Easy Tofu Scramble on Toast
This quick and easy tofu scramble is the perfect answer to vegan scrambled eggs. The crumbled tofu is a fantastic egg substitute because it gives a lovely texture, and the right spices and seasonings give a fabulous flavour.
Serve your delicious vegan eggs with toast and avocado, or with vegan bacon and grilled tomatoes for a more traditional English breakfast.
Notes on ingredients
- Kala Namak: Kala Namak is black salt, which has a sulphurous smell and an eggy flavour. It’s very strong, so add a very small amount of it at a time.
- Tofu: I’ve used a block of firm tofu, but extra firm tofu would work too. Silken tofu would be too wet and wouldn’t hold its texture.
Recipe tips and variations
- Gluten free: This recipe is already gluten free, so you’re good to go on that front.
- Adding Kala Namak: Kala Namak has a very strong flavour so add it gradually and taste as you go.
- Add vegetables: If you wish you can also stir fry some vegetables to incorporate into the scramble, e.g. spring (green) onions, bell peppers, tomatoes, mushrooms and spinach. Just gently fry or grill the vegetables and stir them through the scrambled tofu.
- Good source of protein: If you’re looking for vegan recipes with a good amount of protein, this vegan scrambled egg recipe is a great one to add to your meal plan.
Storing leftovers
To store your eggless scrambled eggs, cover and refrigerate leftovers for up to 2 days. Reheat in a microwave for one minute or in a frying pan for a few minutes, until piping hot throughout.
See another vegan recipes: Vegan Curry Sauce Recipe
Serving suggestions
I love serving tofu scrambled eggs on sourdough toast with a few veggies on the side. A sliced avocado is lovely, or add a few veggies (like spring onions, mushrooms or spinach) to the frying pan when you make vegan scrambled eggs.
For a more traditional full English breakfast, serve with vegan sausage, bacon, garlic mushrooms and grilled tomatoes. You can also sprinkle over some grated vegan cheese if you like.
INGREDIENTS
- 1 block firm tofu drained
- 1 tablespoon olive oil
- ¼ cup oat milk or other plant milk
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 tablespoons nutritional yeast flakes
- ¼ teaspoon ground black pepper
- ¼ teaspoon Kala Namak or ½ teaspoon fine sea salt
- 1 tablespoon vegan butter
INSTRUCTIONS
- Crumble or mash the drained tofu into small chunks. No need to press it first as any water will cook out.
- Heat the olive oil in a large non-stick frying pan (skillet) and gently fry the crumbled tofu for 5-6 minutes, stirring frequently.
- While the tofu is cooking, place the milk in a bowl and whisk in the turmeric, smoked paprika, garlic powder, nutritional yeast and black pepper.
- Pour the milk mixture into the pan with the tofu and stir well to combine. Be careful not to break up all of the chunks.
- Cook for a further 3-4 minutes or until the scramble reaches your preferred texture.
- Stir in the Kala Namak (black salt) and vegan butter then taste and adjust the seasoning to your preference, if necessary.
- Sprinkle with a little chopped parsley if you wish and serve immediately. Delicious on hot toast or alongside other breakfast staples such as avocado, grilled tomatoes, vegan bacon, sausages, spicy baked beans and hash browns.
NOTES
- Kala Namak has a very strong flavour so add it gradually and taste as you go.
- If you wish you can also stir fry some vegetables to incorporate into the scramble, e.g. spring (green) onions, bell peppers, tomatoes, mushrooms and spinach. Just gently fry or grill the vegetables and stir them through the scrambled tofu.
- To store – cover and refrigerate leftovers for up to 2 days. Reheat in a microwave for one minute or in a frying pan for a few minutes, until piping hot throughout.
NUTRITION
- Calories: 322kcal
- Carbohydrates: 12g
- Protein: 22g
- Fat: 21g
- Saturated Fat: 3g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 9g
- Trans Fat: 1g
- Sodium: 365mg
- Potassium: 207mg
- Fiber: 4g
- Sugar: 3g
- Vitamin A: 587IU
- Vitamin C: 1mg
- Calcium: 297mg
- Iron: 3mg
This tofu scrambled eggs recipe is quick, nutritious and delicious. Packed with plant protein, it’s a fabulous addition to your breakfast or brunch table.
