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Vegan Scrambled Eggs

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Vegan scrambled eggs or scrambled tofu served with roasted sweet potatoes and white bean hollandaise sauce.

Step-by-step instructions on how to make vegan scrambled eggs. And to make this vegan meal complete: roasted sweet potatoes and white bean hollandaise.

Before I tried this for the first time, the thought of a tofu scramble sounded kind of weird. I wasn’t sure what to expect, I thought it would be bland compared to eggs, but I am happy to say that I was wrong.

tofu scramble


  • A versatile recipe, something that can be eaten as breakfast, lunch, or even dinner and which can be adapted easily.
  • This recipe pairs scrambled tofu with roasted sweet potatoes and white bean hollandaise, a delightful and satisfying meal.
  • The roasted sweet potatoes provide texture and add a little sweetness to a savory dish, creating a surprising flavor combination.
  • The white bean hollandaise makes the dish complete. It adds richness, creaminess, comfort. The sauce is far lower in fat and calories than a regular hollandaise sauce, and that is always a good thing!
  • The turmeric adds the yellow coloring to make this look more like a scramble.
tofu scramble with sweet potatoes


  • Press the tofu.
  • Place the block on paper towels, cover it with more paper towels, and press it well with your hands.
  • Or place it between layers of paper towels. Place a plate or cutting board on top and weigh down with some large cans or books.
  • Crumble the tofu with your hands before frying it. Don’t try breaking it up with a spatula after you put it in the pan, it will not get the nice scrambled texture.
  • Most of the cooking process is simply water evaporating before the tofu starts to resemble eggs.
  • The vegan scrambled eggs will go through three different phases while the water evaporates. It takes a while, be patient and don’t turn the heat too high or the tofu will burn rather than brown.
frying tofu in a pan to make scramble

More vegan tofu recipes:

Tofu Spread (with Silken Tofu)

Sweet and Sour Tofu with Broccoli

Vegan Potato Curry with Tofu

Soba Noodles Tofu Soup

tofu scramble with vegan hollandaise
tofu scramble with roast sweet potatoes on a plate

Vegan Scrambled Eggs

Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Vegan scrambled eggs or scrambled tofu served with roasted sweet potatoes and white bean hollandaise sauce.


  • Sweet Potatoes:
  • 2-3 cubed sweet potatoes
  • fine sea salt and ground black pepper
  • Tofu Scramble:
  • 1 block of tofu, about 400 g/ 14
  • juice of ½ lemon
  • 1 tablespoon nutritional yeast
  • 1 tablespoon smoked paprika
  • 1 teaspoon turmeric
  • fine sea salt and black pepper
  • White Bean Hollandaise:
  • 1 can cannellini beans (425 g/ 15 oz)
  • juice of ½ lemon
  • ½ teaspoon turmeric
  • 4 tablespoons nutritional yeast
  • 125 ml/ 4.2 fl.oz/ ½ cup water
  • fine sea and black pepper
  • To serve:
  • small bunch of chives and parsley or coriander
  • 1 tomato
  • 1 small red onion
  • 4 tortillas


Sweet potatoes:

  1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray with parchment paper.
  2. Cut 2 or 3 large sweet potatoes into cubes. Sprinkle with salt and pepper and place into the oven. Roast for 30-45 minutes or until crispy on the outside and soft on the inside.

Scrambled tofu:

  1. Dry the tofu very well or press it between layers of kitchen paper. Crumble into a nonstick pan and add lemon juice, nutritional yeast, turmeric, smoked paprika, salt, and pepper.
  2. Cook on medium-low heat and mix every few minutes. Don't turn the heat too high as it will burn rather than brown.

Bean hollandaise:

  1. During this time, place the drained beans, lemon, turmeric, nutritional yeast, water, salt, and pepper in a blender.
  2. Blend until smooth and add more water if you’re having trouble blending or to thin out the sauce.


  1. Serve the vegan scrambled eggs in a tortilla, sprinkled with the chopped herbs, and topped with thin tomato and onion slices.
  2. Drizzle with bean hollandaise and serve the sweet potatoes on the side.
Nutrition Information:
Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 508Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1172mgCarbohydrates: 80gFiber: 16gSugar: 9gProtein: 30g

Nutritional information is not always accurate.

Priya @priyascurrynation

Tuesday 10th of July 2018

My gosh i am not a tofu fan but this looks delicious.. And that yellow sauce is just fabulous... Its creamy and yeah will definitely give the perfect texture to the tofu.

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