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Vegan Scrambled Egg

Vegan scrambled egg that really hits the spot! Super eggy, easy, quick and delicious!
Course Breakfast
Cuisine Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Calories 103kcal



  • 349 g silken tofu
  • 1 tsp garlic powder
  • ½ tsp turmeric
  • ¼ tsp paprika powder
  • ½ tsp black salt
  • A pinch salt (adjust to taste!)


  • cup unsweetened plant-based yoghurt
  • tsp paprika
  • ½ tsp salt


  • Drain water from your tofu. First you will want to make sure that you’ve drained the water from your tofu. Don’t worry, you don’t need a tofu press. Simply cut open a small piece of the packaging and gently press to let out all the water
  • Warm up your pan. I usually wait for it to warm up for about 1 minute on medium high heat. There’s no need to use oil, but if you do, I recommend a drizzle of sesame oil. 
  • Crumble up the tofu block in your hands above the pan and let it fall into the pan. Don’t worry if there are some larger blocks left. Not everything needs to be perfectly crumbled up at the start as silken tofu will easily fall apart by itself later. Leave on medium heat and stir occasionally.
  • Add garlic powder, turmeric, paprika powder, crackle in some black pepper and a bit of salt. Stir well. Keep stirring occasionally for about 6 minutes.
  • Wait until your tofu is cooked and ready for serving before adding black salt.
  • Sprinkle with fresh chives, roasted pine nuts and sesame.


Calories: 103kcal | Carbohydrates: 7g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 591mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 123IU | Calcium: 54mg | Iron: 2mg