Now Reading
The Eggiest Tofu Scramble without the Egg!

Corporate Sponsor

Corporate Sponsor

The Eggiest Tofu Scramble without the Egg!

Learn how to make a spectacular Tofu Scramble that’s deliciously eggy without the eggs! Plant-based chef Angelica Oung of Corinth House works her magic in the kitchen with sous chef Jon Ryan McMahon#LunchBreakLIVE#JaneUnChained
RECIPE:  The Eggiest Tofu Scramble, serves 4

  • 2 tablespoons olive oil
  • 1/4 small red onion, chopped
  • 1/2 carrot, shredded
  • 1/2 zucchini, thinly sliced
  • 2 garlic cloves
  • 16oz. packet medium firm tofu
  • 1/4 cup garbanzo bean flour
  • 3/4 cup water
  • 1/4 teaspoon turmeric
  • 1 teaspoon black salt, optional
  • black pepper
  • 1 tablespoon nutritional yeast
  • 1 tablespoon Earth Balance buttery spread


  1. Heat the pan to medium high. Add the oil and saute the vegetables in the order listed until they are soft and brown at the edges.
  2. Drain the tofu well and break into small curds by hand. Add the tofu to the pan and keep sautéing for about 3-5 minutes.
  3. Mix the garbanzo bean flour, water and turmeric into a thin batter and add to the pan. Cook, stirring, until batter turns thick. About 2 minutes.
  4. Add black salt, pepper and nutritional yeast. Adjust to taste.
  5. Just before serving, mix in buttery spread for extra creaminess.

This is a very customizable scramble. Add more veggies and some curry powder for a sturdy garden scramble. Omit the veggies, add more buttery spread and some truffle oil for a decadently creamy classic scramble. Adjust the amount of water for a thicker or looser scramble.
LBL Angelica Oung Final Tofu Scramble 6:16:17

See Also
finished vegan deviled eggs

Eggiest Tofu Scramble…..without the Eggs!

LBL Angelica Oung with Tofu Scramble 6:16:17

Angelica Oung with her Eggiest Tofu Scramble…..without the Eggs!

LBL Angelica Oung Ingredients 6:16:17

Ingredients for the Eggiest Tofu Scramble, without the Eggs

What's Your Reaction?
In Love
Not Sure
View Comment (1)
  • I cant wait to try this version of tofu scramble. I use black salt (kala namak) whenever I want an “eggy” flavor but I wondered if a full teaspoon might be too much. I usually only use 1/8 – 1/4 tsp. since it is so strong. Thanks for this recipe and a great contribution to Lunch Break Live.

© UnChainedTV. All Rights Reserved.  vegan web design