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Vegan scrambled eggs came to change breakfast for good. There are many restaurants that are now offering this on their menu and you might wonder: how? How do they make tofu look and taste so good?
Well, wonder no more! I'm giving you all my secrets for a healthy, hearty and fluffy plate of vegan scrambled eggs so you can make them at home at any time. I'll confess, I don't just have them for breakfast, it's such an easy recipe to make that I end up making this meal on those rushed chaotic days as well.
Ok, first thing first, to make vegan scrambled eggs we need something to scramble. We are using tofu, but make sure it is firm tofu so you can actually get crumbs, the firmer the better. If you have silky or regular tofu you will end up with a soggy mess for sure.
To get the perfect scrambled egg texture here are a few ways to get there. I like using my hands or a fork to break the tofu apart. But you can even use a potato masher, it works wonders at making the right size curdles.
Now that we have the right texture figured out we need to take care of the flavour. The magic of tofu is how versatile it is. You can give it whatever flavour you want, it all comes down to the seasonings you use.
For this recipe we are using a few different spices. Black pepper, ground cumin, nutritional yeast, paprika, turmeric and black salt. This combo will give a smokey, hearty flavour to our vegan scrambled eggs.
In this recipe, all spices are important but I would say black salt has a VIP status. Although black salt is not super common, it is what makes this recipe really stand out. If you've never used black salt before there are a few things worth noting.
First of all, black salt is not black. It has more of a brownish purple tone which is given by the iron sulfide (sulfur) compounds that naturally occur in it. Sulfur not only adds colour it also gives it a particular smell, an eggy smell. The smell is not potent but it will definitely add taste to your scramble so make sure you don't skip this ingredient.
As an added bonus, black salt which can also be found as Himalayan Black salt, Kala namak or Indian Black Salt, has a wide range of health benefits not commonly found in your regular table salt. Here are some:
All these benefits add up to the ones of the other spices on our ingredient list. You'll be getting a truck load of nutrients, especially after adding a few different veggies to the mix. To finish off these meal and make it complete, I usually serve vegan scrambled eggs with a side of my delicious easy vegan refried bean recipe.
For the tofu egg
For the vegetables
For the topping
For the refried beans
|Amount Per Serving|
|Calories 561||From Fat 190|
|% Daily Value*|
|Total Fat 21g||32.5%|
|Saturated Fat 3g||12.7%|
|Trans Fat 0g|
|Total Carbohydrate 69g||23%|
|Dietry Fiber 22g||88.2%|
|Vitamin D2 0.13|
|Vitamin D2 0|
|Vitamin D2 0|
|Vitamin D2 0.65|
|Vitamin D2 0|
|Vitamin A 1409.02IU||28.2%|
|Vitamin B-12 4.24µg||70.6%|
|Vitamin B-6 4.16mg||208%|
|Vitamin C 25.93mg||43.2%|
|Vitamin D 133.11IU||33.3%|
|Vitamin E 3.93mg||13.1%|
|Vitamin K1 42.65µg||53.3%|
|Folic Acid 0µg|
|Pantothenic acid 1.51mg||15.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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