SKIP TO RECIPE
Even easier than making regular scrambled eggs, these delicious and filling Vegan Masala Tofu Scrambled “Eggs” are a low calorie, healthy breakfast – a perfect way to start your morning. For a quick and delicious recipe for vegan scrambled eggs, look no further!
This is a low calorie, high protein breakfast: without counting the slice of bread, these scrambled eggs are just a little over 100kcal with 10g protein. These eggs will keep you full for the whole morning until lunch.
Some Helpful Tips for Vegan Scrambled Eggs
For the best Vegan Masala Tofu Scrambled “Eggs”, I used soft and creamy organic silken tofu from Taifun Tofu. If you’re looking for an added eggy flavour, black salt is great to use instead of sea salt.
To help speed things up in the kitchen, it’s always a good idea to have pre-prepped ingredients. I always keep a pot of chopped garlic in the fridge ready to be used. Having your peppers and onions pre-chopped and stored in the fridge also makes your prepping process much quicker, as you won’t have to spend any time chopping up.
Other Recipes Like This…
For more vegan breakfast “eggs”, try my Breakfast Peas & Green Eggs Burritos which can be made vegan by using silken tofu instead of eggs, my delicious Vegan Chickpea Omelette made with nutritional yeast and black salt for an eggy flavour and my vegan Pudla French Toast, for eggless French toast fingers.
Spray some oil on a frying pan
Fry garlic, peppers & onions for 1min
Add turmeric & fry for 1min
Add tofu and scramble into the pan and veggies with a wooden stick
Add chilli powder (optional) & salt
Toast your bread if you wish to have toast
Sprinkle chopped green chillies and coriander over your scrambled tofu eggs
