Vegan Scrambled Eggs
Author:This foolproof recipe will get you perfect Vegan Scrambled Eggs every time! We're talking soft, rich, buttery, on the verge of custardy, and just perfect for piling on thick, hot, buttered toast. It's packed with protein too!
Ingredients
- 12 oz (350 grams) medium firm, firm or extra firm tofu , depending how firm you want your "egg" pieces (pack sizes vary. Don't worry if it's slightly different)
- 1 package (about 10.5 oz / 300 grams) silken tofu , or soft tofu (pack sizes vary. Don't worry if it's slightly different).
- ½ cup (120 mls) dairy-free milk , it must be unsweetened & unflavored
- 2 tablespoons nutritional yeast
- 2 tablespoons almond flour , omit for nut-free or use chickpea flour
- slightly heaping ¼ teaspoon ground turmeric
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch (corn flour in the UK)
- 1 teaspoon Kala Namak (Indian Black Salt) , plus more to taste. Can be omitted but you won't have the eggy taste
- ½ teaspoon fine sea salt , (adjust as necessary if using table salt)
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons vegan butter , see notes for oil-free option
INSTRUCTIONS
- Crumble the block of firm tofu. Either use your fingers or put it on a wooden board and "mash" it with a potato masher. It works surprisingly well! Set aside.
- Add the silken tofu, milk, nutritional yeast, almond flour, turmeric, mustard, cornstarch, Kala Namak, salt, pepper, onion powder and garlic powder to a blender and blend until completely smooth.
- Warm a large sauté pan over medium-low heat and add the vegan butter. Let it melt then add the crumbled tofu. Allow it to cook in the butter for a minute or two and then pour in the blended tofu mixture. Stir it all up and keep stirring it every few minutes until the texture is as you like it. It's best when silky and very slightly runny which takes about 5 minutes. The longer you cook it the thicker and drier it will get. Bear in mind that it will continue to cook and thicken a little once you turn off the heat so turn off the ehat just before it's perfect.
- Once ready, check the seasoning and "eggyness" and adjust salt, pepper and kala namak as necessary then serve.
NOTES
Leftovers keep well in a sealed container in the fridge for up to 4 days. Reheat in a microwave or a pan on the stovetop over low heat. Add a drizzle of unsweetened dairy-free milk as it's heating if it gets a little dry.
To make oil-free - Omit the vegan butter but be sure to use a non-stick pan. Don't add any water like you do when you usually sauté oil-free. Just use the dry pan.
NUTRITION
Serving: 1serving | Calories: 121kcal | Carbohydrates: 6g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg
