Vegan scrambled eggs – easy and quick to prepare
Vegan tofu scramble? “Why do vegans always have to replace animal products?!” This is one question that I am asked again and again and that I’ve already written about in a separate a blog post (CLICK). Why not? 😉 Especially when it’s so tasty!
The secret ingredient for the vegan tofu scramble or “vegan scrambled eggs” is a salt called smoked salt or “Kala Namak”. Kala Namak comes from Indian and Pakistani cuisine and is used there as black salt in curries and chutneys. The typical taste of the salt is very reminiscent of the taste of eggs due to its sulfur content. In addition, it is not completely black, as the name “black salt” suggests: It has a dark purple to pinkish tinge.
If you hold it in your hands and smell it, you will immediately understand what I am talking about. You can get Kala Namak in any well-stocked supermarket or, of course, online*. My recipe also includes nutritional yeast flakes. However, these are not as important for the “eggy taste” as the sulfur salt.
Okay, let’s get ready to scramble! 🙂
- 200 g tofu natural
- 1 tbsp fried onions or fresh onion chopped
- 1 tbsp coconut oil
- 2 tsp nutritional yeast
- ½ tsp turmeric
- ½ tsp paprika powder
- ½ tsp black salt Kala Namak
- 125 g soy yogurt or any other plant-based alternative
- some pepper
- 4 cherry tomatoes
- some parsley or chives chopped
- Cut your drained tofu into small pieces and mash it in a bowl with a fork until it is nicely crumbly.
- Heat the oil in a pan and fry the tofu in it for about 5 minutes, stirring repeatedly over medium heat. Add the fried onions and stir in.
- Now add the yeast flakes, paprika powder, turmeric, pepper, mix everything, and turn off the stove. Now you add your soy yoghurt to the still warm pan and let everything rest for about 3 minutes so that the fried onions can absorb the liquid.
- Finally, you add the smoked salt and your chopped herbs, stir everything well, serve it with quartered cherry tomatoes, and as always: Enjoy to the fullest! 🙂
Tips for success of your vegan tofu scramble
If you don’t have any fried onions, you can of course chop up a fresh onion. Then you should put it in the pan first, sear it for about 2 minutes over medium heat and then add your crumbled tofu. You may also have wondered why I use a lot of salt. This is because Kala Namak tastes less “salty” than conventional salt!
Vegan, gluten-free, low-carb and rich in protein
I have to admit I could eat my vegan tofu scramble each and every day! If you are on a low-carb or generally reduced-calorie diet, you can eat the scrambled eggs as a side dish to fried vegetables. As you can see in the photo, I personally like to eat some wholemeal bread with it, which also provides me with important fiber. For example, I just adore eating my chia-buckwheat bread with it! In addition, you strengthen yourself with an important load of proteins and fats that will keep you satisfied for a long time.
Please don’t forget to season with pepper when you use turmeric. Pepper increases the absorption of curcumin, the substance that makes turmeric a superfood! As I’ve already revealed in my recipe for golden milk, curcumin is a very powerful antioxidant and anti-inflammatory. Do you need more reasons to sneak into the kitchen and start cooking? 😉
With this in mind: Have fun cooking at home – maybe you will find a little inspiration in my other recipes for a bit of fresh, healthy breeze in your kitchen! 😉
I would be happy if you subscribe to my Facebook fan page. This is the easiest way to stay up to date. Of course, you are also welcome to share this post or other blog posts – sharing is caring! <3
Stay healthy and nuts! 😉
*This is an affiliate link. If you buy something using this link, I get a small commission without you having to pay more. But I don’t promote anything I don’t believe in wholeheartedly. Thanks for your support!