Vegan scrambled eggs
Community member
"I loved scrambled eggs when I was a kid, I was so happy when I ate this vegan version for the first time. The flavor’s key ingredients are nutritional yeast, which adds an umami flavor, and kala namak, a black salt that just so happens to smell and taste like eggs. The chickpea flour mostly works as a thickener to get the scramble-like consistency. If you don’t find it, substitute soy milk with a plant-based heavy cream, as it will add the missing creaminess. Feel free to swap out soy milk for your plant-based milk of choice. You can find all these ingredients in organic or health food stores."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
bowl, cutting board, knife, nonstick pan, spatula
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How-To Videos
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Nutrition per serving
Step 1/4
- 100 ml soy milk
- 2 tbsp chickpea flour
- 2 tbsp nutritional yeast
- 1 tsp ground turmeric
- 1 tsp black salt (kala namak)
- bowl
Add soy milk, chickpea flour, nutritional yeast, turmeric, and black salt to a bowl and stir to combine.
Step 2/4
- 200 g tofu
- salt
- pepper
Crumble tofu into the bowl with your hands and season with salt and pepper.
Step 3/4
- 1 onion
- vegetable oil (for frying)
- cutting board
- knife
- nonstick pan
- spatula
Peel and finely dice onion. Heat some vegetable oil in a nonstick pan and fry onion until translucent. Add tofu scramble and keep frying for 5 - 7 min. Season with salt and pepper to taste.
Step 4/4
- cilantro (for serving)
- sourdough bread (for serving)
Serve tofu scramble with finely chopped green herbs of choice, like cilantro, and some fresh bread.
Enjoy your meal!
