This vegan egg scramble is made with silken tofu and kala namak (black salt) to give these eggs that traditional egg taste and texture without using real eggs! All you need is 5 ingredients and 10 minutes and you can have this delicious protein packed breakfast. Enjoy on top of Vegan Flatbread, with a side of breakfast potatoes, Vegan Bacon Bits or with Vegan Chilaquiles.
Before I was vegan, I absolutely loved all egg dishes. They were so easy to cook, budget friendly, packed with protein, filling, and relatively healthy.
Fortunately, tofu is an excellent egg replacer and replica for egg scrambles. It is also just as hearty, healthy and cheap. Extra firm silken tofu in particular makes for the BEST soft tofu scramble and fluffy textured eggs!
Why This Recipe Works
- Silken tofu has the highest water content and is the softest, creamiest tofu. Perfect for replicating the creaminess of soft and fluffy eggs. Firmer tofus can often end up tasting a bit too dry in egg scrambles.
- Kala namak or black salt is the best vegan substitute for the sulphur and earthy flavors you get with chicken eggs.
- Vegan cheese shreds, although optional, gives this scramble the best cheesy flavor!
Ingredients and Substitutions
- silken tofu – Replaces the traditional chicken eggs in this egg scramble. I recommend using extra firm silken tofu, as it is a firmer silken tofu and holds its shape a lot better than regular silken tofu. If you can’t find extra firm silken tofu, I recommend using soft tofu or even medium tofu. I used the brand Mori-Nu (not sponsored).
- nutritional yeast – Adds a cheesy, savory flavor.
- turmeric – Gives this scramble the yellow color that traditional eggs have. If you don’t love the taste of turmeric you can leave it out and your scramble will resemble more of an egg white scramble!
- vegan cheese shreds – Optional, but really delicious here! You could also use the mozzarella cheese from my Vegan Cheesy Garlic Bread (Pull Apart Bread!) for an oil free option and it would be great!
- kala namak (black salt) – An Indian spice that gives these eggs the class eggy taste. Although it is called black salt, it is usually a pink color and can be found at most International Grocery Stores or online. Sprinkle it on top of the scramble or any vegan egg substitute right before enjoying and be blown away by the realistic egg flavor. If you would like to buy it online, this is the Kala Namak I use.
Step by Step Instructions
- Add the drained block of tofu to a hot, oiled skillet. Allow it to sit for a few minutes to begin browning in the oil to develop flavor and prevent it from breaking up too much.
Then with a spatula, begin breaking up the tofu block into smaller bites to replicate egg scramble. Avoid sautéing with a heavy hand as this can break up the tofu too much and you won’t be left with much texture.
If you prefer to make this recipe oil free, simply omit the oil and be sure to use a non stick skillet.
- If desired, add in the vegan cheese shreds and carefully sauté until cheese is melted. You could also add in spinach, mushrooms, pre-cooked diced potatoes, or any other quick cooking vegetable. This recipe is incredibly customizable so choose your favorites!
- Add in the spices and gently toss your scamble in the spices until completely coated. If using turmeric, this will change the color of your scramble from white to the classic yellow you’d regularly find with an egg scramble.
- Serve immediately with a sprinkle of kala namak, chives, pico de gallo and any desired sides!
FAQs
Silken tofu is so versatile! It is often used in recipes to replicate custards, creamy dips, puddings, and soft desserts. I use it in my Spicy Creamy Instant Pot Ramen Crustless Vegan Quiche, and Vegan Chilaquiles recipes.
Silken tofu is fairly difficult to make crispy as it is the softest tofu and has a high water content. The best way to make this tofu crispy is to first lightly pan fry it in the oil. This will crisp up the edges but still leave the inside of the scramble soft and fluffy.
I have difficulty finding it in grocery stores near me and buy it on Amazon. A little goes a long way so it will last!
It’s known to have a very distinct sulphur-like taste and is comparable to the taste of eggs. There’s nothing quite like it!
I wouldn’t. This scramble is really best fresh but can be reheated if necessary!
Expert Tips
- Add quick cooking vegetables to your tofu scramble for a heartier breakfast or serve with a side of breakfast potato, hashbrowns, vegan sausage, or even toast!
- This recipe is written for silken tofu, but if you prefer a firmer, “well done” scramble, use medium firm tofu.
- Try the kala namak if you haven’t before. It really does make tofu taste like eggs and is the perfect finishing touch.
Related Recipes
- Chickpea Egg Breakfast Sandwiches
- Vegan Frittata with Sweet Potato and Kale
- Overnight Vegan French Toast Casserole
Silken Tofu Scrambled Eggs
Ingredients
- 1 tablespoon avocado oil
- 1 (12 ounce) extra firm silken tofu package
- ¼ cup vegan cheese shreds - optional
- 1 tablespoon nutritional yeast
- ¼ teaspoon onion powder
- ¼ teaspoon turmeric - optional for color
- ¼ teaspoon black pepper - adjust to taste
- ¼ teaspoon kala namak - adjust to taste
- sea salt - to taste
Instructions
- Heat avocado oil in 12" skillet over medium heat.
- Add the drained, extra firm silken tofu block to the skillet and allow to very lightly pan fry and crisp up for a few minutes in the oil, 2-3 minutes. Alternatively, for an oil free version, omit the oil and use a non-stick skillet.
- After a couple of minutes, carefully begin breaking up the tofu block into bite sized pieces, resembling an egg scramble. Careful not to overdo it or your scramble will lose it's texture.
- If desired, add in your vegan cheese shreds or any other quick cooking vegetable, like spinach, diced mushrooms, kale, diced tomato, etc. Carefully sauté until the cheese is melted or the vegetables are warmed through, 2-3 minutes.
- Sprinkle the nutritional yeast, onion powder, turmeric, and black pepper over the scramble and gently sauté until spices are well incorporated.
- Serve immediately with desired sides and sprinkle with kala namak (black salt for egg taste), chives and pico de gallo, as desired.
Notes
- If you prefer a more firm, “well done” type scramble, use a medium firm tofu block instead.
- If you cannot find extra firm silken tofu, I recommend using soft tofu. Regular silken tofu is very soft and may be too soft for your liking.
- The softness between silken tofu blocks varies widely between brands. From my personal experience, Whole Foods brand silken tofu is the softest and not great for this recipe. It is very difficult to prevent it from losing all of it’s texture. My favorite brand of silken tofu for this recipe is Mori-Nu Extra Firm Silken Tofu. I find it at Target and it is shelf stable and shared a photo of the packaging in the post.
- This recipe is incredibly customizable! Add in your favorite vegetables, vegan sausage, etc and double or triple the recipe as needed!
General note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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