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Tofu-less Scrambled “Eggs”

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The idea of creating an “eggless,” tofu-less, scrambled eggs has been high on my bucket-food-list.   Well, I finally got around experimenting, and it turned out just like I imagined. Tasted like scrambled eggs, had the texture of scrambled eggs and visually… well, you be the judge of that.  :)

If you are new to my “egg” creations, I will briefly share the ingredients that I used in order to create this dish.  The key ingredient is agar powder, it is made from seaweed, and it is not a raw product.

It does have some great health benefits which you can read about (here).  Without the agar, this dish wouldn’t have… well, it just wouldn’t exist.   I created this recipe for those who miss having eggs in their morning breakfast routine.

For the eggy taste, I used the black salt; you will find a link below. This ingredient is a must-have because of its high sulfur content which gives the “eggs” that eggy taste.

For the yellow color, I used turmeric which is a wonderful healing spice for inflammation.  In order for the body to absorb the nutrients of turmeric it must be accompanied with black pepper… so be sure to crack some on top of your “eggs” when serving.  At first, the color will seem very pale but trust me; it brightens up in color as it solidifies.

The thought of dealing with agar can seem very overwhelming for people… I know it did for me, but that was just because it was something new that I didn’t know a thing about.  Do know this, the dish goes together fairly quickly, and I found it just as easy to make as real scrambled eggs.

These scrambled “eggs” would be great tossed with “grilled” veggies or maybe with some cooked kidney or black beans.


Yields 2 cups scrambled eggs


  1. Place the water, agar, salt, and turmeric in a small saucepan.  Turn the heat on medium-high and whisk until it starts to bubble.  Reduce the heat to medium and continue to whisk for 4 minutes.  We need to make sure the agar dissolves.
  2. Remove from the heat and stir in the almond milk.  Move quickly because the agar will start to gel if left to cool t0o long.
  3. Pour the mixture into a fry pan or baking pan.  Place in the fridge for 2 minutes.  No need to oil the pan.
  4. Remove from the fridge and with a spatula, scrape along the bottom of the pan as though you were scrambling eggs.  Return to the fridge for 2 minutes, remove and keep scrapping.  Repeat this process about 4-6x or until it starts to hold shape, resembling scrambling eggs.
  5. Eat right away or store in the fridge for 1-2 days.  You can warm this dish in the dehydrator if you wish.
Below, you will see two sets of photos from two different times
that I made them.  The natural sunlight really changes the look
of the color.
 Delicious & distinctive Tofu-less Scrambled “Eggs” with fresh tomatoes in a silver plate
Here we are, at the stove.  I know, strange place to be.  Normally I am in front of my
food processor or blender.  But none the less, let’s get rolling here.
Water, agar, salt and turmeric in a small saucepan and heating on medium-high
 After the mixture is done pour it into a fry pan or baking dish.  I thought it was rather
funny to use the frying pan… but then I am easily entertained. :)
Tofu-less Scrambled “Eggs” mixture is done, pour it into a fry pan or baking dish

Place the pan in the fridge for 2 minutes, remove and give the bottom of the pan a scrape.

Place the pan in the fridge for 2 minutes, remove and give the bottom of the pan a scrape

Back in the fridge for another 2 minutes, remove and scrape.

Back in the fridge for another 2 minutes, remove and scrape

You will notice that the mixture is starting to thicken up some.  The scraping along the
bottom of the pan will start to create it in looking like scrambled eggs.  Trust me.

Vegan Tofu-less Scrambled “Eggs' start to looking like scrambled eggs

Yep, you guessed it… back in the fridge….remove and scrape.

The pan is back in the fridge....remove and scrape

It is getting close to being done at this point. But for good measure let’s try putting
it back in the fridge for another few minute

back in a fridge for a few more minutes and getting close

There we go.. looking pretty much spot on.

There we go.. looking pretty much spot on

Add a little salt and pepper… perfecto’!

Add a little salt and pepper on to Vegan Tofu-less Scrambled “Eggs', looking yummy

Do to some home-chefs having some mixed results, I made the

“egg” again, and they turned out great.  Sorry for the photo color

differences.  Goes to show you how fickle photography can be with

natural light. :)  So the photo below is right after I poured the mixture

in the pan.  I then slide it into the fridge for 2 minutes.

 Pouring the mixture in the pan

2 minutes later, I removed the pan to push the mixture around..

you can see perhaps… that it is getting thicker.

2 minutes later mix is getting thicker


Here is another shot showing you the chunks that are starting to form.

 The chunks that are starting to form


By the end of 6 minutes, the “eggs” were done.  At this point, they

are a bit chilled.  You can GENTLY warm it on the stove, just to

finger warmth.  They will start to melt if the heat gets too warm.

By the end of 6 minutes, the "eggs" were done

60 thoughts on “Tofu-less Scrambled “Eggs”

  1. asshante says:

    thanks for the recipes,pls keep them coming you are truly helping me in more ways than one and i am so grateful that you spend your time giving like you do. i will definitely make this recipe today and i am sure it will turn out great, all your recipes i have tried have been outstanding and thanks for the cook and raw recipes combo, love them both. thanks.

  2. Kathy lovett says:

    I’m so going to try this. I make devil eggs this way. And always wondered if I could do scrambled eggs. Thank you so much. The best part I have all the ingredients. Except gotta make some milk but that’s ok cause I need to make some vegan butter as well.

  3. mary says:

    These look AMAZING…. can’t wait to give it a try.
    Also, I haven’t been able to find the press that you use for your milk. .. I’m thinking of getting the majority
    Of the pulp out using a bag and then dumping the remaining wet pulp in my juicer, if it gives me dry pulp from leafy greens I don’t see why it won’t work. We shall see. Have a fun day.

    • amie-sue says:

      Hello Mary,

      It has been tough finding that exact unit. I hope they get them back in stock through Amazon. I have used my Omega juicer for making nut milk, basically just wanted to experiment with it. It did pretty good. Good luck! Have a great day, amie sue

  4. sue says:

    Most interesting!
    Off to Japanese Market.

  5. Ariane says:

    An ”egg salt” would be good in that recipe, I mean a sulfur salt that has an egg taste! Your recipes are awsome, I am a raw food chef myself, I just found your website (I am in Montreal Canada) and I can tell the recipes are good! Thank you soooo much for sharing!

    • amie-sue says:

      Hello Ariane,

      So nice to hear from you. :) I list “¼ tsp kala namak (black salt)” in the ingredient list… that is an “egg salt”. :) So happy that you found my site and many blessings! amie sue

  6. Joi says:

    When you first introduced agar and its wonderful powers, I though about preparing scrambled eggs. I never got around to it, but you must have been channeling my thoughts. Instead of just preparing the “scrambled eggs” as you suggested, I added caramelized onions, diced tomatoes and chopped spinach/kale/Swiss chard. So I ended up with more of an omelette. It was fantastic. Thanks so much

    • amie-sue says:

      It just sounds scrumptious Joi! There are so many fun things that you can make with agar. I made an omelet too but got carried away with the agar and I swear that I could bounce the thing like a basketball. lol Thank you for sharing and have a blessed weekend. amie sue

      • Joi says:

        I have also discovered that when adding additional liquid, it must be room temperature. Otherwise the agar seizes up as a result of the opposite temperatures meeting. You may want to include this information in your recipes.

  7. Charmaine says:

    Pure genius. Amie Sue does it again!

  8. Sam McDougall says:

    Hello again Amie-Sue

    I am having a fair few problems with this recipe. I find that once I take the agar off of the stove and add the milk, the agar will instantly set and cause there to be lots of small strands of set orange agar. I’m not sure how you managed to work around this or what I am doing wrong.

    Thanks :)

    • amie-sue says:

      Hello Sam, I did all the steps that my directions say to take. What type of agar are you using? Powder or flake? If the agar starts to set up that quickly, place the pot on the warm burner to melt it again. Let me know, amie sue

      • Sam McDougall says:

        I tried it a few more times and I heated up the milk before using it. It seemed to dramatically decrease the amount of preset agar.

        Although I did not have Almond milk in the house so we had to use soy milk instead. Which I think may have contributed.

        I eventually got it to my desired texture but it did not taste like eggs as I did not have black salt either.

        I live in Australia and black salt is not readily available. Would you have any idea on how I could get ahold of some.

        Thanks :)

        • amie-sue says:

          Perhaps the soy milk responded differently, not sure… I don’t use soy products. In order for this recipe to work and taste like eggs, you need the black salt.. you can see if you can order it on-line. Have a great evening, amie sue

          • Sam McDougall says:

            I’ll be able to get almond milk soon, so I’ll try it again then. Next time I go to the health food store it might be worth asking if they have it (black salt) because the bigger shops (Woolworth’s and Coles if you know those shops) didn’t have it.

            But may I ask why you don’t use soy? Is it perhaps because of the photo-estrogen in the products? Or a different reason. I’d like to know, as I use soy and as far as I can tell, it’s good.

            -Sam :)

  9. Faye says:

    This sounded great until the part about putting it in the fridge multiple times. Doesn’t that make the dish cool off? I would want this hot. Can it be reheated after fridge time without destroying the dish? Thanks.

    • amie-sue says:

      Hello Faye,

      I placed it off and on in the fridge to help it set up, allowing me to scrap the pan to create the scrambled egg texture. You can always try it at room temp but it will take much longer. I don’t make it that way so not sure the outcome. This dish can warmed in the dehydrator and then placed on a heated dinner plate to warm it. Have a great day, amie sue

  10. Diane says:

    So other than something that looks and taste like eggs does this have any nutritional value?

    Can this same recipe be used to make an omelet?

  11. Katherine says:

    I’m having family over for a brunch and since they aren’t fans of tofu I’m so glad I found this alternative! Can’t wait to try it!

    Question, though. We have almond allergies in the family. Does it matter what other kind of milk I use? Would coconut milk work alright or is that too thick?

    • amie-sue says:

      Hello Katherine,

      You can try coconut milk… you can always thin the consistency out with a little water. You could also try cashew milk. Just think about the slight flavors that a different milks might impart. I haven’t used anything else outside of the almond milk. You could even just use water, just would be the direction that I would go. The turmeric give it the yellow “egg” color and the black salt gives it the taste and smell of eggs. Since this is going to be for a brunch and you haven’t tried making them yet. I would do a test run prior just so you know what to expect in technique, flavor and consistency. Enjoy Katherine! amie sue

  12. Kate says:

    I tried this three times tonight. I ended up with two batches that wouldn’t move out of the liquid state and the third batch that turned into permanent gel. We had toast and blueberries for dinner. Darn. Gonna have to play with this one a bit.

    • Diana says:

      didn’t work for me either and my omni-partner is still laughing at me…not the response I was hoping for…oh well….onward I go..guess that’s what I get for wanting scrambled eggs…I got a batch of somewhat formed runny..whatever it was. it is in the toilet flushed away…and he now is irritated I wasted almond milk..lol

  13. jake gaunce says:

    My wife is allergic to eggs but not dairy..scrambled eggs is one thing she misses most..can i substitite whole milk or half and half for the vegan milk..or are there active ingredients in cows milk that will render this process ineffective?

    • amie-sue says:

      Good morning Jake, honestly, I don’t know the answer to this question since I haven’t tried it myself. Good luck if you give it a try and report back on your experience if you do. :) Happy Holidays, amie sue

  14. Nina says:

    Hi, Mrs. Amie

    This is magnificent all you need to add is a side of raw vegan bacon or breakfast Sausage. :-)
    Could you put it in the dehydrator to warm up a lil bit ???

  15. Nina says:

    Is there a way I can make this without using a stove ? Because I don’t own a stove.

    • amie-sue says:

      Hello Nina,

      I remember in culinary school that we would melt it with boiling water from a kettle, making sure to whisk it as you pour the water in so it dissolves. Good luck and have a blessed weekend, amie sue

  16. Natasha says:

    After I have finished the last step before eating it can I quickly put it back on the stove in the fry pan for it to heat up ?

    • amie-sue says:

      You should be able to but keep the heat really low, you should be able to touch it and not get burned. Have a wonderful weekend. amie sue

      • Natasha says:

        Thanks for the reply !! I do have another question I was unable to find Agar powder or flakes … Do you think it would be okay to use gelatine instead since agar is a substitution to gelatin ? also Where would i usually be able to find egg salt (black salt) is it usually at Japanese markets or health store or grocery stores?

        Thanks Amie-Sue your recipes and you are a life saver.

        • amie-sue says:

          I wish I knew that answer to this Natasha. I have dabbled with gelatin in the past but not with this recipe. My first reaction is no but it might be worth experimenting with.

          As far as the black salt goes… I had to order mine online (link provided in recipe). Since then I have found it in kitchen specialty stores in a larger city next to where I live. Since I don’t know your area, I would pull up some grocery / health food store names around you and call them before running all over town trying to find it.

          Have a blessed day, amie sue :)

  17. J. D. says:

    I was really excited about trying this and even bought the black salt just to use on this. However, it sadly did not turn out well. I even tried warming the almond milk a little the second time so the agar didn’t get shocked from the temperature difference. But it still didn’t work. I used the agar I have just the other day to make jellies, so I know it works. I’m really not sure what went wrong. I don’t want to waste any more agar, though so I’m planning on making a tofu-based scramble with the black salt and turmeric. Thank you for introducing me to black salt! I hadn’t heard of it until I read this page. I hope others don’t experience the problems I did. Good luck to all! Happy eats! :)

    • amie-sue says:

      I will make this again to see if I can pin point what is happening. It worked for me but maybe I will spot some weaknesses within the recipe. amie sue

      • J. D. says:

        That’s very kind of you! Thank you. :)

        If it helps at all, one of the issues I had was that the mixture became grainy or gritty — not as smooth as in your pictures — and I was very careful about not shocking the agar.

        I just had the thought that maybe it was something in the almond milk. I use store bought almond milk and they use thickeners — sometimes carageenan, sometimes gellan gum, perhaps others. Maybe it interacted with the agar? I know the agar was much more responsive in terms of firming up when I had made it as a plain gel with just water and sugar (for anmitsu). After you try the recipe again, please let me know what almond milk you used. It could help to narrow things down.

        Thank you again, and good luck with the attempt! :)

        • amie-sue says:

          Good evening J.D.

          I made the Vegan Tofu-less Scrambled Eggs again today and they turned out just like the batch that I shared here. I didn’t do anything different. I never use store bought almond milk so I can’t say for sure if that was the culprit or not. Here are the key things that I did:

          1. I made my almond milk; Blended 1 1/2 cups of water with 3/4 cup almonds. Strained through the nut bag and set aside.
          2. I used powder agar
          3. I poured the mixture into a fry pan and placed in the fridge. Every 2 minutes (timer set) I removed to stir around. Within 6
          minutes it was down. I can see that this will differ depending on how cold or full the fridge is.
          4. I did increase the salt to 1/2 tsp this time. My almond milk was pretty sweet and aromatic (sign of good raw almonds :).

          I hope this helps. Blessings, amie sue

  18. Natalli says:

    Hi there, I think your site is wonderful thank you. I am a newbie dairy free soy free pescetarian(1 month) … Who used to have eggs every day. Having a few problems as doesn’t seem to be getting the right consistency, still not firming up, more like really soft mashed potato. Added more flakes and waiting. Really want this to be a success but seems lots of others have same problem..

    • amie-sue says:

      I have addressed many thoughts regarding this through the comments. Outside of that, it is very hard to comment as to what the issue might be without watching your process. Agar can be tricky, but every time I have made it, it turned out. Have a wonderful weekend, amie sue

  19. richard bentley says:

    can this be made with coconut milk?

    • amie-sue says:

      I don’t see why not Richard. Make sure the coconut milk is the same consistency as the almond milk. It might impart that coconut flavor some, just something to be aware of. Blessings and have a great day, amie sue

  20. Alyssa says:

    Thanks for posting this recipe! It didn’t work for me the first time (wouldn’t solidify, maybe the milk was too cold or the agar flakes didn’t fully dissolve) but I’m going to keep trying. I have allergies to both eggs and soy so if this works it will allow me to enjoy one of my favorite foods again!

    • amie-sue says:

      It might be worth trying agar powder Alyssa. I never use the flakes and over time I have read on other recipes that people don’t get constant results sometimes with the flakes. Have a blessed evening! Good luck. :) amie sue

  21. Grace Sanders says:

    Just want to add my thanks here for this brilliant idea. I adapted it slightly by using ‘chickpea milk’ (blending soft cooked chickpeas with the almond milk until silky smooth) and upping the black salt, and the result was delicious, kind of like a soft, eggy and smooth hummus scramble. Also, for people who use a microwave, this can be reheated gently on a microwave-safe plate on the lowest power setting – just very gently scrape and toss the scramble every 10 sec to evenly distribute the heat, and watch like a hawk (it should ready when the scramble starts to get melty, yolky and creamy around the edges). Thanks again for an amazing and inspiring recipe – what a power meal this was!

    • amie-sue says:

      Thanks Grace. I appreciate that you shared your experience with me/us. I haven’t ever had chickpea milk. Did you make from raw or cooked chickpeas? I would think cooked, personally I can’t stomach them raw or even sprouted. :) amie sue

      • Grace Sanders says:

        Same here–can’t stomach chickpeas unless they’re cooked until very soft! The chickpeas used here were soft-cooked. :-) Thanks again, this was really a lovely inspiration–never thought agar would work so beautifully in a warm dish!

  22. Grace Sanders says:

    Just to add, for those who say it didn’t work for them, it might be worth trying what I did, if you use a microwave (apologies to the brilliant creator of this recipe for my suggestion of an alternative method, but I didn’t precisely follow directions, because wasn’t sure of my fridge temperature):

    1. (Optional, only if using chickpeas, otherwise just pour the almond milk in the blender to have it ready, and proceed to Step 2) Blend soft chickpeas and almond milk together until silky smooth. Add black salt, if desired.

    2. Cook agar mixture as instructed – dissolve agar completely.

    3. Quickly transfer the agar mixture to blender with the chickpea/almond milk and blitz to evenly distribute the agar.

    4. Quickly pour mixture onto a plate and smooth out until flat-ish – it should already be firming up.

    5. Refrigerate until firm – took a couple of hours in my fridge.

    6. Take an individual portion of the mixture, transfer to a microwave-safe plate and gently break it up into chunks to resemble scrambled eggs.

    7. Microwave on the lowest power setting, very gently scraping and tossing the scramble from the sides towards the middle every 10sec or so to evenly distribute the heat. It should be ready when it’s melty, yolky and creamy around the edges. The centre will be comfortably warm, not piping hot.

    8. It’s ready to serve now, preferably topped with more black salt and some black pepper, green onions and chilli sauce!

    The original recipe by the blog author is such a brilliant idea that I hope more people can benefit from it the way I did, which is why I’m suggesting this alternative method for people who have been struggling to make this work!

  23. brigittegoble says:

    I want this to be 100% raw so could this work with irish moss instead of agar? Thanks.

    • amie-sue says:

      Thats a great question Brigittegoble. And one that I am not too sure about. I haven’t tried it. I have a feeling that the texture would be too jelly-like, but it might be worth giving it a try. I would cut the recipe in half just in case it doesn’t work to well. If you give it a go, let me know. Have a great evening, amie sue

  24. sunydaze48 says:

    Good Morning Lovely Lady,

    So I made these eggs this morning…not sure you remember me? I make your recipes weekly and distribute to friends.. so I am not a stranger or new to raw food making.. anyway.. mine turned out watery the longer they stayed in the fridge the waterier (is that a word even?) they became… I took a shower and shaved.. so we are looking at about an hour total in the fridge.. My altitude maybe? I live in SD we are at about 3400. I am using flakes – cooking until completely dissolved

    • amie-sue says:

      Good morning Sunydaze,

      My main guess would be due to the agar flakes. I only use the powder, but I hear people complain of having stable results with the flakes. I don’t use them so I can’t base my comment off of my own experience. I have made this recipe several times without any issues. I don’t think the altitude would effect it. Blessings, amie sue

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