Vegan Scrambled Eggs with Tomato Sauce

Bring a plant-based twist to your morning routine with this flavorful recipe for Vegan Scrambled Eggs with Tomato Sauce! Made with protein-packed firm tofu, this dish is seasoned with turmeric, nutritional yeast, and the umami-rich magic of kala namak (black salt) to perfectly mimic the texture and taste of traditional scrambled eggs. Paired with a rich, herb-infused tomato sauce crafted from crushed tomatoes, tomato paste, and aromatic spices, this hearty meal is the ultimate comfort food that’s both wholesome and quick to prepare. Ready in just 40 minutes, this vegan breakfast (or anytime meal!) is perfect for those seeking a satisfying yet simple dish that’s brimming with plant-based goodness. Serve it hot and enjoy a vibrant, protein-rich delight that’s as nourishing as it is delicious!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 block (approximately 14 oz) Firm tofu
• 2 tablespoons Olive oil
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Kala namak (black salt)
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Black pepper
• 1 cup Canned crushed tomatoes
• 1 tablespoon Tomato paste
• 0.5 medium, chopped Onion
• 2 minced Garlic cloves
• 1 teaspoon Dried basil
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Sugar
• 0.5 teaspoon Salt

Directions

Step 1

Start by preparing the tofu. Open the tofu block and drain any excess water. Wrap it in a clean kitchen towel and gently press it to remove extra moisture. Crumble the tofu into small, uneven pieces to mimic scrambled eggs.

Step 2

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the crumbled tofu to the pan.

Step 3

Stir in nutritional yeast, turmeric powder, kala namak, onion powder, garlic powder, and black pepper. Mix well to ensure the spices are evenly distributed throughout the tofu.

Step 4

Cook the tofu for about 8-10 minutes, stirring occasionally, until heated through and slightly golden. Set aside.

Step 5

In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 6

Add the minced garlic and sauté for another minute until fragrant.

Step 7

Stir in the canned crushed tomatoes and tomato paste, mixing well.

Step 8

Add the dried basil, dried oregano, sugar, and salt to the tomato mixture. Stir to combine.

Step 9

Simmer the tomato sauce on low heat for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Step 10

Once the tomato sauce is ready, assemble the dish by placing a portion of scrambled tofu on a plate and topping it with a generous spoonful of tomato sauce.

Step 11

Serve hot and enjoy your delicious Vegan Scrambled Eggs with Tomato Sauce!

Nutrition Facts

Serving size	(784.7g)

Amount per serving	% Daily Value*
Calories	759.6

Total Fat 47.5g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2556.4mg	0%
Total Carbohydrate 46.1g	0%
Dietary Fiber 13.7g	0%
Total Sugars 22.4g
Protein 53.7g	0%

Vitamin D 0IU	0%
Calcium 724.3mg	0%
Iron 10.5mg	0%
Potassium 1957.5mg	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: 51.7%

Protein: 26.0%

Carbs: 22.3%