After turning vegan, one of the things I missed were eggs, especially scrambled eggs.
Dairy was quite easy to replace. Depending on which form, I had oat milk, cashew cheese, coconut yoghurt etc. But, when it came to eggs, most of the recipes I found online were quite complex. All I wanted was to quickly prepare an eggy brunch in those off days (when I woke up late and feeling lazy-ish).
Eventually I found a simple recipe online, tried it and I loved it. With time, I started tailoring it to my taste.
Nowadays, this recipe has been roughly modified and you can find plenty of versions of it online. I hope that you, the reader, will do the same as I did. Take this recipe and make it your own. But, first, try it as it is.
Tip: I always add 1/4 tsp salt. If your taste buds are accustomed to saltier flavours, you can always add more salt at the end. And, the next time you make it, you’ll know exactly how much to add from the start.
Vegan Scrambled Eggs
Ingredients
- 225 g tofu (firm)
- 1/4 tsp curcuma
- 1/4 tsp powdered black pepper
- 1/4 – 1/2 tsp salt (black salt for the eggy taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp olive oil
Instructions
Preparing the ingredients
- Cut the tofu in cubes then either pulse blend it twice or 3 times or smash it with a fork
- Mix all the powder ingredients together in a small bowl
Cooking
- Spray a little olive oil in a small pan and heat it up
- After the pan is hot, throw the tofu in put a lid on the pan. Let it fry for about 2-3 minutes
- Add some water (about 4 tbsp) to the pan and the spices and mix well
- If the tofu is sticky to the pan add a bit more water (2-3tbsp) and stir. Put the lid back and let it fry steam for about 5 minutes (until the water is gone)
- When it's done, serve it alongside some sauteed mushrooms and/or avocado slices
