Vegan Tofu Scrambled Eggs
Veganizing a Breakfast Classic
Do you ever miss starting your morning with a hearty plate of cheesy, scrambled eggs and buttery toast? I know I do – it’s always been a favorite comfort meal of mine growing up in a non-vegan household. Read more to discover how to create a delicious vegan alternative to this classic breakfast staple!
Making your own vegan scrambled is both cost-efficient and easy! This 15-20 minute recipe will have you wondering why you ever bothered eating real eggs in the first place. Not only does this recipe accurately mimic the true egg-y flavor and texture of real scrambled eggs, it is both cheap and quick to make. This recipe uses mostly accessible ingredients that you will be able to find at your local grocery store or supermarket.
Key Ingredients
Tofu
Firm tofu is the main ingredient in this recipe. Extra firm, soft, and silken tofu will all work fine as well, depending on your preferred scrambled egg consistency. I like using firm tofu, because it can be easily crumbled up while still remaining compact. Soft and, especially silken tofu will both result in a runnier consistency. With that being said, if you prefer your scrambled eggs more solidified and slightly over-cooked, I recommend using firm tofu. If you prefer your scrambled eggs a little under-cooked with a runnier consistency, I recommend using soft or silken tofu.
Kala namak black salt
Kala namak is a salt derived from volcanic mines in South Asia. It is used in many South Asian dishes, and is known for it’s sulfurous, egg-y flavor and scent. Interestingly enough, it tastes and smells exactly like hard-boiled eggs. This unique spice has become a popular addition to many vegan egg and tofu scramble recipes.
I bought mine from Amazon for $7 to try in my tofu scrambles, and it definitely lived up to it’s hype. However, this salt is not widely accessible and tends to be on the pricier side. While this ingredient will give your tofu scramble a more noticeable egg-y flavor and aroma, it is not essential to the recipe. Your tofu scramble will still taste amazing without it, as the chickpea flour and other spices will add hints of flavor and depth that also resemble scrambled eggs.
Tofu Scrambled Eggs
Recipe Author: Nicole Riggs
A classic and hearty vegan scrambled egg recipe essential for breakfast and brunch. Pair with toast, breakfast potatoes, or faux bacon and sausage for a breakfast of champions!
Equipment
Skillet
Ingredients
1/2 block (190 g) firm tofu
1/2 tbsp chickpea flour
1/2 tbsp tapioca starch
1/4 c unsweetened plant milk
1/2 tbsp olive oil
1 tbsp butter I used Earth Balance
1/4 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp kala namak salt (optional)
dairy-free cheese (optional)
chives for garnish
Instructions
Drain your tofu. You do not need to worry about pressing your tofu because the leftover water will evaporate during the cooking process.
Cut tofu into 6 chunks, cutting horizontally three times and vertically three times.
Mix chickpea flour, tapioca starch, and seasonings together in a bowl. Then, add the unsweetened plant milk and olive oil. Stir until evenly combined.
Place tofu pieces into the mixture bowl, and toss until thoroughly covered in the mixture.
Melt butter in skillet on medium heat. Once melted, add in the tofu mixture. Cook for 10 minutes, just as you would cook regular scrambled eggs. Toss frequently throughout cooking process, slightly mashing tofu until you've reached your desired scrambled egg consistency.
Melt vegan cheese on top, and garnish with chives and nutritional yeast. Pair with toast or potatoes. Serve immediately!
Notes
Vegan cheese is optional, but I highly recommend Follow Your Heart brand. In this recipe, I used their smoked gouda. Kala namak salt is entirely optional too. This ingredient is not widely accessible and you will not be able to find it at your local supermarket. I bought mine from Amazon because I really wanted mine to mimic the true flavor of real scrambled eggs. Omitting this ingredient is not detrimental to the recipe, as the chickpea flour adds hints of egg-y flavor. Feel free to spice up this recipe by adding different veggies or faux meats! For veggies, I recommend combining them directly in the tofu mixture in the skillet, and cooking normally. I love adding mushrooms, onions, spinach, broccoli, and kale! For faux meats, I recommend cooking beforehand, then adding in the mixture. Soy sausage crumbles or seitan bacon would taste great in this recipe.
