Vegan Scrambled Eggs – Connoisseurus Veg

April 18, 2025

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You’d never guess that my vegan scrambled eggs were actually made from tofu! The magic is in the right cooking technique, along with a handful of savory seasonings. The best part? This savory breakfast can be ready in under fifteen minutes!

White wooden surface set with skillet, napkin, and plate of Vegan Scrambled Eggs.

I have so many vegan eggy breakfast recipes in my stash at this point, and I think they’re all pretty amazing! From my vegan quiche to my vegan omelet and my vegan frittata, they’re all guaranteed to get my day off to a good start. But I get a lot of requests for something simpler: vegan scrambled eggs. Well today I’ve got a recipe for them that will blow your mind!

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My number one requester of vegan scrambled eggs was actually my husband, who was always a big time egg lover. So I tried a bunch of versions and made him the judge. The winner was a version made from something super simple that I always have in the fridge — good old firm tofu! He was very impressed with this version and said it tasted just like the scrambled eggs he used to love.

But wait. Don’t I already have a tofu scramble recipe? Well, I do, and thanks for noticing. But these scrambled eggs are different. Whereas tofu scramble kind of looks like eggs, but features on a handful of spices and flavors that taste nothing like eggs, today’s recipe is the ultimate in eggyness!

Ingredients You’ll Need

Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

Non-dairy milk. Use any type of vegan milk that’s unflavored and unsweetened. Try almond milk, cashew milk, soy milk, or oat milk. If all these options are making your head spin, read by guide to dairy-free milks to help you choose one.
Cornstarch.
Nutritional yeast flakes. Nutritional yeast isn’t the same thing as baker’s yeast, so don’t use that! Nutritional yeast is a type of deactivated yeast that will add a savory, kind of cheesy flavor, to your vegan scrambled eggs. You can find it in the natural foods section of most grocery stores.
Lemon juice. Please use freshly squeezed juice! It has way more flavor than bottled.
Kala namak. Kala namak is sometimes also called black salt. It’s a type of salt that’s high in sulfur, so it has an eggy flavor. You can get it in most Indian markets, or online. I’ve provided a link to a brand I use in the recipe card.
Turmeric. You won’t really taste this, but it will add a nice yellow color to make the dish look like scrambled eggs.
Onion and garlic powders. We’re just using a pinch of each, to add some savory notes to the dish.
Vegan butter. You can find this near the regular butter, in the refrigerated area of your grocery store.
Firm tofu. Firm tofu is my preference for recreating the texture of eggs in this particular recipe. Firm or soft tofu will also work in a pinch.
Salt and pepper.

Tip: Be sure to grab any accompaniments you’d normally serve with scrambled eggs. Try toast, hot sauce, fresh scallions or chives, salsa, vegan cheese, or ketchup!

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Hand whisking yellow sauce in a liquid measuring cup.

Step 1: Start by making the sauce. First, whisk cornstarch into some chilled non-dairy milk. Next, whisk in nutritional yeast, lemon juice, kala namak, turmeric, onion powder, and garlic powder.

Scrambled tofu cooking in a cast iron skillet.

Step 2: Melt some vegan butter in a nonstick skillet, then crumble in your tofu. Cook the tofu over medium heat for a few minutes, until it dries up a bit.

Eggy sauce being poured over scrambled tofu in a skillet.

Step 3: Now pour the sauce into the skillet, stirring it up to coat the tofu evenly.

Vegan Scrambled Eggs cooking in a skillet.

Step 4: Cook the tofu in the sauce for a couple of minutes, just until the sauce dries up.

Plate of Vegan Scrambled Eggs and toast with a skillet in the background.

Your vegan scrambled eggs are ready! Serve them with anything you might have with eggs.

Leftovers & Storage

Vegan scrambled eggs are best enjoyed right away. If you don’t think you’ll eat them all, I’d recommend simply scaling down the recipe size. If you do end up with leftovers, they’ll keep in an airtight container in the fridge for about three days. The best way to reheat them is in the microwave.

Frequently Asked Questions

Is this recipe gluten-free?

It is!

Do I need to press the tofu?

Nope! Just drain any excess water from the package.

I’m not a fan of nutritional yeast. Can I leave it out?

Absolutely! You can simply leave it out, or, if you’d like some cheesy flavor, finish the dish with a sprinkle of vegan Parmesan cheese or shredded vegan cheese.

More Savory Vegan Breakfast Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

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