The best vegan eggs, also known as scrambled tofu, made with just a few ingredients. It’s the best tofu scramble recipe because of just the right seasoning blend.
Heat olive oil in a large skillet over medium heat.
Add the tofu whole and break it up with a spatula or potato masher, or crumble it in with your hands. You can break it up as much or as little as you like, but I like to keep some medium sized chunks similar to scrambled eggs. Let cook 3-5 minutes, stirring a few times.
In a small glass measuring cup, whisk together the almond milk, nutritional yeast, turmeric, garlic powder, black pepper, and black salt.
Add the almond milk mixture to the tofu and stir to combine. Let cook another 3-5 minutes or until it has reached your desired consistency. Taste and add more black salt and pepper or kosher salt as needed.
If your scrambled tofu seems too dry, add a little more almond milk. If you prefer it more dry let it cook a little longer.
Serve as you would scrambled eggs, I like it with home fries, salsa, and avocado.
Video
Notes
Tips for customizing
Add ½ cup chopped spinach in the last few minutes of cooking
Top with salsa or hot sauce
Swap the almond milk for any other unsweetened, unflavored plant based milk
Adjust the seasoning to suit your taste
Use in place of eggs in breakfast burritos
Spice it up by adding cayenne pepper or crushed red pepper flakes with the spices