I have been eating the same breakfast recipe for quite some time now, it’s this runny oatmeal recipe with raspberries. Delicious! But sometimes (especially during the weekends) I like to change things up a bit. And this recipe for vegan scrambled eggs is the perfect way to do so. It’s simple, delicious and hearty.
Vegan scrambled eggs also known as tofu scramble is nothing very much new, but the recipes change and over the years I have created my own recipe to make the tofu runny and not too dry. Because when this recipe is too dry, it’s not as good and it will not resemble scrambled eggs.
OIL-FREE VEGAN SCRAMBLED ”EGGS”
If you prefer, you can make this recipe oil-free (see recipe notes), without losing any flavor or texture. The plant-based milk (unsweetened soy milk) in combination with the silken tofu will make sure you will not miss out on anything while skipping any kind of oil.
OMEGA-3 FATTY ACIDS
No matter what my breakfast is (sweet or savory) I have a habit of taking a few supplements with my breakfast. I focus on specific supplements and go for high-quality brands, such as Vitals. An important supplement is a good omega-3 fatty acid. This is important for the maintenance of normal vision and normal brain function. However, make sure your daily intake is high enough, because the beneficial effect is obtained with a daily intake of 250 mg DHA.
As a vegan, I’m glad that I have the option to go for a clean and most natural source possible. The MINAMI product (the brand Vitals is offering) is based on algae oil and with added astaxanthine to create the optimal omega-3 supplement.
What I like about this brand is that they use a patented environmentally friendly production method to achieve very high doses of omega-3 with an amazing purity. It’s my top vegan DHA supplement in my kitchen cupboard. Vegan DHA? Docosahexaenoic acid (DHA) is an omega-3 fatty acid derived from seaweed.
VEGAN SCRAMBLED EGGS
I sometimes get asked whether as a long time vegan there is something I miss. Personally there’s nothing I miss, but I know that for most people this is different. It has been a long time ago when I went vegan, but I remember back then the only thing I missed was a simple cappuccino with a fluffy cloud of frothed milk. There were not a lot of products available or techniques known to create the same so you can imagine how happy I was to try frothed soy milk the first time.
But I know others miss cheese and some miss eggs and then the plainest version to use eggs, such as scrambled eggs.
Whether you miss scrambled eggs in the morning or if you are looking for a simple hearty breakfast recipe, this vegan scrambled egg recipe is for you.
Because you know what? Eggs are super easy to replace. There is a solution for everything, both in terms of flavor and technique (binding). So yes, there is even a perfect recipe to create vegan scrambled eggs.
I had a lot of fun testing this recipe to create the most perfect version (in terms of flavor and consistency) of this classic hearty breakfast recipe.
Don’t be put off by the ingredient turmeric though. I totally understand that the combination of tofu and turmeric doesn’t make your mouth water. But the combination with the other plant-based ingredients is what makes this recipe a success, both in terms of taste and appearance.
Why you will love this tofu scrambled eggs recipe:
- This recipe is super easy to make.
- Most ingredients are simple ingredients you might have on hand.
- You can use different veggies. For example, instead of green peas go for mushrooms.
- Scrambled tofu is filling and hearty.
- If you wish, this recipe can be made totally oil-free without losing any flavor or texture. You will still get that gooey texture.
INGREDIENTS FOR VEGAN SCRAMBLED EGGS
Most ingredients for these tofu vegan scrambled eggs are simple. But there are a few ingredients you might not know or can replace if needed.
- Firm tofu: Without a firm tofu you will create basically a mushy consistency when you start to crumble the tofu. So, a good firm tofu is a must for this recipe.
- Silken tofu: The silken tofu will do the opposite. It will create a runny consistency. You can replace this with more milk or a bit of yogurt.
- Mustard: For extra flavor.
- Nutritional yeast: This is a fortified yeast that vegans use to create a “cheesy” flavor, but both miso and nutritional yeast are a great way to add a typical umami flavor to a dish. And flavor is important when it comes to preparing plain tofu.
- Turmeric: This is mostly added for its color. A tiny bit of turmeric will create a beautiful egg-like yellow color. But I also love the subtle earthy taste.
- Garlic- and onion powder: Garlic and onion create more flavor, but since it’s a powder it will not be too overwhelming.
- Paprika powder: For flavor and color.
- Kala namak: This is also known as black salt. Because of its sulfuric component it has a very distinctive smell, but it creates an egg-like taste. Use a bit before taking the pan of the heat.
- Black pepper & salt
- Plant-based milk: I like to use unsweetened plant-based milk. The milk is added to create a moist texture in addition to the silken tofu. You can replace this with a bit of water if needed.
- Vegetables: I like the combination of green peas, red onion and bell pepper, but feel free to replace this with any other veggie.
HOW TO MAKE VEGAN SCRAMBLED EGGS
The cooking process is pretty straight forward, but there are a few things to keep in mind. This is important to get that gooey moist texture instead of dry yellow crumbled tofu.
Tofu will become dry when you sauté it without any liquid. You can make this recipe with oil, but eventually you will want to add some liquid to the pan. This can be water, but I prefer to use soy milk.
Adding a liquid to the crumbled tofu will get you that gooey, tasty texture. It will also allow the tofu to absorb more flavor and color and it will hold together much better than simple dry tofu.
It’s not complicated to reach the same consistency in your kitchen. All you need to do is keep in mind that you need a firm tofu, a silken tofu and a liquid. Within 20 minutes your savory meal will be ready.
HOW TO SERVE & STORE VEGAN SCRAMBLED EGGS
Serve – I like to serve my scrambled tofu eggs with a piece of bread, a crunchy green and something pickled, such as sauerkraut. But this recipe will also combine well with roasted potatoes or a salad. Also, I recommend to serve scrambled tofu with some finely chopped dill, parsley or chives.
Store – This recipe is best when served fresh, but you can store any leftovers in the refrigerator for 3-4 days. You can reheat the tofu at medium heat on the stove.
- Dice your veggies small. The onions and other veggies are best when the texture is subtle.
- Use two different kind of tofu to create a firm and gooey texture.
- Add different vegetables to your scrambled tofu such as mushrooms, zucchini, or tomatoes.
I would love to see your creations and variations on this recipe. Leave a comment below and rate this recipe. If you share your photo on Facebook or Instagram, don’t forget to tag me @TheGreenCreator #thegreencreator. I look forward to seeing your creations.Print
This recipe for easy vegan scrambled ”eggs” are made with crumbled firm + silken tofu and flavored with spices, nutritional yeast, a plant-based milk and veggies for a simple and hearty breakfast.
- 1x 10oz (300 gr) block firm tofu, drained / not pressed
- 1x 7oz (200 gr) silken tofu
- 1 tsp mustard
- 1 tbsp nutritional yeast
- ¼ tsp turmeric powder
- ¼ tsp paprika powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup (60 ml) unsweetened plant-based milk
- ½ tsp black salt (kala namak), add right before serving
- additional salt and black pepper, to taste
- veggies: 1 small red onion / ½ red bell pepper/ ½ cup (60 gr) green peas
- optional: ½ tbsp coconut oil if not oil-free
- optional for serving: seasonings of choice such as dill, chives, parsley, but also a pinch of cayenne pepper or garlic- or onion powder are a tasty option.
Veggies: Dice the onion (and other veggies) small. The onions add flavor, but it should be subtle.
To a small pan add a little bit of the plant-based milk or if you don’t cook oil-free, use oil.
Add the onion to the pan over medium heat and sauté shortly.
Add the (frozen) green peas and red bell pepper to the pan as well. If you want to use any other vegetables you can add those as well.
Add a splash of milk if the veggies start to stick to the pan. But reserve most of the milk for later.
Add the seasonings: Add the turmeric, black pepper and salt, paprika powder, garlic powder, onion powder, kala namak (for a more intense flavor it’s best to add it when the tofu scramble is almost done), mustard and nutritional yeast. Combine well.
Crumble the Tofu: Add the drained (not pressed) firm tofu to the pan. Start to crumble the tofu between your fingers. Medium sized chunks will do. The tofu does not need to be super small. When mixing in other ingredients the tofu will break down even more. Mix well.
Silken tofu: Add the silken tofu. Use a spoon to add chunks of silken tofu. These chunks can be quite large. Most of the silken tofu will break up in the pan when you start combining everything together.
Liquid: Add the rest of the plant-based milk. The scrambled tofu is ready when it’s hot. Keep mixing it while it simmers. However, when you have (accidentally) added too much liquid let it simmer a few extra minutes. The milk (or water if you use that) will begin to evaporate as it cooks. When the scrambled tofu has thickened to your liking, remove the pan from the heat.
Serve immediately. Optionally, serve with fresh herbs and (more) kala namak and some salt and black pepper if needed.
Serve as desired. Any leftovers will keep in the fridge for 3-4 days.
- The milk can be substituted with water, the black salt and nutritional yeast may be omitted from this recipe, but it will affect the taste.
- I find kala namak quite intense so I add it during the cooking process, but for an intense/full flavor add it right before serving the tofu.
- If the tofu is too dry, add more milk.
- If the tofu is too runny, let it simmer longer.
Keywords: breakfast, tofu, scrambled eggs