These vegan scrambled eggs are a healthy alternative to your normal, everyday eggs. Delicious flavor, without all the cholesterol, while being an easy and savory breakfast option. Simple ingredients and ready in 15 minutes, this will become a go-to recipe.
Scrambled eggs is a common and popular breakfast meal. It can be hard to say goodbye to such an easy and satisfying meal when you’re saying hello to a vegan lifestyle. However, there’s no reason to fret, as there are always alternatives to such classic dishes, that are just as easy.
Plus, vegan alternatives, like these low-carb vegan eggs, are not only healthier because of their plant-based ingredients, but they support a wonderful cause at the same time.
I must admit that I was never the biggest fan of scrambled eggs. Of course, it was delicious, but I often felt sick after eating the dish. Possibly too much fat doesn’t agree with my body.
However, this tofu scramble is so similar to scrambled eggs that you can treat it the exact same way. In other words, you can serve it, eat it, and store it in the same way you would your eggs. No need to treat it differently, which is what makes it the perfect go-to vegan breakfast. Also, I am happy to report that this plant-based alternative makes me feel so much better!
What Is Kala Namak?
Kala Namak or black salt is a type of rock salt popularly used in South Asia. It has a very sulphurous, pungent smell and a taste that’s very similar to real eggs. Therefore, it is often used by vegans in savory egg dishes like egg salad, deviled eggs, or quiche.
It is also referred to as “black Himalyan salt,” along with a host of many other names. Kala Namak is mined from the regions surrounding the Himalayas and has a strong mineral base, which is why it’s so popular.
It looks more dark pink or greyish, not actually black, despite its name. However, it’s name comes from the color it gives off when it’s in larger portions before it’s ground up or made into smaller pieces.
Perhaps the most amazing quality of this salt is its ability to help the body better absorb other vitamins and minerals.
How To Make Vegan Scrambled Eggs?
This recipe is so ridiculously easy to make in 4 simple steps. You just need a pan and a few ingredients to make this delicious savory vegan breakfast! It actually couldn’t be easier. Check the step-by-step photos below:
- Using your hands and a medium-sized bowl, crumble the tofu until no large chunks remain. You want it to resemble scrambled eggs.
- Over medium heat, place the oil in the skillet and warm it up before sauteing the garlic for 1-2 minutes. You want the garlic to be fragrant, but please don’t burn it.
- Add the rest of the ingredients to the pan and cook until the milk has evaporated and the tofu is heated through – this can take up to 8 minutes.
- Taste the vegan scrambled eggs at this point and add seasonings per your preferences. Serve over your choice of bread, garnish with chives, and enjoy!
Helpful Tips And Variations
- Add-in suggestions – If you want to add even more to your tofu scramble, treat it like you would normal eggs. Add in veggies such as spinach, scallions, tomatoes, or even top with vegan cheese.
- Storage – To keep your tofu scramble tasty, store it in an airtight container in the fridge for up to 3 days. It’s not suggested that you freeze these protein-rich vegan eggs.
- Which tofu to use? – The best tofu to use for scrambled egg alternatives is firm tofu. Never use silken tofu, extra firm tofu, or softer tofu options as they will not turn out properly in this type of recipe.
- Side suggestions – Scrambled tofu can be treated the same as scrambled eggs, which means the sides you normally serve with your eggs can be served with this dish as well. I prefer serving it with bread/toast, roasted potatoes, etc. Check out my Life-Changing Gluten-Free Bread Recipe.
If you decide to give this vegan scrambled egg recipe a whirl, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan – I want to hear all about it!
If you love delicious, easy vegan breakfast recipes, make sure to check them out below:
- Vegan Breakfast Burritos
- Gluten-Free Vegan Waffles
- 3-Ingredient Banana Oat Pancakes
- Apple Cinnamon Crepes
- Vegan Quiche
Vegan Scrambled Eggs
- Crumble the tofu in a medium-sized bowl with your fingers.
- Heat the oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, 1-2 minutes (don't burn it).
- Add the crumbled tofu, plant-based milk, and all spices. Stir to combine. Cook for about 6-8 more minutes or until the tofu is heated all the way through and the plant-based milk has evaporated.
- Taste the tofu scramble and adjust seasonings. Serve over bread and garnish with fresh chives. Enjoy! Check the recipe notes below for tips.
- Which tofu to use? - I recommend using firm tofu. Don't use silken tofu (way too soft) or extra firm tofu as these options will not turn out properly in this type of recipe.
- Plant-based milk - You can use any dairy-free milk of choice, for example, almond milk, oat milk, coconut milk, cashew milk, etc.
- How to store? - Store the vegan scrambled eggs in an airtight container in the refrigerator for up to 3 days. It’s not suggested that you freeze this dish.
- Add-ins - If you want to make your tofu scramble even healthier, treat it like you would normal eggs. Add in veggies such as spinach, scallions, tomatoes. You can also top it with vegan cheese.
- How to serve? - Serve with bread/toast (I used Homemade Gluten-Free Bread) or Roasted Potatoes, etc.
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