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.
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.
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
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).
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)
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
- Mexican Tofu Scramble
- Rancheros Tofu Scramble
- Spinach and Mushroom Tofu Scramble
- Greek Tofu Scramble
- Southwest Tofu Scramble
Check out all my vegan breakfast recipes for more inspiration.
5-Minute Vegan Scrambled Eggs
Ingredients
Tofu Scrambled Eggs
- 1 tablespoon coconut or olive oil
- ¼ cup white onion, diced
- 2 cloves garlic, minced
- 6 ounces extra firm tofu
- ¼ cup nutritional yeast
- juice of 1/2 lemon
- 1/4 tsp salt
- pepper, to taste
- pinch of black salt
Instructions
- Heat the coconut oil in a small skillet over medium-high heat. Add diced onion and garlic and sauté until golden and fragrant, 2-3 minutes.
- While onions are sautéing, crumble the tofu in a small bowl with your fingers. Stir in the nutritional yeast, lemon juice, spices. Add tofu mixture to onions and cook for 2-3 more minutes, until tofu is heated all the way through. Taste and adjust seasonings.
- Serve immediately with fresh chives, vegan cheese, or homemade salsa.
Video
Notes
- 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Blessing says
I didn’t think scrambled eggs would be possible without eggs. I’m learning about vegan foods and this is an interesting new knowledge
Sarah McMinn says
It’s all possible! Enjoy 🙂
Amaris says
Just tried it this morning, honestly a great recipe thanks for sharing! 10/10
Jessica Roggers says
Often vegans do not get enough of B12. VITBOOST designed their B12 to be vegan friendly and do not get the proper dosage of B12 in their diet.
Natalya says
Vegemite or Marmite is a paste made mostly from yeast extract and is a great source of B vitamins. It may have a strong and distinct flavor but I love it! I tried the vegan scramble eggs and love them. Great replacement.
Brandy says
OMG!!! These are wonderful!! I couldn’t believe how good these were. I would recommend to everyone. I opted for no oil so I just sautéed the onion and garlic in just water. Worked like a charm! Thanks for sharing ur recipe.
Sarah says
I’m so glad you enjoyed them! It’s my go-to breakfast.
Kathi Bilkie says
I am a new vegan and would like to try your recipe, I used to love scrambled eggs! Since I am the only one eating vegan, husband LOVES his meat, eggs, and butter, can I make this and warm up half in a day or two? Also, I am having a hard time finding black salt. What kind do you use? I will try looking for it on line, just want to make sure I get the right one.
Thank you for the great recipes! I am already a huge fan!!!
Sarah says
Congrats on newly transitioning to veganism! Depending on where you liv,e getting in online might be your best bet. The black salt that I link to in the post is the one that I use. In terms of how long it lasts, it’s really best the day that you make it.
Kim says
I made a batch of these scrambles, ate half one day and warmed up the other half the next. They were fine–didn’t get rubbery like an egg would.
Heather says
Really enjoyed this receipe. Mine turned out a like too lemony – my lemon was very juiced so I will reduce lemon next time. I used them it in the breakfast burrito. Very tasty.
emily milani says
This is my first time making vegan egg scramble and I will definitely be reusing this recipe. So easy to make! I didn’t use onions or garlic – I used powder seasoning instead. I also cooked it with vegan chorizo… mmmm I will be using this for breakfast burrito and breakfast tacos too. yum. I will have to try to find black salt like you mentioned to give more of an eggy flavor.
Ashley Bianchi says
This was so good. It is definitely going to be a stample around my house!
kh says
This looks great! Have you ever tried using kala namak? it’s a salt from India with a high sulfur content, thus lending a yolk-like flavor.
Thank you for sharing!
Sarah says
I’ve tried it before but I have a hard time finding it. But yes, a great addition to these eggs.
Lisa says
I’m surprised so many vegans like to use tofu, when it’s the most popular GMO food ever. Plenty of reasons to avoid it. This sounds like a good way to spice tofu, but I’d sooner find a different alternative. I’d be more likely to https://draxe.com/what-is-tofu/ I’d sooner opt for a seitan-centered dish. Thankfully I have no gluten allergy.
Sarah says
There are many non-GMO certified tofus for those who are wanting to avoid it. Additionally, people are vegan for many different reasons and many may not be concerned if their tofu is non-GMO certified or not.
Amanda Pugh says
Tried this recipe this morning as my first ever scrambled tofu as we’ve only recently switched to vegan. Really enjoyed it although I always liked my eggs a little underdone so they retain a creamy texture. I achieved this by adding a couple of dessertspoons of vegan cream cheese towards the end of cooking which also gave it a lovely creamy taste. I added a pinch of saffron as well for flavour and colour. I think I’ll use less lemon juice next time as the flavour of the lemon was a little strong compared with the other flavours. Overall though, really delicious and certainly bettter than most scrambled egg I’ve had before.
Sarah says
Thanks for sharing, Amanda, and congratulations on your switch to veganism!
manchuan says
hi! i really loved this… after many years i think the craving of scrambled eggs will stop 🙂 i used to make a kind of indian curry version, but finally found this recipe of yours which is so similar to the original scrambled eggs. i added a bit of turmeric, which worked nicely. thanks!!!
Landie says
New to the vegan world. Trying to learn new tasty recipes with out using eggs or dairy. A little difficult. One day at a time
Sarah says
It can be a rough transition but there are many people who are eager to help! Please email me if you ever have any questions. Helping people transition to veganism is the best part of my job!
Shanna says
I just made this and I really really like it. Not sure why I never thought to put lemon juice in a tofu scramble before. Delicious!
Sarah says
Thanks Shanna. I appreciate you taking the time to let me know how much you enjoyed it.
Sarah says
Is this something I could make at the beginning of the week and reheat for breakfast the rest of the week?
Gem (Breakfast and salads) says
I have never tried nutritional yeast before. Besides this recipe, what would you recommend I make with the yeast? Thanks!
Sarah says
Hey Gem, I love using nutritional yeast to sprinkle on my tofu, make cheese sauce, etc. Here is another recipe for vegan mac and cheese that uses nutritional yeast: https://www.mydarlingvegan.com/smoky-macaroni-and-cheese/
Tom says
Gem, We LOVE nutritional yeast sprinkled on popcorn.
Akino says
I’ve never tried vegan scrambled eggs before but these photos make me want to! Looks delicious 🙂
Akino | akinokiki.blogspot.ca