Vegan Scrambled Eggs with Sausage
Transform your breakfast routine with this delicious and protein-packed Vegan Scrambled Eggs with Sausage recipe! Perfect for anyone seeking a hearty plant-based start to their day, this dish combines crumbled firm tofu seasoned with turmeric, nutritional yeast, and black salt to mimic the rich flavor and texture of traditional scrambled eggs. Toss in savory plant-based sausage patties, fresh baby spinach, juicy cherry tomatoes, and vibrant green onions for a colorful and nutrient-rich meal that’s bursting with flavor. With just 15 minutes of prep time and a quick skillet cook, this dish is a breeze to make and pairs perfectly with toast or creamy avocado slices. Whether you’re a seasoned vegan or simply exploring dairy-free breakfasts, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black salt (Kala Namak)
- 0.25 teaspoon black pepper
- 2 tablespoons unsweetened almond milk
- 2 pieces plant-based sausage patties
- 1 cup baby spinach
- 0.5 cup cherry tomatoes
- 2 tablespoons green onions
Instructions
Drain the tofu and wrap it in a clean towel or paper towels to press out excess liquid for about 10 minutes.
While the tofu is being pressed, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the plant-based sausage patties and cook according to package instructions until browned and cooked through. Remove from skillet and set aside.
Once the tofu is pressed, crumble it into a bowl using your hands to achieve a scrambled egg-like texture.
Add the nutritional yeast, turmeric powder, garlic powder, onion powder, black salt, and black pepper to the crumbled tofu. Mix well to combine.
In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the crumbled tofu mixture and cook for about 5-7 minutes, stirring frequently until the tofu is heated through and slightly golden.
Add unsweetened almond milk to the tofu scramble to make it creamy, stirring well to incorporate.
Chop the cooked sausage patties into bite-sized pieces and add them to the scramble, along with the baby spinach, cherry tomatoes, and chopped green onions.
Cook for an additional 3-5 minutes, stirring occasionally until the spinach has wilted and the tomatoes are softened.
Adjust seasoning if needed, and serve warm with your favorite toast or avocado slices.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 9.0 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 818 mg | 63% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1455 mg | 31% | |
*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.
