Vegan  Scrambled Eggs


4 servings


25 minutes


– 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 vegan mayo – chives and pepper, to garnish

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.

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.

3. Cook it over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.

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. 

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

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

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

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes