Vegan Scrambled Eggs with Onions
Elevate your breakfast game with this delicious and protein-packed Vegan Scrambled Eggs with Onions recipe—perfectly crafted to satisfy plant-based eaters and curious foodies alike! Made using firm tofu for a hearty base, this dish is infused with bold flavors from nutritional yeast, turmeric, garlic powder, and the star ingredient, Kala Namak (black salt), which lends that distinct egg-like taste to every bite. Finely sautéed onions add sweetness and texture, while optional fresh spinach brings a pop of color and extra nutrition. Quick to prepare in just 25 minutes, this wholesome meal is ideal for busy mornings or lazy brunches. Garnish with vibrant parsley for a fresh finish, and serve with toast or breakfast sides to make it a crowd-pleasing favorite. Packed with flavor, protein, and versatility, this vegan recipe ensures you start your day the delicious way!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 0.5 teaspoon Kala Namak (black salt)
- 1 tablespoon olive oil
- 1 medium-sized onion, finely chopped
- 1 cup fresh spinach, optional
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Begin by draining the tofu and patting it dry with a clean kitchen towel. Crumble it into small pieces using your hands or a fork and set aside.
2. In a small mixing bowl, combine nutritional yeast, turmeric powder, ground black pepper, onion powder, garlic powder, and Kala Namak. Mix well to distribute the spices evenly.
3. Heat olive oil in a large non-stick skillet over medium heat.
4. Add the finely chopped onion to the skillet and sauté for about 3-4 minutes or until the onion turns translucent.
5. Stir in the crumbled tofu and sprinkle the spice mixture evenly over the top.
6. Cook the tofu mixture, stirring frequently, for about 7-8 minutes or until the tofu is heated through and lightly browned. If using, add the fresh spinach in the last 2 minutes of cooking to wilt.
7. Taste and adjust seasoning if necessary. Add a bit more Kala Namak for extra eggy flavor if desired.
8. Serve immediately, garnished with freshly chopped parsley. Enjoy this vegan scrambled eggs as is, or with toast or your favorite breakfast sides.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 9.8 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1501 mg | 32% | |
*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.
