Eggs Benedict, avo on toast with a side of eggs, scrambled eggs on toast, eggs with “soldiers” (who remembers this one as a child? Or better yet, who still does this? It’s pretty fun aye! Dipping your pieces of toast in boiled eggs).
There are so many egg dishes out there that are just waiting to be recreated to awesome vegan meals 😉. One of my favourite switches since going vegan was going from making scrambled eggs in the morning, to scrambled tofu! I never knew it was a thing until then, and it’s been a favourite breakfast of mine since 😋
The first time I had scrambled tofu “eggs” was in a cafe up on the Sunshine Coast, and oh.. my… gosh! It was amazing! After that I wanted to recreate it myself so I could enjoy it at home, not always needing to go out to have it.
What’s great about this recipe is it’s high in protein, low carb (if ya don’t opt for toast with it 😉), and only requires 4 ingredients to make!
The foods I missed the most when I went vegan were cream, custard, and eggs (surprisingly cheese wasn’t a craving for me, as I’ve heard A LOT of people comment about cheese being their most missed food). I went cold turkey (pun intended 😜) when I switched to veganism, and have absolutely loooved it since! I’ve found my diet has encompassed a wider variety of foods since, and I vary what I eat from week to week way more than before (plus, I’ve loved experimenting and creating new meal ideas in the kitchen with all the awesome vegan recipes you find in cookbooks, on the internet, in magazines, and of course, on Instagram! 😆🙌 ).
So without further ado, here is the breakfast of champions!
Before we get started in learning how to make this eggy tofu scramble – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes and tips I share!
If you want to make and share, please tag me on Instagram @simplynaturalnessa or use the #simplynaturalnessa! I’d love to know how it went for you! I love seeing your creations and recipes!
Now, as Jim Carrey would say, “aaaaalllrighty then,” 😝 let’s get started!
This recipe takes less than 15 minutes to make and only needs 4 ingredients to be able to whip together; tofu, turmeric powder, salt and ground black pepper.
If you like, you can add any other ingredients that take your fancy, as you would do with an egg scramble. I love adding things like tomatoes, mushies, and some baby spinach, but if you’re new to the vegan lifestyle or if you miss the taste of some products and only eat them once in a while, you can even add in some meat alternatives, like vegan sausage or shrimp. I personally avoid consuming processed foods on a daily basis and where I can when eating out.
I learnt that there are other ways you can make a vegan scramble, like using chickpea flour or canned or cooked chickpeas, but this recipe is my go-to because of its simplicity.
This recipe is by the beautiful Simple Vegan Blog.
- 225 g firm tofu (8 oz)
- 1/4 tsp salt (I love Himalayan pink salt)
- 1/4 tsp turmeric powder
- 1/8 tsp black pepper
- Roughly chop the tofu into smaller pieces, then use a fork to crumble it.
- Add some water or oil ( I use coconut oil) to a frying pan and set at medium-high heat. Once it’s hot, add in the tofu and rest of the ingredients.
- Stir until well combined and let cook for 5 to 10 minutes. Make sure to stir occasionally to prevent it from sticking to the bottom of the pan.
- I serve my tofu scramble either with some gluten-free bread or with a side of spinach and veggies. Feel free to top it with some fresh parsley, too!
- Keep leftovers in a sealed container in the fridge for up to 3-4 days.
Lots of love,