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Vegan Scrambled Eggs

Prep Time15 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, scrambled eggs, vegan eggs
Servings: 4

Ingredients

  • 15 oz package of firm tofu, drained and pressed
  • 1/2 cup nutritional yeast
  • 3/4 cup vegetable broth
  • 1/4 cup non-dairy cheddar cheese, optional
  • 1/2 tsp kala namak black salt

Egg Paste

  • 2 tbsp tahini
  • 1 tbsp mustard
  • 1 tbsp tamari or soy sauce
  • 2 tsp turmeric

Instructions

  • Drain tofu, slice into 1/2 inch pieces, and press between kitchen towels to remove excess water. I place a heavy skillet on top of the towels and let it sit for 15 minutes while I prepare the egg paste.
  • Heat 1/4 cup broth in large skillet over medium heat.
  • Crumble tofu into bite size pieces and add to skillet.
  • Add egg paste and another 1/4 broth; stir until the paste evenly combines with the tofu.
  • Add nutritional yeast and remaining broth; stir until the nutritional yeast evenly combines with the tofu mixture.
  • Season to taste with black pepper and kala namak black salt.
  • If using cheddar cheese, sprinkle on top and cover skillet with lid for 1-2 minutes until cheese melts.

Egg Paste

  • Combine tahini, mustard, tamari, and turmeric in small bowl; stir until smooth. It will resemble a thick paste.
    Vegan Egg Paste