Eggs! People love ’em. They’re deeply embedded in our collective psyche as a quick and easy health food – easy to prepare and high in protein. When people make the transition to a plant-based diet, eggs are often one of the last things to go. Chickens gonna lay eggs after all, right? No harm in that, so the thinking goes…
This tofu scramble recipe is for the friends and clients out there who have asked about ways to replace the eggs. I’m happy to report that replacing eggs can be easy, affordable, tasty as hell, and ALSO high in protein. And importantly, these alternatives don’t come with the baggage of modern, industrial egg production.
My go-to, tex-mex style scramble comes together in about 15 minutes, 20 if you’re not a speedy chopper. The veggies used here are what I had on hand, feel free to make substitutions. Bell peppers are always nice in this recipe, as are all fresh herbs. If you are making substitutions, I urge you to consider making a point to add some dark green leafy vegetables at the end! They’re the healthiest foods on the planet, and most of us don’t get nearly enough of them. If you’re not feeling the kale, try spinach or collard greens. Your guts will thank you.
For more ideas about how to replace eggs, check out this Chickpea Salad Sandwich recipe. You’ll also find a tip on baking without eggs in this Banana Zucchini Bread recipe. Coming soon to the blog; more egg replacements based on chickpea flour. Stay tuned!
Ingredients – serves 4
- 1 block medium firm tofu
- 1/2 of a large onion, any colour, diced
- 2 cups rough chopped mushrooms, any variety
- 1/4 cup chopped zucchini
- 1/2 of a jalapeño pepper, diced
- 2 cups finely chopped kale, any variety
For the sauce
- 1 T no salt seasoning (like Mrs. Dash or alternative)
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 3 Tbsp nutritional yeast
- 1 Tbsp prepared mustard
- 1/4 cup water
For serving (optional)
- Corn tortillas
- Sliced avocado
- Fresh cilantro
- Hot sauce of choice
- Kala Namak Salt aka, black sulphuric salt. It’s very niche, kind of weird, but it has a strong sulphuric smell that will really give this scramble an “eggy” quality.
Method
- Whisk together all of the sauce ingredients in a small bowl and set aside.
- Heat a large skillet or wok over medium high heat. Add the onions, mushrooms, a pinch of salt, and a small splash of water (a tablespoon or two) and sauté for approximately five minutes, until onions are softening and mushrooms are breaking down. Add small splashes of water as necessary to prevent the veg from sticking to the pan.*
- Add the zucchini and jalapeño to the pot and continue to sauté for 2-3 more minutes.
- Next, remove the tofu from the package, shake off any excess water (no need to press!) and use your hands to crumble it into the pan. Give everything a big stir.
- Now add the sauce, and stir until everything is well coated. Reduce heat to medium, and continue cooking and stirring until the tofu is heated through.
- Right before serving, stir in the kale. It will wilt quickly and then you’re ready to tuck in! If you have black salt, add a pinch on top to serve.
I like to have this scramble on corn tortillas with a dash of hot sauce, fresh avocado slices, and a bit of cilantro. You can also serve it alongside home fries or in a breakfast burrito with roasted sweet potatoes. I also love it straight out of the pot with a nice warm piece of crusty bread. Enjoy!
* This is called “water sautéing.” Rather than use oil, we’re going to just use small splashes of water as necessary. The key is not to use too much water! If you prefer to use oil, go for it. Personally, I mostly avoid cooking with oil, saving it instead for the occasional finishing touch. I prefer to get my fats from whole foods where the fiber is still in tact.
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