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Eggy Tofu (Stovetop or Oven!)

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 3
Calories: 187 kcal
Course: Breakfast
Cuisine: Vegan , gluten-free

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)

Instructions

STOVETOP METHOD:
    Cup of Yum
  1. Tear tofu into small bite-sized pieces.
  2. 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.
  3. Meanwhile, add all eggy sauce ingredients to a small bowl. Whisk to combine.
  4. 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:
  1. Preheat oven to 400°F (200°C). Line a baking pan with parchment paper or baking mat. Set aside.
  2. 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.
  3. Bake for 15 minutes. Gently stir, then return to oven and bake 10 more minutes.
  4. 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

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

% 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.