Tofu Scrambled Egg from It’s Got To Taste Good! + Giveaway (2 Winners)!

Tofu Scrambled Egg from It's Got To Taste Good

Authors of It's Got To Taste GoodGosh, it sure seems like a very long time ago that I began working with my friends, Elaine and Libby, on a plant-based meats cookbook! Today I’m happy to share that the cookbook is not only finished, it is available on Amazon in glorious, full-color paperback! I’m thrilled with how the book turned out, so to celebrate, I’ve got the very delicious Tofu Scrambled Egg recipe (pictured here with the equally yummy Breakfast Sausage Patties) below for your eating pleasure. This recipe is so easy and satisfying. It exemplifies our goal of keeping the recipes simple both in prep and ingredients.

It's Got To Taste Good! Cover

To further celebrate, two lucky winners will receive a copy of It’s Got To Taste Good! plus a paperback copy of my most recent subscription freebie (in PDF form), Unrefined Snacking: 10 Dairy-free, Oil-free, Gluten-free, Nut-free Vegan Treats. To be eligible to win, all you have to do is enter via Rafflecopter below. The giveaway will run through midnight November 5 and is limited to entrants in the U.S. and Canada. Giveaway Book Images A look inside IT’S GOT TO TASTE GOOD TOC of It's Got To Taste Good Cheese Chapter from It's Got To Taste Good Breakfast Photos from It's Got To Taste Good

AVAILABLE IN PAPERBACK! Purchase HERE for only $10.99.


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Tofu Scrambled Egg

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  • Author: Elaine Spencer
  • Cook Time: 10
  • Total Time: 70
  • Yield: 1 1x


This recipe more than any other showcases the magic of tofu, turmeric, and a little patience. In just a few minutes, scrambled “eggs” will appear before your eyes!


  • 1 14-ounce package extra-firm tofu, drained and pressed well
  • 2 teaspoons nutritional yeast
  • ½ teaspoon turmeric
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon sweet paprika
  • 1 ½ tablespoons non-dairy butter
  • 2 tablespoons unsweetened non-dairy milk


  1. Press the tofu for an hour or more. For this recipe, it is important that the tofu be is as dense as possible so that it holds together during cooking. After pressing, slice into 1/8-inch wide strips. The slices don’t have to be perfect because they will break up during cooking.
  2. Combine the seasonings in a small bowl. In a skillet, melt the butter over medium heat. Stir in the seasonings and the milk. Stir for about 1 minute to make a sauce.
  3. Add the tofu. Turn the heat up to medium-high. With a metal spatula, alternate gently separating the tofu slices, distributing the sauce, and then letting the slices sit to cook. Continue cooking for 8–10 minutes, depending on how moist or dry you want the scramble.


  • Don’t start with a skillet that is too hot. This will cause the butter and seasonings to clump and cook before the tofu is added.
  • The dry ingredients for this recipe can be made ahead of time in a large batch. For each block of tofu you cook, measure out 3 ¼ teaspoons of the blend and whisk into the milk and vegan butter.
  • Try substituting “black salt” for regular salt for an egg-y aroma and taste.


  • Serving Size: 2
  • Calories: 283
  • Sugar: 1
  • Sodium: 326
  • Fat: 21
  • Saturated Fat: 7
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 22
  • Cholesterol: 23

SEITAN CUTLETS Seitan Cutlets from It's Got To Taste Good! PORTOBELLO BURGER Portobello Burger from It's Got To Taste Good! TVP GROUND BEEF TVP Ground Beef Pasta from It's Got To Taste Good! LENTIL MEATLOAF Lentil Meatloaf from It's Got To Taste Good! SaveSave SaveSave SaveSave SaveSave

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45 thoughts on “Tofu Scrambled Egg from It’s Got To Taste Good! + Giveaway (2 Winners)!

  1. Deanne O'Donnell

    We only eat plant based, so proud to be Vegans!! One of my favorites is pasta or baked potato with veggies and nutritional yeast.

    1. An Unrefined Vegan Post author

      Hey Courtney! I love homemade seitan, too. So versatile! I just got the latest VegNews and there’s a recipe for “turkey” seitan wrapped in puffed pastry. Oh my it looks so good!

  2. Sue Hegle

    That scramble looks so yummy! This week my favorite plant based meal was some black beans and butternut squash enchiladas!

  3. Tomi W

    We are trying to get away from processed substitutes because they are so highly processed. I do cook with organic tofu, and occasionally seitan, but too much causes gastric issues. Everything in moderation. 🙂

  4. Natalie Cartledge

    I have been vegan since my birthday-July 9,2014,and I love knowing that no animals suffered in the making of my meals.

  5. Kath

    I prefer plant-based meats not made from gluten flour or soy protein – like your lentil meatloaf. I’m always on the hunt for a sausage recipe without those ingredients.

  6. Jessica Eagle

    It depends but Once in a while I like the fishless from Gardein. However, I do enjoy my tofu and tempeh in all kind of way.
    Thanks for that wonderful giveaway. It is really appreciated

  7. Jacqui

    Lately my favorite “meat” is making my tempeh bacon. I do enjoy seitan and tofu, too. I just wish I was better at making seitan. The processed faux meats have too many ingredients for me to indulge very often. The book sounds yummy!

  8. Julie

    I don’t eat many meat substitutes ~ tofu is probably the one I cook the most (and portobellos!) I’m afraid to make seitan! I don’t know why! Maybe because I haven’t found a good recipe? Your scramble looks so good ~ as well as all of the photos (I’m hungry now!) ~ thank you for the recipe!

  9. Pingback: Monday Announcements: 10.30.17

  10. Kathy Ross

    I like Quorn but have recently been eating Field Roast sausages. Yummy!!!! I do really like seitan in a lot of my dishes too. One thing I need to learn to make.

  11. Jennifer Bliss

    So glad I found your blog again! I re-worked my blogroll so hopefully I won’t lose you again! It’s be FOREVER since my last visit so sorry! This is a great giveaway! Thanks for the opportunity! I need to get into Seitan more!

  12. Kimmy Ripley

    I am not vegan as of now but I am interested in this lifestyle and I have made numerous changes to my diet. I am definitely intrigued by the plant based diet. I wish I wasn’t so addicted to meat and dairy products. Ugh. I am slowly eliminating them though and I am really enjoying the changes!


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