THE RECIPE JOURNAL · Breakfast
Tofu "Eggs" Made Vegan
This simple vegan twist on a classic breakfast favorite is both tasty and nutritious. Perfect for those looking to enjoy the flavors of scrambled eggs without any animal products.
FROM THE KITCHEN • Tofu "Eggs" Made Vegan
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Citrus Delight Cake
Something delicious to watch next.
01
Step 1
Spray a skillet generously with olive oil cooking spray and warm it up over medium heat. Crumble the tofu into small pieces with your hands right into the pan. Let it cook for about 4 minutes. Then, sprinkle in the nutritional yeast, half a teaspoon of salt, garlic powder, and turmeric. Stir everything together well, breaking the tofu up with a spatula until it reaches the texture you like, which should take about a minute. Pour in the almond milk and cook until it’s mostly absorbed, around 2 minutes. Finally, taste and add more salt and pepper if needed. Serve it warm and enjoy!
Why you’ll love it
This dish offers a delicious and healthy alternative to traditional scrambled eggs. It’s packed with protein and full of flavor, making it perfect for anyone looking to enjoy a plant-based breakfast or snack. Plus, it’s quick to prepare and easy to customize with your favorite spices.
How to serve
Serve warm with toasted bread, fresh avocado slices, or sautéed vegetables. It also pairs well with a side of fresh fruit or a simple salad for a balanced meal any time of day.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the texture soft and pleasant. Avoid freezing, as it may change the consistency.
