Scrambled Tofu

Scrambled Tofu |

Scrambled Tofu

This breakfast classic is so simple to veganise. Just as delicious as the real thing and quick to knock up on a sleepy morning.
Course Breakfast, Brunch
Cuisine British, Vegan
Tags scrambled tofu, vegan
Prep Time 5 minutes
Cooking Time 10 minutes
Total Time 15 minutes
Servings 2


  • 1 tbsp oil
  • 100 g tofu firm pressed
  • 1 tsp turmeric
  • 1-2 tsp black salt see notes
  • Pinch of black pepper
  • Pinch of white pepper
  • 1-2 tbsp non-dairy cream or milk
  • English muffins or toast
  • non-dairy butter optional


  1. Heat the oil in a frying pan. Crumble the tofu into large chunks into the pan.
  2. Sauté the tofu for 3-4 minutes, allowing to brown slightly, and then add all the spices and seasonings. You'll need to experiment with the black salt to suit it to your taste, it's a fine balance between the saltiness and the sulphurous/eggy flavour it provides so add a bit at a time until you're happy.
  3. For some extra creaminess add the non-dairy cream or milk and let it cook off for 1-2 minutes.

  4. Grill your English muffins or toast, spread on some vegan butter and top with the scrambled tofu. Serve immediately.

Recipe Notes

Tofu is a great egg replacement as it has plenty of protein and is cholesterol-free. Black salt (kala namak) is the key ingredient to give that distinctive egg flavour and is easily found anywhere with a good spice selection or online.

I use the Tofuture Tofu Press to easily firm up tofu that is too wet or soft. The easiest thing to do is put the tofu in the press overnight so it's ready to use the next day.

Scrambled Tofu |

Scrambled Tofu |

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