Go Back Email Link
+ servings
vegan egg scramble up close in a white plate
Print Recipe
5 from 2 votes

Vegan Scrambled Eggs (Easy Tofu Scramble)

Vegan scrambled eggs that uses 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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: Australian
Diet: Gluten Free, Vegan
Servings: 2 servings
Calories: 106kcal
Author: Janelle Hama


  • Fry pan



  • 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.



N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use and how much sugar syrup is actually used.
  • 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.
💭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, 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.
*Shop for your healthy organic groceries at Thrive Market*


Serving: 1g | Calories: 106kcal | Carbohydrates: 5g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 1169mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg