Another bowl of oatmeal? No thanks. It's time to confuse the breakfast game with new textures and flavors. Whether you're an omnivore, vegetarian, or vegan, give this scrambled egg recipe a shot.
As soon as it is cooked, strengthen the taste profile even more with sliced avocado, warm toast, sliced tomato, meatless bacon, salsa or hot sauce. Basically everything you would eat with normal scrambled eggs.
When you're on the go, bundle it in a wholegrain package for a more portable meal. You could just forget that you don't eat normal old eggs ̵
- 1 tablespoon of water
- 1 teaspoon of nutritional yeast
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of paprika
- 1/8 teaspoon of black pepper
- pinch of sea salt
- coconut oil spray (or olive oil spray)
- 1 shallot, finely diced
- 1 clove of garlic, chopped
- 7 ounces (1/2 pack) firm tofu, well-drained
- 1 tablespoon chopped parsley
- Mix water, yeast, turmeric, cumin, bell pepper, pepper and salt in a small bowl. Put aside.
- Spray a pan with oil spray and place over medium heat.
- Once the pan is hot, add spring onions and garlic and cook for about 2 minutes until it smells.
- Put the tofu in the pan and use your fingers to break it open. Pour the spice mixture over the tofu and mix it well, trying to color as much tofu as possible. Let it cook for 2 minutes or until the tofu is continuously hot.
- Add parsley and continue stirring for 1 to 2 minutes.
Once you have the basic recipe for tofu scrambled eggs, there are many ways to improve their use. With delicious southwestern flavors, a dash of soy sauce or countless other possible additives, tofu is anything but boring.
2. Southwest Tofu Scramble
If you only have 20 minutes before rushing out the door, this is the recipe for you. Chili powder, red pepper, onions and potatoes bring out the hearty southwestern atmosphere. Don't forget a fresh dash of lime.
Pro tip: Press on your tofu the evening before, so you can get started in the morning. This saves you preparation time so you can actually sit down for a quick bite.
3. Turmeric Tofu Scrambled Eggs
Turmeric appears to be a natural addition to a tofu scrambled egg recipe. it will turn this dish into a bright, sunny yellow, a la regular eggs.
The mushrooms and leafy greens add some extra nutrition and texture, and the nutritional yeast gives it a nutty but cheesy taste. It's egg-free and milk-free, but somehow you have cheesy eggs. It is magic.
4. Mediterranean Tofu Scrambled Eggs
The most egg-shaped ingredient in this recipe is not the tofu, but the salt. It is Kala Namak or Himalayan black salt to be precise. With its high sulfur content, it creates the taste and smell you are familiar with.
Olives and sweet sun-dried tomatoes lend a Mediterranean flair. To match this recipe to this region, we recommend swapping rapeseed oil for olive oil. This would also taste good with one side of sauteed chickpeas.
5. Tofu scrambled eggs breakfast burrito
Chilled beans. Avocado. Green chillies. A hint of cumin. It's everything you love about a breakfast burrito + our main ingredient, the humble tofu scram.
Three handfuls of spinach ensure that you get your green too (not that you will notice). Bonus points if you open the homemade jalapeños with turmeric and vegan sour cream. One word: delicious.
6. Chinese Tofu Scrambled Eggs
Now we're getting creative. When the basic tofu scrambled eggs feel a little "meh", you'll look forward to breakfast again.
Spring onions, shiitake mushrooms, ginger, garlic and soy sauce meet crumbled tofu for a great vegan meal, which is packed in a package or placed on a bowl of warm brown rice.
7. Maple sweet tofu scrambled eggs
Maple on tofu – say what? You can bet on it.
Sweet potato, chopped kale, nutritional yeast and maple syrup remind us of the times when leftover maple syrup found its way to the eggs on a plate … and it was great.
Pro tip: Add some vegan cheddar cheese. The creator of this recipe recommends Daiya scraps that melt like dairy products.
8. Harissa Aubergine and Tofu Scrambled Eggs Breakfast Burrito
Interesting Facts: In Great Britain, an eggplant is known as an aubergine ("AH-Bur-Zheen"). Another fun fact: it seems to be excellent in a vegan breakfast burrito.
This recipe has created our list of creative uses for purple vegetables in a decidedly non-traditional way. Together with eggplants and tofu, red cabbage and vegan pepper jack cheese should satisfy your taste buds.
Now you officially know what to do with this tofu block that is only there in your fridge: turn it into egg-free eggs! Just like the real ones, you can prepare any number of meals around this high protein staple.
Throw them on a toast, clamp them between two slices of bagel with vegan cheese and avocado, or serve them in a bowl that is stacked high with vegetables and salsa. You have the idea.
If you really want to have herbal perfection, try your tofu scrambled eggs alongside a meat substitute such as seitan, tempeh, beans, cauliflower steak or mushrooms.
And there you have it. Tofu is really a egg cellular (sorry, we had to) ingredient to brighten your morning.