Vegan Scrambled Eggs
These vegan scrambled eggs are packed with protein and take under 10 minutes to make! They are a great high protein breakfast option if you don’t like smoothies or other sweet foods and they taste SO similar to real eggs! Pack them with veggies, legumes, greens or whatever else your heart desires!
Vegan Scrambled Eggs
These vegan scrambled eggs taste just as good as the real thing and are loaded with protein and fiber! They are the perfect high protein savoury breakfast!
Ingredients
- ½ Diced Onion
- 200 g Chopped Mushrooms
- 1 clove Garlic
- 450 g Silken Tofu
- ½ tsp Turmeric
- ½ tsp Black Salt (kala namak)
- Pinch of Black Pepper
- 3 tbsp Nutritional Yeast
- 400 g Crumbled Extra Firm Tofu
- 1 cup Lentils
Instructions
- Cook your onion for a few minutes until translucent then toast your garlic for one minute.
- Add in your mushrooms and cook for a further 2-3 minutes.
- Blend up your silken tofu in a small blender then add it to the pan along with the rest of the ingredients.
- Mix to combine and cook over medium heat until everything is heated through.
- Serve with hot sauce, avo toast and more!
Nutrition
Serving: 1serveCalories: 460kcalCarbohydrates: 38.4gProtein: 50.2gFat: 13.2gSaturated Fat: 1.6gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 2.7gSodium: 892.6mgPotassium: 1129.3mgFiber: 13.8gSugar: 5gVitamin A: 8.9IUVitamin C: 7.3mgCalcium: 424mgIron: 10mg
Tried this recipe?Let us know how it was!