{"id":21575,"date":"2019-10-07T23:21:47","date_gmt":"2019-10-08T06:21:47","guid":{"rendered":"https:\/\/avirtualvegan.com\/?p=21575"},"modified":"2021-02-02T22:10:58","modified_gmt":"2021-02-03T06:10:58","slug":"vegan-scrambled-eggs","status":"publish","type":"post","link":"https:\/\/avirtualvegan.com\/vegan-scrambled-eggs\/","title":{"rendered":"Vegan Scrambled Eggs"},"content":{"rendered":"\n

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 of 14 g per serving! <\/p>\n\n\n\n

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I know what you're thinking: Do I really need a recipe for Vegan Scrambled Eggs? If you just want a plate of regular tofu scramble, then no. But if you want rich, buttery, soft on the verge of custardy, scrambled \"eggs\" that will change your brunching life, then yes. Yes, you do.<\/p>\n\n\n\n

And the good news is that today is your day. This plate of creamy, silky Vegan Scrambled Eggs has your name on it and is ready to top that thick, thick golden toast that's slathered with vegan butter<\/a>. <\/p>\n\n\n\n

Recipe video<\/h2>\n\n\n
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It's a vegan version of scrambled eggs that's a bit more special than tofu scramble. Because just crumbling dry tofu into a pan really isn't the same as stirring beautifully soft and creamy scrambled \"eggs\" in a skillet.  <\/p>\n\n\n\n

Are eggs vegan?<\/h2>\n\n\n\n

A vegan diet by definition excludes all animal products, so for this reason eggs can never be vegan. That's why I'm bringing you vegan versions of your favourite dishes like scrambled eggs and vegan quiche<\/a>!<\/p>\n\n\n\n

But now the serious bit, for those of you who might not know and are wondering what's so wrong with consuming eggs. <\/p>\n\n\n\n

The egg industry is a particularly cruel one with female chickens bred to lay way more eggs than nature intended. Naturally, with no manipulation, chickens lay roughly 15 to 20 eggs a year. On egg farms they produce 250 to 300 eggs per year.  This means they spend their entire lives suffering. <\/p>\n\n\n\n

Egg-laying hens are almost always kept in very poor conditions and after 18 months, are classed as \"spent\" because their little bodies can no longer keep up with the demand of laying an unnaturally high number of eggs. They are sent to slaughter when naturally they could live for around 12 years. <\/p>\n\n\n\n

In hatcheries, hens are needed because they lay the eggs. Males are surplus to requirements which means that as soon as they hatch, they become a waste product. They are either ground up alive in a macerator or gassed to death, usually within 15 minutes of hatching from their egg.<\/p>\n\n\n\n

Whether from a battery farm, a free-range farm or an organic farm, all the hens and the chicks face the same fate, and even well-meaning people who keep chickens in good conditions at home often end up purchasing chickens from a hatchery, or chickens that originated from a hatchery, so are still inadvertently funding their barbaric practices. <\/p>\n\n\n\n

We all vote with our dollars and by avoiding eggs, we are sending the message that we won't support the egg industry. And to be absolutely honest, we really don't need them. There are many vegan substitutes for eggs and it is possible to make great versions of just about all recipes that traditionally use eggs. For some of my recipes, check out the links at the end of this post. <\/p>\n\n\n\n

So that's it with the seriousness. Let's get back to business and make some of this without harming any chickens: <\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n

(For detailed measurements and instructions, see the\u00a0printable<\/strong>\u00a0recipe car<\/em>d).<\/p>\n\n\n\n

Here\u2019s the rundown on what we've got going on in this tofu scramble and why:<\/p>\n\n\n\n

  1. Tofu<\/strong> - Medium firm, firm or extra firm for the crumbles and also silken to blend up for the custardy rich part. I know I'll get asked by some people if there is an alternative for the tofu and I am afraid in this case there isn't. Nothing else will be the same in this recipe. If you don't like tofu it's best to find another scramble recipe, or give my vegan omelette<\/a> a try instead!<\/li>
  2. Kala Namak (otherwise known as Black salt)<\/strong> - This is what makes your scrambled \"egg\" next level. Kala Namak has a distinctive sulphurous taste and smell and is what gives this recipe it's eggy flavour. Some grocery stores carry it, and most Indian grocery stores do. You can also pick it up from Amazon quite cheaply here<\/a>. A little goes a very long way and it keeps for ages. please note, if you haven't bought it before, that it's not black despite it's name. It's actually a pinkish grey colour.\u00a0<\/li>
  3. Almond Flour<\/strong> - It adds butteriness and richness. If you are allergic to nuts you can omit it.\u00a0Got lots of almond flour left? Make my vegan almond cake<\/a> or vegan ricotta<\/a>!<\/li>
  4. Turmeric<\/strong> - For a boost of yellow colour\u00a0<\/li>
  5. Mustard, Salt, Pepper, Garlic Powder & Onion Powder<\/b> - Flavour, flavour, flavour. You don't get any mustard taste in the finished recipe but it works with everything else to add depth to the flavour and cover up any tofu taste.\u00a0<\/li>
  6. Cornstarch -<\/strong> to thicken\u00a0<\/li>
  7. Plant Milk<\/strong> - To create the moist, \"eggy\" custard. It must be unsweetened but other than that there are no restrictions. Feel free to use whatever one you usually have at home.\u00a0<\/li>
  8. Nutritional Yeast<\/strong> - Purely for umami flavour. It won't make your scrambled eggs taste cheesy because there isn't enough, although feel free to chuck in an extra handful if you are so inclined ;O)<\/li><\/ol>\n\n\n\n

    How to make Vegan Scrambled Eggs<\/h2>\n\n\n\n

    And here's how we do it:<\/p>\n\n\n\n

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    1. Blend everything except the extra firm tofu and vegan butter until smooth. <\/li>
    2. Saute crumbled extra firm tofu in a pan with some vegan butter. <\/li>
    3. Pour the blended mixture into the pan with the tofu crumbles. <\/li>
    4. Keep stirring until it reaches the thickness you like. <\/li><\/ol>\n\n\n\n

      That's it. It's super simple to make and the custardy level is totally customizable just by cooking it for a longer or shorter time. The longer you cook it the drier it will become and remember to get your plates and forks ready because these \"eggs\" will continue to thicken up as they rest.\u00a0<\/p>\n\n\n\n

      Here's how it should look when it's done:<\/p>\n\n\n\n

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      How to serve vegan eggs<\/h2>\n\n\n\n

      My favourite way to serve vegan scrambled eggs is on thick, hot buttery toast with a drizzle of tomato ketchup. <\/p>\n\n\n\n

      On the side try some <\/p>\n\n\n\n