I don’t know about you, but sometimes I just need a warm and soothing breakfast – and that’s exactly what this vegan scrambled eggs recipe does. It’s packed with exotic flavors, and I swear every mouthful is like a warm, nurturing hug.
The silken tofu is so soft and creamy – just like real scrambled eggs. YUM!
Jump to RecipeThe thing about silken tofu is that it’s so easy to turn into anything you want. Just add your favorite spices and veggies and get ready to plate up. And the best thing about this vegan Scrambled Eggs recipe is that it’s super healthy.
Delicious creamy vegan tofu scrambled eggs
From the coconut oil to the veggies, everything in this packs a delicious punch of savory warmth. You can add as much or as little chili as you want – I will be the first to admit that I’m not great with spicy food (which is why I only add conservative amounts of chili to my recipes).
I have loaded this recipe with spices so it tastes like a mouthful of Greece with every bite. There’s just something about the combination of sun-dried tomatoes and thyme and oregano that calls my name.
I love making this recipe and putting the scrambled tofu in a burrito – did someone say vegan breakfast burrito? (I know I did). It’s so easy to bring along with you on a busy morning, plus it’s completely delicious. If I have any leftovers, I will save them and put them in a sandwich with cucumber slices, salad, red onions, and a little sweet and sour chili sauce – now, that’s a great lunch!
If you prefer your scrambled eggs to be firm and fried, just substitute the silken tofu with firm tofu.
This recipe is great for preplanned meals. You can freeze it and reheat it later, or store any leftovers in the fridge for later.
Ingredients to make the best easy vegan scrambled eggs ever
Silken Tofu – silken tofu is an amazing vegan alternative to eggs. Because it has a light texture and crumbles easily it makes delicious copycat scrambled eggs. You can also use regular firm tofu if you prefer your scrambled eggs more firm.
Spring Onions Chopped – spring onions, green onions, or any other type of onion will work well. I’m using spring onions for extra freshness, but any onions will work. If you don’t have spring onions or other onions at home you can substitute with onion powder.
Sun-dried Tomatoes Chopped – we’re using oil-packed sun-dried tomatoes to give extra sweetness and a delicious hint of the Mediterranean.
Red Bell Pepper Chopped – peppers and scrambled eggs, there’s just something about this combo that’s irresistibly good. The peppers take the vegan scrambled eggs to a whole new deliciousness level.
Black Olives – any type of olives will work. The olives add a little zest to the creamy vegan scrambles eggs, and hints of fragrant Mediterranean goodness.
Herbs – we’re working with Dried Thyme, Dried Oregano, Salt, and Dried Chili Flakes to ramp up all the flavors.
Sesame Seeds – for extra crunchy goodness I recommend sprinkling sesame seeds over your scrambled tofu.
Coconut Oil – any type of vegetable oil will work. I like to use coconut oil, but avocado oil, olive oil, or any other type of vegetable oil you prefer will work too.
How to make the best easy vegan scrambled eggs
- Rinse the red bell pepper before removing the seeds, and slice it into thin wedges. Chop the sundried tomatoes.
- Next, remove the pits from the black olives and cut the olives into halves. Chop the spring onions and heat up a skillet.
- Melt the coconut butter in the skillet and add the bell peppers, sun-dried tomatoes, olives, and spring onions.
How to prepare tofu for vegan scrambled eggs
While the veggies cook, pour the silken tofu into a bowl and use a fork to break it into smaller chunks. Add the tofu to the veggies and season with all the spices. Stir everything together, and let it cook for a few minutes.
Note: if you’re using firm tofu the prep process is the same as above.
Add the sesame seeds and serve as is or with a drizzle of Sweet Chili Sauce and a side of toast…and maybe a sprinkling of seaweed chips. Yum.
Alternative Scrambled Tofu serving Tips:
This vegan scrambled eggs recipe is also amazing wrapped in a burrito or as a vegan egg sandwich filling.
How to serve easy 10-minute tofu scramble
These delicious plant-based scrambled eggs are great served with a side of toast, roasted potatoes, or a breakfast salad.
Here are my top 5 salads that I love for breakfast and as a side dish to my scrambled tofu eggs
Authentic Spanish White Bean Salad – delicious and meal prep friendly, this easy salad is so good with tofu scrambled eggs.
Easy vegan garden salad with lentils, mushrooms, and peppers – pairing your tofu scrambled eggs with this lentil and mushrooms garden salad makes it feel like a full fry-up breakfast.
The best easy vegan spicy cucumber salad – a fresh, easy and so delicious low-calorie salad that’s amazing served with a side of tofu scrambled eggs
The best easy cowboy caviar black bean salad – delicious, crunchy, fresh, and loaded with nutrients.
Amazing juicy nectarines and melon salsa salad – fresh, juicy and so good. This salsa salad is a great breakfast salad
Frequently asked questions about vegan scrambled eggs
Tofu scrambled eggs are one of the best vegan scrambled eggs substitutes because the scrambled tofu has the same tender texture and soaks up all the spices similar to regular eggs.
Yes. These vegan scrambled eggs are not just irresistibly good they’re also healthy and full of plant-based protein plus vitamins and minerals from all the vegetables as well as having antioxidant properties thanks to the spices and herbs.
You can add 2 tablespoons of nutritional yeast to the tofu scrambled eggs to give it a delicate cheese flavor…plus the nutritional yeast adds extra vitamins and minerals.
Store the vegan scrambled eggs in a sealed container in the refrigerator for up to 3 days.
Yes. Scrambled tofu is great frozen. Just store the vegan scrambled eggs in a ziplock bag or freezer-friendly container. Defrost and reheat before serving again.
You can reheat vegan scrambled eggs in a microwave-safe bowl covered with a lid at medium heat for 1-2 minutes, or until the tofu scrambled eggs are heated all the way through.
Or you can reheat the tofu scramble gently on a stovetop at medium-high heat while stirring.
Vegan Scrambled Eggs
Ingredients
- 10 oz Silken Tofu
- 2 Spring Onions Chopped
- 2 Large Sundried Tomatoes Chopped
- 1 Red Bell Pepper Chopped
- 1 handful Black Olives
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- ½ tsp Salt
- Pinch Dried Chili Flakes
- 3 tbsp Sesame Seeds
- 1 tbsp Coconut Oil
Instructions
- Rinse the red bell pepper before removing the seeds, and slice it into thin wedges. Chop the sundried tomatoes.Next, depit the black olives and cut them into halves. Chop the spring onions and heat up a skillet.Melt the coconut butter in the skillet and add the bell peppers, sundried tomatoes, olives and spring onions.While the veggies cook, pour the silken tofu into a bowl and use a fork to break it into smaller chunks. Add the tofu to the veggies and season with all the spices. Stir everything together, and let it cook for a few minutes.Add the sesame seeds and serve as is or with a dollop of soy yoghurt and a side of toast.
