Vegan Scrambled Eggs
Two types of tofu, crispy shaved and silky smooth, join forces with kala namak and miso for this easy tofu scramble recipe. Quick to make, easy to riff on, and fully brunchworthy, this vegan scrambled eggs recipe cooks up in 20 minutes and holds its own in bagel sandwiches, breakfast bowls, or straight off the spatula.
Servings: 4 Servings
Calories: 234kcal
Cost: $7
Equipment
- tofu press optional
Ingredients
- 14 oz. Extra firm tofu
- 3 tablespoons vegan butter
- 10.8 oz. silken tofu medium or firm are both fine
- 1 teaspoon garlic minced
- ¼ cup onion diced
- ⅓ cup unsweetened plant-based milk
- 4 teaspoons glutinous rice flour (aka sweet rice flour)
- 2 teaspoons nutritional yeast
- 1 teaspoon dijon mustard
- ¼ teaspoon Kashmiri red chili powder or paprika
- ¼ teaspoon turmeric
- ½ teaspoon asafetida (optional)
- ½ teaspoon black salt (aka kala namak), or to taste
- 2 teaspoons miso paste
Optional Add-Ins:
- 1 ½ teaspoon olive oil
- ½ cup onions diced
- ½ cup peppers sliced
- 1 cup mushrooms sliced
Optional Garnishes:
- 2 tablespoons chives minced
- Fresh parsley leaves
- Fresh dill chopped
Instructions
- Drain the extra-firm tofu. Press it either with a tofu press, or wrap it in a clean kitchen towel and place under a heavy pan or weight for 15 minutes to remove excess water.
- Using a mandoline slicer, or the slicer side of a box grater, shave the tofu into very thin irregular strips. It’s 100% alright if some break apart - that’s going to happen a little bit anyway when cooking the tofu.
- Warm a large nonstick or well-seasoned skillet over medium-high heat. Add half of the vegan butter. After 90 seconds when the butter is hot, add half of the tofu strips, cooking for a few minutes on both sides to brown them. Remove the first batch of tofu, add the remaining butter and when it has melted, cook the second half of the tofu the same way, until it’s lightly golden all around. Add the first batch of tofu back into the pan.
- Meanwhile, place the silken tofu, garlic, onion, plant milk, glutinous rice flour, nutritional yeast, Dijon mustard, chili powder (or paprika), turmeric, asafetida (if using), black salt, and miso paste in a blender. Blend for about 30 seconds on high speed until smooth.
- Pour the blended silken tofu mixture into the skillet.
- Stir thoroughly to coat the browned tofu sliced completely. Reduce to medium-low heat and cook for 5-6 minutes, stirring and flipping the tofu about occasionally, until it thickens and resembles soft scrambled eggs.
- If using optional vegetables, sauté them separately in a second skillet over medium heat just until tender. Fold them into the scramble during the final 2 minutes of cooking.
- Taste and adjust seasoning with additional black salt according to your taste. Serve hot, garnished with chives, parsley, or dill if desired.
Notes
🍳 Shave New World:
Thin slices of tofu create soft, eggy layers that crisp up in butter like a dream. Use a mandoline or the slicer side of a box grater for best results.
🔥 Batch of the Clones:
Brown your tofu in 2 rounds so it doesn’t steam. Crowded pans kill the crisp, and you want that golden chew on every strip.
🥄 Let It Simmer Down Now:
Stirring too much wrecks the curds. Let the tofu sit between turns to build texture and develop that perfect scramble shape.
🥫Sauce Boss Energy:
If the sauce is too thick, stir in a splash of plant milk before serving. If it’s too runny, just cook a little longer to let it set up beautifully.
Nutrition
Calories: 234kcal | Carbohydrates: 13g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 564mg | Potassium: 514mg | Fiber: 2g | Sugar: 5g | Vitamin A: 218IU | Vitamin C: 19mg | Calcium: 97mg | Iron: 2mg