These vegan scrambled eggs actually scramble thanks to secret ingredient aquafaba (i.e., chickpea brine). They’re 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!
There have been next to zero animal-based products I’ve missed since transitioning to a fully plant-based diet two years ago. And by “next to zero,” I mean only one.
So what’s the one thing I do miss?
Cheese? Nope. Surprisingly, not at all.
Meat? Nah, lost my hankering for the stuff when I went vegetarian.
Eggs? Ding, ding, ding! You betcha.
Especially scrambled eggs. The traditional “tofu scramble” has partially filled the scrambled egg void, but crumbling tofu into a pan just isn’t the same as skimming soft, fluffy egg curds off a hot skillet. It’s that magical moment of seeing the egg mixture transform from goopy liquid to fluffy scrambled eggs that gets me.
Be still my heart.
Gah, what’s a gal to do?
Well I about fell out of my office chair a few months ago when I spotted a certain pre-made vegan scrambled “egg” mixture online. I ordered it immediately and couldn’t wait to try it. Perhaps my expectations were too high, but the texture just wasn’t the same. Not even close. Dense and rubbery.
To be fair, I only gave it one chance and haven’t gone back to it since; thus, I’ll offer that kind, compassionate brand the benefit of the doubt and consider the possibility that the unsavory texture might have resulted from my own cooking error.
But the whole experience got me thinking that maybe, just maybe there was a way to recreate a vegan version of scrambled “eggs” that actually scrambled and had a taste + texture highly reminiscent of the “real” thing.
It was worth a shot.
Correction: it was worth 10 shots.
For the record, in this scenario “shots” = recipe-testing attempts. Get your mind outta the
gutter college fraternity party (and give mine a hand while you’re at it, will you).
Where were we? Ahh yes, 10 shots. I’ve been testing different variations of this recipe since early May and finally stumbled (or should I say scrambled) upon a winner just the other week.
Throughout testing, I tried versions with a base of chickpea/garbanzo flour, silken tofu, firm tofu, and/or aquafaba (or any combination of the four). However, the winning version relies on a simple base of firm tofu and aquafaba. Here’s the full list of ingredients. . .
Aquafaba (chickpea brine/canning liquid).
Cold-pressed olive oil.
Nutritional yeast flakes.
Kala namak (i.e., black salt with an egg-like sulfuric taste).
Ground turmeric (for color).
Freshly ground black pepper (if you desire).
To make these vegan scrambled “eggs”, you’ll blend together all the ingredients like so. . .
Then, plate your scrambled “eggs” alongside some avocado toast, coffee + maybe even a few orange slices and serve. Or if your taste buds are anything like mine, douse your scrambled eggs with ketchup before serving. Then, sink your fork in and do a little vegan-scrambled-egg shimmy right there in your kitchen.
Vegan Scrambled "Eggs" Made with Aquafaba
- 6 ounces firm tofu (about 1/3 of an 18-ounce block—for best results, go by weight, drained)*
- 1/2 cup aquafaba or chickpea brine**
- 1 1/2 tablespoons cold-pressed olive oil
- 1 tablespoon nutritional yeast flakes
- 1/4 teaspoon kala namak (black salt), plus more to taste***
- 1/8 teaspoon ground turmeric (for color)
- Freshly ground black pepper, to taste
- 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 1/8 teaspoon) and black pepper, if desired. Serve immediately.
**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 1/2 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.