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–+ servings
Vegan Scrambled Eggs

Vegan Scrambled Eggs

Believe it or not, you can make vegan scrambled eggs that look and taste just like the real thing! This tofu scramble is quick, protein-packed, and ready in 15 minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Choose Serving Size 2

Ingredients 

  • 1 ½ cup tofu divided
  • ⅓ cup spring onion chopped, white parts
  • 2 Tbsp olive oil
  • 1 tsp turmeric
  • ½ tsp black salt optional, but recommended for the eggy flavor
  • ½ tsp pepper
  • 1 clove garlic minced
  • 1 Tbsp nutritional yeast
  • 2 Tbsp dill chopped
  • 2 Tbsp green onion chopped

Instructions

  • Add ½ cup tofu to a blender and blend until smooth. Set aside.
  • Add another cup of tofu to the blender and pulse until crumbled. Set aside.
  • Heat a skillet over medium heat. Add the olive oil.
  • When hot, add the chopped spring onion, minced garlic, turmeric, black salt, and pepper.
  • Fry, stirring, until fragrant, about 3 minutes.
  • Add the blended tofu and continue frying.
  • Stir the blended tofu into the skillet to incorporate all the ingredients, about 3 minutes.
  • Add the rest of the tofu and the nutritional yeast, and stir.
  • Add the chopped green onion and dill. Mix and serve!

Notes

Black salt (kala namak) gives the signature eggy flavor, so it's highly recommended. Store leftovers in an airtight container in the fridge for up to 2 days. For a soy-free version, swap the tofu for chickpea flour.