Such a vegan scrambled egg from tofu is simply perfect for an extended breakfast at the weekend! It is super delicious, easy to prepare and a great and healthy alternative to real scrambled eggs. Vegan scrambled eggs are mostly made from tofu, as I show you in the recipe today, but it can also be prepared very well with avocado. The secret ingredient for both variations is Kala Namak, an Indian salt that gives the vegan scrambled eggs an egglike taste.
The list of ingredients for the vegan scrambled eggs is quite clear. Apart from Kala Namak and the optional yeast flakes you should find all ingredients in the normal supermarket. Yeast flakes can be found in the organic market or health food store. Kala Namak can be found in bigger supermarkets or online*, sometimes under the name smoked salt or black salt.
What is Kala Namak?
The secret ingredient for vegan scrambled eggs is Kala Namak. It is a volcanic rock salt, which is often used especially in India. When I tried it for the first time in a vegan cooking class, I was really surprised by the sulphurous smell, which clearly reminds me of hard-boiled eggs. However, if you boil the salt with it, the odor clearly decreases in intensity. The best thing is that the salt not only smells like eggs, but also gives the vegan scrambled eggs an egg-like taste.
The yeast flakes give the tofu an even spicier umami taste. And of course our vegan scrambled eggs should not only taste like eggs, but also look like them. Therefore we use some turmeric for the yellow colour. Finally, the soy yoghurt gives the slightly moist consistency typical of scrambled eggs. If you like it creamier, you can simply add more soy yoghurt.
You can also easily modify the recipe according to your personal preferences. You can add fresh herbs such as parsley, chives, basil or tyme. Dried tomatoes, mushrooms, peppers, spinach or kale are also great in vegan scrambled eggs.
You can serve the vegan scrambled eggs in a classic way with a roll or toast. Or as topping for a bagel. The vegan scrambled eggs in a breakfast burrito with black beans and avocado also taste delicious. Or in combination with seitan sausages and baked beans at a typical English breakfast.
I hope you like the vegan scrambled eggs as much as we do!
Vegan Scrambled Eggs from Tofu
- 200 g natural tofu
- 1 onion
- 2 tbsp oil
- ½ tsp turmeric powder
- ½ tsp black pepper
- 1 pinch bell pepper powder
- 4 tbsp soy yoghurt unsweetened
- 1 tsp Kala Namak
- 1 tsp yeast flakes optional
- Drain the tofu. Crumble into small pieces with a fork or your hands. Chop the onion into fine cubes.
- Put the oil in a hot pan and brown the tofu and onion lightly over medium heat for 5 minutes while stirring. Stir in turmeric, pepper, nutmeg and paprika powder.
- Add soy yoghurt, Kala Namak and optionally yeast flakes and stir well. Simmer for a few minutes until the desired consistency is achieved.
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