Easy Vegan Scrambled Eggs with Veggies
Cheesy, easy and delicious tofu scramble. Serve with some vegan breakfast sausage and toast for a perfect breakfast
Ingredients
Servings: 4
Calories: 122kcal
Ingredients
- 14 oz firm or extra firm tofu
- 1 tablespoon vegan butter
- 2 cloves garlic
- 1 teaspoon turmeric to give the tofu the color of scrambled eggs
- Handful of frozen or fresh spinach
- Handful of frozen sliced bell peppers
- 1 tablespoon nutritional yeast
- 2 teaspoon soy sauce
- ½ cup unsweetened oat milk see notes section
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Handful of shredded vegan cheese
- 1 teaspoon black salt kala namak - gives this the ' eggy' flavor. Buy it with the link below
Instructions
- Melt your vegan butter
- Add your minced garlic and cook for one minute
- Stir in the turmeric
- Add the unsweetened and unflavored coconut milk and warm it for one minute
- Add your frozen or fresh veggies and sauté until slightly cooked - about 5-8 minutes
- Take your tofu out of the package and just gently press it with your hands over the sink. You don't have to get too much water out, just the initial excess.
- Crumble the tofu in the pan
- Add the soy sauce, garlic powder, onion powder and nutritional yeast and fold it all together
- Cook for about 5-10 minutes until everything is warmed and cooked through
- If the scramble is a bit runny, cook until you get the consistency you desire
- Sprinkle cheese on top of the scramble and cover with a lid until cheese melts
- At the very end, sprinkle the black salt and stir it in. Waiting until the end to add the black salt makes the egg flavor more pronounced.
Notes
I recommend using unsweetened oat, coconut or cashew milk in this recipe. Soy and almond milk tend to leave an after taste in the vegan eggs.
Nutrition
Calories: 122kcal | Carbohydrates: 5g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 777mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg