Eggy Tofu Scramble

High protein and eggy vegan tofu scramble! This hearty vegan breakfast (or lunch or dinner) is very satisfying, filling, and super easy to put together. It will also really satisfy any cravings for scrambled eggs that you might have, without any actual eggs involved. It’s also just as versatile as a non-vegan scrambled egg dish, since once you get the flavor down, you can mix in pretty much any veggies that you desire, as well as vegan cheese shreds if you like. Just like scrambled eggs, this scramble goes great alongside some fresh toasted bread or a bagel.

This scramble makes use of black salt (also called Kala Namak) which imparts an incredibly eggy flavor and is predominantly used in South Asian foods, so if you can’t find black salt at your local supermarket, you may need to try looking at an Asian grocery, or ordering some online. It is worth noting now, that a little bit of black salt goes a long way. I think that 1/4 tsp is plenty to use in this recipe and recommend using no more than that at least the first time that you make this, though you may want to experiment with using a little more as you make more scrambles.


Eggy Tofu Scramble

  • Servings: 4
  • Difficulty: easy
  • Print

Scramble Ingredients

  • 14 oz. Firm/Extra Firm Tofu
  • 1/4 Yellow Onion, Diced
  • 1 Bell Pepper, Diced
  • Tbsp. Vegan Butter
  • Sliced Green Onions (For Garnishing)

Seasoning Blend Ingredients

  • 2 Tbsp. Nutritional Yeast
  • 3/4 tsp. Turmeric
  • 3/4 tsp. Paprika
  • 1/2 tsp. Dijon Mustard
  • 3/4 tsp Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/4 tsp Black Salt
  • 1/3 cup Non-Dairy Milk
  • Directions

    1. Dice onion and bell pepper into half inch dice. Drain tofu, but do not press. Place tofu in a bowl and mash with a fork, leave some larger chunks. Should have similar texture to scrambled eggs.
    2. Add nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add non-dairy milk(we used oat milk, though you can use whatever you prefer) and whisk until smooth.
    3. Preheat frying pan over medium flame, once warm add vegan butter and coat pan, then add pepper and onion sauté until onion starts to turn translucent, 2-3 minutes. Then add tofu and fry until lightly browned. Be cautious that you do not to break up tofu too much when moving it around the pan.
    4. Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
    5. Top with some black pepper, chopped chives, vegan cheese shreds and hot sauce, salsa or ketchup if desired. Serve alongside toast or a bagel.

    Vegan Bisquick Pancakes

    We love brunch! Who doesn’t? Brunch is a mega meal of breakfast and lunch all wrapped into one, and served at the same time! It’s such a great way to indulge on a lazy Sunday, or Saturday, or weekday (I’m not judging). For me, the most important thing about an at home brunch, besides being delicious and abundant, is that it be easy to make. Nick and I try not to make a habit of eating a lot of prepackaged food, but we usually have some vegan sausage patties or bacon in the house at all times for when we decide we want to brunch. More often than not our weekend breakfasts are a bagel with some avocado spread, or our homemade cream cheese. When we do have the time and energy to brunch we go big, and make it a three course event. One of our go to recipes is pancakes, and while I know how to make pancakes from scratch and may post a recipe here at some point I much prefer to just buy a box of Bisquick. Check the ingredients on the box, and make sure there are no animal products, but the Bisquick original is the safest bet. Some generic store brands that seem like they shouldn’t have dairy in them do, so make sure you give any ingredient label a once over.

    Bisquick pancake mix isn’t “certified vegan”, so if that’s a deal breaker for you then you might want to skip this one. If you’re okay with that, then this recipe is your ticket to beautiful fluffy pancakes in under a half hour. All you’ll need in addition to the pancake mix is some non-dairy milk, vegan sugar, and baking powder. You don’t even need an egg replacer.

    Last weekend we enjoyed these pancakes with some Just Egg, and some Pure Farmland Plant-Based Breakfast Patties. This was our first time trying the Pure Farmland brand, and we were pretty impressed. That is, until we found out that Pure Farmland is produced by Smithfield Pork Products. It was an honest mistake, and we were excited to see another plant based product on shelves in the local supermarket. I’ll be more diligent in the future before purchasing new products and voting with my wallet. While it’s good that more plant based products are popping up I have no interest in giving Smithfield any more of my money, so they can continue profiting off of the abuse and murder of innocent animals in addition to their less than ethical treatment of their employees. Some of our favorite vegan breakfast sausage to consider trying with your flapjacks instead are Beyond Meat’s Beyond Breakfast Sausage, and Gardein Breakfast Saus’age Patties. We also really enjoy serving them up with some Light Life Smart Bacon Strips, and Upton’s Bacon Seitan. Great plant based sides make brunch complete. Try adding some of your favorite fruit, or a mimosa if you’re feeling fancy.


    Vegan Bisquick Pancakes

    • Servings: 4-6
    • Difficulty: easy
    • Print


    I recommend using white sugar for this recipe. Other sugars I have tried have caramelized in the pan causing the pancake to separate into layers, and making it less visually appealing and harder to eat. If you prefer to avoid refined white sugar you can always leave the sugar out.

    Ingredients

    • 2 cups Bisquick Original pancake mix
    • 1 cup non-dairy milk
    • 2 tbsp vegan white sugar
    • 2 tsp baking powder
    • 1 tsp vanilla extract

    Directions

    1. Sift pancake mix, sugar, and baking powder together in a large mixing bowl. Stir to combine dry ingredients well.
    2. Add vanilla extract and non dairy milk.
    3. Whisk mixture together until there are no clumps. If the mixture seems too dry try adding more non-dairy milk by the tablespoon until mixture is a fluid consistency with no clumps. It should be thick, but still run off of a spoon or whisk in ribbons.
    4. If you’d like to add anything into the pancakes like chocolate chips, sprinkles, or fruit now is the time. Dust your add ins with a little bit of flour before adding to the mixture to keep them from sinking to the bottom of the mixture as the pancakes cook.
    5. Grease a pan or griddle with some Pam Spray, or other light oil like vegetable oil. Pour a quarter cup of the batter on the pan once the pan has become hot. For extra large pancakes use a half cup of the batter. Keep your pan around medium heat, and adjust as necessary.
    6. The pancakes should become less glossy around the edges as they cook, and the bubbles around the edges should pop. When the bubbles pop it should be an indication that it is time to flip your pancake.
    7. Flip your pancake and cook until the other side is a light golden brown. Remove from heat, and store on a plate covered in foil to keep finished pancakes warm while you cook the rest of them.
    8. Repeat cooking steps until batter is gone. Grease your pan as necessary during the process to keep the pancakes from sticking.
    9. Serve with vegan butter and real maple syrup, non-dairy whipped topping, chocolate sauce, or whatever you prefer.