Vegan Scrambled Eggs

These Vegan Scrambled Eggs are savory and hearty. Made with tofu, nutritional yeast, tahini, and seasonings, this healthy vegan alternative has the most amazing taste and texture.

Vegan Scrambled Eggs can seem a little intimidating, but with the right ingredients, you can make this simple recipe taste amazing. Using firm tofu for the eggs, black Indian salt for the "eggy" flavor, and vegan mayo for taste and texture, these eggs are truly delicious. The seasonings and nutritional yeast also give them a big flavor boost.

While the ingredient list looks a bit long, each of these plays an important part in taking this savory breakfast to the next level. These Vegan Scrambled Eggs are great for busy mornings and they're very versatile. They also taste great with everything, so serve them with all your morning favorites. Here's what you'll use for these excellent "eggs."

Video Tutorial

What you'll need

• Tofu. Firm tofu is best for this recipe. We will gently press some moisture out, and it just makes perfect consistency. I recommend buying organic tofu.
• Tahini. This ingredient is going to give a nice creamy consistency and bind all of the other ingredients together beautifully.
• White Miso Paste. Adds extra depth of flavor. But you can skip it if you don't have it on hand.
• Nutritional Yeast. Gives a touch of cheesy flavor.
• Turmeric. Just a dash, for that nice yellow color.
• Garlic Powder.
• Paprika.
• Black Indian Salt. Or Kala Namak. This adds an "eggy" flavor. Read more about it below.
• Oat Milk. Or any other plant or nut based milk.
• Vegan Mayo. A special ingredient. A spoonful of vegan mayo at the end takes these "scrambled eggs" from excellent to perfect. You can make the mayo yourself, it's so easy! And it stores well, too.
• Chives and Black Pepper. To garnish.

How to make Vegan Scrambled Eggs

1. Prepare the "egg" sauce by whisking the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and the oat milk together until smooth. Set aside.

2. Drain the tofu and wrap it in a kitchen towel or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.

3. Break the tofu into large pieces with your hands and place it in a large skillet. Cook it over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.

4. Once the tofu gets a nice texture and is heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu reaches the desired consistency (some people like to get a little browning on tofu, while I like to turn the heat off when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.

5. Turn off the heat and add a spoonful of vegan mayo. Stir, and garnish with chives and freshly ground pepper.

What is Black Indian Salt, aka Kala Namak?

Kala Namak, or Black Indian Salt, is a rock salt found in South Asia that is high in sulfur. This gives the salt a distinctive smell and taste, and gives your tofu its "eggy" flavor. It's a great ingredient to have on hand for vegan cooking, and you can find it easily online or at most Indian grocery stores. Despite its name, Black Indian Salt is actually a pinkish-gray color, so don't be surprised when you see it. You won't need much because a little goes a long way with this potent ingredient, but it keeps well for a long time, so just store it in your pantry until you're ready to make your next "eggy" dish.

Tips for the best Vegan Scrambled Eggs

• Choose firm tofu. Avoid silken tofu because it will not give the right texture and consistency for scrambled "eggs."
• Break the tofu by hand. Once the excess moisture has been taken out, break the tofu with clean hands rather than cutting it to get the rough, uneven look of scrambled eggs.
• Cook to your preferred consistency. If you like your scrambled eggs a little browned, cook the tofu longer than the recommended 3-5 minutes. But, if like me, you prefer the tofu to still be soft, turn the heat off when the liquids are just absorbed/evaporated.

Add-ins and Substitutes

• Add vegetables. These Vegan Scrambled Eggs taste great with sauteed onions, zucchini, tomatoes, or bell pepper.
• Top with your favorite sauce. Ketchup, homemade Salsa Roja, and hot sauce all make tasty toppings.
• Substitute other seasonings. You can use cumin, onion powder, oregano, or any others to boost these flavors.
• Make these "eggs" cheesy. Melting some vegan cheese on top or stirring shredded cheese into Vegan Scrambled Eggs is a delicious addition.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat them on the stovetop over medium-low heat until warmed through.

These Vegan Scrambled Eggs are protein-packed, filling, and so delicious. I hope you love this healthy and flavorful breakfast as much as I do.

More vegan goodness to try:

• Strawberry Oatmeal Bars
• Best Vegan Oatmeal Cookies
• Vegan Potato Pancakes
• Vegan Banana Pancakes
• Vegan Crêpes