Vegan scrambled eggs, made with tofu

These vegan 'scrambled eggs' are actually flavourful and perfectly textured scrambled tofu.

When making a vegan breakfast, it’s relatively easy to source vegan sausages, bread and even hasbrowns, but scrambled eggs are another matter.

If you want to make flavourful, perfectly textured¬†scrambled tofu that easily rivals scrambled eggs, here’s what to do (with thanks to¬†Jolinda Hackett for the inspiration for this recipe)

Vegan scrambled eggs - made with tofu
Prep time
Cook time
Total time
Flavourful, perfectly textured scrambled tofu that easily rivals scrambled eggs.
Recipe type: Breakfast
Serves: 2-4
  • 396g (14 oz) pack of tofu (standard, not silken)
  • 2 sprays of liquid aminos
  • ½ tsp tumeric
  • ½ tsp garlic granules
  • 4 tsp yeast flakes with B12
  • 2 tsp olive oil + 1tbsp for the pan
  • 1 red pepper
  • Salt and pepper to taste
  1. Drain the tofu and press out the excess liquid against kitchen towel
  2. In a large bowl roughly mash the tofu with the aminos, tumeric, garlic and olive oil
  3. De-seed and finely chop the red pepper
  4. Warm the remaining oil in a large pan over a medium heat and fry the pepper until soft
  5. Tip in the tofu and fry for about 8-10 minute, stirring occassionally until the flavours taste cooked through
  6. Stir through the yeast, season to taste (I recommend lots of pepper), give a final taste test and serve

The result is rather yummy and perfect for breakfast.

One thing I’d say, though, is that if you’re going to try a vegan meal, try not compare the components to their meaty/eggy/dairy-rich cousins – it’s not about being better or even the same as, it’s about being different, and we can all benefit from widening our experiences with food, whatever our day-to-day diet needs and choices.

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