Vegan Scrambled Eggs Recipe
Equipment
- Blendtec Blender
- Large sauté pan
- Potato masher
- Wooden cutting board
Ingredients
- 12 oz 350 grams medium firm, firm or extra firm tofu, depending on how firm you want your "egg" pieces
- 1 package about 10.5 oz / 300 grams silken tofu, or soft tofu
- ½ cup 120 mls unsweetened plant-based milk, it must be unflavored
- 2 tablespoons nutritional yeast
- 2 tablespoons almond flour omit for nut-free or use chickpea flour
- slightly heaping ¼ teaspoon ground turmeric
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch corn flour in the UK
- 1 teaspoon Kala Namak Indian Black Salt, plus more to taste. Can be omitted but you won't have the eggy taste
- ½ teaspoon fine salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons vegan butter
Instructions
- Crumble the block of firm tofu with your fingers or by mashing it on a wooden cutting board with a potato masher.
- Add the silken tofu, milk, nutritional yeast, almond flour, turmeric, mustard, cornstarch, black salt, salt, pepper, onion powder, and garlic powder to a blender and blend until completely smooth.
- Warm a large sauté pan over medium-low heat and add the vegan butter. Let it melt, then add the crumbled tofu. Cook the tofu in the butter for one to two minutes before pouring in the blended tofu mixture.
- Stir the mixture and continue to stir it every few minutes until it reaches your desired consistency, which takes about five minutes. The longer you cook it, the drier it will become.
- Once it is ready, check the seasoning and adjust the salt, pepper, and black salt as needed before serving immediately.
Notes
- To make the recipe oil-free, omit the vegan butter and use a non-stick pan. Do not add any water.
- Leftovers can be stored in a sealed container in the fridge for three to four days. Reheat them in a microwave or in a pan on the stovetop over low heat. Add a drizzle of unsweetened plant milk as you reheat them, because they will dry out a little.
Think vegan breakfast means settling for a sad bowl of granola? Think again! Vegan scrambled eggs are here to shake up your morning routine, and they’re not just for plant-based eaters either. Whether you’re looking for a healthy, versatile, and downright delicious breakfast, this is one dish you’ll want to try. Trust me, it’ll turn your mornings into something you actually look forward to.
Scramble into the World of Vegan Eggs
When I first went vegan, I was sure I’d miss my beloved scrambled eggs. But after experimenting a bit, I quickly discovered that vegan scrambled eggs are just as satisfying—maybe even more so. It’s like a little morning victory: fluffy, flavorful, and packed with nutrition. Plus, you can say goodbye to the cholesterol and animal cruelty.
Let’s be real, the vegan movement isn’t just a passing trend. It’s here to stay, and our taste buds are getting an upgrade because of it. Vegan scrambled eggs are leading this revolution, offering a breakfast that’s not only good for your body but also for the planet. Whether you’re lactose intolerant, plant-curious, or just love great food, this dish has something for everyone.
The Fab Four: Meet the Stars of the Vegan Scramble Show
Okay, here’s where the magic happens. No, it’s not a rock band, but the key ingredients in vegan scrambled eggs really are the rock stars of the show.
- Tofu: The MVP of vegan breakfasts. Firm tofu gives you that hearty texture you want in a scramble, but if you’re in the mood for something creamier, silken tofu is your best friend. Just make sure to press out the excess water—no one likes soggy scrambles.
- Kala Namak (Black Salt): This might be a game-changer for you. It’s what gives the scramble that “eggy” flavor, thanks to its sulfur content. Don’t skip this, trust me—it’s the magic ingredient that ties everything together.
- Nutritional Yeast: Think of this as vegan Parmesan. It brings a cheesy, savory depth to the scramble and is packed with B vitamins, including that hard-to-find B12. It’s like sprinkling a little nutrient-packed flavor bomb over everything.
- Turmeric: Not just for curry! This golden spice gives your scramble that perfect yellow hue and adds a subtle, earthy flavor. Bonus: it’s also got anti-inflammatory benefits. How’s that for a multitasking spice?
Add in a dash of onion powder, garlic powder, or even some smoked paprika, and you’ve got the foundation for a scramble that’s bursting with flavor. Don’t be afraid to mix it up and find your perfect flavor combination!
The Scramble Lineup: Three Recipes to Rock Your Breakfast
Ready to get cooking? Here are three mouthwatering vegan scramble recipes that’ll make your mornings anything but boring.
- Tofu Scramble: The classic that started it all. Crumble your tofu, toss in your favorite veggies, and season with the fab four. This one’s a go-to in my house, especially on busy mornings when I need something quick and satisfying.
- Chickpea Flour Scramble: If you’re after a fluffier texture, chickpea flour is where it’s at. Just mix it with water and spices, and you’ll be amazed at how close it gets to traditional scrambled eggs.
- Silken Tofu Scramble: For those who like their scrambles on the creamier side, silken tofu is the answer. Cook it low and slow with your favorite spices for a truly luxurious breakfast experience.
Scrambled Egg Secrets: Tips for a Perfect Vegan Scramble
The key to nailing a vegan scramble is in the details. Here are a few tips I’ve picked up along the way:
- Texture: Want it creamy? Fluffy? Firm? The amount of liquid you add makes all the difference. Start with less and add more as you cook to reach your desired consistency.
- Flavor: Go wild with the spices! This is where you can really make the scramble your own. Add fresh herbs, vegan cheese, or a splash of hot sauce to take it to the next level.
- Presentation: We eat with our eyes first, right? Serve your scramble on toast, in a tortilla, or over a bed of greens. Top it with avocado slices, fresh herbs, or a sprinkle of nutritional yeast for a breakfast that looks as good as it tastes.
Scramble Your Health: The Benefits of Vegan Eggs
Healthy and delicious? Yes, please! Vegan scrambled eggs are proof that you don’t have to choose between flavor and nutrition.
- Protein Power: Packed with plant-based protein, these scrambles will keep you energized and full until lunch. No more mid-morning snack attacks!
- Nutrient-Rich: From B vitamins to iron and calcium, vegan scrambled eggs are bursting with the nutrients your body needs. It’s like eating a multivitamin, only way tastier.
- Heart-Healthy: No cholesterol, low in saturated fat—your heart will thank you for making the switch to vegan scrambles.
So, there you have it—vegan scrambled eggs aren’t just breakfast; they’re a revolution! They’re an easy, delicious, and health-boosting way to start your day. I challenge you to ditch the boring breakfast routines and dive headfirst into the world of vegan scrambles. Whether you go for tofu, chickpea flour, or silken tofu, I promise you’ll be coming back for more. Happy scrambling!
Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.
Wow, this recipe is a game-changer! I tried it this morning, and my non-vegan family couldn’t tell the difference. Love it!
Thank you, Sarah! We’re thrilled to hear that your family enjoyed the vegan scrambled eggs. Happy cooking!
I added some sautéed mushrooms and spinach to the mix, and it turned out fantastic. Thanks for the recipe!
Emily, that sounds delicious! We love hearing about creative twists on our recipes. Thanks for sharing!