Vegan Classic Scrambled Eggs

Transform your morning routine with this delicious recipe for Vegan Classic Scrambled Eggs! Crafted from protein-packed firm tofu, this plant-based alternative perfectly replicates the texture and flavor of traditional scrambled eggs using aromatic seasonings like turmeric, garlic powder, and nutrient-rich nutritional yeast. A pinch of black salt (Kala Namak) adds a sulfuric, egg-like essence, while fresh spinach and cherry tomatoes provide a vibrant, wholesome twist. Ready in just 20 minutes, this quick and easy dish is a satisfying way to energize your day. Serve it with warm whole-grain toast for a hearty vegan breakfast that’s brimming with flavor. Perfect for those seeking a healthy and cruelty-free start to their morning, this recipe is a must-try for tofu lovers and breakfast enthusiasts alike!

Nutriscore Rating: 86/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 14 ounces Firm tofu
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Black salt (Kala Namak)
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Garlic powder
• 2 tablespoons Unsweetened almond milk
• 1 tablespoon Olive oil
• 1 cup Spinach leaves
• 0.5 cup Cherry tomatoes, halved

Directions

Step 1

Begin by draining the firm tofu and pressing it to remove excess water. You can do this by wrapping the tofu in paper towels and placing a heavy object on it for about 10 minutes.

Step 2

In a medium-sized bowl, crumble the pressed tofu using your hands or a fork until it resembles the texture of scrambled eggs.

Step 3

Add nutritional yeast, turmeric powder, black salt, black pepper, onion powder, and garlic powder to the crumbled tofu. Mix everything well.

Step 4

Gradually stir in the unsweetened almond milk into the tofu mixture until well distributed.

Step 5

Heat the olive oil in a non-stick skillet over medium heat.

Step 6

Add the seasoned tofu mixture to the hot skillet and cook for about 5 minutes, stirring occasionally, until the tofu is heated through and slightly browned.

Step 7

Stir in the spinach leaves and cherry tomatoes. Cook for another 3-5 minutes, allowing the spinach to wilt and the tomatoes to soften.

Step 8

Once everything is cooked through and well combined, taste and adjust seasoning if needed, especially the black salt to enhance the egg-like flavor.

Step 9

Serve your vegan scrambled eggs warm with whole-grain toast or as part of a hearty breakfast spread.

Nutrition Facts

Serving size	(563.4g)

Amount per serving	% Daily Value*
Calories	533.4

Total Fat 33.4g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 1099.0mg	0%
Total Carbohydrate 20.9g	0%
Dietary Fiber 9.1g	0%
Total Sugars 6.8g
Protein 50.3g	0%

Vitamin D 11.0IU	0%
Calcium 709.9mg	0%
Iron 8.5mg	0%
Potassium 1189.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 34.4%

Carbs: 14.3%