Vegan scrambled eggs that use a combination of tofu and chickpea flour. With a similar texture to scrambled eggs, this basic tofu scramble recipe can be enjoyed on toast or used as a base to incorporate vegetables.
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Being on a vegan diet sometimes has me missing eating eggs, in the past I have tried eating various vegan eggs, both homemade and store-bought.
Whilst I don’t mind the store-bought (just not a fan of the unwanted additives), I felt they could be better and for other recipes I tried making at home, I felt they were lacklustre, either too bread-like or just like tofu.
So I went on the hunt to make my vegan scrambled eggs more egg-like in texture.
I tried several different natural food thickeners until I settled on agar agar, resulting in a really nice egg-like texture.
Of course, it’s not the same as real egg, but it’s a fabulous egg substitute (move over VeganEgg!*).
I’ve put in a brief outline of what agar is in the FAQ below.
If you're curious about egg-wash substitutes, there's a plethora out there.
😋Why you’ll love this recipe
- High in protein
- Easy and ready in 15 minutes
- Mimics the texture of real eggs (as close as possible)
- Made with all-natural foods and is gluten-free
✔️What You’ll Need
🥘Ingredient Notes
Tofu - You’ll need a combination of firm tofu* and classic tofu. The firm tofu will be crumbled into chunks and the classic tofu will give these vegan scrambled eggs that silky texture. Always purchase organic and non-GMO tofu where possible.
Chickpea flour - also known as garbanzo bean flour* helps to thicken these tofu scrambled eggs and also caramelise slightly adding to the taste and texture
Agar agar* - this is a vital ingredient to achieve the ‘egg’ like texture, it changes the texture of the tofu so it’s not-so-tofu like anymore. This can usually be found at your local health store or supermarkets in your health food section. Don’t leave it out.
Indian Black salt - also known as - Kala Namak* - is another vital ingredient in achieving the ‘egg’ like flavour.
It’s an unbelievable close resemblance in taste to egg. Don’t skimp on this, I always like to add a pinch on top of tofu scrambled eggs when serving.
Do not confuse this kala namak salt with any other black salt (see FAQ below).
Note - this salt isn’t truly a black colour, more like a black-grey with a tinge of red. See the end of the video.
Nutritional yeast* - adds a deliciously subtle flavour of cheese.
🔪How to Make Vegan Scrambled Eggs
Step 1 - In a mixing bowl, combine all dry ingredients
Step 2 - Crumble firm tofu with your hands. Then mix through classic tofu with a fork, do not over mix. Add tofu to the dry ingredients and fold through.
Step 2 - Over medium-high heat, heat oil. Add tofu mixture to hot oil and stir for approx. 5 minutes, until cooked.
Step 3 - Serve immediately.
✔️Variations
Gooey - to make these tofu scrambled eggs gooey, increase the amount of classic tofu or add a small spoon full of silken tofu.
Vegetables - mix in finely chopped vegetables into the scrambled eggs.
💭Pro Tips
The best way to crumble firm tofu is with your hands, as you can control the tofu not crumbling too small. For the classic tofu, using a fork but do not over crumble.
It is recommended not to increase the amount of chickpea, resulting in the mixture becoming ‘bready’.
Do not add agar agar powder directly to the pan, as it will coagulate quickly. It should be mixed through the dry ingredients.
Use a non-stick fry pan.
For buttery vegan scrambled eggs, substitute oil with vegan butter.
Turmeric - only a small amount is needed to give these scrambled eggs a wonderful yellow colour. You can increase this slightly, but be wary too much can be bitter.
Do not over scramble whilst cooking, there should be a combination of chunk and smaller chunk of tofu. Chunkier tofu will still be white, which looks nice with the yellow tofu, just as egg looks (colour wise).
For a more ‘egg’ flavour, add more black salt* at the end (I like to do this). However, be aware of the sodium content.
💡What to serve with?
Try any of these ideas with this recipe;
- Sautéed mushroom
- Sautéed spinach
- Hash browns - here’s a recipe for a baked sweet potato and potato hash browns
- Facon - vegan bacon
- Grilled or roasted tomatoes
- Fresh avocado
- Toast
- A side of pickled vegetables
- Vegan sausages
- Use these vegan scrambled eggs in a vegan fried rice
- Make curried egged using eggless mayonnaise and place them into a sandwich with fresh lettuce
- Part of a salad, think vegan caesar salad
❓FAQ
Yes, in an air tight container, for approx. 4 days. Reheat using a non-stick pan and heating for a few minutes.
Indian black salt known as Kala namak is also known as Himalayan black salt, Sulemani namak, bire noon, bit lobon, kala loon, or pada loon. Kala namak is a kiln-fired rock salt manufactured from the salts mined in the regions surrounding the Himalayas. It possesses a sulphurous, pungent smell resembling egg.
Agar Agar is a tasteless, odourless and colourless derivative of red algae which has been used for thousands of years in Asia. It is a naturally occurring substance that is used by vegans as a gelatine alternative. Agar agar sets firmer than gelatine at room temperature. It is popular for uses in jellies, sauces, custards, puddings and as a thickening agent. Agar agar is available in flake or powder formats.
🥘Related recipes
Did you enjoy making tofu scramble (vegan scrambled eggs)? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
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Janelle x
📖 Recipe
Vegan Scrambled Eggs (Easy Tofu Scramble)
Ingredients
- 100 g Hard tofu crumbled
- 100 g Classic tofu crumbled
- 1 teaspoon Agar Agar
- ½ tablespoon Nutritional yeast
- ⅛ teaspoon Ground Turmeric
- 1 tablespoon Chickpea flour heaping
- ½ teaspoon Black salt Kala Namak (sprinkle more on top when serving for extra egg flavour)
- ½ teaspoon Salt to taste
Instructions
- In a mixing bowl, combine all dry ingredients
- Crumble firm tofu with your hands. Then mix through classic tofu with fork, do not over mix. Add tofu to the dry ingredients and fold through.
- Over medium-high heat, heat oil. Add tofu mixture to hot oil and stir for approx. 5 minutes, until cooked.
- Serve immediately.
Video
Notes
- Classic Tofu - is generally between silken and firm tofu. This could be labelled as regular tofu or just tofu.
- Gooey - to make these tofu scrambled eggs gooey, increase the amount of classic tofu or add a small spoon full of silken tofu.
- Vegetables - mix in finely chopped vegetables into the scrambled eggs.
- The best way to crumble firm tofu is with your hands, as you can control the tofu not crumbling too small. For the classic tofu, using a fork but do not over crumble.
- It is recommended not to increase the amount of chickpea, as this will result in the mixture become ‘bready’.
- Do not add agar agar powder directly to the pan, as it will coagulate quickly. It is best for it to be mixed through the dry ingredients.
- Use a non-stick fry pan.
- For buttery vegan scrambled eggs, substitute oil with vegan butter.
- Turmeric - only a small amount is needed to give these scrambled eggs a wonderful yellow colour. You can increase this slightly, but be wary too much can be bitter.
- Do not over scramble whilst cooking, there should be a combination of chunk and smaller chunk of tofu. Chunkier tofu will still be white, which looks nice with the yellow tofu, just as egg looks (colour wise).
- For a more ‘egg’ flavour, add more black salt at the end (I like to do this). Be aware of the sodium content.
Jim
Had to try this. Been missing eggs and these turned out good. First time making tofu scramble. Ordered my agar online.