Vegan Scrambled Eggs

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My Vegan Scrambled Eggs are a nutritious, 🌿 plant-based alternative to traditional scrambled eggs. With the addition of sautéed onions and roasted 🫑 bell peppers, it offers a mix of yummy flavors and textures that’ll make your taste buds super happy. Tofu, known for its neutral taste and versatility, takes on the delicious notes of the seasonings and vegetables in this recipe. Whether you’re vegan, allergic to eggs, or simply looking to explore new culinary options, these Vegan Scrambled Eggs are sure to become a favorite in your house.

Why You’ll Love Vegan Scrambled Eggs

These Vegan Scrambled Eggs are a satisfying dish that’s perfect for breakfast, brunch, or even a quick dinner. It’s ideal for vegans, those with 🥚 egg allergies, or anyone seeking a protein-packed and plant-based option. you can easily change the veggies up and use mushrooms, spinach, or whatever you like. Probably best of all, it’s super to prepare and tastes amazing! Not to mention it’s a healthy and budget-friendly option that’s sure to make both vegans and non-vegans alike very happy. Give it a try and let me know what you think in the comments!

How to Prepare Vegan Scrambled Eggs

🧅 Sauté finely diced onions and roasted bell pepper in a pan on medium-high heat for a few minutes. Season with salt and pepper to taste.

💦 Pat half of a block of tofu dry with a paper towel or kitchen towel to remove moisture.

🧀 Then crumble the tofu into the pan like you would crumble feta cheese.

🔥 Sprinkle a dash of turmeric on top and stir. Let the flavors meld for a few minutes, then remove from heat.

🍞 Enjoy Vegan Scrambled Eggs on buttered toast or by itself!

Nonna’s Tip 🫑

For the bell pepper, you can either roast your own bell pepper or use a jar of roasted bell peppers. Alternatively, you can use fresh bell pepper, but remember that will alter the final taste of the Vegan Scrambled Eggs.

Vegan Scrambled Eggs

Variations and Substitutions for Vegan Scrambled Eggs

These healthy and nutritious Vegan Scrambled eggs are so easy and customizable, so use what you have, add what you like, and make it your own!

  1. Instead of, or in addition to, onions and bell peppers, you can sauté other vegetables such as mushrooms, spinach, 🍅 tomatoes, or zucchini.
  2. Experiment with different seasonings to change the flavor profile. Try adding 🧄 garlic powder, smoked paprika, cumin, or nutritional yeast for a cheesy flavor.
  3. Fresh or dried 🌿 herbs like parsley, basil, oregano, or thyme would be a nice finishing touch if you have them.
  4. Add a handful of baby 🥬 spinach or kale to the Vegan Scrambled Eggs for even more nutrients and color.

Other Breakfast Recipes

Best Served With

  • Sliced avocado, chopped green onions, salsa, or hot sauce
  • Other favorite vegan breakfast foods such as my Healthy Apple Muffins

Common Questions

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

Can I use regular bell peppers instead of roasted bell peppers?

Yes, you can certainly use regular bell peppers, simply dice them and sauté them along with the onions.

Is there a specific type of tofu I should use for this Vegan Egg Scramble?

You can use medium firm, firm, or any tofu of choice. 

Can I add additional vegetables to the scramble?

Feel free to use any vegetables you love, mushrooms would be delicious in here too. 

How else can I adjust the flavor of the scramble?

Dry spices are totally to taste and you are more than welcome to experiment with what you have on hand and might enjoy. 

How do you like to enjoy this scramble?

I love tofu eggs on top of a piece of buttered toast, but if you are vegan just use vegan butter, as it’s just as good

Vegan Scrambled Eggs

Vegan Scrambled Eggs

My Vegan Scrambled Eggs are a nutritious plant-based alternative to traditional scrambled eggs that will make your taste buds happy!
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Course: Breakfast
Cuisine: American
Servings: 1
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes


  • ½ block organic tofu , firm
  • 1 tablespoon olive oil, any oil
  • pinch salt, to taste
  • pinch pepper, to taste
  • ½ onion, finely diced
  • 1 roasted bell pepper, finely chopped
  • dash ground turmeric
  • pinch dry oregano, optional


  • In a pan on medium-high heat sauté the onions and roasted bell pepper for a few minutes. You can roast your own pepper in the oven and peel it or you can even buy a jar of roasted bell peppers too. Season with salt and pepper and you can always taste and adjust.
  • Take half of your block of tofu and pat it dry really well with a paper towel or a lint free kitchen towel to draw out the moisture.
  • Crumble it into the pan just as you would crumble feta. Add a dash of turmeric on top and stir and break it up more if you wish. Let those flavours infuse for a few more minutes, take it off the heat and enjoy on some toast.



Calories: 319kcal, Carbohydrates: 11g, Protein: 19g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Sodium: 517mg, Potassium: 134mg, Fiber: 3g, Sugar: 3g, Vitamin A: 194IU, Vitamin C: 21mg, Calcium: 275mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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