vegan scramble

This is a recipe for tofu scramble that is vegan, plant-based, oil-free, and gluten-free.

The best tofu scramble

block tofu (firm)

water

tsp tapioca starch

chickpea flour (*optional, see notes)

paprika

turmeric

½ tsp black salt

Cut the tofu block in half. Crumble one half.

Put the other half into a blender, add water, chickpea flour (*optional) turmeric, and paprika. Blend until smooth. Add more water if needed.

Stir in tapioca starch. (*see notes)

Saute the crumbled tofu with some onions until golden brown. Pour the mixture over crumbled tofu, cover the pan, and cook for 5 minutes.

Break into pieces, flip them, and cook for aditional 5 minutes on the other side.

Take off heat, sprinkle with black salt, and serve.

This Mung Bean Scramble is the perfect whole-food vegan breakfast alternative! This protein-packed recipe is versatile and a great way to start your day.

Vegan Mung Bean Scramble

moong dal (split mung beans)

sea salt,

1tablespoon avocado oil, neutral vegetable oil, or vegan butter

shallot (about 1 shallot)

garlic (about 1 large clove)

nutritional yeast

1⁄2 teaspoon smoked paprika

black pepper

coconut cream

Optional Mix-Ins: leftover veggies, 1⁄4 cup finely chopped chives, 1⁄2 teaspoon kala namak (black salt)

Prep

Cover the beans with hot water in a large bowl and let them soak for 1 hour. Drain, then place the beans in a large pot. Cover with fresh water about 1 inch higher than the top of the beans, and add 1 teaspoon of salt. Bring to a boil over high heat and cook for 20 minutes, uncovered. Lower the heat if necessary to keep at a boil without boiling over, stirring occasionally. Once cooked, the beans should be slightly expanded and have a similar texture to canned lentils &#8211; slightly firm and not mushy. Drain the excess water from the beans and set aside.

Sauté the Veggies

Heat a non-stick pan over medium heat with the oil or vegan butter. Sauté the shallot and garlic for about 1 minute, until soft and fragrant. Add any chopped veggies you&#8217;d like just after cooking the shallot and garlic. Allow the veggies to mostly cook before adding the mung beans (you don&#8217;t want to overcook the beans or they will get mushy).

Make the Scramble

Add the cooked beans, nutritional yeast, turmeric, paprika, and black pepper; stir to combine. Cook for another 3 minutes, stirring occasionally. Stir in the coconut cream, allowing it to soften and melt on the bottom of the pan. Combine well and cook for about 1 more minute.

Final Touches

Remove the pan from the heat and stir in the chives and kala namak, if using. If not using kala namak, add more sea salt to taste. Store in the fridge and consume within 3 days.

Excellent.  I used almond milk ricotta since I'm out of coconut cream.  This method is a bit more work than blending the mung beans  into a batter but I love that it doesn't stick to the pan.

This easy foolproof recipe will get you perfect Vegan Scrambled Eggs every time!. We’re talking soft, rich, buttery, on the verge of custardy and just perfect for piling on thick, hot, buttered toast. And as an added bonus, it packs a massive protein punch! 

Vegan Scrambled Eggs

oz (350 grams) medium firm, firm or extra firm tofu

(120 mls) unsweetened plant-based milk (, it must be unflavored)

almond flour (, omit

Dijon mustard

cornstarch ((corn flour in the UK))

salt (,

black pepper (,

onion powder

garlic powder

vegan butter

Crumble the block of firm tofu. Either use your fingers or put it on a wooden board and &quot;mash&quot; it with a potato masher. It works surprisingly well! Set aside.

Add the silken tofu, milk, nutritional yeast, almond flour, turmeric, mustard, cornstarch, Kala Namak, salt, pepper, onion powder and garlic powder to a blender and blend until completely smooth.

Warm a large sauté pan over a medium low heat and add the vegan butter. Let it melt then add the crumbled tofu. Allow it to cook in the butter for a minute or two and then pour in the blended tofu mixture. Stir it all up and keep stirring it every few minutes until the texture is as you like it. It&#x27;s best when it is silky and very slightly runny. That takes about 5 minutes. The longer you cook it the drier it will get. It will continue to cook a little once you turn off the heat so bear that in mind.

Once ready, check the seasoning and &quot;eggyness&quot; and adjust salt, pepper and kala namak as necessary then serve immediately.

https://content.jwplatform.com/videos/IGt0E1Xo.mp4

This easy foolproof recipe will get you perfect Vegan Scrambled Eggs every time!. We’re talking soft, rich, buttery, on the verge of custardy and just perfect for piling on thick, hot, buttered toast. And as an added bonus, it packs a massive protein punch of 14 g per serving!

High protein, super eggy tofu scramble! This satisfying vegan breakfast tastes just like scrambled eggs. Perfect for vegans who miss eggs.

Super Eggy Tofu Scramble

Extra Firm Tofu ((226 grams))

Tbsp Vegan Butter

Tbsp Nutritional Yeast

tsp Turmeric

Paprika

Dijon Mustard

tsp Garlic Powder

(Kala

tsp Onion Powder

Soy Milk ((80 milliliters))

Black Pepper

Chives

Fried Tomatoes

Sliced Avocado

Mash the tofu with a fork but leave some nice big chunks.

Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.

Add the vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.

Add the sauce and fold it in. Fry it until you've achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.

Top with some black pepper and chopped chives and serve with some fried tomatoes and sliced avocado.

I love this tofu scramble recipe and have been using it for many years. The only thing I change is swapping out vegan butter for olive oil and adding some cubed veggies. Always a winner, breakfast, lunch or dinner. Take it from a 18 year veteran of being vegan, this is the only recipe you need.

This was amazing wonderful and delicious!!

After years of making this, it is still a winner. Once the "egg" is set I add black beans, onions, peppers, ground impossible sausage and a bit of shredded vegan cheese. 

Enjoy with sliced bread, bagels, english muffins, tortilla its extremely versatile.

Even omnivores enjoy it.

My favourite recipe. So easy to make and absolutely delicious. I now make sure I've always got plenty of tofu in.

THE best tofu scramble recipe! I've tried many that are good but none are moist and creamy like this. The sauce makes all the difference. I eat it hot but also use leftovers with chopped veggies and dressing for eggless salad. Thanks so much for your creation!

If I ever want to make anything this is the first website I go to. I've tried a number of different scrambled tofu recipes but they just weren't quite right &amp; I gave up with it, after making this I ended up eating it 4 times in one week, it's just so good! This has become a breakfast staple so if you're missing scrambled eggs this is the one.

Thank You so very much for this recipe!!! My husband and I eat this at least 4 times a week!  We put it in Lavash Bread with avocado, salsa and spinach.  It’s so filling and keeps us going until dinner!  I make it in a non-stick pan, so I can omit the butter, I use a little water instead of the milk to make the sauce, and add a little more garlic and onion.  I’ve been doing Weight Watchers, so these minor adjustments make it very few WW Points.  My parents, who are a little confused as to why we’ve gone vegan, LOVE this recipe, too …. Although they thought I’d made them scrambled eggs the first few times they ate it, and I didn’t bother to correct them!  Thanks again for all you do!!! We haven’t had any recipe of yours that hasn’t been OUTSTANDING 🩷🩷🩷

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546772272/d3eiwceb94rljo9uk9vq.mp4

Super Eggy Vegan Tofu Scramble - Loving It Vegan. High protein and super eggy vegan tofu scramble. This hearty and satisfying vegan breakfast is super close to scrambled eggs in taste without actually being scrambled eggs. Perfect for vegans who miss eggs and those who just want a hearty, healthy breakfast.

Top 4 vegan scramble recipes from across the web

The most viewed vegan scramble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The best tofu scramble

Vegan Mung Bean Scramble

Vegan Scrambled Eggs

Super Eggy Tofu Scramble

Top 4 vegan scramble recipes from across the web

The most viewed vegan scramble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The best tofu scramble

Vegan Mung Bean Scramble

Vegan Scrambled Eggs

Super Eggy Tofu Scramble

The most viewed vegan scramble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine