Creating vegan scrambled eggs might take some patience, and creativity, but the end result is definitely worth it! This recipe is quickly becoming one of my favorites, especially with pancakes for weekend brunch. Enjoy!
Prep Time: 5 minutes
Cook Time: 5 - 10 minutes
Servings: 2-4 people
What You'll Need
16 oz of tofu
1/2 cup of corn starch
4 tablespoons nutritional yeast
2 tablespoon of garlic
2 teaspoons of onion powder
3 teaspoons of turmeric
1 teaspoon of pepper
1/8 to 1/4 cup of non-dairy milk
Salt to taste
Cooking Instructions
Preheat a lightly oiled skillet on medium or medium-low heat.
Take the tofu out of the container and set a plate on top of it to drain for 5 minutes.
Once you pan is hot, squeeze the tofu out onto the pan, resembling scrambled eggs (see photo above).
Combine corn starch, nutritional yeast, garlic powder, onion powder, salt and pepper in a small bowl.
While the tofu is cooking, add the seasoning and corn starch mixture to the tofu. Make sure you mix everything together well enough to create a yellow color for the tofu.
Cook for about 2 minutes then slowly add in the non-dairy milk. This step is very important! You can always add more milk but if you pour it too quickly your tofu eggs will be too watery.
Cook until it reaches desired consistency (about 3 minutes).
Best served immediately.
Tips!
You can use a potato starch or flour instead of corn starch.
Firm or extra firm tofu work best for this recipe.
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