Vegan  Scrambled Eggs



4 servings

25 minutes

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.


– 1 15 oz. block firm tofu – 1 tbsp. white miso paste – 1 tbsp. tahini – 1 ½ tbsp. nutritional yeast – ½ tsp. garlic powder – ½ tsp. paprika – ¼ tsp. turmeric powder – ½ tsp. black Indian salt (Kala Namak) or to taste – ⅓ cup oat milk – ⅓ cup vegan mayo – chives and pepper, to garnish

Step 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.

Step 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.

Step 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.

Step 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 3-5 minutes, or until the tofu reaches the desired consistency.

Step 5

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

How to Store

Store any leftovers in an airtight container in the refrigerator for up to 2 days.


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