These vegan scrambled eggs are made from crumbled firm tofu in a creamy, flavourful sauce. Hearty and satisfying, they’re perfect for a vegan breakfast or brunch.
If I had to choose between sweet or savoury breakfasts forever, I’d pick savoury every time. For me, a weekend morning is best with grilled mushrooms and tomatoes, hash browns, maybe avocado and a couple of vegan sausages, then mopping up the juices and brown sauce with chewy sourdough toast.
I wasn’t much of an egg person before going vegan, so I didn’t miss fried or boiled eggs, but I was curious about tofu scramble. After several trials this version became a firm favourite and slots in perfectly with a fried breakfast. My husband—who loved scrambled eggs before he went vegan—absolutely approved of this recipe.
Give it a go—you might be pleasantly surprised.
What you need to make your Vegan Scrambled Eggs
Ingredients
Vegan butter — I prefer a dairy-free block margarine for its buttery flavour (brands like Flora Plant Butter or Naturli work well). You can use oil if you prefer.
Onion and garlic — Fresh onion and garlic add the best flavour. Pre-chopped garlic from a jar is a fine shortcut if you’re short on time.
Ground turmeric — This gives the scramble a warm yellow colour and a subtle aromatic note that helps mimic scrambled egg.
Firm tofu — Use extra-firm tofu from the chilled section. Silken tofu (often shelf-stable) is too soft for this recipe. Good supermarket options include Tofoo or Cauldron extra-firm varieties.
Dairy-free cream or plant milk — For the creamiest result use unsweetened dairy-free cream. For a lighter everyday version, use unsweetened plant milk and cook a little longer to thicken.
Vegan cheese or nutritional yeast — Either grated vegan cheese or nutritional yeast adds a savoury, ‘cheesy’ depth. Use whatever you have.
Salt or kala namak (black salt) — Kala namak has a sulphurous, egg-like aroma that gives the scramble an authentic eggy note. If you use it, add a pinch at the end of cooking to preserve the aroma. Regular salt works well too.
Equipment
No special tools are required: a good non-stick frying pan, a hob, a chopping board and a sharp knife are all you need.
Enjoy!
How to serve your Vegan Scrambled Eggs
These vegan scrambled eggs are great simply on toast, but here are a few other ideas:
- Vegan ‘full English’ breakfast — Serve with vegan sausages, grilled tomatoes and mushrooms, sourdough toast and brown sauce.
- Filled croissants — Fill vegan croissants with tofu scramble for a decadent savoury option.
- Breakfast tacos or burritos — Fill tortillas with tofu scramble, avocado and roasted cherry tomatoes. Use full-size tortillas for burritos and toast until golden.
What else can I make with tofu?
If you enjoy tofu as a main ingredient, try other extra-firm tofu recipes such as sticky ginger tofu with baby courgettes. If you have silken tofu, it’s ideal for desserts like vegan chocolate pots.
For more quick and easy vegan recipes, check out Vegan in 15.
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📖 Recipe
Vegan Scrambled Eggs
Kate Ford | The Veg Space
Ingredients
- 2 tablespoon dairy-free block margarine
- ½ onion, finely chopped
- ½ teaspoon ready-chopped garlic or garlic purée
- ½ teaspoon ground turmeric
- 280 g firm tofu, drained and crumbled
- 3 tablespoon dairy-free cream (or a mix of plant milk and cream)
- 2 tablespoon grated vegan cheese or 1 tablespoon nutritional yeast
- ½ teaspoon salt or kala namak (black salt)
- Ground black pepper, to taste
- 3 chives, snipped (optional)
Instructions
- Melt the dairy-free margarine in a frying pan. Add the finely chopped onion and cook over medium heat for about 2 minutes until it begins to soften.
- Stir in the turmeric and cook gently for about 1 minute to release its colour and flavour.
- Meanwhile, press out any excess liquid from the tofu, pat dry with kitchen paper and crumble with a fork—leave a mix of small and slightly larger pieces.
- Add the crumbled tofu to the pan and stir to coat with the turmeric and onions. Cook gently for 3–4 minutes, being careful not to break up the larger chunks too much.
- Stir through the dairy-free cream and vegan cheese (or nutritional yeast). Season with salt or kala namak and black pepper. Return to the heat for a minute to warm through. If the mixture seems dry, add a splash more cream or plant milk.
- Remove from the heat, stir in the snipped chives, then serve immediately on ‘buttered’ sourdough toast or as part of a full vegan breakfast.
Video
Nutrition
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