vegan scrambled eggs

Tofu scramble, a vegan alternative to scrambled eggs. It's so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!

Tofu Scramble

firm tofu (225 g)

tsp turmeric powder, see notes

tsp ground black pepper

Chop the tofu and use a fork to crumble it into bite-sized pieces.

Add some oil to a frying pan and when it’s hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.

Serve immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also eat it with vegan pancakes and coffee or juice.

Keep leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months. 

Very easy and really delicious 😋 I too added a little bit of soy milk to loosen it a bit.
Best recipe so far! 😊 Thank you ☺️

This is the first time trying tofu scramble ever. I can’t describe enough how good and simple this is! Thank you!!

Didn't use measurements just to taste. Added some salsa and put it with hashbrowns.  Super good.

Dear Iosune
Yum yum yum. I read your recipe and ordered the black salt prior to my first tofu scramble. Followed your recipe and served on oven cooked big mushrooms. Wow many thanks. The salt really makes this dish. Grateful for your cooking knowledge as I am transitioning to vegan. Kind regards Kaz

This has become my go to breakfast!   I use black salt and it is so yummy.  Adding a tbsp of flax seeds makes it really healthy.   Thanks!

We have been switching to vegan.  I was very leery of this taking the place of my scrambled eggs but what a surprise.  Taste and texture awesome!

Tastes great! I added in 1/4 tspn on garlic in to the recipe. I'd serve this to any of my carnivore friends and they'd probably like it. While it doesn't taste exactly like eggs (I didn't have the Himilayan black salt available), it's still delicious and the color's a great match!  Thank you!

I’m not even a vegetarian but I love this recipe! Sometimes I add green onion on top, or the plain turmeric tofu scramble is delicious!

It is so good!  Easy, simple to make.  I put it in a bowl and added Hatch Green Chile salsa, pinto beans and brown rice.  Delicioso!

I didn't expect this to be as good as it was. I don't think I've ever tried any vegan food that serves as such a perfect substitute to the original dish. Next time I'll try adding some vegan cream, as I usually had my scrambled eggs with cream cheese mixed in. Great recipe!

I appreciate the visual aid with the photos and labeling each step!    I mean tofu is easy, but other recipes you get lost on what it’s supposed to look like etc.     so thank you for being insightful!

Awesome alternative to using eggs. Black salt really gives it the egg taste.

This was really delicious and super easy!

I used a bit of onion and paprika, absolutely delicious, great recipe thanks

https://content.jwplatform.com/videos/Fkrcmywq.mp4

Tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!

<p><em>Japanese scrambled eggs made vegan using yuba and an eggy sauce! Perfectly sweet n' savory, soft &amp; runny.</em></p>

Tamagoyaki Scramble

silken tofu (60 grams)

tbsp chickpea, white rice

kombu dashi granules (or 1 tsp miso paste)

mirin (10 grams)

tsp sugar (10 grams)

tsp baking powder

tsp black salt

pepper

yeast (8 grams)

turmeric (for colour)

kizami nori (cut up seaweed)

soy sauce

scallions

sesame seeds

If using dried yuba, rehydrate in hot water for 3-5 minutes. Roughly tear the yuba into smaller pieces, about a palm sized.

Blend the silken tofu, soy milk, flour, soy sauce, dashi, mirin, sugar and baking powder until smooth. This will be our eggy sauce that also scrambles.

Heat a pan over medium heat and add oil or vegan butter. Add the silken tofu mixture and place the yuba pieces on top. Let it cook for about 1-2 minutes without touching it. Once the edges start to look cooked, use chopsticks or a spatula and push the edges toward the middle. Reduce the heat to low and cook for another 30-45 seconds, pushing the egg mixture every few seconds until desired consistency. Using your fingers, pinch the black salt on top. 

Remove from stove and serve over rice or on the side. Enjoy!

Oh man! All of your Japanese recipes are taking me back big time! Bachan used to make this for me as an afternoon snack. I was weird and would douse the scramble with black pepper too. Stoked to make this vegan version as I haven’t had eggs in forever. Using yuba is genius!

Super delicious. The texture of the yuba sheets were on point. The black salt is a must if you like the "eggy" flavor but everything was soooo good. I was out of chickpea flour which I usually use for okonomiyaki or egg foo young. I used mochiko flour instead but will have to try it again when we get chickpea flour again. I also add some crunchy garlic chili oil also.

Easy recipe to make vegan scrambled eggs from chickpeas and not tofu. These scrambled eggs have a similar taste, texture and protein content as normal scrambled eggs. This recipe is vegan, plant-based, oil-free, soy-free and gluten-free.

Chickpea Scrambled Eggs

Chickpea flour

Water

¼ tsp Turmeric

½ tsp Smoked paprika

Garlic

Red onion

tbsp Broth

½ tsp Kala Namak / Black Salt

Mix together the chickpea flour, turmeric and smoked paprika...

Mix together the chickpea flour, turmeric and smoked paprika with a third of the water into a paste.

Bring the other 2/3rd of the water to...

Bring the other 2/3rd of the water to a simmer with a pinch of salt.

Stir in the chickpea mixture into the water and...

Stir in the chickpea mixture into the water and stir constantly for 5 mins while simmering.

Be careful not to let the bottom of...

Be careful not to let the bottom of the mixture catch.

Remove from the heat when thick and pour...

Remove from the heat when thick and pour into a glass dish.

Chill for half an hour in the fridge...

Chill for half an hour in the fridge then it should come away easily from the dish.

Mash the chickpea tofu in a pan and...

Mash the chickpea tofu in a pan and then add the remaining ingredients.

Cook for a few minutes until all the...

Cook for a few minutes until all the broth is absorbed and serve.

You can store the chickpea tofu in the...

You can store the chickpea tofu in the fridge for a few days before cooking.

https://mediavine-res.cloudinary.com/video/upload/mmsicccwwzfq4mnhwltq.mp4

Easy to make vegan scrambled eggs that is made out of chickpeas. Very inexpensive to make and free of soya / soy tofu. High in vegan plant protein and tastes like normal scrambled eggs

Vegan Scrambled Eggs - Chickpea Based

Try our vegan spiced tofu with cherry tomatoes for an egg-free take on scramble on toast. Perfect for breakfast, served on rye bread

Tofu scramble

olive oil

onion

garlic

turmeric

tsp cumin

½ tsp sweet smoked paprika

extra firm tofu

cherry tomatoes

parsley

rye bread (optional)

Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.

Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

Vegan scrambled eggs at last! These easy vegan scrambled eggs are made with crumbled tofu and flavored with nutritional yeast garlic, and onions for a simple, hearty and healthy 5-minute breakfast. 

5-Minute Vegan Scrambled Eggs

coconut or olive oil

white onion, (diced)

garlic, (minced)

tofu

yeast

lemon

tsp salt

pepper, (to taste)

black salt

Heat the coconut oil in a small skillet over medium-high heat. Add diced onion and garlic and sauté until golden and fragrant, 2-3 minutes.

While onions are sautéing, crumble the tofu in a small bowl with your fingers. Stir in the nutritional yeast, lemon juice, spices. Add tofu mixture to onions and cook for 2-3 more minutes, until tofu is heated all the way through. Taste and adjust seasonings.

Serve immediately with fresh chives, vegan cheese, or homemade salsa.

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! 

Vegan Scrambled Eggs

oz (350 grams) medium firm, firm or extra firm tofu

(120 mls) unsweetened plant-based milk (, it must be unflavored)

nutritional yeast

almond flour (, omit

Dijon mustard

cornstarch ((corn flour in the UK))

salt (,

black pepper (,

onion powder

garlic powder

vegan butter

Crumble the block of firm tofu. Either use your fingers or put it on a wooden board and &quot;mash&quot; 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&#x27;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 &quot;eggyness&quot; and adjust salt, pepper and kala namak as necessary then serve immediately.

https://content.jwplatform.com/videos/IGt0E1Xo.mp4

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!

Top 6 vegan scrambled eggs recipes from across the web

The most viewed vegan scrambled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tofu Scramble

Tamagoyaki Scramble

Chickpea Scrambled Eggs

Tofu scramble

5-Minute Vegan Scrambled Eggs

Vegan Scrambled Eggs

Top 6 vegan scrambled eggs recipes from across the web

The most viewed vegan scrambled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu Scramble

Tamagoyaki Scramble

Chickpea Scrambled Eggs

Tofu scramble

5-Minute Vegan Scrambled Eggs

Vegan Scrambled Eggs

The most viewed vegan scrambled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine