These vegan scrambled eggs are a healthy alternative to your normal, everyday eggs. Delicious flavor, without all the cholesterol, while being an easy and savory breakfast option. Simple ingredients and ready in 15 minutes, this will become a go-to recipe.
Scrambled eggs is a common and popular breakfast meal. It can be hard to say goodbye to such an easy and satisfying meal when you’re saying hello to a vegan lifestyle. However, there’s no reason to fret, as there are always alternatives to such classic dishes, that are just as easy.
Plus, vegan alternatives, like these low-carb vegan eggs, are not only healthier because of their plant-based ingredients, but they support a wonderful cause at the same time.
I must admit that I was never the biggest fan of scrambled eggs. Of course, it was delicious, but I often felt sick after eating the dish. Possibly too much fat doesn’t agree with my body.
However, this tofu scramble is so similar to scrambled eggs that you can treat it the exact same way. In other words, you can serve it, eat it, and store it in the same way you would your eggs. No need to treat it differently, which is what makes it the perfect go-to vegan breakfast. Also, I am happy to report that this plant-based alternative makes me feel so much better!
What Is Kala Namak?
Kala Namak or black salt is a type of rock salt popularly used in South Asia. It has a very sulphurous, pungent smell and a taste that’s very similar to real eggs. Therefore, it is often used by vegans in savory egg dishes like egg salad, deviled eggs, or quiche.
It is also referred to as “black Himalyan salt,” along with a host of many other names. Kala Namak is mined from the regions surrounding the Himalayas and has a strong mineral base, which is why it’s so popular.
It looks more dark pink or greyish, not actually black, despite its name. However, it’s name comes from the color it gives off when it’s in larger portions before it’s ground up or made into smaller pieces.
Perhaps the most amazing quality of this salt is its ability to help the body better absorb other vitamins and minerals.
How To Make Vegan Scrambled Eggs?
This recipe is so ridiculously easy to make in 4 simple steps. You just need a pan and a few ingredients to make this delicious savory vegan breakfast! It actually couldn’t be easier. Check the step-by-step photos below:
- Using your hands and a medium-sized bowl, crumble the tofu until no large chunks remain. You want it to resemble scrambled eggs.
- Over medium heat, place the oil in the skillet and warm it up before sauteing the garlic for 1-2 minutes. You want the garlic to be fragrant, but please don’t burn it.
- Add the rest of the ingredients to the pan and cook until the milk has evaporated and the tofu is heated through – this can take up to 8 minutes.
- Taste the vegan scrambled eggs at this point and add seasonings per your preferences. Serve over your choice of bread, garnish with chives, and enjoy!
Helpful Tips And Variations
- Add-in suggestions – If you want to add even more to your tofu scramble, treat it like you would normal eggs. Add in veggies such as spinach, scallions, tomatoes, or even top with vegan cheese.
- Storage – To keep your tofu scramble tasty, store it in an airtight container in the fridge for up to 3 days. It’s not suggested that you freeze these protein-rich vegan eggs.
- Which tofu to use? – The best tofu to use for scrambled egg alternatives is firm tofu. Never use silken tofu, extra firm tofu, or softer tofu options as they will not turn out properly in this type of recipe.
- Side suggestions – Scrambled tofu can be treated the same as scrambled eggs, which means the sides you normally serve with your eggs can be served with this dish as well. I prefer serving it with bread/toast, roasted potatoes, etc. Check out my Life-Changing Gluten-Free Bread Recipe.
If you decide to give this vegan scrambled egg recipe a whirl, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan – I want to hear all about it!
If you love delicious, easy vegan breakfast recipes, make sure to check them out below:
- Vegan Breakfast Burritos
- Gluten-Free Vegan Waffles
- 3-Ingredient Banana Oat Pancakes
- Apple Cinnamon Crepes
- Vegan Quiche
Vegan Scrambled Eggs
- 9 oz (250 g) firm tofu drained (*see notes)
- 1/2 tbsp oil
- 2 garlic cloves minced
- 1/4 cup (60 ml) plant-based milk
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- 1/3 to 1/2 tsp black salt (Kala Namak) or use sea salt
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper or more to taste
- 1/4 tsp smoked paprika
- You can watch the video in the post for visual instructions.Crumble the tofu in a medium-sized bowl with your fingers.
- Heat the oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, 1-2 minutes (don't burn it).
- Add the crumbled tofu, plant-based milk, and all spices. Stir to combine. Cook for about 6-8 more minutes or until the tofu is heated all the way through and the plant-based milk has evaporated.
- Taste the tofu scramble and adjust seasonings. Serve over bread and garnish with fresh chives. Enjoy! Check the recipe notes below for tips.
- Which tofu to use? - I recommend using firm tofu. Don't use silken tofu (way too soft) or extra firm tofu as these options will not turn out properly in this type of recipe.
- Plant-based milk - You can use any dairy-free milk of choice, for example, almond milk, oat milk, coconut milk, cashew milk, etc.
- How to store? - Store the vegan scrambled eggs in an airtight container in the refrigerator for up to 3 days. It’s not suggested that you freeze this dish.
- Add-ins - If you want to make your tofu scramble even healthier, treat it like you would normal eggs. Add in veggies such as spinach, scallions, tomatoes. You can also top it with vegan cheese.
- How to serve? - Serve with bread/toast (I used Homemade Gluten-Free Bread) or Roasted Potatoes, etc.
Nutrition information is an estimate and has been calculated automatically
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I’m so thrilled to have this recipe. I knew it would be a winner when I read your seasonings. The black salt makes a big difference. Worth finding at a local Indian grocery.. I added a 1/4 cup of sauted chopped mushrooms. Thank you!
Yay, so happy to hear, Jan. Thanks for your feedback. 🙂
It was absolutely delicious! Thank you Ela!
You are very welcome Olga. 🙂
I am a retired guy that cooked veggie stews and shepherds pie, transitioning to vegan.
For the first time in my life I have started to work from recipes to ensure I get sufficient nutrients.
The sausages and. the tofu scrambled ‘egg’ are a great success. I am developing an understanding of tastes and how to vary them. Thank you so much
That’s so good to hear, Jim! Thanks for your kind feedback. 🙂
Thanks for this recipe. It was delicious. We had ours with toasted multigrain sourdough bread and avocado. Way better than scrambled eggs. Will definitely be making this again
That’s awesome! So glad you liked it, Grace. 🙂
Really looking forward to trying this. My daughter loves scrambled eggs and has really missed eating them since we have switched to a plant-based diet. You say to drain the tofu. Do I need to press it to get the extra water out?
Hi Chris, I just drained it and didn’t press it, but you can press it if you prefer. 🙂
This was the only thing left on my craving for eggs in the breakfast during my “go vegan” journey!
I make them mostly on the weekends so me and my husband can enjoy them without the rush of going to work. He loves it so much (and he is not vegan!)
Sometime I add some chopped onions and champignons and it’s soooo yummy.
Thanks for this recipe!
That’s wonderful, Rosella! I am so glad you and your husband enjoy this recipe. 🙂
Thank you this was perfect. I have a question, though. What is the best way to reheat the leftover tofu scramble without drying it up?
Hi Peggy, I would reheat it in a pan with a splash of plant-based milk. 🙂
Can’t wait to try. I have yet to find a recipe of yours that I don’t LOVE! Thanks for making the transition to vegan so easy and delicious!!
You are very welcome, Paige! I am so glad you like my recipes. 🙂
Really good! I can’t eat eggs and rhis receptipy was a joy to get and to taste after a year without scrambled eggs! Thank you❤
You are very welcome, Marja! I am so glad you liked it. 🙂
Merry Christmas! 🙂
The best scrambled tofu ever!! Thank you Ela! Since I’ve tried this recipe 4 weeks ago we have it for breakfast every few days ;).
That’s amazing, Sonia! I am so glad you love it. 🙂
Hello, tell me what you need yeast for?
It’s nutritional yeast, not regular yeast. You can read more about nutritional yeast in the blog post. 🙂
Simple meal, i don’t eat savory breakfasts so it was a delicious lunch, have to say the serving calculation fits perfectly, too !
Fantastic! I am glad it turned out delicious. Serving it for lunch is great too. 🙂
Absolutely delicious. And best of all, there were leftovers to make a breakfast burrito the next day. Little Hummus, pan fried potatoes and onions with kale and tofu scramble! So Yum
That sounds lovely, Henrietta! Such a great idea to make a burrito for breakfast. Thanks for sharing. 🙂
Bestes und einfachstes Rezept für Rührtofu bisher!! So einfach und mega lecker 🙂 danke !
Freut mich sehr liebe Nathalie! Danke für dein Feedback. 🙂
Amazing recipe! I tried it out and put a little twist to it with broccoli and quinoa. First time for everything and it came out very delicious. Thank you so much for the inspiration and guidance of recipes through my vegetarian journey. I’ll be transitioning to a vegan diet sooner then I thought. ❤️
That’s wonderful, Misty! I am so glad to read that. 🙂
Much love, Ela
Yay, finally I have found a recipe for vegan scrambled eggs! We totally have to try that. Personally I think eggs are the most difficult thing to supplement in a vegan diet and I love this option!
I am glad you love this option! 🙂
This looks incredible!!! I’ll have to try:)
Thank you, Jenna! I hope you will love it as much as I do. 🙂
Thank you, Ken! 🙂
Ain’t Jo Mamas Kitchen
YES!!!!! All this…. And now add:
1 tsp white miso
2 TBL cashew butter or tahini or creamy peanut butter
I promise….. all this. This is it!!!
And if you want to get even wilder, do half firm tofu and half soft. Cook on med until liquid is absorbed to your liking.
The addition of miso paste sounds interesting. 🙂