Vegan Scrambled Eggs (Tofu)
You can't have vegan scrambled eggs? Oh, yes, you can, and more than easily in a few minutes. In fact, vegan scrambled eggs actually contain more protein than real scrambled eggs. With a proud 31.2g of protein per serving, this breakfast is sure to give you the perfect base for the day.
How do you make vegan scrambled eggs anyway? Very simple. The base consists of 3 ingredients: natural tofu, a little turmeric for color, and Kala Namak salt for that special egg flavor. Kala Namak salt, also called black salt, originally comes from India. It has a high sulphur content and therefore tastes very similar to an egg. When preparing vegan scrambled eggs, you should add the salt only at the end, so that it does not remove too much liquid from a scrambled egg.
My perfect mixture also consists of fresh or frozen herbs, preferably parsley or chives, some cayenne pepper and sweet paprika. A delicious wholemeal bread and for example avocado. The perfect savoury breakfast is ready!
Since I prefer my vegan scrambled eggs to be a little dry, I leave out the soy yoghurt. But if you prefer a more moist version, you can simply add 2-3 tablespoons of unsweetened soy yoghurt.
If you like the recipe, I would be very happy about a rating or a comment. You can also visit me at Instagram or Pinterest!