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4 from 1 vote

Are Eggs Off the Table? Not Anymore with this Egg-free Recipe That Will Fool the Most Savvy Carnivore.

This recipe tastes like real eggs (really!) and comes together quickly, in a matter of minutes. By the time your toaster pops out your toast, this dish is done.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American Comfort Food
Keyword: eggs, scrambled, tofu, vegan
Servings: 4 servings
Calories: 59kcal


  • 1 16-oz brick tofu extra-firm, organic
  • 1 teaspoon turmeric
  • 1/8 teaspoon black pepper
  • 2 links vegan sausage I like Field Roast Mexican Chipotle
  • 1/4 teaspoon black salt Kala Namak


  • Remove the tofu from its packaging and drain, patting the brick with a paper towel to remove as moisture as possible. Crumble into a non-stick pan.
  • Slice two links of plant-based Field Roast Mexican Chipotle sausage down the middle and remove plastic casing. Cut across into 1/4-inch slices.
  • Add black pepper and sausage and sauté on medium-high, stirring frequently, until tofu is reasonably dry and resembles scrambled eggs and the sausage is heated through.
  • Stir on medium heat until spices are incorporated and the tofu and sausage are heated through. This should only take a couple of minutes.
  • Divide onto individual plates and sprinkle liberally with black salt. Serve immediately with toast and grits or hash brown potatoes.



Calories: 59kcal | Carbohydrates: 3g | Protein: 7g | Fat: 2g | Sodium: 290mg | Potassium: 12mg | Vitamin A: 375IU | Calcium: 10mg | Iron: 0.6mg