Vegan Scrambled Eggs

Breakfast food has always been one of my favourite types of food to eat, a huge pile of hash browns, eggs, sausage and even bacon. First few months of going vegan I went on the oatmeal trend, trying to be as creative as possible creating as many interesting fun oatmeal as I could think of. Eventually I got bored and decided to try something that originally sounded gross to me : tofu scramble. After trial and error finally I have in my opinion perfected my tofu scramble!

My favourite breakfast is a huge bowl with a variety of items all piled in, I love making homemade hash browns whipping up some scramble, pan frying some vegetables and topping it off with avocado and salsa. Breakfast wraps or burritos, even breakfast quesadillas. Depending on how much time I have in the mornings, what I eat for breakfast drastically changes. M regular go to, and quickest breakfast is a breakfast wrap. Prepping tofu scramble a few days ahead in advance they take 1 minute to throw together in the morning and are easy to bring on the go. A short list of tofu scramble essentials includes: extra firm tofu, nutritional yeast, chili powder. If you have these three ingredients alone you already have an amazing tofu scramble.

Prep Time: 5 Minutes

Cook Time: 7 Minutes

Ingrediants

  • Package extra firm tofu
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 1 table spoon olive oil (any oil of choice)
  • 1/4 teaspoon of tex-mex spice (optional if you have it)
  • Pinch of black salt *
  • salt and pepper to taste

*black salt is an amazing vegan spice, but can be difficult to find. It adds a sulphur taste to the tofu scramble that mimics the flavour of eggs really well. I found mine in an Indian food market, you can omit this spice if you don’t have it.

Method

  1. After pressing your tofu for all liquid start to crumble it using a fork or fingers (Hands work best) in a bowl. You want a variety of sized pieces, most small but some larger (personal preference)
  2. Add in all ingredients in bowl, leaving out salt and pepper and massage into the tofu with your hands.
  3. Transfer mixture into a medium sized pan at medium heat, and stir frequently to avoid burning.
  4. Once heated through -about seven minutes, serve hot.

If you’re in a hurry you can skip the bowl step and crumble it right into the pan. I do this on my busy Monday mornings but I definitely taste the difference when I do it so I suggest if you have the time, take the time! My next step once I have my tofu scramble is typically to grab a tortilla put some lettuce, tomato, avocado and salsa and stuff as much scramble as I can fit and run out of the house! You can store in the fridge for 3-4 days, reheat in a pan or microwave. Eat it on it’s own, in a wrap, on toast, mix it in a salad, be creative!

Tofu scramble is an amazing breakfast for vegans, the tofu itself is high in protein, then the different spices and ingredients added to create the scramble are also filled with essential minerals and nutrients we need daily. Nutritional yeast has its name for a reason, it is packed not only with a cheesy taste but also tons of nutrients, the most important to me being B-12. B-12 can be difficult for vegans to obtain and it is recommended that anyone following a vegan diet takes a supplement, so I love anytime I can add it naturally to my diet.

Let me know your favourite savory breakfast foods, always looking for something new to try! Hope you enjoy this recipe, and let me know what you serve it with.

4 Comments

    1. Thank you for sharing this! Soy intolerance and allergies are very common, I love the benefits that chickpea flour offers!

      Like

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