Generally I’m more the sweet-breakfast-kinda-girl but sometimes I just need something hearty. As I don’t eat eggs I wouldn’t have poached or scrambled eggs – but I love the vegan alternative “scrambled tofu”!
For many recipes you’d need Kala Namak, a special salt that is supposed to taste like egg. I skipped it completely in order to have a really easy recipe with ingredients you’ll find in every supermarket. But if you have Kala Namak at home feel free to add it, if you want!
By the way: The bread on the pictures is home-made and will be on the blog soon. It is also really easy and quickly done so stay tuned, hihi :)
Find more of our vegan breakfast ideas HERE.
Scrambled Tofu – “Vegan Scrambled Eggs”
What you need:
100 g super firm tofu
1-2 spring onions
1/2 tsp vegetable broth (vegan and without glutamate)
3 pinches turmeric
2 pinches paprika
2 pinches garlic powder
oil for the pan
nutritional yeast (optional, if you want)
How to make it:
1. Crumple the tofu with a fork until it looks a little bit like scrambled eggs. Cut the spring onion in pieces.
2. Heat some oil in a pan and fry the spring onion shortly. Add the tofu and fry until golden-brown.
3. Put the spices in the pan, stir and adjust if needed.
4. Decorate your vegan scrambled eggs with fresh chive and some nutritional yeast, if desired. Tastes amazing if you eat it with toasted whole wheat bread or home-made seed-bread. You’ll find our recipe for our carrot-seed bread on our blog soon. Happy making!
Idea, Words, Photography: Diana Ranegger