100% plant-based protein with a whole lot of fluff and flavor!
Like many vegan recipes, this one might have you doing a double take. After all, how can eggs be vegan? Well, I’ll let you in on a little secret … they can’t! But tofu, a versatile soybean base, can be mashed and seasoned to mimic the taste and texture of classic scrambled eggs. Plus, it’s got more protein and less fat than actual eggs. Hooray for tofu!
I started making vegan scrambled eggs (and this very similar tofu scramble) years ago when my friend first introduced me to vegan eating. This recipe combines tender and fluffy tofu with turmeric, garlic, onion, and nutritional yeast to create a flavorful mash that goes great with toast and breakfast potatoes. Garnish with fresh parsley or chives, and you’ve got a well-seasoned, protein-packed breakfast that pays homage to traditional scrambled eggs.
Are Vegan Scrambled Eggs Healthy?
For vegans and meat eaters alike, this dish can be a healthy alternative, since tofu contains no cholesterol (unlike eggs), but does include a good dose of calcium. So if you’re looking to try something new and want to see what all the veggie hype is about, this recipe is a great place to start. It’s also gluten-free and sugar-free. Keep in mind that if you or a loved one is allergic to soy, this recipe is not suitable for them.
Elevate Your “Eggs” With Fresh Veggies & Stellar Seasonings
While garlic and onion powder are convenient to use, you can amplify the flavors by incorporating freshly chopped onion and garlic instead. Lightly frying them right before the tofu creates a scrumptious base of flavors that you can enhance with 1/2 teaspoon each of cumin and cayenne pepper. This gives the dish a little kick to start your day with some heat! Alternatively, you could top it off with everything bagel seasoning. As for veggies, I like to add 1/2 cup of chopped spinach or kale for a boost of fiber and iron. You could also add mushrooms, tomatoes, or artichoke hearts. Top with vegan Parmesan or another dairy-free cheese, and you’ve got a restaurant-level scramble.
How to make ahead and store
Store leftover vegan scrambled eggs in the fridge for 3 to 5 days in an airtight container. Reheat on medium heat in a well-oiled pan. It’s not a good idea to freeze this dish, so eat leftovers within those 5 days and enjoy!
Serving Suggestions
When my friend and I made vegan scrambled eggs during our trip to Hawaii, we enjoyed eating it with a side of freshly fried plantains or Baked Plantain Chips. But our favorite way of serving it was with Avocado Toast and Sweet Potato Hash. Paired with an Açaí Smoothie, this meal is one of the best memories I have from that trip, and I’m excited to share it with you!
Ingredients
- 14 ounces firm tofu
- 2 teaspoons olive oil
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 4 teaspoons nutritional yeast
- 1 to 2 tablespoons unsweetened plant-based milk
- Freshly chopped parsley for garnish
Instructions
- Crumble the tofu into small, bite-sized pieces.
- Heat olive oil in a non-stick skillet over medium heat. Add crumbled tofu and cook for a few minutes until most of the liquid evaporates.
- Add turmeric, garlic powder, onion powder, and salt. Cook for about 5 minutes, stirring frequently until the tofu is golden and aromatic, adding more oil during cooking if needed.
- Stir in nutritional yeast and 1 tablespoon of plant-based milk, and cook for an additional 2 to 3 minutes until well combined and creamy.
- Adjust seasoning and consistency to taste by adding more salt or milk if needed. Serve immediately with fresh parsley as garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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