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!
I know what you're thinking: Do I really need a recipe for Vegan Scrambled Eggs? If you just want a plate of regular tofu scramble, then no. But if you want rich, buttery, soft on the verge of custardy, scrambled "eggs" that will change your brunching life, then yes. Yes, you do.
And the good news is that today is your day. This plate of creamy, silky Vegan Scrambled Eggs has your name on it and is ready to top that thick, thick golden toast that's slathered with vegan butter.
Recipe video
It's a vegan version of scrambled eggs that's a bit more special than tofu scramble. Because just crumbling dry tofu into a pan really isn't the same as stirring beautifully soft and creamy scrambled "eggs" in a skillet.
Are eggs vegan?
A vegan diet by definition excludes all animal products, so for this reason eggs can never be vegan. That's why I'm bringing you vegan versions of your favourite dishes like scrambled eggs and vegan quiche!
But now the serious bit, for those of you who might not know and are wondering what's so wrong with consuming eggs.
The egg industry is a particularly cruel one with female chickens bred to lay way more eggs than nature intended. Naturally, with no manipulation, chickens lay roughly 15 to 20 eggs a year. On egg farms they produce 250 to 300 eggs per year. This means they spend their entire lives suffering.
Egg-laying hens are almost always kept in very poor conditions and after 18 months, are classed as "spent" because their little bodies can no longer keep up with the demand of laying an unnaturally high number of eggs. They are sent to slaughter when naturally they could live for around 12 years.
In hatcheries, hens are needed because they lay the eggs. Males are surplus to requirements which means that as soon as they hatch, they become a waste product. They are either ground up alive in a macerator or gassed to death, usually within 15 minutes of hatching from their egg.
Whether from a battery farm, a free-range farm or an organic farm, all the hens and the chicks face the same fate, and even well-meaning people who keep chickens in good conditions at home often end up purchasing chickens from a hatchery, or chickens that originated from a hatchery, so are still inadvertently funding their barbaric practices.
We all vote with our dollars and by avoiding eggs, we are sending the message that we won't support the egg industry. And to be absolutely honest, we really don't need them. There are many vegan substitutes for eggs and it is possible to make great versions of just about all recipes that traditionally use eggs. For some of my recipes, check out the links at the end of this post.
So that's it with the seriousness. Let's get back to business and make some of this without harming any chickens:
Ingredient notes
(For detailed measurements and instructions, see the printable recipe card).
Here’s the rundown on what we've got going on in this tofu scramble and why:
- Tofu - Medium firm, firm or extra firm for the crumbles and also silken to blend up for the custardy rich part. I know I'll get asked by some people if there is an alternative for the tofu and I am afraid in this case there isn't. Nothing else will be the same in this recipe. If you don't like tofu it's best to find another scramble recipe, or give my vegan omelette a try instead!
- Kala Namak (otherwise known as Black salt) - This is what makes your scrambled "egg" next level. Kala Namak has a distinctive sulphurous taste and smell and is what gives this recipe it's eggy flavour. Some grocery stores carry it, and most Indian grocery stores do. You can also pick it up from Amazon quite cheaply here. A little goes a very long way and it keeps for ages. please note, if you haven't bought it before, that it's not black despite it's name. It's actually a pinkish grey colour.
- Almond Flour - It adds butteriness and richness. If you are allergic to nuts you can omit it. Got lots of almond flour left? Make my vegan almond cake or vegan ricotta!
- Turmeric - For a boost of yellow colour
- Mustard, Salt, Pepper, Garlic Powder & Onion Powder - Flavour, flavour, flavour. You don't get any mustard taste in the finished recipe but it works with everything else to add depth to the flavour and cover up any tofu taste.
- Cornstarch - to thicken
- Plant Milk - To create the moist, "eggy" custard. It must be unsweetened but other than that there are no restrictions. Feel free to use whatever one you usually have at home.
- Nutritional Yeast - Purely for umami flavour. It won't make your scrambled eggs taste cheesy because there isn't enough, although feel free to chuck in an extra handful if you are so inclined ;O)
How to make Vegan Scrambled Eggs
And here's how we do it:
- Blend everything except the extra firm tofu and vegan butter until smooth.
- Saute crumbled extra firm tofu in a pan with some vegan butter.
- Pour the blended mixture into the pan with the tofu crumbles.
- Keep stirring until it reaches the thickness you like.
That's it. It's super simple to make and the custardy level is totally customizable just by cooking it for a longer or shorter time. The longer you cook it the drier it will become and remember to get your plates and forks ready because these "eggs" will continue to thicken up as they rest.
Here's how it should look when it's done:
How to serve vegan eggs
My favourite way to serve vegan scrambled eggs is on thick, hot buttery toast with a drizzle of tomato ketchup.
On the side try some
- grilled tomatoes
- sautéed garlicky spinach or kale
- vegan sausage
- smoky tempeh
- vegan bacon
- breakfast potatoes
- mushrooms
- avocado
- fiery habanero hot sauce
- salsa
Or try serving the vegan scrambled eggs:
- as part of a full English breakfast
- stuffed in breakfast burritos or tacos
- in a breakfast sandwiches, may I suggest with some vegan bacon and avocado? <drool>
- as part of an awesome bowl type meal
How to store & reheat
Leftovers keep well in a sealed container in the fridge for 3 to 4 days. Reheat either in a microwave or in a pan on the stove top over a low heat. They will dry out a little, so to counteract that add a couple tablespoons of unsweetened plant milk and give it all a good stir up before you begin. If it dries out more as it is warming, add a little more milk as necessary.
Some ways you can adapt this recipe
This tofu scrambled eggs recipe is perfect just as it is, but you can also use it as a base and switch it up. Add seasonings, vegetables and condiments to them just as you might do to regular scrambled eggs. Here are some ideas:
- Vegan Feta and Za’atar
Add some za'atar to the "eggs" in the pan while cooking, then. Crumble up a couple tablespoons of my vegan feta cheese and add it just before serving. Sprinkle with a little more za'atar as you serve. - Vegan Cheese
Stir a handful or 2 of vegan cheese through the scrambled "eggs' half way through cooking. - Soy sauce and green onions
Add a tablespoon or 2 of soy sauce to the scrambled "eggs" while cooking (omit the salt but not the kala namak (black salt) . Stir 2 a few sliced green onions through the "eggs" right before serving. - Cream Cheese and Chives
Stir a few tablespoons of vegan cream cheese and some finely chopped fresh chives into the scrambled "eggs" halfway through cooking. - Sweet Peppers and Onion
- Sauté some sweet or hot peppers with some onion and garlic and stir them through the cooked scrambled "eggs" before serving.
- Fresh Herbs
- Throw a handful or 2 of fresh chopped herbs of choice in the pan and stir through just before serving. Basil and parsley work particularly well.
Success Tips
For the very best results when making this recipe follow these tips:
- An easy way to crumble your tofu is to put it on a heavy wooden cutting board and "mash" it with a potato masher. It crumbles really easily like that and is much less labour intensive than doing it with your fingers.
- The silken tofu mixture must be blended until absolutely silky smooth. You will need a blender for this.
- Cook over a medium low heat and no hotter. Too hot and it will get dried out and we want to keep that lovely melty creaminess. Better too low a heat than too high.
- I use vegan butter for these eggs. You should too if you want them to be rich and buttery. You could use oil, but the flavour won't be as buttery. Feel free to omit the butter completely if you eat an oil-free diet though. Just be sure to use a non-stick pan.
- For the tofu crumbles, choose your tofu according to how firm you would like your "eggs" to be. I like to use medium firm tofu but firm or extra firm is fine but will give you a little less softness.
- Cooking for a crowd? You can easily double or triple this recipe.
Hungry for more
As well as this Vegan Scrambled Eggs recipe I have many other vegan recipes that are traditionally egg-based. Check them out and see the power of plants for yourself:
- Vegan Yorkshire Puddings
- Vegan Quiche
- Vegan Omelette
- Vegan Shakshuka
- Vegan Lemon Curd
- Vegan French Toast
- Vegan English Pancakes
- Vegan Coconut Macaroons
📖 Recipe
Vegan Scrambled Eggs
Author:
Ingredients
- 10.5 oz (300 grams) silken tofu , or soft tofu
- ½ cup (120 mls) unsweetened plant-based milk , it must be unflavored
- 2 tablespoons nutritional yeast
- 2 tablespoons almond flour
- slightly heaping ¼ teaspoon ground turmeric
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch (corn flour in the UK), arrowroot can be used instead
- 1 teaspoon Kala Namak (Indian Black Salt) , plus more to taste. Can be omitted but you won't have the eggy taste
- ½ teaspoon fine salt , plus more to taste
- ½ teaspoon black pepper , plus more to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons vegan butter , see notes for oil-free option
- 12 oz (350 grams) medium firm, firm or extra firm tofu , depending how firm you want your "egg" pieces
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- 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.
- Crumble the other block of tofu. Either use your fingers or put it on a wooden board and "mash" it with a potato masher. It works surprisingly well!
- 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'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 "eggyness" and adjust salt, pepper and kala namak as necessary then serve immediately.
NOTES
To make oil-free To make this recipe oil-free simply omit the vegan butter but be sure to use a non-stick pan. Don't add any water like you do when you usually sauté oil-free. Just use the dry pan.
Success tips
- An easy way to crumble your tofu is to put it on a heavy wooden cutting board and "mash" it with a potato masher. It crumbles really easily like that and is much less labour intensive than doing it with your fingers.
- The silken tofu mixture must be blended until absolutely silky smooth. You will need a blender for this.
- Cook over a medium low heat and no hotter. Too hot and it will get dried out and we want to keep that lovely melty creaminess. Better too low a heat than too high.
- I use vegan butter for these eggs. You should too if you want them to be rich and buttery. You could use oil, but the flavour won't be as buttery. Feel free to omit the butter completely if you eat an oil-free diet though. Just be sure to use a non-stick pan.
- For the tofu crumbles, choose your tofu according to how firm you would like your "eggs" to be. I like to use medium firm tofu but firm or extra firm is fine but will give you a little less softness.
- Cooking for a crowd? You can easily double or triple this recipe.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
RL says
With the silken tofu, do you drain the little bit of water that is in the package, or is that included?
A Virtual Vegan says
Silken tofu isn't packed in water so there shouldn't be any in the package. Hope that helps!
RL says
Hmmm, mine does have a little bit of water. It's the organic Mori Nu silken tofu that I buy...in a green box/container.
A Virtual Vegan says
I'm not familiar with that one, but just throw it all in as it is. Because it's simmered, any water will evaporate out anyway.
RL says
Ok, thank you.
Nathalie says
Made this today and yum! The only thing I noticed was that my pan of “eggs” was a little more runny than your picture. I used silken tofu and firm, and I even weighed my ingredients. Not sure what happened. The flavor was spot on though!
A Virtual Vegan says
Glad you enjoyed them. With this recipe the thickness/runniness is totally customizable. You just need to cook them a bit longer to make them thicker. Just keep stirring and simmering until they reduce to your liking. Hope that helps!
Lana says
LOVE the flavor of these vegan eggs! Thanks so much for your hard work creating such wonderful recipes.
A Virtual Vegan says
I'm really pleased you enjoyed them Lana and thanks for stopping by to leave feedback. It's much appreciated!
Mari says
I’m not a vegan, but since stumbling onto your site, I am finding it easier and easier to substitute things and enjoying them. These wonderful eggs are a case in point. They look like scrambled eggs and they have a nice eggy taste. I have had tofu scrambles in the past. They didn’t look’ good and while interesting, didn’t pass the taste test. You have a lot of wonderful recipes, and I like the warm, inclusive, friendly vibe here. I just bought the kindle version of your cookbook at Amazon, where they are running a promotion. Spend $20 on kindle books and get a $5 credit. I was going to buy the book anyway, but it’s always nice to get a bonus too. Thank you so much for the recipes, the heart, and for making things easier for those of us exploring new roads.
A Virtual Vegan says
Thank you so much Mari. I'm really pleased you are enjoying my recipes. It always feels a bit more special when people like yourself who are not vegan really enjoy them too.
You got yourself a great deal on my book. I really hope you enjoy cooking your way through it.
I've been sending out some free bonus recipes to people who purchase it. I will send them to your email in just a minute.
Shelena says
I just found this website and I have to fangirl for a sec...these recipes look amazing (I’ve yet to see a recipe here I wouldn’t be interested in eating?) and so approachable to someone like me who isn’t a super confident cook. So thank you for that! And thank you in particular for adding the info about chickens and eggs, I’m really happy to support someone who has talent AND compassion! I just ordered your cookbook on amazon and I’ll be back to your site plenty I’m sure! Have a wonderful Thanksgiving holiday ?
A Virtual Vegan says
Thank you so much Shelena. I'm really pleased you found my website and I hope you have fun trying the recipes both here and in my book. Happy Thanks giving!
Emily says
Divinity!
This was the best scrambled vegan eggs I've ever tried :). I've never had on which has such a great texture and pays homage to the way I remember eggs.
Thank you for this recipe
A Virtual Vegan says
I'm really pleased you enjoyed it Emily. Thank you!
CZ says
Oh. My. Goodness! Why did I take so long to try this??? Thank goodness I halfed the recipe because I would be eating it for the next 4 meals! As it is, I am hoping that I can hold out until breakfast tomorrow & not have "breakfast for dinner" tonight!
I served it with whole grain toast and a baked tomato. YUM!
A Virtual Vegan says
Yay! I'm really pleased you enjoyed it so much. Thank you for taking the time to leave a review. I really appreciate it. (And breakfast for dinner (a.k.a brinner) is never a bad thing! ;O)
barry fox says
Am going to use this recipe to make a Quiche , just leaving out the firm tofu . think it will work .
A Virtual Vegan says
I haven't tried it but it might well work!
Suzanne says
Made this but found it a bit too rich. I think next time I’ll leave out the almond flour. Nevertheless as someone who is not a tofu fan I still thought this was very good. Love your recipes!
Janell says
Made this last Sunday for brunch and loved it. Enjoyed leftovers on toast for two mornings later in the week! Thank you for the great recipe.
Melanie McDonald says
Thank you Janell. I'm really pleased you are enjoying it!
Cap'n Dave says
"Because just crumbling dry tofu into a pan really isn’t the same as stirring beautifully soft and creamy scrambled “eggs” in a skillet. "
HEY, WHOLE FOODS MARKET! TAKE NOTE!!! (Seriously, I can BOUNCE their turmeric-covered, oven-baked chunks - not even joking - that just sits there on the steam table in the hotel pan and gets more and more dry.)
I had thought about adding some plant milk and using a softer tofu, but haven't gotten around to (insanely busy year at work, hence buying from the hot bar at Whole Foods - bleh) Now that we're slowing down for the season, I'm going to bake my own bread, make some rice paper "bacon", brew some coffee, and enjoy this while the sun creeps over the Oakland hills. This would be good with some fried rice, too!
Melanie McDonald says
Ha ha, I have experienced the Whole Foods tofu so know what you mean. Your breakfast plans sound perfect. Enjoy!
Bobbi Kelsch says
These ‘eggs’ turned out fabulous. What s brilliant idea to us silken blend to make them creamy. Best tofu scramble I’ve had to date.
Melanie McDonald says
That's so good to hear Bobbi. I'm really pleased you enjoyed them!
Helen says
Absolutely delicious. Didn't have any almond flour so left it out - still fantastic. Thanks Mel!
Melanie McDonald says
I'm really pleased you enjoyed it. Thank you!
linda pierre says
I am so excited to make these! Can I sub AP flour for the almond? or just double up the cornstarch?
Melanie McDonald says
Don't double up the cornstarch or use AP flour instead of the almond flour. It's not there to thicken, it's there for the richness and buttery taste. It would all end up way too thick and gloopy with more flour or cornstarch. The almond flour gives it a nice buttery taste so I recommend using it unless you are allergic of course. If you can't use them just omit them. Don't sub them for anything else. It will still be good, just not quite as buttery. Or add a tablespoon of vegan butter to the blender ingredients to make up for it maybe? That certainly wouldn't hurt!
TofuAnnie says
Oh, wow! This is what I've been waiting for. I've loved doing just a really good tofu scramble, but this is what my taste buds have been missing. I also like having creamy tofu scramble on toast, but it's never been truly possible, before now. I just knew it had to be doable and so much easier. Thanks so much for showing me the way. Love, love, love this!
Melanie McDonald says
I really hope you enjoy it when you get a chance to try it!