Vegan Scrambled "Eggs" Made with Aquafaba
Vegan scrambled eggs that actually scramble thanks to a secret ingredient: aquafaba (aka chickpea brine). These vegan scrambled eggs are made with a combination of firm tofu, aquafaba, olive oil, nutritional yeast, kala namak (for an egg-like sulfuric taste), ground turmeric (for color), and freshly ground black pepper. All ingredients get blended until smooth and then scrambled in a skillet just like traditional scrambled eggs. Serve them alongside avocado toast and orange slices for the perfect vegan brunch!
Servings: 1 –2 people
Ingredients
- 6 ounces firm tofu (about ⅓ of an 18-ounce block—for best results, go by weight, drained)*
- ½ cup aquafaba or chickpea brine**
- 1 ½ tablespoons cold-pressed olive oil
- 1 tablespoon nutritional yeast flakes
- ¼ teaspoon kala namak (black salt), plus more to taste***
- ⅛ teaspoon ground turmeric (for color)
- Freshly ground black pepper, to taste
Instructions
- In a high-speed blender, combine the tofu, aquafaba, olive oil, nutritional yeast, kala namak, turmeric, and black pepper (if using). Blend on high for 1 minute or until completely smooth.
- Grease a large skillet and heat over medium heat.
- Once the pan is hot, add the blended tofu mixture (it will sputter when it hits the pan, so be careful). Cook for 1 minute and then immediately cover the pan and cook for another 2 to 3 minutes, or until the mixture begins to set around the edges but is still bubbling in the center. Remove the lid and use a wooden spoon or heat-safe spatula to gently pull the mixture across the pan, forming soft curds. Continue to cook for another 8 to 10 minutes, gently pulling and folding the "eggs" every minute or so until the mixture begins to separate into soft, fluffy small to medium-size curds. The mixture will appear "goopy" for the first several minutes, but just keep cooking until the "eggs" take on a soft-scrambled quality and the "goopiness" disappears. Do not stir the "eggs" constantly or you'll end up with scrambled bits and pieces.
- Remove from the heat and season to taste with more kala namak (I use an additional ⅛ teaspoon) and black pepper, if desired. Serve immediately.
Notes
*Make sure you use firm tofu—extra-firm tofu does not work as well as it yields a slightly spongier texture.
**Aquafaba is the canning liquid from chickpeas. To collect it, place a colander over a spouted mixing bowl and pour the contents of a 14-ounce can of chickpeas into it, separating the canning liquid from the chickpeas. Measure off ½ cup of the canning liquid and reserve the chickpeas for another use.
***Be careful not to confuse this with "black lava salt" as it is not the same and does not have the same "eggy" flavor needed for this recipe.
**Aquafaba is the canning liquid from chickpeas. To collect it, place a colander over a spouted mixing bowl and pour the contents of a 14-ounce can of chickpeas into it, separating the canning liquid from the chickpeas. Measure off ½ cup of the canning liquid and reserve the chickpeas for another use.
***Be careful not to confuse this with "black lava salt" as it is not the same and does not have the same "eggy" flavor needed for this recipe.