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The eggiest vegan scrambled tofu recipe

5 from 1 vote
Total time: 20 minutes
A plate of vegan scrambled tofu on toast

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I am a big fan of scrambled tofu. Not only is it an effective high-protein vegan alternative to scrambled eggs, but it is also incredibly versatile. You can flavour it however you fancy. Try adding spices, pesto, or even a variety of fake meats.

Although, I do have a slight issue with most scrambled tofu recipes. They are way too dry to be comparable to scrambled eggs, which are typically quite soggy with firmer chunks of egg mixed throughout.

Which is why I came up with this deliciously eggy vegan scrambled tofu recipe. Made using blended silken tofu and chunks of firm tofu. Double tofu! It works like a dream.

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Servings: 2 people

Ingredients:

Scrambled tofu mix

Eggy sauce

Optional extras

  • 1 handful Baby spinach
  • Chives chopped
  • Vegan bacon

Instructions:

  • Add all the Eggy Sauce ingredients into a blender and blend until smooth. Check for seasoning.
  • Drain your pack of firm tofu and dry off the edges using a kitchen towel.
  • Tear the firm tofu into small chunks. It doesn't matter if they are all different sizes, this will help make the scrambled tofu more realistic.
  • Finely chop your garlic or mince it.
  • Heat the rapeseed oil in a frying pan.
  • Add the minced garlic and cook for a minute until it turns a lovely golden colour.
  • Add the torn-up tofu to the pan and continue frying for another 8 to 10 minutes, stirring regularly.
  • Once the tofu pieces have started to crisp and the exterior looks slightly golden, pour the eggy sauce mix into the pan.
  • Continue cooking for a few more minutes, until the sauce thickens and coats the tofu chunks.
  • Serve straight away or allow it to cool down and keep it in the fridge for up to 3 days.

Notes

Serve this vegan scrambled tofu with a slice of sourdough toast. You can also add some vegan sausages or vegan bacon to make the dish more substantial.
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