Easy Scrambled Tofu “Eggs”

These Easy Scrambled Tofu “Eggs” come together in just 5 minutes, using a handful of pantry ingredients. This recipe is the easiest, tastiest way to have a savory vegan breakfast any day of the week!

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There is a time and place for large, delicious tofu scrambles with plenty of fresh vegetables and a side of breakfast potatoes. For me, that time and place is the weekend!

Thankfully, with these simple scrambled tofu eggs, you can enjoy a savory, non-oat breakfast on the weekdays too. Spoon these tofu eggs onto a sweet potato, pack them into a tortilla, or serve them alongside toast and fruit for a super tasty start to your day.

Are you struggling to remove animal products from your diet?

Almost everyone struggles to remove certain foods when transitioning to a whole-food, plant-based lifestyle. In general, it seems that many people struggle to remove cheese from their diets. Before transitioning, I loved cheese too, especially with a nice red wine. However, I only ate it once in a while. Given the saturated fat content, the expense of good cheese, and the bloated and uncomfortable feeling afterward, cheese was firmly in the “moderation” column for me.

Thus, when I was changing my eating habits, my “how can I possibly remove this from my diet” food was eggs.

I used to eat regular eggs for breakfast most days of the week. In fact, after a long day at work, I would somewhat frequently turn to them for dinner as well. I know that I wasn’t alone in that habit, either. Given their versatility, ease of preparation, and the often cited protein content, eggs are a big part of many people’s diets.

Today, I bring you an easy, delicious recipe for scrambled tofu “eggs” that can help you transition away from chicken eggs!

Why Should You Make These Tofu “Eggs”?

Simply put, because this recipe is better for the planet, your health, and chickens everywhere!

When compared to chicken eggs, these scrambled tofu eggs are:

• Way lower in fat, including saturated fat
• Free of cholesterol
• Just as quick to make
• Just as high in protein!
  • In fact, this recipe contains 13 grams of protein per serving, while 2 large eggs contain 12 grams of protein

About the Ingredients

I wanted to keep this recipe as simple as possible, so you could throw it together in just a few minutes with a handful of pantry ingredients. All the seasonings (besides black salt) are staple items that everyone should have in their pantry already.

In addition, if you’re serious about removing eggs from your diet, black salt should definitely be added to your pantry! Let’s take a look at the simple ingredients you’ll need to make these vegan eggs.

• Turmeric for color and anti-inflammatory benefits.
• Soy sauce or Tamari for umami and depth of flavor.
• Himalayan black salt (kala namak), a salt with high sulfur content, to mimic the smell/taste of eggs.
  • Feel free to substitute the black salt with regular salt if that’s all you have on hand, but start with a smaller amount. You will definitely lose some of the eggy flavor!
• Extra-firm silken tofu. Though I typically use firm or extra-firm tofu for my tofu and veggie scrambles, these simple tofu “eggs” use extra-firm silken tofu, which allows you to get the wobbly texture of scrambled eggs.
  • If you don’t have access to firm/extra-firm silken tofu, try a medium-firm tofu instead.
• Black pepper and garlic powder to round out the flavor.

How to Serve Your Scrambled Tofu “Eggs”

This is a versatile recipe. Once your eggs are done, serve them with a side of whole-grain toast and fruit for a truly 10 minute breakfast. Or, scoop your eggs onto a piece of toast for an open-faced sandwich.

Since these eggs are fairly simple, they are also perfect for filling breakfast tacos. Add them to a tortilla with some beans, salsa, and your favorite toppings, and breakfast is served.

In my house, we like to have these eggs with a side of toast, some kind of vegetable (either a fresh salad or leftover roasted veggies), and beans. Fresh or dried herbs and hot sauce optional. 🙂

I hope you enjoy these simple, easy, and versatile “eggs”!

The background and science behind these ingredients

• An overview of turmeric’s health benefits
• The case for adding black pepper to dishes containing turmeric
• “There’s no debate: Soy is beneficial to your health”
• Debunking a recent egg study
• Overview of the dangers of eggs: salmonella, cancer, heart attack, stroke, premature death, etc.

What do you think?

Thanks so much for stopping by! If you make this recipe, then please leave a comment and rating. I would love to hear what you think and how it worked out for you!

Don’t forget to check out my other breakfast recipes as well!