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Vegan Scrambled Eggs - this simple tofu scramble is a great vegan alternative to scrambled eggs, full of flavour and high in protein! #veganbreakfast #veganeggs #tofurecipes | Recipe on thecookandhim.com

Vegan Scrambled Eggs

Prep: 10 mins | Cook: 10 mins | Total: 20 mins | Quantity: 2 portions

Ingredients

  • 1 cup (190g) firm tofu
  • 2-3 spring onions
  • 1/2 bell pepper – any colour, I just prefer the slightly sweeter flavour of red bell peppers
  • drizzle of oil
  • 2-3 tblsp nutritional yeast
  • 1/4 tsp turmeric
  • large pinch Himalayan black salt (see note)
  • large handful of baby spinach leaves (remove any thick, tough stalks)
  • salt and pepper

Instructions

  1. Drain the water from the tofu, gently pat dry with some kitchen towel, put into a bowl and mash with a fork until you get a texture resembling scrambled eggs. Set aside
  2. Slice the spring onions into small rounds. Remove the stalk and seeds from the pepper and cut into small pieces
  3. Heat a drizzle of oil in a small frying pan and gently saute the onions and pepper until softened
  4. Add the mashed tofu, nutritional yeast, turmeric and black salt
  5. Cook over a medium heat, stirring well, making sure the tofu is well covered with the turmeric to give it that lovely egg yellow colour
  6. Taste and season - adding more black salt if you prefer a more eggy flavour as well as adding a pinch of normal salt and pepper
  7. Stir in the spinach and cook until it's wilted into the vegan scrambled eggs
  8. Serve immediately

Notes

  • Only use the Himalayan black salt if you want to replicate the eggy flavour of scrambled eggs. Otherwise just season with normal salt

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-scrambled-eggs/