Eggy Tofu (Two Ways!)
This easy Eggy Tofu is a delicious savory plant-based alternative to scrambled eggs! Simple to make and protein-rich. Perfect for breakfast bowls, burritos, tacos, fried rice, and more.
Servings: 3
Ingredients
- 14 oz. firm tofu (pressed*)
For the eggy sauce:
- 1/2 cup dairy-free milk (plain, unsweetened)
- 2 Tbsp. nutritional yeast
- 1 Tbsp. tahini
- 1 Tbsp. fresh lemon juice
- 2 tsp. onion powder
- 1 tsp. garlic powder
- Optional: 1/4-1/2 tsp. ground turmeric (for color), pinch of mustard powder, 1/2 tsp. white miso, white pepper, etc.
Add after cooking:
- 1/4 - 1/2 tsp. kala namak (black salt)
Instructions
BAKING METHOD:
- Preheat oven to 400°F (204°C). Line a baking pan with parchment paper or baking mat. Set aside.
- In a mixing bowl, add all eggy sauce ingredients. Whisk to combine. Crumble or tear tofu into small bite-sized pieces and add to bowl. Toss to combine with sauce. Then spread out the tofu mixture on the lined baking pan, trying not to overcrowd and leaving some space in between.
- Bake for 15 minutes. Gently stir, then return to oven and bake 10-15 more minutes or until your desired texture is reached.
- After baking, add kala namak for eggy flavor. Sprinkle it evenly on top, then toss to combine. (I use 1/2 tsp.)
STOVETOP METHOD:
- Crumble or tear tofu into small bite-sized pieces.
- In a large non-stick skillet over medium-high heat, add tofu. Cook for about 10 minutes, stirring occasionally with a spatula, until tofu is slightly browned.
- Meanwhile, add all eggy sauce ingredients to a small bowl. Whisk to combine.
- When tofu is slightly browned, reduce heat to medium. Add the eggy sauce. Stir and cook for about 3-4 minutes or until sauce is absorbed. Turn off heat and sprinkle kala namak evenly on top. Gently toss to combine. (I use 1/2 tsp.)
Notes
*Pressing tofu: Use a tofu press if you have one. If not, simply press between paper towels or kitchen towels to remove the excess moisture.
Ground turmeric: Include this for yellow color if you wish. Use 1/4 tsp. for slight color (and mostly undetectable taste) or 1/2 tsp. for more vibrant color (and earthy taste).
Kala namak: This provides the eggy flavor. Heating can dull the flavor of it, so we'll add it after cooking. Feel free to add a little more right before serving if you wish.
Yield: Recipe makes about 2.5 cups.
Recipe times: The baking method takes about 35 minutes total. The stovetop method takes about 20 minutes.
Recipe originally published January 2023. Updated July 2026. Adapted from Rainbow Plant Life.
Nutrition Per Serving (Estimate)
Calories: 186 kcal | Carbohydrates: 10 g | Protein: 17 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 3 g | Potassium: 210 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 159 IU | Vitamin C: 6 mg | Calcium: 235 mg | Iron: 2 mg
