Breakfast vegan scrambled tofu eggs are the perfect plant-based alternative to the traditional scrambled eggs. Easy, filling and nutritious!!

One of my old favorites is scrambled eggs for breakfast. While I do enjoy all the new taste of plant-based food, I do miss the taste of eggs sometimes.

I’ve never been a fan of the vegan scrambled tofu eggs I tested before. Don’t get me wrong, it was good but didn’t taste like eggs. Like at all!!

A few months back, I got a box of Himalayan black salt, also called Kala Namak. AKA the secret ingredients to make anything taste like eggs!!

Not to be confused with Himalayan salt. This greyish pink salt is the secret to scrambled tofu that actually tastes like eggs.

The salt has a really strong sulfur smell and taste, it’s really powerful. Don’t try to take a sniff from the whole bag, it won’t be a pleasant moment!!

To get the perfect texture of tofu, I use firm tofu and freeze it first. When I want to use it for a recipe I bring it out of the freeze the night before.

Once the tofu gets to room temperature, I squeeze the water out by pressing on it with my hand.
Don’t worry, it will start to crack a little, but that’s okay.

And there you have it, perfect texture for eggs scrambles, or to replicate any meat-like texture!

I don’t know the science behind this, but freezing tofu magically transforms its texture. It becomes spongier so it soaks up all the good flavors you will be adding in.

This breakfast vegan scrambled tofu eggs are:

• Delicious

• Nutritious

• Protein-packed

• Very filling

• Taste like eggs!!

• Perfect for a savory breakfast or brunch

Print

Breakfast Vegan Scrambled Tofu Eggs

Prep Time

5 mins

Cook Time

8 mins

Total Time

15 mins

 

Breakfast vegan scrambled tofu eggs are the perfect plant-based alternative to the traditional scrambled eggs. Easy, filling and nutritious!!

Course: Breakfast

Cuisine: Plant-based, Vegan

Servings: 2

Author: Loubna

Ingredients

• 1 Bloc of frozen tofu
• 1 Tbsp Olive oil
• 1 Tbsp Nutritional yeast (optional)
• 1 Tsp Himalayan black salt - Kala namak
• Pinch of pepper
• Pinch of turmeric

Instructions

1. Bring your frozen tofu to room temperature overnight.

2. Open a few slits in the tofu package and squeeze the liquid out. You can also do this using a strainer and pressing gently on the tofu with your hands until all the water is out.

3. Heat your olive oil in a skillet, over medium heat. When the oil is hot, bring down the heat and add drained tofu and all the spices. At this stage, you can add in, anything you'd like. ( Onion, herbs, veggies ...)

4. Mix well all ingredients and stir continuously with a spatula.  Keep stirring to avoid tofu from sticking to the pan.  

5. Cook for about 8 minutes or until it becomes slightly golden, and the edges are drier.

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