It’s completely normal if from time to time you miss some specific flavors of animal-based foods. Because obviously turning to veganism doesn’t mean that suddenly you start to hate the flavors that you previously loved. For me the flavor that I tend to miss from time to time is the egg flavor. And fortunately, in such cases there is a delicious remedy for this craving – my easy vegan tofu scramble.
Even though eggs are mostly associated with breakfast, I must say that you can easily enjoy this easy vegan tofu scramble also for lunch or dinner. It’s rich in plant-based protein and very easy and quick to make. You just need to cook onions and cherry tomatoes, crumble the tofu into tiny pieces and then prepare the “sauce” that will be mixed in the tofu and vegetables.
The flavorful secret of the easy vegan tofu scramble
To make your tofu look like scrambled eggs is very easy. Just break it into bigger and smaller chunks and change its white color into yellow by using turmeric powder. However, making it also taste like eggs can be a bit trickier! Basically, the thing that does the magic is the kala namak, also known as the black salt. Maybe you have heard of it – it’s that smelly salt that smells like eggs. Not the most pleasant aroma, I must admit, ha ha! Anyway, for this easy vegan tofu scramble it’s perfect because it gives the right amount of egg-y aroma and flavor to the dish! You can usually buy this salt in all the specialized food stores or online. But in case you cannot find it, don’t worry. Also without kala namak this easy vegan tofu scramble is delicious!
If you are a fan of savory breakfast, you definitely have to try this tofu scramble recipe! Or, if it seems too difficult, go for something simpler yet super healthy and delicious – my avocado toasts with fresh radishes. If instead you like to alternate or maybe you eat only sweet breakfast, then I have other options for you. You could try my chocolate and pineapple pancakes or my healthy vegan granola with coconut and cranberries. For a quick and easy sweet breakfast, I can suggest you my vegan raspberry – chocolate chia pudding that you’ll need to prepare the evening before. Or, if you’re looking for some more familiar flavors, prepare my healthy vegan Nutella!
Even though I offered you more ideas for sweet vegan breakfast, I reassure you that this tofu scramble deserves at least once to appear on your breakfast table, because it really is:
-
vegan
- healthy
- easy to make
- juicy
- rich in plant-based protein
- filling
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings |
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- 400 g of extra firm tofu
- 150 g of onions
- 100 g of cherry tomatoes
- 2 tablespoons of soy sauce
- 150 ml of unsweetened soy milk
- 1 teaspoon of mustard
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of lemon pepper (can be substituted with regular black pepper)
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of kala namak salt (optional; if not using, add extra tablespoon of soy sauce)
- 2 tablespoons of nutritional yeast flakes (optional)
- 15 g of fresh chives
- a bit of oil for cooking
Ingredients
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- chop the onions and cherry tomatoes in tiny pieces, then cook them in a small amount of oil for about 5 minutes;
- while the onions and cherry tomatoes are cooking, break the tofu with your hands into small chunks – some bigger, some smaller, add them to the frying pan and cook everything by mixing occasionally for about 5 – 10 minutes;
- while tofu is cooking, in a bowl mix together soy sauce, soy milk, mustard, turmeric, lemon pepper, basil, kala namak salt and nutritional yeast – mix until a homogeneous liquid is obtained;
- when some tofu pieces start to get brown spots, pour the prepared liquid into the frying pan and mix well until all the tofu chunks have turned yellow;
- cook for 1 – 2 minutes by mixing occasionally, then take the frying pan off the heat/flame, cover it with a lid and let the tofu scramble rest for 5 minutes;
- chop the chives in tiny pieces and mix them into the scramble right before serving
