Vegan Scrambled Eggs with Tomato Sauce
Elevate your breakfast or brunch game with this savory Vegan Scrambled Eggs with Tomato Sauce, a plant-based twist on a comforting classic. Featuring protein-packed firm tofu as the perfect egg substitute, the recipe gets its creamy texture and flavor from nutritional yeast, turmeric, and a pinch of the essential kala namak (black salt), which mimics the taste of eggs. Paired with a rich, homemade tomato sauce infused with aromatic garlic, onion, and Italian herbs, this dish balances vibrant flavors and wholesome ingredients seamlessly. Ready in just 40 minutes, this delicious vegan recipe is perfect for meal preppers or anyone craving a nutritious, hearty start to their day. Serve hot, and don’t forget to garnish with fresh basil or a side of crusty bread for the ultimate breakfast indulgence!
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Recipe Information
Ingredients
- 1 block (approximately 14 oz) Firm tofu
- 2 tablespoons Olive oil
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Kala namak (black salt)
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 1 cup Canned crushed tomatoes
- 1 tablespoon Tomato paste
- 0.5 medium, chopped Onion
- 2 minced Garlic cloves
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Sugar
- 0.5 teaspoon Salt
Instructions
Start by preparing the tofu. Open the tofu block and drain any excess water. Wrap it in a clean kitchen towel and gently press it to remove extra moisture. Crumble the tofu into small, uneven pieces to mimic scrambled eggs.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the crumbled tofu to the pan.
Stir in nutritional yeast, turmeric powder, kala namak, onion powder, garlic powder, and black pepper. Mix well to ensure the spices are evenly distributed throughout the tofu.
Cook the tofu for about 8-10 minutes, stirring occasionally, until heated through and slightly golden. Set aside.
In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the canned crushed tomatoes and tomato paste, mixing well.
Add the dried basil, dried oregano, sugar, and salt to the tomato mixture. Stir to combine.
Simmer the tomato sauce on low heat for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking.
Once the tomato sauce is ready, assemble the dish by placing a portion of scrambled tofu on a plate and topping it with a generous spoonful of tomato sauce.
Serve hot and enjoy your delicious Vegan Scrambled Eggs with Tomato Sauce!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 22.4 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1958 mg | 42% | |
*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.
