Vegan Cheesy Scrambled Eggs
Start your day with this protein-packed, flavor-rich recipe for Vegan Cheesy Scrambled Eggs, the perfect dairy-free and egg-free alternative to traditional scrambled eggs. Made with firm tofu, creamy unsweetened almond milk, and a blend of spices like turmeric, garlic powder, and onion powder, this dish is elevated by the savory umami of nutritional yeast and the eggy tang of black salt (kala namak). Cooked to perfection in olive oil and garnished with fresh chives, these golden, cheesy crumbles are ready in just 20 minutes, making them a quick and satisfying option for breakfast, brunch, or even a light lunch. Whether you’re vegan or simply looking for a healthy, cholesterol-free option, this recipe delivers all the comfort and flavor you crave in a classic scrambled egg dish—minus the eggs!
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Recipe Information
Ingredients
- 14 ounces Firm tofu
- 3 tablespoons Nutritional yeast
- 2 tablespoons Unsweetened almond milk
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Black salt (kala namak)
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh chives
Instructions
Drain and press the firm tofu to remove excess water. This should take about 10 minutes.
Crumble the tofu into small pieces that resemble scrambled eggs into a medium-sized bowl.
Add the nutritional yeast, turmeric powder, black salt, garlic powder, onion powder, and ground black pepper to the crumbled tofu. Mix well until the tofu is evenly coated with the spices.
Pour in the unsweetened almond milk and mix until you reach a creamy consistency.
Heat the olive oil in a non-stick skillet over medium heat.
Add the tofu mixture to the skillet and cook, stirring occasionally, until the tofu is heated through and slightly golden, about 7-8 minutes.
Adjust the seasoning to taste, adding more black salt or ground black pepper if desired.
Remove from heat and sprinkle with fresh chopped chives before serving.
Serve the vegan cheesy scrambled eggs hot as part of a breakfast menu or brunch.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.8 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 675 mg | 52% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
