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Vegan Scrambled Eggs (Tofu)
Breakfast & Smoothies

You can't have vegan scrambled eggs? Oh, yes, we can, and more than easily in a few minutes. All you need are three basic ingredients: natural tofu, turmeric for that special color, and some Kala Namak salt for egg flavor.

Duration 10 minutes
Ingredients for 1 portion
  • 200g natural tofu
  • 1 tablespoon of oil (here: olive oil)
  • 1 tablespoon turmeric
  • ½ to 1 teaspoon of Kala Namak salt¹
  • optional: 2 tablespoons soy yoghurt unsweetened²
  • 1 teaspoon herbs (here: parsley)
  • 1 teaspoon sweet paprika
  • 1 pinch of cayenne pepper
Preparation
  1. squeeze some water out of the tofu
  2. heat the oil in a pan
  3. crumble the tofu by hand into large pieces in the pan, add the turmeric, mix well and fry for 1-2 minutes
  4. optionally add some soy yoghurt if you like your scrambled eggs a little bit more moist
  5. add parsley, paprika and cayenne pepper and fry on a low heat for another 1-2 minutes
  6. ½ to 1 teaspoon Kala Namak salt (depending on how intense you want the egg taste)¹, stir, fry a little more, done
Remarks
¹ You should really add the salt only at the end, so that it does not remove too much liquid from your scrambled eggs. ² If you prefer your scrambled eggs to be a little more moist, use some soy yoghurt.
Nutritional values for 1 portion
Calories
327 kcal
Fat
19,3g
Carbs
6,0g
Protein
31,2g