Vegan Scrambled Eggs
You'd never guess that my vegan scrambled eggs were actually made from tofu! The magic is in the right cooking technique, along with a handful of savory seasonings. The best part? This savory breakfast can be ready in under fifteen minutes!
Servings: 4
Calories: 145kcal
Ingredients
- ¼ cup unflavored and unsweetened non-dairy milk, chilled
- 1 ½ teaspoons cornstarch
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- ½ teaspoon kala namak
- ½ teaspoon turmeric
- Pinch onion powder
- Pinch garlic powder
- 2 tablespoons vegan butter
- 1 (14 ounce/400 gram) package firm tofu, drained
- Salt and pepper, to taste
Instructions
- Whisk the milk and cornstarch together in a small container, such as a liquid measuring cup. Once the cornstarch is completely dissolved, whisk in the nutritional yeast, lemon juice, kala namak, turmeric, onion powder, and garlic powder. Set this aside for now.
- Melt the butter in a medium nonstick skillet over medium heat. Crumble the tofu into the skillet. Cook the tofu for about five minutes, or until most of the excess liquid has evaporated. Gently flip and stir the tofu occasionally as it cooks.
- Pour the milk mixture into the skillet over the tofu, Flip the tofu a few times to coat it fully in the sauce.
- Cook the tofu in the sauce for about two minutes, until the sauce has thickened and reduced slightly. The mixture is done when it resembles scrambled eggs.
- Remove the skillet from heat. Season the tofu with salt (or additional kala namak) and black pepper to taste.
- Serve.
Nutrition
Calories: 145kcal | Carbohydrates: 5g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 360mg | Potassium: 87mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg