Scrambled tofu eggs in a white bowl with a sprig of parsely.
Breakfast, Recipes, Tofu

Tofu Eggs

0 comments

Scrambled tofu eggs…yes please! If you have recently started a vegan diet and are missing a comfort breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with your favorite veggies to make a delicious breakfast scramble.

How to make tofu eggs

Tofu crumbled into a skillet.
Tofu crumbled into the skillet

This recipe is so easy you can make these every day! First, pick out the right tofu. I’ve seen some tofu egg recipes that call for the silken tofu, this does not work for me. I use the firm or extra firm tofu. For this recipe the tofu does not need to be squeezed or pressed. Simply drain and maybe wrap a paper towel around it to get off any excess water. Any remaining water will burn off in the hot skillet. Next, using your hands, crumble the tofu in a hot, greased skillet. No need to break the tofu up in detail, you can break it up more with the spatula when you are cooking. Then simply add the spices to incorporate into the tofu. This recipe call for turmeric, it gives the tofu that golden egg color. If you do not have turmeric and do not feel like spending the money for 1/4 teaspoon, you can simply omit. This will not change the flavor much, but the tofu will remain white. Last, add the plant based milk and finish cooking. Unlike regular eggs, tofu does not burn. It will however stick to the pan of not sprayed or oiled. I use a non-stick copper pan and have never had a problem.

Tofu scrambled eggs with sliced portobello mushrooms and potatoes on a white plate
Tofu eggs with portobello mushrooms and breakfast potatoes.

You can pretty much replace this recipe with anything you would’ve used for scrambled eggs. If you want to add sauteed vegetables, I would make them first, set aside, then add into the tofu after cooking. These go great with vegan chorizo, sliced portobello steak, in a vegan breakfast burrito, you name it!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
scrambled tofu eggs in a white bowl with a sprig of parsley

Tofu Eggs


  • Author: Candice
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 4 1x

Description

Scrambled tofu eggs…yes please! If you have recently started a vegan diet and are missing a comfort breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with your favorite veggies to make a delicious breakfast scramble.


Scale

Ingredients

1 block firm tofu

1 TBSP nutritional yeast

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp turmeric

2 TBSP plant based milk

olive oil spray

salt and pepper to taste


Instructions

Drain the tofu and shake off any excess water.

Heat a well greased skillet over medium heat.  Add the tofu, using your hands to crumble the tofu, and cook about 4 minutes.

Add the dry seasonings and incorporate into the tofu.  At this time you can use the spatula to break down the tofu to your desired consistency.  This should take about 1 minute. 

Once the seasonings have been incorporated, add the plant based milk.  Continue to cook for about 2 minutes or until all the liquid has dispersed.  Simple as that!  Serve warm and enjoy!


Notes

As mentioned above, if you do not have turmeric, this can be omitted, keep in mind the color will not resemble scrambled eggs.

These tofu eggs will keep in an airtight container for up to 3-4 days.  

Please remember to PIN this recipe for future and share your comments with me!

  • Category: breakfast
  • Method: easy
  • Cuisine: vegan

Keywords: vegan scrambled tofu eggs

Leave a Comment

Your email address will not be published. Required fields are marked *

*