Vegan Tofu Scrambled Eggs

vegan scrambled eggs with chopped parsley and slices of tomatoes on a plate

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 10

Servings

Calories 58kcal

Author Louisa

Equipment

Vitamix Blender

Ingredients

1 14-ounce block firm tofu, crumbled - 2 Tablespoons reserved (See notes)
2 Tablespoons unsweetened plain almond milk (or other non-dairy milk alternative)
1 Tablespoon nutritional yeast
1/4 teaspoon turmeric powder
1/4-1/2 teaspoon black salt (depending on how much of an eggy flavor you want)
1 Tablespoon vegan butter
Sea salt and freshly cracked black pepper, to taste

Instructions

In a small blender, combine the 2 Tablespoons reserved tofu, almond milk, nutritional yeast, turmeric powder, and black salt. Blend until smooth.
Melt the butter in a large skillet over medium heat. Add in the puree and the remaining crumbled tofu.
Carefully mix to combine and cook until most of the liquid has evaporated, about 5 minutes. Season with freshly cracked black pepper and additional salt if needed. Serve immediately.

Notes

Note 1. I like firm tofu for a scramble resembling soft scrambled eggs. You can use extra firm for a chunkier, firmer scramble.

Note 2. You do not need to drain the tofu before using.

Note 3. If you have any leftovers, store them in an air-tight container in the fridge for up to 5 days. To reheat, you can microwave them for about a minute or warm up on a frying pan until heated through.

Nutrition