This easy foolproof recipe will get you perfect Vegan Scrambled Eggs every time!. We’re talking soft, rich, buttery, on the verge of custardy and just perfect for piling on thick, hot, buttered toast. And as an added bonus, it packs a massive protein punch!
2teaspoonscornstarch(corn flour in the UK), arrowroot can be used instead
1teaspoonKala Namak (Indian Black Salt), plus more to taste. Can be omitted but you won't have the eggy taste
½teaspoonfine salt, plus more to taste
½teaspoonblack pepper, plus more to taste
½teaspoononion powder
½teaspoongarlic powder
2tablespoonsvegan butter , see notes for oil-free option
12 oz (350 grams)medium firm, firm or extra firm tofu, depending how firm you want your "egg" pieces
Instructions
Add the silken tofu, milk, nutritional yeast, almond flour, turmeric, mustard, cornstarch, Kala Namak, salt, pepper, onion powder and garlic powder to a blender and blend until completely smooth.
Crumble the other block of tofu. Either use your fingers or put it on a wooden board and "mash" it with a potato masher. It works surprisingly well!
Warm a large sauté pan over a medium low heat and add the vegan butter. Let it melt then add the crumbled tofu. Allow it to cook in the butter for a minute or two and then pour in the blended tofu mixture. Stir it all up and keep stirring it every few minutes until the texture is as you like it. It's best when it is silky and very slightly runny. That takes about 5 minutes. The longer you cook it the drier it will get. It will continue to cook a little once you turn off the heat so bear that in mind.
Once ready, check the seasoning and "eggyness" and adjust salt, pepper and kala namak as necessary then serve immediately.
Video
Notes
Cooking for a crowd? You can easily double or triple this recipe.To make oil-freeTo make this recipe oil-free simply omit the vegan butter but be sure to use a non-stick pan. Don't add any water like you do when you usually sauté oil-free. Just use the dry pan. Success tips
An easy way to crumble your tofu is to put it on a heavy wooden cutting board and "mash" it with a potato masher. It crumbles really easily like that and is much less labour intensive than doing it with your fingers.
The silken tofu mixture must be blended until absolutely silky smooth. You will need a blender for this.
Cook over a medium low heat and no hotter. Too hot and it will get dried out and we want to keep that lovely melty creaminess. Better too low a heat than too high.
I use vegan butter for these eggs. You should too if you want them to be rich and buttery. You could use oil, but the flavour won't be as buttery. Feel free to omit the butter completely if you eat an oil-free diet though. Just be sure to use a non-stick pan.
For the tofu crumbles, choose your tofu according to how firm you would like your "eggs" to be. I like to use medium firm tofu but firm or extra firm is fine but will give you a little less softness.
Cooking for a crowd? You can easily double or triple this recipe.