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Vegan Tofu Scramble

Vegan Tofu Scramble

This vegan tofu scramble is high in protein and flavour, is a good source of calcium and iron, and can be prepped ahead of time for those mornings where time is short.

I will say upfront that this does not taste like eggs, however, it has a similar texture, is super rich in flavour, and equally as enjoyable. It makes a great alternative to eggs to keep things interesting, and is very filling, helping you avoid those late morning snack attacks.

I usually like to add some cherry tomatoes, and some diced peppers* to it at the end and serve it with avocado toast, some sweet potato hash browns and a liberal dash of hot sauce. You could also serve it in a whole-grain wrap for an on the go breakfast.

(*it was shopping day when I took this photo, so we were out of tomatoes and peppers, but I’m sure you can imagine it)


Serves: 4
Time: 15 minutes

  • 400g (approx.) extra firm tofu
  • 1 Tbsp coconut oil (or butter)
  • 4 Tbsp nutritional yeast
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp black salt/Kala Namak (optional)
  • 1/2 tsp onion powder
  • 2/3 cup almond milk (or milk of choice)


  • Drain the tofu and place the block in a frying pan. Then chop it up into ‘scramble sized’ pieces with a spatula.
  • Make a small hole in the middle of the pan and place the coconut oil in it. Turn on the heat to medium and fry the tofu until lightly browned (5-10 mins) turning occasionally. Be careful not to break it up too much while moving it around the pan.
  • While the tofu is frying, add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt (if using), onion powder and almond milk to a measuring cup. Whisk it all together until you have a uniform sauce.
  • Once the tofu is browned, add the sauce to the pan and fold it in to evenly coat. Fry for 2-3 more minutes or until you’ve achieved your desired consistency. The longer you fry it the drier it will be.
  • Serve and enjoy!


  • The black salt is not necessary, it still tastes great without but, but it does add a uniquely ‘eggy’ flavour to the dish.
Kyle Young R.H.N.

Kyle Young R.H.N.

Registered Holistic Nutritionist, Canfitpro Personal Training Specialist, Level 2 Movnat Instructor, Yoga Instructor
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