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5 from 1 vote

Vegan scrambled eggs - made with tofu

Flavourful, perfectly textured scrambled tofu that easily rivals scrambled eggs.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Keyword: eggs, scrambled eggs, vegan
Servings: 2 -4
Calories: 244kcal
Author: Emily Leary


  • 396 g pack of tofu (standard, not silken)
  • 2 sprays of liquid aminos
  • 1/2 tsp turmeric
  • 1/2 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


  • Drain the tofu and press out the excess liquid against kitchen towel.
  • In a large bowl add the tofu to it along with the aminos, turmeric, garlic and olive oil
  • Roughly mash the ingredients.
  • De-seed and finely chop the red pepper, then add warm the remaining oil in a large pan over a medium heat and add the peppers.
  • Fry the pepper until soft.
  • Tip in the tofu and fry for about 8-10 minute, stirring occasionally until the flavours taste cooked through.
  • Stir through the yeast and give it a stir.
  • Season to taste (I recommend lots of pepper), give a final taste test and serve!


Calories: 244kcal | Carbohydrates: 10g | Protein: 20g | Fat: 13g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 205mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1865IU | Vitamin C: 76mg | Calcium: 248mg | Iron: 3.1mg