Vegan Scrambled Eggs on Toast
Start your day with a delicious, protein-packed twist on a breakfast classic—Vegan Scrambled Eggs on Toast! This easy, plant-based recipe uses crumbled firm tofu seasoned perfectly with nutritional yeast, turmeric, black salt, and other flavorful spices to create a rich, egg-like taste and texture. Ready in just 20 minutes, it's quick to prepare and a great choice for busy mornings. Serve atop crisp toasted whole-grain bread, and garnish with fresh chives for a vibrant and satisfying dish. For an extra layer of creaminess, add sliced avocado to elevate the meal. Perfect for vegans and anyone looking to enjoy a healthy, hearty breakfast that doesn't compromise on flavor, this recipe is the ultimate way to start your day.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams firm tofu
- 2 tablespoons nutritional yeast
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons black salt (Kala Namak)
- 0.25 teaspoons ground black pepper
- 0.5 teaspoons onion powder
- 0.5 teaspoons garlic powder
- 2 tablespoons unsweetened almond milk
- 1 tablespoons olive oil
- 4 slices whole grain bread
- 1 tablespoons fresh chives
- 1 sliced avocado (optional)
Instructions
Drain and press the firm tofu to remove excess moisture. This can be done by wrapping the tofu in a clean kitchen towel and placing a heavy object on top for about 10 minutes.
In a small bowl, mix the nutritional yeast, turmeric powder, black salt, black pepper, onion powder, and garlic powder.
Crumble the pressed tofu into small, bite-sized pieces using your hands or a fork.
In a medium-sized bowl, combine the crumbled tofu with the spice mix. Add almond milk and mix thoroughly until the tofu is evenly coated.
Heat olive oil in a non-stick skillet over medium heat.
Add the tofu mixture to the skillet and cook for about 5-7 minutes, stirring occasionally, until heated through and slightly browned.
While the scrambled tofu is cooking, toast the slices of whole grain bread to your desired level of crispiness.
Once the bread is toasted, arrange it on serving plates.
Divide the vegan scrambled eggs evenly over the toast slices.
Garnish with freshly chopped chives and serve immediately.
Optionally, add sliced avocado on top of the scrambled tofu for added creaminess.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 10.4 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 503 mg | 39% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 994 mg | 21% | |
*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.
