I grew up on scrambled eggs. For most of my life, it was the only thing I could really cook. And even at that, I didn’t really know what I was doing. Eggs were the last animal-based food that we dropped from our diet when we transitioned to everyday vegan or plant-based eating. We’ve eaten many different Vegan Tofu Scrambled Eggs over the years. And I had always heard about Black Salt. But it took years before I actually remembered to buy some and try it.
A regular tofu scramble is delicious! So it didn’t seem necessary. Let me tell you now… I was wrong! It is soooo necessary! It gives the tofu an awesome eggy flavor. And since it’s a salt, it just enhances the flavor of everything else in the dish, too. Basically, a regular tofu scramble is good. But a tofu scramble with black salt is amazing.
How to make tofu scramble
- Heat the olive oil in a nonstick pan over medium heat, and add the finely diced onions. Cook for ~3-5 minutes or until the onions are browned and translucent. Stir frequently.
- Add the bell peppers, and cook for an additional 3 minutes to soften the peppers before adding the tofu.
- Crumble the tofu into the pan with the onions and peppers, by breaking it apart with your fingers into pieces about the size of traditional scrambled eggs. You can also use a fork and break the tofu up in a bowl and then add it to the pan – we think getting your hands a bit dirty here adds to the fun.
- Stir the tofu in with the peppers and onions, so that it is all evenly combined. Then, add the dry spices, dijon, and unsweetened plant-based milk to the pan. Stir and fold together as it cooks for 3-5 minutes or until the tofu is hot and the spices are evenly mixed.
- Taste and adjust seasoning if needed. Black salt adds the “eggy” flavor and nutritional yeast adds the slightly “cheesy” flavor. Serve on its own, over toast, in your favorite bowl, or try this BEST Breakfast Burrito (pictured below).
These Vegan Tofu Scrambled “Eggs” are
- Eggy!
- Savory
- Customizable
- Easy to make
- Use simple ingredients
- Meal prep essentials
- Perfect for bowls and wraps
- Delicious!
More delicious vegan recipes
- Vegan Buffalo Chickpea Wraps
- Miso Vegetable Noodle Soup
- Easy Chickpea Flour Omelettes
- Vegan Multigrain Garlic Biscuits
If you try these Vegan Tofu Scrambled “Eggs” let us know what you think with a rating or comment below! Or show us your stuff on Instagram #plantednoshery. We so appreciate your support in visiting our little food blog and we hope you find this scramble to be completely delicious – Enjoy!
📖 Recipe
Vegan Tofu Scrambled “Eggs”
Ingredients
- 1 block Tofu, medium firm or extra firm, drained and pressed (see recipe instructions below) use either depending on your texture preference – medium firm is truest to scrambled "eggs" in texture
- 1 cup White, yellow or sweet onion, finely diced
- 1 Yellow, red or orange bell pepper, chopped
- 2 tbsp Unsweetened plant based milk
- 2 tbsp Nutritional yeast
- 1 tbsp Olive oil
- 1½-2 tsp Black salt to taste
- 1½ tsp Paprika
- 1 tsp Granulated Garlic
- 1 tsp Dijon mustard
- 1 tbsp Chives optional
Instructions
- Press your tofu by wrapping a paper towel around it, and setting it on a plate. Place a few stacked plates on top of the tofu so that the weight of the plates pressed the water out of the tofu without breaking the block. Leave it to sit for 20 minutes. Unwrap the tofu after 20 minutes and it's ready to use.
- Heat the olive oil in a non stick pan over medium heat, and add the finely diced onions. Cook for ~3-5 minutes or until the onions are browned and translucent. Stir frequently.
- Add the bell peppers, and cook for an additional 3 minutes to soften the peppers before adding the tofu.
- Crumble the tofu into the pan with the onions and peppers, by breaking it apart with your fingers into pieces about the size of traditional scrambled eggs. You can also use a fork and break the tofu up in a bowl and then add it to the pan – we think getting your hands a bit dirty here adds to the fun.
- Stir the tofu in with the peppers and onions, so that it is all evenly combined. Then, add the dry spices, dijon and unsweetened plant based milk to the pan. Stir and fold together as it cooks for 3-5 minutes or until the tofu is hot and the spices are evenly mixed.
- Taste and adjust seasoning if needed. Black salt adds the "eggy" flavor and nutritional yeast adds the slightly "cheesy" flavor. Serve on its own, over toast, in your favorite bowl or try this scramble in our BEST Breakfast Burrito. So many options and so much deliciousness – Enjoy!
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