This Vegan Scrambled Eggs recipe is THE ONE you have been looking for. High-protein, plant-based, clean eating and SUPER delicious. Goodbye eggs, hello tofu!
Scrambled eggs is probably the thing I missed the most when I went vegan. That soft, warm filling breakfast with slices of fresh bread is just the best. I had a hard time finding something that even remotely resembled it.
Start by gently scrambling the tofu with your fingers (see the picture above). There should be bigger and smaller bits (see the picture below) – just like scrambled eggs.
When you are done scrambling, heat 1 tablespoon of oil in a pan and caramelize the chopped red onions. After 1-2 minutes add the scrambled tofu and stir for another 1-2 minutes. Now add the oat milk, stir and let the tofu soak it up almost completely (3-4 minutes).
When the milk is almost completely gone, add all the remaining ingredients (veggies, nutritional yeast, basil, salt, pepper, turmeric) and stir for 1-2 minutes.
Serve with fresh bread and orange juice. The perfect healthy vegan breakfast, don’t you agree?
Vegan Scrambled Eggs
For another amazing vegan breakfast dish, check out these delicious vegan breakfast potatoes.
Ingredients
- 1 block firm tofu (12.3 oz)
- 1/2 head red onion
- 2 stem scallion
- 1/2 head bell pepper
- 5-6 fresh basil leaves
- 1/2 cup oat milk
- 1 tbsp nutritional yeast
- 1/3 tsp turmeric
- 1 tsp salt
- 1/3 tsp black pepper ground
- 1/3 tsp black salt *optional
Instructions
- Scramble the block of tofu with your hands (see picture above) into small and bigger pieces.
- Heat 1 tablespoon of oil on medium heat in a pan. Caramelize the chopped red onions.
- Add the scrambled tofu and stir for 1 minute.
- Add the 1/2 cup of oat milk and stir until the tofu has soaked up most of it.
- When there is only a small amount of milk remaining, add all of the remaining ingredients and stir for another 3-4 minutes on low to medium heat.
- Serve with fresh bread.
Notes
Did you make this Vegan Scrambled Eggs Recipe? Let me know in the comments!
Can you tell me what the oat milk is for? I have everything but that and I don’t put regular milk in eggs. I’ll try without – I usually eat eggs several times a week, thanks for the recipes!
Hi Becky!
The oat milk is used to sort of “cook” the tofu. To make it softer. 🙂
Can you meal prep this recipe, and if so how long will it lest in the fridge?
Hi Eden!
You can absolutely meal prep this recipe, It will last around 3 days in the fridge.
The receipt was excellent. I do use black salt and if you incorporate it within your 1/2 cup of soymilk, it blends more evenly.
I also add diced mushrooms and red peppers after the onions are close to caramelizing.
Thank you for sharing, Dan
I’m glad you liked it, Dan!
I this tofu scramble it’s so flavorful. Thank you I did not add onions I don’t like them
I’m new to using tofu in recipes. Do you need to press the tofu before using like I’ve seen in a lot of other recipes? Thanks!
Hi Kate!
Pressing the tofu or not is ENTIRELY up to you! To me, it’s a waste of time. But I know that some people like the texture better if it’s pressed.
Experiment with it!