Vegan Scrambled Eggs with Onions
Whip up a hearty and flavorful breakfast with this recipe for Vegan Scrambled Eggs with Onions, a delightful plant-based twist on the classic morning staple. Featuring protein-packed firm tofu as the hero ingredient, this dish gets its rich, eggy flavor from a blend of nutritional yeast and Kala Namak (black salt), a magic seasoning known for its sulfuric, "eggy" aroma. A dash of turmeric powder adds a beautiful golden hue, while finely chopped onions bring in a hint of sweetness and texture. Optional fresh spinach boosts the nutritional profile, making this scramble as wholesome as it is delicious. Ready in just 25 minutes, it’s a perfect quick and savory option for breakfast, brunch, or even a light dinner. Garnish with fresh parsley and serve alongside toast or avocado for a vibrant, satisfying meal that caters to vegan and gluten-free diets alike.
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Ingredients
- 400 grams firm tofu
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 0.5 teaspoon Kala Namak (black salt)
- 1 tablespoon olive oil
- 1 medium-sized onion, finely chopped
- 1 cup fresh spinach, optional
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
Step 1
1. Begin by draining the tofu and patting it dry with a clean kitchen towel. Crumble it into small pieces using your hands or a fork and set aside.
Step 2
2. In a small mixing bowl, combine nutritional yeast, turmeric powder, ground black pepper, onion powder, garlic powder, and Kala Namak. Mix well to distribute the spices evenly.
Step 3
3. Heat olive oil in a large non-stick skillet over medium heat.
Step 4
4. Add the finely chopped onion to the skillet and sauté for about 3-4 minutes or until the onion turns translucent.
Step 5
5. Stir in the crumbled tofu and sprinkle the spice mixture evenly over the top.
Step 6
6. Cook the tofu mixture, stirring frequently, for about 7-8 minutes or until the tofu is heated through and lightly browned. If using, add the fresh spinach in the last 2 minutes of cooking to wilt.
Step 7
7. Taste and adjust seasoning if necessary. Add a bit more Kala Namak for extra eggy flavor if desired.
Step 8
8. Serve immediately, garnished with freshly chopped parsley. Enjoy this vegan scrambled eggs as is, or with toast or your favorite breakfast sides.
Nutrition Facts
| Serving size | (631.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 573.4 |
| Total Fat 33.3g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1139.6mg | 0% |
| Total Carbohydrate 29.9g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 9.8g | |
| Protein 52.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 738.9mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1500.8mg | 0% |
Source of Calories