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image of vegan tofu scramble in a white bowl with a side of toast. Showcasing eggy and creamy consistency.
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20-Minute Eggy Tofu Scramble (Vegan)

Ultra creamy, fluffy, and fast tofu scramble recipe that's most similar to traditional scrambled eggs. Ready in less than 20 minutes.
Course Breakfast
Cuisine American, North American
Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 341kcal
Author Hannah Sunderani

Ingredients

  • 1 block extra firm tofu
  • 2 tbsp olive oil
  • 2 cloves garlic finely chopped
  • 2/3 cup oat milk (or plant milk of choice)
  • 1 tbsp tahini
  • 1 tbsp nutritional yeast
  • 1/2 tsp turmeric
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black salt (optional but highly recommended for eggy taste)

Instructions

  • Break the tofu into small chunks using your hands (no need to press it in advance for this recipe). Add to a medium skillet with the olive oil and chopped garlic and bring to medium heat on the stovetop. Cook until the water begins to sweat and simmer out of the tofu, about 5 minutes.
  • Pour in the oat milk and spoonful of tahini. Mix to combine, then add the spices: nutritional yeast, turmeric, smoked paprika, sea salt and black salt. Continue cooking on a low simmer until most of the liquid has evaporated and the tofu is an eggy consistency, about 7 minutes.
  • Serve warm with your favourite sides. I like it with a side of wholewheat toast, roasted potatoes and wilted spinach!

Nutrition

Calories: 341kcal | Carbohydrates: 16g | Protein: 19g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 748mg | Potassium: 484mg | Fiber: 2g | Sugar: 8g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 4mg