High protein? Check. Super quick and easy? Check. Über delicious and hard to believe it’s tofu? Check. Yeah, that’s right – this is a vegan tofu eggs recipe. Scrambled tofu eggs, to be exact. And not just your everyday run of the mill tofu scramble, but an amazingly beautiful and delectable creamy and pillow-y vegan tofu egg recipe that can be served as a stunning side dish on any breakfast table, or just as a convenient go-to breakfast for when you’re feeling like having a bit of a lazy Sunday. Break out those blocks of tofu now!
The Secret To Great Vegan Tofu Eggs
There are a couple of tricks that I’ve learned over the years about tofu in particular that will enable you to take your tofu scramble to the next level of culinary sophistication.
One of the most important aspects about working with tofu – often overlooked – is to press it beforehand. Depending on the recipe, this isn’t always necessary; but for vegan tofu eggs, it’s a must.
Usually, pressing tofu helps to rid it of excess moisture, and so make space for other flavors to enter. But the trick for a tofu scramble is to press the tofu for enough time to make sure it’s not squidgy and wet, but not so long that it’s entirely dry inside.
Ordinarily, if you were to marinate tofu, you’d want to press it for at least 30 minutes, so that it soaks up the marinade entirely. But for vegan tofu eggs, we’re just lightly spicing the tofu, so we still want a lot of the moisture in the tofu itself, as it’ll help to replicate the wet eggy-ness of scrambled eggs.
If you don’t have a tofu press, just press the tofu between two cutting boards (pad the tofu first with a clean dish cloth) with something heavy on top, like a cast-iron pan or or an ginormous encyclopedia.
The Key Ingredients
Yogurt
Normally, I have found tofu scrambles and vegan tofu egg recipes to be very lacking in something. Usually, they come out dry and crumbly. It works for a breakfast burrito or something like that, but I’ve never enjoyed them on their own.
Recently, I discovered that the secret to creating a truly memorable vegan tofu eggs recipe – one that is eerily like the texture of actual scrambled eggs – is unsweetened coconut yogurt.
The coconut yogurt adds moisture and creaminess to the tofu without making it overly wet and heavy. And this ultimately helps bind the tofu crumbles to one another, so that they hold together as a cohesive unit of tofu egg, rather than individual crumbles.
Chickpea Flour
Another ingredient that helps in bringing your tofu scramble to life is chickpea flour (a.k.a. garbanzo bean flour). Just 1 teaspoon will do. All that chickpea flour does in this recipe is help to shore up any excess moisture created by the tofu or the yogurt, and further bind everything together as it cooks. Don’t worry – you won’t taste it.
Kala Namak
Also known as Himalayan black salt. It is a sulfuric salt that you can use when you want to replicate the sulfer-y funk of eggs. Please take heed with this ingredient: it is incredibly potent. A light dusting of kala namak goes a long way in these vegan tofu eggs.
Ways To Serve These Vegan Tofu Eggs
1. By themselves, ideally on a piece of toast with chives and black pepper!
2. In a breakfast burrito!
3. As an egg salad sandwich!
4. Alongside this orange-cinnamon french toast or this cast-Iron focaccia!
5. With some vegan bacon strips or vegan breakfast sausages!
6. Make some kind of eclectic scramble with other sautéed veggies!
I hope that you enjoyed these vegan tofu eggs scramble. If you did, consider leaving me a comment and recipe rating before you go – it helps me out immensely!
The Best Tofu Scrambled Eggs
Equipment
- Tofu press
- Cast-iron pan
Ingredients
- 1 (14-ounce) block extra firm tofu, pressed for 10 minutes
- 2 ½ tablespoons unsweetened coconut yogurt
- ½ tablespoon nutritional yeast
- 1 teaspoon chickpea flour
- ½ teaspoon ground turmeric
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- 1 teaspoon olive oil
- Dash of ground black pepper as garnish
- Some fresh chives, as garnish
- Sprinkle of kala namak (Himalayan black salt), as garnish for added egg-y flavor (optional)
- Some slices of toasted bread
Instructions
- First, cut the block of extra firm tofu into thirds, and then press these sections of tofu for just 10 minutes, either with a tofu press or between two cutting boards with something heavy on top.
- After that's done, roughly crumble the pressed tofu between your fingers into a medium bowl. Then, add to that the coconut yogurt, nutritional yeast, chickpea flour, ground turmeric, salt, and garlic powder. Mix the ingredients together until the tofu has changed a beautiful yellow color and everything is cohesively coated.
- In a cast-iron over medium heat with a little bit of olive oil, lightly sauté the tofu eggs until they're heated through and holding together well, about 6 – 7 minutes. You know they're about ready when they start to stick to the bottom of the pan slightly.After that, garnish with ground black pepper, fresh chives, and some kala namak (for more sulfuric, egg-y flavor), if you want. Careful with the black salt, as it is very strong. You can also serve the tofu eggs on a piece of crunchy toasted bread, too.
Nutrition
May you have good food in good company,
That Vegan Nephew
Never quite got the hang of making tofu eggs, but I can see where the addition of vegan yogurt would help it stay together. I like the idea of making a breakfast burrito with some crispy potatoes, violife vegan cheddar and fresh Pico de gallo.
I made this with some substitutions to avoid another trip to the store: almond yogurt for coconut and corn starch for chick pea flour and I don’t have a quick source (or substitute) for kala namak, but I want to look into it! My results with substitutions still turned out great! I used Nasoya “Super Firm” tofu that is advertised as being pre-pressed. I didn’t like it for other dishes but it was wonderful for these vegan eggs. I will absolutely make this again. Wonderful! Thanks for the recipe!
Glad you enjoyed it! Your substitutions are spot on. Kala namak is a pretty fringe ingredient, but if you ever want to go all out on the “eggy-ness,” it’s a great addition. Thanks, Crystal!