Looking for a breakfast recipe to replace scrambled eggs in a recipe? Look no further! This recipe for vegan scrambled eggs uses tofu and various seasoning to simulate the flavour and texture of scrambled eggs. Perfect for reducing animal protein consumption in your diet, without missing out on things like breakfast wraps, etc, if that’s your bag.
- 1 tablespoon red miso paste
- ¼ cup unsweetened almond milk
- 6 oz firm tofu
- 1 teaspoon vegan butter
- 2 tablespoons yellow onion or shallot
- 1 tablespoon nutritional yeast
- ½ teaspoon ground turmeric
- ⅛ teaspoon paprika
- 1 tablespoon green onion or chives, chopped (optional)
- Freshly ground black pepper, to taste
In a small bowl, stir together 1 tablespoon almond milk with red miso paste until consistent. Set aside.
Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water.
Add vegan butter (*or ghee/standard butter if not vegan) to a nonstick pan over medium heat and fry yellow onion or shallot for about 1 minute until softened.
Crumble the tofu by hand into small pieces into the frying pan. Heat and fry together for another 2 to 3 minutes, then start adding in the spices, sea salt, and nutritional yeast.
Cook for another 4 minutes until most of the liquid is absorbed and you're starting to see some browning on the tofu.
Add 3 tablespoons almond milk and cook for another 2 minutes. During these last couple of minutes add miso slurry, black pepper. Top with green onion or chives (optional) and serve.
Did you make this vegan keto tofu scrambled eggs recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)