never thought this recipe would taste so good! I was skeptical at first but it went straight on my top breakfast recipes! LOVE IT!