This easy 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. And as an added bonus, it packs a massive protein punch!
2tablespoonsvegan butter* see notes for alternative and oil-free option
12 oz / 350 gmedium firm, firm or extra firm tofu**
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.
Crumble the other block of tofu. Either use your fingers or put it on a wooden board and "mash" it with a potato masher. It works surprisingly well!
Warm a large sauté pan over a 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 it is silky and very slightly runny. That takes about 5 minutes. The longer you cook it the drier it will get. It will continue to cook a little once you turn off the heat so bear that in mind.
Once ready, check the seasoning and "eggyness" and adjust salt, pepper and kala namak as necessary then serve immediately.
*Choose the tofu for crumbling dependant on how much "chew" you want. I prefer medium firm so it's more "eggy" in texture. **Vegan butter gives the best flavour but any neutral oil can be used instead. For oil-free simply omit the oil 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. Cooking for a crowd? You can easily double or triple this recipe.