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Vegan Scrambled Eggs

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Creamy, fluffy, and flavorful vegan scrambled eggs made with a blend of firm tofu and silken tofu for the perfect texture, seasoned with kala namak for an eggy flavor. A quick, protein-packed breakfast ready in 15 minutes.

Ingredients

12 oz (350 g) medium firm, firm, or extra firm tofu

10.5 oz (300 g) silken tofu (or soft tofu)

1/2 cup (120 ml) unsweetened, unflavored dairy-free milk

2 tbsp nutritional yeast

2 tbsp almond flour (or chickpea flour for nut-free)

1/4 tsp ground turmeric (slightly heaping)

1 tsp Dijon mustard

2 tsp cornstarch

1 tsp kala namak (black salt), plus more to taste

1/2 tsp fine sea salt

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

2 tbsp vegan butter (or oil-free alternative)

Instructions

  1. Crumble the firm tofu into bite-sized pieces and set aside.
  2. In a blender, combine silken tofu, dairy-free milk, nutritional yeast, almond flour, turmeric, Dijon mustard, cornstarch, kala namak, sea salt, black pepper, onion powder, and garlic powder. Blend until smooth.
  3. In a large non-stick skillet, melt the vegan butter over medium heat.
  4. Add the crumbled firm tofu to the pan, then pour the blended mixture over it.
  5. Cook while stirring gently until the mixture thickens and resembles scrambled eggs.
  6. Continue cooking until the desired texture is reached, then adjust seasoning to taste.
  7. Serve immediately with toast or other breakfast sides.

Notes

Stir in spinach, kale, or mushrooms for added nutrients.

Add smoked paprika for a smoky flavor.

Adjust creaminess with a splash more dairy-free milk if desired.

For a spicy version, add chili flakes or hot sauce.

Use a non-stick skillet with water or broth instead of butter for oil-free.

Nutrition

Find it online: https://justsosavory.com/vegan-scrambled-eggs/