Easy Vegan Scrambled Eggs aka the BEST Tofu Scramble. Ready in less than 15 minutes and made with 7 ingredients for a quick, hearty, and healthy breakfast.
What’s your go-to weekend breakfast food?! Pancakes, waffles, french toast? I love all of the above but if I absolutely HAD to choose (like if I could only bring one breakfast food on a deserted island sort of situation), it would hands-down be these VEGAN Scrambled Eggs.
If you haven’t started making tofu scramble for breakfast yet, it’s time to start! I make these Vegan Scrambled Eggs every weekend with fresh bread and avocado. I especially love this breakfast after a morning run or workout since it’s filled with so much protein!
TIP: Crumble the tofu in the pan with your hands and scramble it while it is cooking with a potato masher or the back of a wooden spoon after adding all the spices.
↑↑↑ This crumbled tofu seriously needs to be spiced-up!
These Vegan Scrambled Eggs are made with only a few key ingredients and spices that make ALL the difference.
- Tumeric – for that golden yellow colour
- Dried onions, smoked paprika, and mustard powder – the PERFECT spice combo
- Black salt (also known as Kala Namak) – I recently started adding this ingredient to my Vegan Scrambled Eggs and it has taken then to a completely new level of “egg-iness”
- Nutritional yeast and hot sauce – gives your Vegan Scrambled Eggs the perfect KICK and savoury flavour
If you make this Tofu Chickpea Scramble at home, take a photo and tag me #CearasKitchen on Instagram or leave your feedback below.
I love to use this Vegan Scambled Eggs recipe as a base. Depending on what is in my fridge, I will often add salsa, sauteed mushrooms, extra tomatoes, or kale to my scramble. Enjoy!
Ingredients
- 1 block extra-firm tofu
- 1 tbsp dehydrated onion or 1/2 tbsp onion powder
- ½ tsp turmeric
- 1 tsp smoked paprika*
- 1 tsp mustard powder
- ¼ cup nutritional yeast
- 1 tbsp miso paste
- 1/2 cup water
- Salt and pepper to taste
DIRECTIONS
Crumble tofu into a large pan over medium-high heat.
Add the dehydrated onion (or onion powder), turmeric, smoked paprika, and mustard powder to the pan. Saute for one minute.
Add the nutritional yeast, water, miso, and a pinch of salt and pepper to the pan. Saute for two to three minutes. Continue to scramble the tofu while it is cooking with a potato masher or using the back of a wooden spoon.
Taste test and add additional salt, pepper or herbs to taste. Serve with your favorite vegan breakfast sides like vegan bacon and homemade pancakes!
Notes
Replaced smoked paprika with regular paprika.
Other Plant-Based Breakfast Ideas
Tofu Chickpea Scramble
Vegan Fluffy Pancakes
Healthy Whole Wheat Waffles
Vegan Tempeh Bacon
2 comments
Also, how many servings does this recipe make?
In the description, you list Black Salt as a key ingredient, but it is not listed in the actual recipe.
How much Black Salt is used?