Eggy Tofu (Stovetop or Oven!)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
3
-
Calories
187 kcal
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Course
Breakfast
-
Cuisine
Vegan, gluten-free
Eggy Tofu (Stovetop or Oven!)
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This easy Eggy Tofu is a delicious plant-based alternative to scrambled eggs. It's protein-rich and great in breakfast burritos, tacos, bowls, fried rice, and more!
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Ingredients
- 14 oz. firm tofu (pressed*)
For the eggy sauce:
- 1/2 cup plant milk (plain & unsweetened)
- 2 Tbsp. nutritional yeast
- 1 Tbsp. Tahini
- 1 Tbsp. fresh lemon juice
- 2 tsp. onion powder
- 1 tsp. garlic powder
Add after cooking:
- 1/4 - 1/2 tsp. kala namak (black salt)
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Instructions
STOVETOP METHOD:
- Tear tofu into small bite-sized pieces.
- In a large non-stick skillet over medium-high heat, add tofu. Cook for about 7-8 minutes, stirring occasionally with a spatula, until tofu is slightly browned.
- Meanwhile, add all eggy sauce ingredients to a small bowl. Whisk to combine.
- When tofu is slightly browned, reduce heat to medium. Add the eggy sauce. Stir and cook for about 3-4 minutes or until sauce is absorbed. Turn off heat and sprinkle kala namak evenly on top. Gently toss to combine. (I use 1/2 tsp.)
BAKING METHOD:
- Preheat oven to 400°F (200°C). Line a baking pan with parchment paper or baking mat. Set aside.
- In a mixing bowl, add all eggy sauce ingredients. Whisk to combine. Tear tofu into bite-sized pieces and add to bowl. Toss to combine with sauce. Then spread out the tofu mixture on the lined baking pan.
- Bake for 15 minutes. Gently stir, then return to oven and bake 10 more minutes.
- After baking, add kala namak for eggy flavor. Sprinkle it evenly on top, then toss to combine. (I use 1/2 tsp.)
Notes
- *Pressing tofu: Use a tofu press if you have one. I press mine for about 10-15 minutes, so the texture is still somewhat moist and fluffy. (If you don't have a tofu press, simply press between paper towels or kitchen towels to remove excess moisture.) You can also use extra-firm or soft tofu if desired.
- Kala namak: This provides the eggy taste. Heating can dull the flavor of it, so we'll add it after cooking.
- Turmeric: You can also add about 1/4 tsp. ground turmeric to the eggy sauce for a yellow color.
- Yield: Recipe makes about 2.5 cups.
- Recipe times: The stovetop method takes about 20 minutes. The oven method takes about 30-35 minutes total.
- Recipe originally published January 2023. Updated April 2025.
- Adapted from Rainbow Plant Life.
Nutrition Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
10g
(3%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Potassium
214mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
159IU
(3%)
Vitamin C
6mg
(7%)
Calcium
235mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 214mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 235mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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