Vegan Scrambled “Eggs” with Sautéed Veggies

By Dr. Cindy Tanzar

Looking for a delicious and protein-packed breakfast? This Vegan Scrambled “Eggs” with Sautéed Veggies recipe is simple yet satisfying, providing a fantastic alternative to traditional scrambled eggs. Utilizing organic firm tofu and a medley of colorful vegetables, this dish not only nourishes your body but also delights your taste buds. Plus, it’s incredibly versatile—feel free to mix and match vegetables, herbs, and spices to make it your own!

Why You’ll Love This Vegan Recipe

• Rich in Protein: Tofu serves as an excellent source of protein, making this dish ideal for vegans, vegetarians, or anyone looking to boost their protein intake.
• Flavorful and Filling: The combination of sautéed veggies and seasoned tofu creates a hearty breakfast that will keep you satisfied throughout the morning.
• Customizable: Whether you want to switch up the vegetables or add some zest with herbs and spices, this recipe can easily be tailored to your liking.

Ingredients You’ll Need

For the Scrambled “Eggs”:

• 1 (14 oz) package organic firm tofu, drained
• 1 tablespoon nutritional yeast
• 1/4 teaspoon turmeric powder
• Pink Himalayan salt & black pepper, to taste
• 3/4 cup unsweetened coconut or almond milk

For the Sautéed Veggies:

• 1 tablespoon avocado oil
• 1 tablespoon butter (or vegan butter)
• 16 oz. raw baby spinach
• 3/4 cup onion, diced
• 3/4 cup bell peppers (any color), diced
• 3/4 cup mushrooms, roughly chopped
• 3/4 cup fresh tomatoes, diced

Alternatively, you can use a variety of vegetables you enjoy! Just sauté them in the avocado oil and butter, then measure out two cups for the dish.

Servings: Makes 2 servings

Cooking Instructions

First: Prepare the Sautéed Veggies

1. Heat the Skillet: Place a skillet over medium-high heat and add the avocado oil and butter.
2. Sauté Veggies: Once the oil is hot, add the diced onions, peppers, and mushrooms. Cook until the mixture caramelizes and the onions become translucent.
3. Add Spinach and Tomatoes: Stir in the diced tomatoes and spinach, continuing to sauté for a few more minutes until the spinach is wilted. Remove from heat and set aside.

Second: Cook the Vegan “Eggs”

1. Prepare the Tofu: In a separate non-stick skillet, turn the heat to medium. Add the drained tofu, breaking it into bite-sized chunks (be careful not to crumble it too much, as it will break further during cooking).
2. Season the Tofu: Sprinkle the nutritional yeast and turmeric powder over the tofu. Cook for about 5 minutes, stirring occasionally to ensure even cooking.
3. Add Liquid: Pour in the almond milk, and season with pink Himalayan salt and black pepper. Simmer for about 10 minutes, stirring occasionally, until most of the liquid is absorbed.

Third: Combine and Serve

1. Mix Veggies and Tofu: Once the tofu is cooked, add the sautéed vegetables back into the skillet, mixing everything together until well combined.
2. Serve Hot: Remove from heat and serve your Vegan Scrambled “Eggs” with your favorite toast, avocado, or as is for a hearty breakfast!

Final Thoughts

This Vegan Scrambled “Eggs” with Sautéed Veggies dish is perfect for a nutritious breakfast or brunch option. With its rich flavors and satisfying texture, you won’t even miss traditional eggs! Enjoy experimenting with different vegetables, spices, and toppings to find your perfect combination. Happy cooking!