Tofu Scramble -Vegan Scrambled Eggs

Tofu Scramble -Vegan Scrambled Eggs

Tofu Scramble

Just like Tofu Scramble, scrambled eggs are a breakfast staple! Often praised as a high protein, quick and easy versatile meal.

While that is all well and good, they have a bit of a tainted origin. Have you wondered just HOW there is so many eggs in the grocery store? Seriously, rows and rows of egg cartons in every grocery store you visit. Have you ever thought about just how they are able to produce millions of eggs?

Well let’s break it down; The egg industry uses some of the cruelest and inhumane practices in the world. Hens are kept in small confined battery cages, and are usually injected with artificial hormones to produce more eggs. When hatching chickens for egg exploitation, the male chicks are rendered useless. So the industry standard is to throw newborn male chicks into a animal grinder while still alive. To put that into perspective, newborn chicks are more cognitively aware at birth than newborn humans. They often struggle and fight to avoid being ripped apart alive. Pretty messed up stuff, but fear not, tofu scramble is here!

Tofu Scramble is everything eggs can be and more! Packed with protein and extremely versatile, we like to make our tofu scramble as light and fluffy as possible. To achieve this, we fluff in some vegan sour cream. Alternatively, nondairy milk would also work to make the tofu scramble light and airy.

Feel free to dress your tofu scramble however you like. But we really urge you to try it with cheese, maple syrup and sriracha! It’s such an amazing sweet, spicy and savory flavor combination! If you’re feeling extra serious about your breakfast, you could try pairing it with our Vegan Hollandaise. However, dressing them up as you would any other scramble recipe works too!

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Print Recipe
Tofu Scramble
Tofu Scramble is an easy and delicious alternative to scrambled eggs. Filled with veggies and cheese and dressed with a maple sriracha.
Course breakfast
Cuisine Classic, fusion
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course breakfast
Cuisine Classic, fusion
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Drain tofu and dry by wrapping in paper towel and placing under a heavy plate or frying pan for ten minutes. Alternatively you could use a tofu press.
  2. Add 1 tbsp coconut oil to a frying pan on medium heat. Crumble tofu in to small pieces directly in to the pan.
  3. After cooking tofu for 10 minutes use a fork to press bigger pieces of tofu until desired texture.
  4. Add nutritional yeast, turmeric, smoked paprika, salt, pepper and lemon juice, stir to combine. Stir in almond milk and continue to cook for 5 minutes.
  5. In a separate frying pan on medium add 1 tbsp coconut oil followed by onion, mushrooms, tomatoes and garlic. Cook for 5 minutes and remove from heat.
  6. Stir cooked veggies in to tofu and cook for 5 minutes. Mix in parsley and vegan cheese and allow to melt
  7. Drizzle with maple syrup and sriracha! Enjoy!


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