Vegan Classic Scrambled Eggs
Experience the ultimate breakfast makeover with Vegan Classic Scrambled Eggs, a plant-based twist on the traditional favorite. Crafted with crumbled firm tofu, this recipe perfectly mimics the creamy, fluffy texture of scrambled eggs while delivering a boost of flavor from nutritional yeast, turmeric, and aromatic spices like onion and garlic powder. The secret ingredient, black salt (Kala Namak), enhances the dish with an unmistakable egg-like richness, taking this vegan creation to new heights. Fresh spinach and juicy cherry tomatoes add vibrant color and nutrition, while a splash of almond milk ensures a silky finish. Ready in just 20 minutes, this nutritious dish is perfect for busy mornings or a cozy weekend brunch. Serve with whole-grain toast or pair it with avocado for a wholesome meal that’s as satisfying as it is delicious.
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Recipe Information
Ingredients
- 14 ounces Firm tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 2 tablespoons Unsweetened almond milk
- 1 tablespoon Olive oil
- 1 cup Spinach leaves
- 0.5 cup Cherry tomatoes, halved
Instructions
Begin by draining the firm tofu and pressing it to remove excess water. You can do this by wrapping the tofu in paper towels and placing a heavy object on it for about 10 minutes.
In a medium-sized bowl, crumble the pressed tofu using your hands or a fork until it resembles the texture of scrambled eggs.
Add nutritional yeast, turmeric powder, black salt, black pepper, onion powder, and garlic powder to the crumbled tofu. Mix everything well.
Gradually stir in the unsweetened almond milk into the tofu mixture until well distributed.
Heat the olive oil in a non-stick skillet over medium heat.
Add the seasoned tofu mixture to the hot skillet and cook for about 5 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
Stir in the spinach leaves and cherry tomatoes. Cook for another 3-5 minutes, allowing the spinach to wilt and the tomatoes to soften.
Once everything is cooked through and well combined, taste and adjust seasoning if needed, especially the black salt to enhance the egg-like flavor.
Serve your vegan scrambled eggs warm with whole-grain toast or as part of a hearty breakfast spread.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 6.8 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 710 mg | 55% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1189 mg | 25% | |
*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.
