It’s even faster and easier to make this delicious vegan scrambled eggs recipe than normal scrambled eggs. Using Silken tofu gives this tofu scramble a softer consistency.
If you’re looking for a vegan alternative to scrambled eggs, you’re in the right place.
Using silken tofu to make scrambled ‘eggs’ gives your scramble a much softer consistency.
This recipe is delicious whether or not you use silken tofu or firm tofu.
The best thing about this recipe is it takes just 1 minute to throw everything into the pan and cooks very quickly between 5 and 15 minutes depending on the consistency you like.
Unlike real scrambled eggs, it’s almost impossible to overcook this recipe so it’s very forgiving.
I like to get this recipe to the consistency that I like, then turn off the heat, prepare the rest of my meal and give the tofu scramble a blast of heat again just before serving.
This recipe goes amazingly well with a full vegan English cooked breakfast. I often cook a full English as this is one of the very few recipes that my whole family will eat (fussy kids).
I also added some vegan cheese to give this recipe the extra wow factor, but you can leave that out and the recipe will be just as tasty.
For full ingredient swaps, see the full Ingredients Substitution section below.
- Video Demonstration
- Why You’ll Love This Recipe
- Ingredient Substitutions
- The Structure Of A Plant Based Plate
- Recommended Equipment
- How To Make This Recipe
- What To Serve With Tofu Scramble
- How To Reduce The Calories
- How To Increase The Calories
- Frequently Asked Questions
- How To Store Leftovers
- More Tasty Vegan Protein Recipes
- 🥬️🥭️ 7 Day Meal Plan
- FREE Gifts
- Soft Silken Tofu 'Egg' Scramble
If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. Click here to subscribe to my Youtube channel.
Why You’ll Love This Recipe
- This recipe and all recipes on my website are suitable for the special diets, vegan, plant based, gluten free, dairy free, egg free, free from refined sugar, and vegetarian.
- This recipe contains 135 calories per serving.
- This recipe contains 10g protein per serving.
- One serving of this recipe contains 20% of your recommended daily intake of protein.
- One serving of this recipe contains 9% of your recommended daily intake of calcium.
- This recipe takes 1 minute of active preparation time and 5 minutes of cooking time.
- This recipe is made extra tasty by the addition of black salt and nutritional yeast.
- I have simplified this recipe by limiting the number of ingredients and using everyday ingredients such as tofu and vegan butter.
- Vegan butter: You can omit the butter completely if you like or you can replace it with the same quantity of oil
- Silken tofu: You can replace the silken tofu with firm tofu but this will increase the calories per serving by 20 calories and increase the protein by 3g.
- Egg seasoning: You can replace my homemade egg seasoning with nutritional yeast or remove it completely. The recipe will still work without it but it won’t be as tasty.
- Vegan cheese: You can remove this if you like. The recipe will be less tasty but it will still work.
- Salt: You can remove this but the recipe won’t be as tasty. Add less salt if you like.
- Salad onion: You can remove this and the recipe will still be tasty.
The Structure Of A Plant Based Plate
Each of the recipes I create fits into my Plant Plate System. This system incorporates 5 food groups into every meal.
The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste
This recipe adds plant protein to any dish. It falls under the “vegan protein” category on the Plant Based Plate and is not a complete meal.
The diagram below helps you visually see how this element features on a Plant-Based Plate.
Here’s how this recipe is structured according to the Plant Plate System.
Adding each ingredient to the following categories helps you to easily see how to make substitutions. It also lets you know the exact reason why the ingredient is in the recipe.
- Nutritional yeast / Vegan Egg Seasoning
Leaves, Fruit & Veg
- Salad onion
- Salad onion
Nutrient Packed Carbohydrates
- Vegan Egg Seasoning
- Vegan Butter
Here are the main kitchen equipment tools I have used to create this recipe.
I highly suggest you use a non-stick pan for the vegetable and sauce part of this recipe. In a non-stick pan, this recipe cooks like a dream, with minimal stirring needed.
You can get the large pan that I use by clicking here. Please note, I bought the largest size.
You can get the 10-piece cookware set that I have by clicking here. Please note, this set contains a smaller version of the large deep pan that I bought separately.
How To Make This Recipe
- On low heat add in the butter, and then the rest of the ingredients.
- Cook until you get your desired consistency.
What To Serve With Tofu Scramble
Here are some of my favorite things to serve with this recipe:
- Tofu scramble on toast
- Full English breakfast (toast, baked beans, vegan sausage, vegan bacon, tomatoes, spinach, mushrooms)
- Vegan Sausage
- Baked beans and toast
- Breakfast potatoes
- Potato cakes
How To Reduce The Calories
If you’d like to reduce the calories of this recipe even further, I suggest removing the butter and/or the cheese.
How To Increase The Calories
If you would like to increase the calories of this recipe you could use more butter, oil, or cheese. Swapping the silken tofu for firm tofu increases the calories too.
Frequently Asked Questions
The best type of tofu to use for vegan scrambled eggs depends on the consistency that you prefer. If you like firmer scrambled eggs, use firm tofu, but if you like more runny scrambled eggs, use silken tofu. Although firm tofu contains slightly more calories, it contains significantly more protein and calcium.
How To Store Leftovers
This recipe keeps for up to 4 days in the fridge in an airtight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.
More Tasty Vegan Protein Recipes
This recipe is part of my vegan protein series.
If you’re looking for easy, vegan protein recipes, check out some of my other recipes:
- Vegan Jackfruit Shredded Chicken
- Easy Vegan Meatloaf With Mushrooms And Oats
- 10 Minute Plant Based Black Bean Burger (Gluten Free)
You can see all of my vegan protein recipes here.
🥬️🥭️ 7 Day Meal Plan
If you want to discover all of the benefits of eating a plant-based, gluten-free diet, grab a copy of my 7-day meal plan by Green Thickies.
My 7-day detox has been doctor and nutritionist approved and featured on a major national TV channel.
Thousands of people have had incredible results with this meal plan.
🥗 Free Smoothies (Drink And Shrink) Bundle
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Soft Silken Tofu 'Egg' Scramble
- 1 Tablespoon Vegan Butter
- 349g (1 Block) Silken Tofu
- 2 Tablespoons Of Egg Seasoning Or Nutritional Yeast
- 40g Vegan Cheese Grated
- 1 Teaspoon Salt
- Black Pepper
- 1 Salad (Spring, Scallion) Onion
- Add the butter to a non-stick medium frying pan over a low heat. Add the tofu, seasoning, cheese, and salt.
- Stir until the tofu scramble is at your desired consistency. This will take between 5 and 15 minutes depending on how runny or firm you like your scrambled “egg” tofu.
- You can either use a wooden spoon to break up the tofu when it’s in the pan, or you can use your hands to crumble the tofu into the pan to get your desired consistency.
Now it’s your turn to make magic with food.