Vegan Scrambled Eggs (Tofu)

Perfectly seasoned moist and fluffy, these vegan scrambled eggs will blow you away, they taste like the real deal! Made with tofu, nutritional yeast, black salt and veggies. Easy 20 minute protein packed vegan breakfast!

Let me just say I know my Vegan Scrambled Eggs are super tasty when my husband likes them. He’s not a huge fan of tofu. I, on the other hand love the stuff.

This easy Vegan Breakfast Scramble ticks all the right boxes, it’s fluffy, moist, silky and full of flavour, and thanks to the addition of black salt  it’s eggy too. Which is good since it’s my vegan take on scrambled eggs, ha ha!

This recipe is inspired for my love of Amy’s Breakfast Scramble! When I first started cutting eggs from my diet I ate these a lot! They’re very tasty, but buying store bought all the time is not the way to go and it can get pricy.

So voila! I made my own veganized version and they’re the BEST! down right buttery and delicious!

WHAT ARE THE INGREDIENTS IN VEGAN SCRAMBLED EGGS?

• extra firm tofu
• nutritional yeast
• black salt
• onions and green peppers
• Better than Bouillon Vegetarian no chicken soup base,
• Braggs liquid aminos
• turmeric (for colour)
• granulated garlic
• water

WHAT IS BLACK SALT (KALA NAMAK)?

Kala namak, (black salt) is an Indian volcanic rock salt.  It is a salty and pungent smelling condiment ( smells like eggs) commonly used in India and other Asian countries.

This tofu scramble recipe is very easy and versatile. It’s definitely one of those simple tofu recipes you need to add to your recipe box. You can add in whatever veggies you like at the beginning.

Today I’m sharing my basic tofu scramble recipe, with onions and peppers thrown in. I love the addition of onions and peppers, it reminds me of a Denver omelette , which was one of my favs.

HOW TO MAKE VEGAN SCRAMBLED EGGS WITH TOFU:

Set a non stick skillet to medium heat and add in the onions and peppers, vegan butter or oil and a pinch of salt and pepper. Now saute the veggies until they start to soften and the onions get a little brown around the edges, about 5 to 7 minutes.

While the veggies are cooking add the bouillon, spices, nutritional yeast, Braggs and water to a small bowl and set aside.

When the veggies are done crumble in your tofu (I like to crumble it by hand). Now stir the tofu and veggie mix until it’s warmed through which takes a minute or so.

Lastly stir in the seasoning liquid and mix thoroughly. Stir the scramble until most (or all) of the liquid is absorbed. Serve and enjoy! For full recipe ingredients and instructions see recipe card below.

Ok guys lets get crackin‘ ? and make some tasty Vegan Scrambled Eggs! they’re:

SIMPLE

SAVORY

GLUTEN FREE

READY IN 20 MINUTES

DELICIOUS

BUTTERY

EGGY

FILLING

PROTEIN PACKED

KID FRIENDLY

A QUICK AND EASY VEGAN BREAKFAST

Enjoy you guys! Happy day to you. Feel free to comment and leave a star rating below. I’d love to hear from you❤️

Want more savoury Vegan Breakfast Recipes? Check these out!

• BEST HOME FRIES (BREAKFAST POTATOES)
• VEGAN BREAKFAST BURRITOS (TOFU & POTATOES)

FOR MORE TASTY PLANT BASED RECIPES FOLLOW ME ON PINTEREST AND INSTAGRAM

Vegan Scrambled Eggs (Tofu)

★★★★★ 5 from 3 reviews

• Author: Verna
• Prep Time: 10 minutes
• Cook Time: 10 Minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Breakfast/Baking, Gluten free
• Method: Stovetop
• Cuisine: American, Canadian, Vegan

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Description

Perfectly seasoned moist and fluffy, these vegan scrambled eggs will blow you away, they taste like the real deal! Made with tofu, nutritional yeast, black salt and veggies. Easy 20 minute protein packed vegan breakfast! Gluten free!

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Scale 1x2x3x

Ingredients

• 1 –2 tablespoons vegan butter or oil (butter makes it extra creamy) (optional)
• 1/3 cup diced green pepper
• 1/3 cup diced yellow onion
• 1/3 cup water
• 1 teaspoon Better than Bouillon Vegetarian no chicken soup base, ( they offer an organic oil free option as well)
• 1 tablespoon Braggs
• 1/4 teaspoon black salt
• 1/4 teaspoon tumeric
• 1/2 teaspoon granulated garlic
• 1 tablespoon nutritional yeast
• 1 package extra firm or firm tofu

OPTIONAL TOPPINGS:

• chopped green onions
• ketchup
• hot sauce
• salsa
• other sauted vegetables

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Instructions

1. Set a non stick skillet to medium heat and add in the onions and peppers, butter or oil ( or broth or water) and a pinch of salt and pepper. Now saute the veggies until they start to soften and the onions get a little brown around the edges, about 5 to 7 minutes.
2. While the veggies are cooking add the bouillon, spices, nutritional yeast, Braggs and water to a small bowl and set aside.
3. When the veggies are done crumble in your tofu (I like to crumble it by hand). Now stir the tofu and veggie mix until it’s warmed through which takes a minute or so.
4. Lastly stir in the tofu seasoning liquid and mix thoroughly. Stir the scramble until most (or all) of the liquid is absorbed. It’s up to you whether you like your scramble moist or a little crispier.
5. Serve and enjoy!
6. Delicious along side my Breakfast Potatoes (Home Fries)

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Notes

• if you’d like the tofu scramble buttery, add vegan butter instead of oil, up to 2 tablespoons, yum!
• There is no need to press your tofu, just drain the excess water before adding it to the skillet
• I like to serve the scramble with my delicious home fries which I will be posting next? Stay tuned?
• If you just want a basic but still delicious tofu scramble omit the peppers and onions.

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