Scrambled eggs could be easily veganized by using tofu. I’ve seen versions online where it’s either a tofu scramble that uses cumin or a vegan omelet that needs baking in the oven. My Vegan Scrambled Eggs recipe is a fusion of both vegan versions.
As much as I enjoy the tofu scramble with cumin, I miss the scrambled eggs I used to enjoy as a kid (which had no cumin or other spices). I wanted to try the omelet version but I find the baking process cumbersome. So, I fried the tofu with garlic and oil and poured the omelet seasoning straight to the pan.
The key ingredient in this Vegan Scrambled Eggs recipe is not only the tofu, but also the black salt or kala namak. You can find it at Indian grocery stores or online.
- 1 tablespoon potato flour
- 2 tablespoons nutritional yeast
- ½ cup nut milk
- 1 teaspoon black salt or kala namak
- salt to taste
- 1 tablespoon refined coconut oil
- 1 garlic clove, peeled, crushed and minced
- 2 blocks tofu (about 32 ounces), crumbled
- In a bowl, whisk potato flour, nutritional yeast, nut milk, black salt, and salt.
- Heat a medium pan over medium heat.
- Pour oil and once hot enough, add garlic and fry until golden brown.
- Add tofu and fry for 5-8 minutes. Season with a pinch of salt.
- Slowly and gently, pour the liquid mixture into the pan. Mix well.
- Once you've achieved the desired texture, turn off heat.
- Serve hot, preferably with garlic fried rice and vegan Filipino sausages for a Longsilog combo
Make sure that the black salt you use is kala namak. Other black salts won't produce an "eggy" flavor. You can find kala namak at Indian grocery stores or online.
Nutritional yeast is a ready-to-eat ingredient NOT to be mistaken for dry active yeast (which is used for baking). Nutritional yeast is dry yellow flakes that tastes nutty. You can find it at most specialty stores and online. I got mine at the bulk section of the vegetarian co-op, Rainbow Grocery in San Francisco. Btw, nutritional yeast is fortified with vitamin B12!
If you don't have refined coconut oil, you could use regular cooking oil.
Make sure you don't skimp on good quality tofu.
Please stay tuned for Part 3, or the last part of the Vegan Longsilog Series.
What is Longsilog?
Longsilog is a Filipino breakfast combo made up of garlic fried rice, Filipino sausages, and fried eggs. You could find the recipe for garlic fried rice in the earlier post.
The next post will feature the vegan version of Filipino sweet, savory sausages.
Kain na, let’s eat!
Hi. Thanks for this! Looks great! Just noticed that your grocery list may be out of sync for this recipe. It mentions 1 cup of chickpea flour and the recipe above says 1 tbsp of potato flour.
Hi Brian! Sorry for the confusion. You could see under my notes in the written recipe that the written recipe is the updated version from the video recipe. You could still use chickpea flour and have good result. I just learned later that potato flour might be a better option. I hope that clarifies!
Thanks. I used some dried hummus mix in place of both. (Couldn’t find either which I thought was odd.) It worked great, but had to use less to avoid too much salt. Made this dish for my wife for Valentines. Lots of moving parts to manage, but it came out great. Thank you!
Thank you for the simple and tasty recipe. I have read your recipe 30 minutes ago and had the urge to try it right away. I followed your instructions as much as my pantry inventory allowed. I did not have Kala Namak nor garlic. Yet the result was a tasty, beautiful scramble. Keep in mind I love tofu and care more about the general taste than whether it tastes like egg scramble. The color was right on. I enjoyed the tofu scramble with steamed rice.
All in all, I am very grateful to you. You are most kind to share those precious recipes with the public.
Here are my ingredients:
1/2 cup Westsoy soy milk (containing only water and soy, no sugar or else)
1T besan or chickpea flour (to replace potato flour)
2T nutritional yeast
1t Himalayan pink salt
a pinch of turmeric powder for color
1T corn oil
2t minced fresh ginger (to replace garlic)
1 block firm organic tofu, 14oz, crumbled
May I ask you a few questions to improve in the future:
1. Would extra firm tofu be better than firm tofu? My crumbled firm tofu was a bit wet although I dried it with paper towel before crumbling.
2. Which other dishes would need Kala Namak also?
3. Which other dishes would need potato flour also?
4. What would you use instead of garlic if you cannot eat garlic? Garlic may cause bad breath, gas and diarrhea in some people (me and my family). I would be grateful for your suggestions.
Thank you. Thank you.