Eggy Tofu (Stovetop or Oven!)

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

This easy Eggy Tofu is an awesome replacement for traditional eggs! It features fluffy tofu pieces drenched and cooked in a delicious "eggy" sauce. Both the taste and texture is quite reminiscent of real scrambled eggs.

Plus it's high in protein and so simple to prepare. You can either bake it in the oven or make it on the stovetop!

Best of all, you can use it wherever you'd normally enjoy scrambled eggs. Serve it as a simple breakfast scramble with toast, or make it as fancy as you'd like.

You can also serve it for brunch, in breakfast burritos, tacos, salads, or even a breakfast bowl with all your favorite additions. I'd love to hear how you use it!

Ingredients for Eggy Tofu

For this recipe, you'll combine:

• Firm tofu: You'll need one 14-ounce block for this recipe. (I buy organic.) We'll slightly 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 instead of firm depending on the softness you prefer.
• Plant 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 stovetop. But if my stove is busy with other things (or I want to be more hands off) I'll toss it in the oven. It's great to have the option.

Ground turmeric: This is completely optional for yellow color if you'd like to include it in the eggy sauce. (I usually don't.) You can also add 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 some vegan cheese shreds on top.

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.

Serving

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!
• Salads: I love it in place of hard-boiled eggs in this Ultimate Vegan Cobb Salad!
• 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 it into Veggie Fried Rice right before serving for a scrambled egg replacement.
• On avocado toast

Storing

Store leftovers in an airtight container in the fridge. I find it keeps for about 3-4 days. Simply 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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