Easy Vegan Scrambled ‘Egg’

Chloe D’Inverno teaches us how to substitute scrambled eggs for scrambled tofu for a quick and easy vegan meal!

Image Credits: Chloe D’Inverno

Scrambled tofu is the perfect vegan alternative to scrambled eggs for anyone cutting down on their animal product intake, or for vegans who miss this simple meal. Tofu is such a versatile food; it can be used to create creamy sauces, delicious desserts… and ‘eggs’! It is not only a great source of protein, but holds many other nutrients too. In fact, only 60 grams of silken tofu (the type used in this recipe) has the same nutrient count as one egg, whilst having less saturated fat too.

This simple yet delicious vegan recipe is a great way of eating more protein in a dish that takes less than ten minutes to make. It’s a perfectly healthy twist to the traditional English breakfast; you can have scrambled tofu on a lovely slice of toast, or serve it up alongside vegan sausages, beans, tomatoes…and more!

This recipe is enough for one or two people, depending on how big you like your portions. For perspective I enjoyed this amount of tofu on two slices of toast for lunch! Simply double the amount of spices listed below if you decide to use the whole block of tofu rather than half, like this recipe says.

Without further ado, here is a 6-ingredient, scrumptious scrambled tofu recipe…

Image Credits: Chloe D’Inverno

What you’ll need:

- ½ of a 349g carton of silken tofu (around 174g)

- ½ teaspoon of garlic powder

- 1 teaspoon of turmeric powder

- 1 heaped teaspoon of nutritional yeast

- ¼ teaspoon of ground black pepper

- Generous pinch of salt

- Teaspoon of vegetable oil (for cooking)

Image Credits: Chloe D’Inverno

Method:

1. Heat the teaspoon of vegetable oil in a pan.

2. Cut your block of silken tofu in half, putting one half in the pan and the other in a tupperware with a little bit of water… pop this in the fridge and use it in 1-2 days.

3. Use a fork to ‘crush’ or ‘scramble’ the tofu, breaking it down into little chunks.

4. Stir the tofu into the heated oil, cooking it for 1-2 minutes.

5. Add all of your spices and nutritional yeast.

6. Stir these in until all the ingredients are well combined (this is when your white tofu will turn orange… quite satisfying to watch!)

7. Cook over a medium heat for around 5-6 minutes, stirring occasionally. If you feel your ‘eggs’ look a bit dry, ass a little more oil, stir and heat up for another minute.

8. Serve your scrambled tofu immediately and enjoy!

Image Credits: Chloe D’Inverno

About the Author: Chloe D’Inverno is a third-year English Language and Linguistics student at the University of York, as well as the Online Editor here at WILD. She has had a passion for veganism since making the change in 2016, and is now on the path to further help the environment by doing her part in regards to sustainability and finding zero-waste alternatives.