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Vegan Scrambled Eggs
Vegan Scrambled Eggs - made from crumbled tofu in a creamy and flavour-packed sauce. Delicious and filling, perfect for a vegan breakfast or brunch.
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Ingredients
- 2 tablespoon dairy-free block margarine
- ½ onion
- ½ teaspoon ready-chopped garlic / garlic purée
- ½ teaspoon ground turmeric
- 280 g firm tofu
- 3 tablespoon dairy-free cream (or half and half dairy-free milk and cream if you prefer)
- 2 tablespoon grated vegan cheese or 1 tablespoon nutritional yeast
- ½ teaspoon salt or kala namak (black salt) see notes above
- ground black pepper
- 3 chives
Instructions
- Melt the block margarine in a frying pan . Chop the onion as finely as you can and add to the pan. Cook on a medium heat for 2 minutes until starting to soften.
- Add the turmeric to the pan and cook for a further minute on a gentle heat.
- Meanwhile, squeeze any liquid out of the tofu, pat dry with kitchen paper then crumble it with a fork. Try to keep some larger chunks as well as smaller ones.
- Add the tofu to the pan, stir to combine with the turmeric and cook gently for 3-4 minutes. Be careful not to break up the chunks too much.
- Stir through the vegan cream and cheese, salt and black pepper, then return to the heat for just one more minute to warm through. If the scramble looks a little dry add a splash more cream or milk.
- Finally snip the chives into the scramble, stir then serve immediately on freshly 'buttered' sourdough toast or as part of a full vegan fried breakfast.
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Nutrition
Serving: 1portionCalories: 317kcalCarbohydrates: 13gProtein: 14gFat: 24gSaturated Fat: 5gSodium: 893mgPotassium: 111mgFiber: 2gSugar: 4gVitamin A: 598IUVitamin C: 3mgCalcium: 203mgIron: 2mg
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