5-Minute Vegan Scrambled Eggs

Vegan scrambled eggs at last! These easy vegan scrambled eggs are made with crumbled tofu and flavored with nutritional yeast garlic, and onions for a simple, hearty and healthy 5-minute breakfast.

When I first went vegan, over 13 years ago, there was only one thing I was afraid I would miss: scrambled eggs.

At that point I had overcome my slight cheese obsession, I hardly ever ate meat (and when I did I was reminded why I tended to avoid it), and the creamer I put in my coffee had started making me sick to my stomach. All in all, it was pretty easy to make the transition away from most non-vegan foods.

But eggs, that was a different story. I had only just become interested in baking and was under the impression that eggs were necessary for almost everything that went into the oven. But even more than that, I thought that I would be giving up my go-to breakfast of scrambled eggs because I could think of no conceivable way to veganize them.

It didn’t take me long to realize that eggs can be easily replaced. Cookies, custards, breads…there was a solution for everything. Even scrambled eggs, it turned out, could be veganized.

I love tofu scrambled eggs because:

They are incredibly easy to make. Yep, a delicious and hearty breakfast in only 5 minutes.
My kids love them! A huge bonus.
They are filling and hearty.

There are endless variations of this recipe. Add some veggies and make a Mexican or Greek tofu scramble for a different breakfast every morning.

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How to Make Vegan Scrambled Eggs {Video}

Recommended Ingredients & Equipment

For the most part, the ingredients for these tofu scrambled eggs are super simple. However, there are a few that might be unknown to you. We will take a closer look at each of those.

Here is everything you need.

Nutritional yeast, tofu, lemon, and garlic on a cutting board

Ingredients & Substitutions

White Onion
Garlic
Extra-Firm Tofu –I recommend using a firm or extra firm tofu for these scrambled eggs; you need tofu that will keep it’s structure when crumbles. Avoid silken tofu and look for tofu that is water-packed (found in the refrigerated section of your local grocery store).
Nutritional Yeast- Nutritional yeast is a common food additive made from deactivated yeast and is common in vegan cooking.
Lemon
Black Salt –Black salt, or Kala Namak, is a salt that is a type of rock salt from South Asia that is high in sulfur. It has a strong smell, due to its sulfur content and provides tofu with an extra eggy flavor. It’s popular with vegan cooking for this reason. Black salt can be hard to find in person, so I buy mine online. (<<affiliate link)

Recommended Equipment

You don’t need much for this recipe. A sauté pan, a good chef’s knife, cutting board, and basic kitchen utensils are all you need. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

Step-by-Step Instructions

Step One – Sauté the Onions and Garlic

Heat up a small amount of coconut oil or olive oil in a sauté pan over medium heat. I typically use olive oil but technically olive oil is not a high-heat oil and coconut oil may be better for your health.

Add the onions and garlic and sauté for 2-3 minutes until the onions are translucent and fragrant.

Step Two – Prepare the Tofu

While the onions are cooking, prepare the tofu by draining it first and then crumbling it between your fingers. Once you have a scrambled egg-like consistency, add the nutritional yeast, lemon juice, and spices.

Mix them together until the flavors are well blended into the tofu.

Pro Tip: Avoid high-protein super firm tofu. They are so firm that you will not get the desired egg-like texture.

Step Three – Cook the Tofu

Add the crumbled tofu to the onion/garlic mixture and sauté for an additional 2-3 minutes, until the tofu has cooked all the way through and any excess water has cooked out.

Serve immediately with fresh chives, vegan cheese, or homemade salsa.

Disclosure: This post may contain affiliate links.

Serving and Storing

Serving – Serve these vegan eggs with toast, roasted potatoes, or a breakfast salad. Top with fresh chives, vegan cheese (I LOVE Violife cheddar shreds), or homemade salsa.

Storing – Store leftovers in the refrigerator for up to 2 days. To reheat, gently reheat over the stovetop at medium-low heat.

Tips and Tricks

Dice your onions small. The onions add flavor but it should be subtle.
Mix the tofu and nutritional yeast by hand. This helps incorporate the flavors more deeply into the tofu.
For a more eggy flavor, add a pinch of black salt to the tofu.
Use water-packed firm or extra-firm tofu. Avoid silken and high-protein tofus as they will not give you the desired texture.
Mix it up with different vegetables! I love adding red bell pepper, zucchini, and tomatoes to my scrambled eggs.

Frequently Asked Questions

What kind of tofu should I use?

I recommend using a firm or extra firm tofu for these scrambled eggs; you need tofu that will keep its structure when crumbles. Avoid silken tofu and look for tofu that is water-packed (found in the refrigerated section of your local grocery store).

What is Nutritional Yeast?

It’s only yeast in that it comes from the same fungi family; it does not taste, look, or work like baker’s or brewer’s yeast. Rather, it is bold in color and flavor. It comes in yellow flakes and has a DELICIOUS nutty cheesy taste. But that’s not all. It is also highly nutritious as it is full of B-vitamins, including the hard-to-get B12 vitamin. You can often find nutritional yeast in the bulk section of well-stocked grocery stores or you can pick some up online. (<<affiliate link)

Can I add veggies to these vegan scrambled eggs?

For sure! Add any sautéed veggies you like. For some inspiration, make sure to check out my go-to tofu scramble recipe and this fan-favorite Mexican tofu scramble.

More Tofu Scramble Recipes

Check out all my vegan breakfast recipes for more inspiration.