Eggy Tofu (Two Ways!)

This easy Eggy Tofu recipe is a delicious savory plant-based alternative to scrambled eggs! It's simple to make and protein-rich. Perfect for breakfast bowls, burritos, tacos, and more. (Vegan, gluten-free, refined oil-free.)

This easy Eggy Tofu is a fantastic plant-based alternative to traditional scrambled eggs!

It features fluffy tofu crumbles soaked in a flavorful "eggy" sauce then cooked to perfection. The taste and texture are surprisingly similar to real scrambled eggs!

Plus it's protein-rich and incredibly simple to make. You can either prepare it on the stovetop or bake it in the oven. (I usually choose the baking method because it's more hands-off.)

Best of all, this versatile breakfast scramble works anywhere you'd normally use scrambled eggs! Enjoy it with toast, stuff it into breakfast burritos or tacos, add it to salads, or pile it high in a loaded breakfast bowl. It's great for meal prep and weekend brunch as well.

Ingredients for Eggy Tofu

For this recipe, you'll combine:

• Firm tofu: You'll need one 14-ounce block tofu for this recipe. (I buy organic.) We'll press the tofu to remove some of the excess liquid. Use a tofu press if you have one, or simply press between paper towels or a kitchen towel. I use a tofu press for at least 10-15 minutes (or longer) which allows it to still retain some of the moisture and fluffy texture. You can also use extra-firm or soft (not silken) instead of firm depending on the texture you prefer.
• Dairy-free milk: Be sure to use plain and unsweetened. I use homemade cashew milk, but soy milk or almond milk works too.
• Nutritional yeast: This adds a savory, slightly cheesy flavor.
• Tahini: This is a condiment made from ground sesame seeds. Find a good quality tahini with a flavor you enjoy. (Lately I've been using Whole Foods 365 brand organic tahini.) I like to include a tablespoon for rich, creamy texture but feel free to omit this if you prefer.
• Fresh lemon juice
• Onion powder: 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 cooking which helps retain the flavor. I haven't seen this ingredient available in my local grocery stores, so I purchase it online. (Learn more about kala namak below.)

What is Kala Namak?

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 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. Then when added to foods, the color can deepen again, turning dark reddish-brown.

Customizing

Stovetop or oven-baked: Pick your favorite method! Most of the time I use the baking method which is easy and mostly hands-off. But if my oven is busy with other things, I'll prepare it in a skillet on the stove. It's great to have the option.

Ground turmeric: Include this for yellow color. Use a quarter teaspoon for slight color (and mostly undetectable taste) or half teaspoon for more vibrant color (and earthy taste). You can also add white miso, a pinch of mustard powder, paprika, white pepper, or black pepper to the spice mixture if desired.

Add veggies: Expand this scramble with vegetables! Include onion, garlic, tomato, zucchini, fresh baby spinach, kale, mushroom, broccoli, bell pepper, jalapeño, or whatever else sounds good.

Make it cheesy: You can also sprinkle vegan cheese shreds on top.

Tofu size and shape: Most often I either crumble it or tear the tofu into small bite-sized pieces. However you can cube it, cut it in triangles, slice it in thick patties, or whatever shape you desire.

Serving

Use this tofu scramble wherever you'd normally use scrambled eggs! A few ideas include:

• Breakfast burritos or tacos
• Bowls: Build a breakfast bowl with toasted sourdough, sliced avocado, black beans, grains, roasted veggies, breakfast potatoes, plant-based sausage, tempeh bacon, or whatever else sounds good.
• Salads: I love it in place of hard-boiled eggs in this Ultimate Vegan Cobb Salad!
• Sandwiches: Spoon it on a vegan breakfast sandwich or bagel 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.
• Fried rice: Stir it into Veggie Fried Rice right before serving for a scrambled egg replacement.
• On avocado toast: Lately I've been enjoying it with Rudi's organic sourdough English muffins.

Storing

Store the leftovers in an airtight container in the fridge. I find it keeps for about 3-4 days so it's great for meal prep! Reheat in the microwave when ready to enjoy.

For more inspiration, also browse all vegan breakfast recipes or tofu recipes.

If you're enjoying this vegan eggy tofu recipe, also check out:

• Crispy Oil-Free Baked Tofu
• Southwest Tofu Burrito
• Eggy Tofu Scramble with Spinach and Tomato

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