Vegan  Scrambled Eggs

YIELD

TIME

4 servings

25 minutes

These Vegan Scrambled Eggs are savory and hearty. Made with tofu, nutritional yeast, tahini, and seasonings, this healthy vegan alternative has the most amazing taste and texture.

Ingredients

– 1 15 oz. block firm tofu – 1 tbsp. white miso paste – 1 tbsp. tahini – 1 ½ tbsp. nutritional yeast – ½ tsp. garlic powder – ½ tsp. paprika – ¼ tsp. turmeric powder – ½ tsp. black Indian salt (Kala Namak) or to taste – ⅓ cup oat milk – ⅓ cup vegan mayo – chives and pepper, to garnish

Step 1

Prepare the "egg" sauce by whisking the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and the oat milk together until smooth. Set aside.

Step 2

Drain the tofu and wrap it in a kitchen towel or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.

Step 3

Break the tofu into large pieces with your hands and place it in a large skillet. Cook it over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.

Step 4

Once the tofu gets a nice texture and is heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for 3-5 minutes, or until the tofu reaches the desired consistency.

Step 5

Turn off the heat and add a spoonful of vegan mayo. Stir, and garnish with chives and freshly ground pepper.

How to Store

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

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For more recipes, visit:

eatsomethingvegan.com