Plant-based Vegan Eggs: Scrambled Tofu

This vegan scrambled egg dish will amaze you! It is easy-to-make and in very little time. This tofu scramble can be plated with toast or stuffed into a breakfast burrito which is great for those who are transitioning from an animal-based diet.

When you start cooking plant-based foods, you soon realize that there are no exact plant versions for sunny side up eggs. However, there are some vegan options that simulate scrambled eggs. You can buy some products that are sold in the market such as Follow your Heart Vegan Egg or Hampton Creeks Just Egg which uses mung bean protein. On the other hand, you can make your own vegan eggs at home with a couple of ingredients.

---

Cooking with Tofu

This recipes uses tofu as the base for the egg substitute. The other ingredients are recognizable and commonplace such as the onions, garlic and salt. And then there is the base – tofu. This may not be a common ingredient found in the refrigerator. However, if you begin cooking plant-based foods, you will quickly find that tofu creates the most amazing dishes. We typically have a few containers of tofu in our refrigerator at any given time.

As mentioned, tofu is a wonder food. It is packed with low-fat plant-based protein. The calories are a fraction of animal-based eggs. Also, there is no cholesterol or saturated fat to worry about. When tofu is mashed, it looks like the consistency of scrambled eggs. This is just one of many ways you can use tofu to substitute animal-based products.

---

Other Ingredients to Consider

And then there is the nutritional yeast. Nutritional yeast is a staple in a plant-based cook’s pantry. Nutritional yeast delivers a cheesy flavor that complements other ingredient likes onion and garlic. Many animal-based knock-off recipes uses nutritional yeast for that flavor component such as vegan cheeses and creams. And depending on the nutritional yeast you purchase, you also consume Vitamin B12 which is bonus!

Turmeric is a common spice used in many ethnic dishes. It imparts a subtle flavor. But more importantly in plant-based cooking, turmeric gives foods that natural golden yellow color. And when cooking plant-based eggs, this turmeric creates that egg-like color you would expect. And a little goes a long way!

---

How to Use Vegan Eggs: Burritos

Tofu egg scramble can be whipped up and plated solo on a plate with toast. However, one of our favorite breakfast meals to use vegan eggs is in burritos. For those who are new to plant-based foods meals and/or transitioning from an animal-based diet, using scrambled tofu in your burrito is a great first time!

We typically steam up our tortilla in a microwaveable tortilla warmer. This is a life saver when steaming tortillas up from frozen state or it could be used with fresh tortillas.

We typically layer the burrito with potato products, vegan eggs, vegan cheese such as Daiya Shredded Cheese or Trader Joe’s Vegan Cheese and spinach so that you get all you food groups. Once rolled and reheated again, we love topping our burrito fixings. These burritos can be made ahead of time and used when camping or on road trips.

Some fixings that are tasty on these burritos include vegan sour cream. Some options here are Tofutti’s Vegan Sour Cream, Forager Sour Cream or making your homemade version. At times, when we can find vegan plain yogurt such as Kite Hill Almond or Forager Cashew Yogurt. We love mixing up some vegan yogurt with some smoked Tabasco Sauce then drizzling it on the burrito using a squeeze bottle.

One other recommendation I have is to try The Pepper Plant Hot Sauce on your vegan eggs or burrito. This is a California staple. I was introduced to this when I first moved here. And I laugh to this day how many people here have the gallon size bottle sitting in their refrigerators. There is variety pack available which is a great way to test them out. You won’t regret it!

---

Scrambled Tofu Recipe Tips

Recommended Equipment and Kitchen Utensils

• Chopping knives
• Cutting board
• Potato masher
• Measuring spoons
• Frying pan

Tofu:

• There are several types of tofus on the market that vary by firmness. The sprouted tofu is drier and requires less cooking to evaporate the water. However, the firm and medium firm tofu also works too. You can either press the tofu between paper towels and a weight on top to draw out water. Or you can cook off the water in the pan.
• When the cubed tofu is added to the pan, use the back ends of two forks to mash down the tofu or a potato masher. When you are mashing the tofu, you will see that the texture will become similar to scrambled eggs. If you mash too much, the tofu will crumble into tiny pieces. It is best not to mash too much so that you can still have the bouncy egg-like consistency.
• If you want a little more zing in your eggs, you can add jalapeno or peppers. Chop the peppers up and add towards the end of the cooking. Otherwise, the vegetables will become mushy during the cooking process.

Turmeric:

• Turmeric goes a long way. You do not need much to deliver the yellow color and subtle flavor. Also, be careful when adding turmeric. It does tend to stain items yellow since it is a natural colorant. You can find turmeric in any supermarket in the spice aisle.

Nutritional Yeast:

As mentioned, nutritional yeast is a plant-based pantry staple. This ingredient is sold in most grocery stores. Some typical brands include Bob’s Red Mill and even Trader Joe’s has its own version.

---

Benefits of the Vegan Eggs Recipe

• Easy-to-make
• Quick dish
• Lower in calories versus animal-based eggs
• Protein rich
• Texture turns into scrambled eggs
• Used alone, in burritos, in casseroles or other dishes as a scramble egg substitute
• Can add chopped vegetables to it to make a hash

---

Other Breakfast Recipes

---