This easy, fluffy Eggy Tofu recipe is a delicious vegan alternative to scrambled eggs! Simple to prepare and protein-rich. Use it in breakfast bowls, burritos, tacos, and more. (Vegan, gluten-free, oil-free.)
This easy Eggy Tofu is a wonderful replacement for traditional eggs!
It's high protein, simple to prepare, and contains no cholesterol like animal-based eggs.
Use it wherever you'd normally enjoy scrambled eggs. Try it as a simple breakfast scramble with toast, or make it as fancy as you'd like.
Serve it for brunch, in breakfast burritos, tacos, or even a breakfast bowl with all your favorite additions.
Ingredients for Eggy Tofu
For this recipe you will toss together in a mixing bowl, then bake on a sheet pan in the oven:
- Extra-firm tofu: You'll need one 14-ounce block for this recipe. (I buy organic.) We'll use slightly pressed tofu with some of the excess liquid removed. Use a tofu press if you have one, or simply press between paper towels or a kitchen towel. I press mine in a tofu press for about 10-15 minutes, which allows it to still retain some of the moisture and fluffy texture.
- Nutritional yeast: This adds a savory, slightly cheesy flavor.
- Onion powder: As always, be sure your pantry spices are fresh (not expired) for best flavor.
- Garlic powder
- Kala namak (black salt): This is the key ingredient which gives it the classic eggy flavor. We will wait to add it after baking which helps retain the flavor. (Learn more about kala namak below.)
- Ground turmeric: This is completely optional for yellow color if you'd like to include it. You can also add black pepper to the spice mixture if desired.
What is Kala Namak?
This is a really fun and interesting ingredient! Kala namak (also called Himalayan black salt) is obtained from volcanic salt mines in northern India and surrounding area. It's been an integral part of Indian cuisine for hundreds of years.
Black salt has a distinct, unique flavor thanks to the sulfur compounds which give it a pungent egg-like smell and taste. It's recently become a popular ingredient in vegan egg dishes to mimic the flavor of traditional eggs.
Color note: Be aware it can change color depending on its form or how you use it. Typically it's brown in color. But when it's ground into a powder, it turns pinkish-gray. (As shown above.) Then when added to foods, the color can deepen again, turning dark reddish-brown.
Tofu size and shape: Most often I tear the tofu in bite-sized pieces for this recipe. However you can crumble it into smaller pieces, cube it, cut it in triangles, slice it in thick patties, or whatever shape you desire.
Tofu type: If you can't find extra-firm, then firm tofu should work too. However the texture will be much softer.
Use these eggy tofu crumbles wherever you'd normally use scrambled eggs! A few ideas include:
- Vegan breakfast burritos or tacos
- Bowls: Build a breakfast bowl with toasted sourdough, sliced avocado, black beans, grains, roasted veggies, breakfast potatoes, plant-based sausage, or whatever else sounds good!
- Sandwiches: Spoon it in a vegan breakfast sandwich with your favorite additions like tomato, spinach, vegan bacon, vegan cheese, etc. Instead of torn pieces or crumbles, you could even slice the tofu in a thick patty shape for better manageability in a sandwich.
- In fried rice: Stir into veggie fried rice right before serving for an egg replacement.
- On avocado toast
I find this is best when fresh, but you can store leftovers in an airtight container in the fridge. They keep for about 3-4 days. Simply reheat in the microwave (if desired) when ready to enjoy.
Eggy Tofu (Easy Sheet Pan!)
- 14 oz. block extra-firm tofu (pressed*)
- 2 Tbsp. nutritional yeast
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. ground turmeric (optional, for color)
- 1/4 - 1/2 tsp. kala namak (black salt)
- Preheat oven to 400°F (204°C). Line a baking pan with parchment paper or baking mat. Set aside.
- Tear tofu in bite-sized pieces. In a mixing bowl, add all ingredients except kala namak. Gently toss to combine. Then spread out tofu mixture on the lined baking pan.
- Bake for 15 minutes. Gently stir, then return to oven and bake 10 more minutes.
- After baking, add kala namak for eggy flavor. Sprinkle it evenly on top, then toss to combine. (It's fairly strong, so start small and add more as desired. I use closer to 1/2 tsp.)
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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