Vegan Scrambled Eggs That Are Soft, Creamy and High in Protein
This vegan scrambled eggs recipe is soft, creamy, and high in protein. Made with tofu, kala namak, turmeric, and a simple savory cream, it is perfect for breakfast, brunch, or a quick meal.
Equipment
- 1 Tofu Press Optional
Ingredients
- 1 Block Medium- Firm Tofu
- 1 tbsp Virgin Olive Oil
- ¼ cup Unsweetened Soy Milk You can use other vegan milk
- 1 tbsp Tahini
- 1 tbsp Nutritional Yeast
- ¼ tsp Turmeric
- ¼ tsp Sweet Paprika
- ⅛ tsp Smocked Paprika
- ¼ tsp Garlic Powder
- ⅛ tsp Black Pepper
- ¼ tsp Kala Namak Or To Taste
- Salt To Taste
Instructions
- Press the tofu for a few minutes to remove excess water, then crumble it with your hands into irregular pieces.
- In a bowl, whisk together the soy milk, tahini, nutritional yeast, turmeric, sweet paprika, smoked paprika if using, garlic powder, black pepper, and a small pinch of salt until smooth.
- Heat the olive oil in a non-stick skillet over medium-high heat. Add the crumbled tofu and cook for 4–5 minutes, stirring occasionally, until lightly golden.
- Reduce the heat to medium-low and pour the cream over the tofu. Stir gently until the tofu is evenly coated.
- Add the kala namak toward the end of cooking and stir again. This helps preserve its eggy aroma.
- Cook for 1–3 more minutes, depending on your preference. For a softer, creamier scramble, keep it slightly moist. For a firmer texture, cook a little longer.
- Taste and adjust the seasoning if needed, then serve warm with fresh herbs, toast, avocado, or sautéed vegetables.
You can use a tofu press, or simply wrap the tofu in a clean kitchen towel and place a weight on top, such as a heavy book, for a few minutes. This helps remove excess water and allows the tofu to absorb the flavors better.
Video
Notes
Storage Note:
Store the vegan scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of soy milk or water if needed to bring back the creamy texture. Freezing is not recommended, as the tofu may become watery and grainy once thawed. Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact tofu, soy milk, tahini, toppings, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan scrambled eggs recipe, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card.
Store the vegan scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of soy milk or water if needed to bring back the creamy texture. Freezing is not recommended, as the tofu may become watery and grainy once thawed. Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact tofu, soy milk, tahini, toppings, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan scrambled eggs recipe, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card.
Nutrition
Serving: 170gCalories: 134kcalCarbohydrates: 4gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 160mgPotassium: 165mgFiber: 2gSugar: 0.2gVitamin A: 253IUVitamin C: 0.4mgCalcium: 50mgIron: 1mg