Tofu Breakfast Scramble (aka Vegan Scrambled "Eggs")

Tofu Breakfast Scramble

A delicious, protein-rich alternative to scrambled eggs. Add your favourite veggies, serve on top of toast, with vegan sausages or in a wrap for breakfast on-the-go!

Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 1 block (approx 400g) firm tofu (drained and pressed - see notes)
  • 1 1/2 tbsp dairy-free butter (use 1 tbsp olive oil, if you prefer)
  • 1/2 tsp black salt (or 'Kala Namak' - see notes)
  • 2 tsp ground turmeric
  • 1/4 tsp ground black pepper
  • (Optional) 1/4 cup / 60ml dairy-free milk (unsweetened) - If you want a softer, creamier scramble

To serve:

  • (Optional) fresh chives chopped
  • ground black pepper


  1. Once your tofu has been pressed, chop and crumble it into small pieces. 

  2. Add the dairy-free butter to a large skillet or frying pan on a medium heat. 

  3. Tip in the crumbled tofu and add the seasonings. Cook for 5-7 minutes until heated through. 

  4. (Optional) add in the dairy-free milk if you want a softer, creamier scramble and cook for a further minute. 

  5. Serve! I love to add chopped chives to mine, for a finish touch. 

    This scramble is delicious mixed in with veggies, put in a wrap, on top of toast or as part of a "Full English" with vegan sausages, grilled tomatoes & mushrooms. 

Recipe Notes

It's recommended to press the tofu first to get rid of any extra water and prevent the scrambled from turning soggy. If you don't have a tofu press, you can simply sandwich the block between two plates and add some heavy books on top. Leave for a few hours or overnight. 

The black salt really helps give this dish an "eggy" flavour but if you can't get hold of it, just use regular salt. It's still delicious!