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Tofu Scrambled Eggs on white plate

5-Minute Vegan Scrambled Eggs

Vegan scrambled eggs at last! These easy vegan scrambled eggs are made with crumbled tofu and flavored with nutritional yeast garlic, and onions for a simple, hearty and healthy 5-minute breakfast. 
4.78 from 18 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 95kcal
Author: Sarah McMinn


Tofu Scrambled Eggs


  • Heat the coconut oil in a small skillet over medium-high heat. Add diced onion and garlic and sauté until golden and fragrant, 2-3 minutes.
  • While onions are sautéing, crumble the tofu in a small bowl with your fingers. Stir in the nutritional yeast, lemon juice, spices. Add tofu mixture to onions and cook for 2-3 more minutes, until tofu is heated all the way through. Taste and adjust seasonings.
  • Serve immediately with fresh chives, vegan cheese, or homemade salsa.



Serving and Storing - Serve these vegan eggs with toast, roasted potatoes, or a breakfast salad. Top with fresh chives, vegan cheese (I LOVE Violife cheddar shreds), or homemade salsa. Store leftovers in the refrigerator for up to 2 days. To reheat, gently reheat over the stovetop at medium-low heat.
Recipe Tips
  1. Dice your onions small. The onions add flavor but it should be subtle.
  2. Mix the tofu and nutritional yeast by hand. This helps incorporate the flavors more deeply into the tofu.
  3. For a more eggy flavor, add a pinch of black salt to the tofu.
  4. Use water-packed firm or extra-firm tofu. Avoid silken and high-protein tofus as they will not give you the desired texture.
  5. Mix it up with different vegetables! I love adding red bell pepper, zucchini, and tomatoes to my scrambled eggs.


Calories: 95kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg