If you’re looking for a protein-packed vegan breakfast to replace your morning eggs, you’re going to love this tofu scramble! 18g of protein in one serving. You read that right.
One of the most common things I hear is, “I really want to go vegan…but I don’t know what to eat for breakfast! I love my eggs.” Trust me, I get it. A lot of vegan breakfasts center around oats or smoothie bowls. If you prefer savory breakfasts like I do, those just don’t cut it all the time. Thankfully, there are a ton of options for breakfast that aren’t sweet.
Tofu scramble is pretty easy to make and high in protein. 1 serving (half of this recipe) has a whopping 18g of protein and only 176 calories. Holy schmoly. It’s a great way to fuel your body and start your day – especially if you add in veggies like tomatoes, spinach, mushrooms, zucchini…whatever you love.
The texture and flavor of this vegan scramble is so similar to eggs – not EXACTLY, but very close. My biggest advice for that eggy flavor? Kala Namak black salt. It’s actually a pale pinkish color, and reeks of sulfur, but it totally hits the nail on the head for an egg flavor.
I also added turmeric to this recipe but I don’t use it every time I make it – the turmeric is more for the color.
If I happen to have some vegan parmesan already made, I love to sprinkle a little (aka a ton) of that on top, too. SO GOOD.
This vegan egg scramble is made using tofu and seasonings like nutritional yeast, Kala Namak salt, and paprika. You can add your favorite veggies for some added nutritional benefit and tastiness.
Optitional veggie add-ins
- 2 cups packed fresh baby spinach
- 1/2 cup chopped tomatoes
- 1/2 cup chopped mushrooms
Break the tofu apart to look like a scramble using your hands or a couple of forks.
Mix together the tofu, nutritional yeast, garlic, onion, Kala Namak, turmeric, paprika, and pepper. Let sit for 10 minutes to let the flavors sink in.
On medium heat, saute the veggies and the tofu scramble together until the spinach is wilted and veggies are tender. Serve!