This vegan scrambled eggs recipe is quick and easy to whip up in minutes for delicious “real” tasting vegan eggs made with tofu! It’s a healthy, high-protein tofu scramble that everyone will love.

Vegan scrambled eggs made from tofu topped with green onions with vegan bacon and a strawberry on the side.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Save Recipe

Of course, these plant-based scrambled eggs are not real eggs, but they sure do taste like them! 

❤️ This vegan egg recipe

  • is easy to make.
  • tastes like the real deal.
  • can be made ahead of time
  • is a low-carb, high-protein breakfast.
  • is great to keep in the fridge ready to fry up when you want them.

🧾 Ingredients and substitutions

  • Tofu – firm or extra firm tofu that comes in 14 oz plastic tubs.  The high-protein tofu is too dry, and the soft tofu is too wet and falls apart. You can use this recipe if you want to make a silken tofu scramble.
  • Nutritional Yeast – for flavor and added nutrition.  Also known as nooch, it’s a slightly cheesy-tasting yellow powder that gives your food an umami flavor. (Read this post if you want to know more about nutritional yeast.)
  • Salt – for flavor.  You can use regular salt or black salt (aka kala namak) which contains sulfur and will give your “eggs” a more eggy flavor.  You can order it from Amazon or buy it at your local Indian market.  Read more about black salt here.
  • Garlic Powder – or onion powder for flavor. (optional)
  • Turmeric – for color.  (The color will get darker once it’s cooked, so don’t worry if it doesn’t look like the right color before cooking).
  • Oil – to fry your “eggs” so they don’t stick to the pan.  Any neutral-flavored oil will work.

🔪 Helpful tools

Frying pan – to cook your “eggs.”  Make sure to use something that is non-stick, since tofu can stick easily. I love my iron skillet for tofu since it’s well seasoned and nothing sticks to it.

Vegan scrambled eggs on a piece of toast with a strawberry on the side.

🥄 How to make vegan scrambled eggs

Step 1 – Drain a block of tofu and squeeze out any excess water with your hands. (Don’t press it, leave some wetness).

Step 2 – Drizzle some cooking oil at the bottom of your frying pan and crumble the tofu into the pan until it’s in pieces about the size of scrambled eggs.

Step 3 – Sprinkle with nutritional yeast, garlic powder, salt, and turmeric to flavor the tofu.

Crumbled tofu, turmeric, salt, garlic power, and nutritional yeast in a skillet before cooking to make a vegan egg substitute.

Step 4 – Stir frequently and pan-fry over medium heat for about 5-7 minutes until they are heated through and are the desired texture.  (It will become less wet as it cooks).

Vegan scrambled eggs cooked in an iron skillet with a spatula in it.

➕ Add-ins

This is a base tofu scramble recipe flavored to taste similar to eggs, but you can add anything that you would add to regular scrambled eggs.

These are some of my favorites…

👩🏻‍🍳 Pro Tips

  • If you are going to add dense vegetables like broccoli or onions, do so about 3-5 minutes before adding your tofu mixture.  This will give them enough time to cook
  • If you are adding things like spinach, tomatoes, or cheese, do so at the end of cooking to ensure they don’t burn or get overcooked.
  • I usually keep this recipe for vegan eggs simple and tasting more like plain scrambled eggs, but when I want a veggie-packed tofu scramble, I always make this veggie tofu scramble with pesto recipe!
  • You can mix up the tofu with the salt, nutritional yeast, and turmeric and put it in a sealed container in the fridge until you are ready to fry it up for a quick easy breakfast!

🍳 Serving suggestions

Vegan scrambled eggs on a slice of toast topped with green onion slices.

💡 More vegan egg ideas

If you miss the taste of eggs, you have to try my amazing chickpea omelets, vegan crepes, vegan egg muffins, or vegan French toast made from garbanzo bean flour! Plus, you won’t believe your taste buds when you eat this vegan egg drop soup!

If you want to learn more about vegan egg replacement, check out my guide on egg substitutes for any recipe.

🌟 More vegan breakfast recipes

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan scrambled eggs recipe

Tofu scramble made to taste like eggs topped with green onions with vegan bacon and a strawberry on the side.
5 from 12 rating

Vegan Scrambled Eggs

Yield: 4
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Monica Davis
Vegan scrambled tofu seasoned to taste like real scrambled eggs. 
Print Leave a Review Pin Recipe

Ingredients

  • 14 oz firm or extra firm tofu, (the type that comes in a plastic tub).
  • 3 tsp nutritional yeast
  • 3/4 tsp salt , (black salt for an egg flavor)
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • 1 tbsp oil, any neutral-flavored oil will work

Instructions
 

  • Drain a block of tofu and squeeze out any excess water with your hands. (Don’t press it, leave some wetness).
  • Drizzle some cooking oil on the bottom of your frying pan and crumble the tofu into the pan until it’s in pieces about the size of scrambled eggs.
  • Sprinkle with nutritional yeast, garlic powder, salt, and turmeric to flavor the tofu and mix well.
  • Stir frequently and pan-fry over medium heat for about 5-7 minutes until they are heated through and are the desired texture.  (It will become less wet as it cooks).

Notes

  • If you are going to add dense vegetables like broccoli or onions, do so about 3-5 minutes before adding your tofu mixture.  This will give them enough time to cook
  • If you are adding things like spinach, tomatoes, or cheese, do so at the end of cooking to ensure they don’t burn or get overcooked.
  • I usually keep this recipe for vegan eggs simple and tasting more like plain scrambled eggs, but when I want a veggie-packed tofu scramble, I always make my vegan tofu scramble with pesto recipe!
  • You can mix up the tofu with the salt, nutritional yeast, and turmeric and put it in a sealed container in the fridge until you are ready to fry it up for a quick easy breakfast!
  • If you are using black salt for the first time, you may want to try just a little at first, although it gives a very egg-like flavor,  it has a strong smell of sulfur that you not like.
Serving: 0.5cup, Calories: 132kcal, Carbohydrates: 3g, Protein: 10g, Fat: 8g, Sodium: 440mg, Potassium: 30mg, Fiber: 1g, Calcium: 142mg, Iron: 1.5mg
Did you make this recipe?Please leave a star rating and review below!

*This recipe was originally published on January 11, 2019.  It was updated on June 3, 2020, to include new images and more detailed recipe instructions.