Vegan Scrambled “Eggs”

Breakfast food always hits the spot at whatever time of day, and it’s just not right to give up scrambled “eggs”  because you are adapting a vegan diet. It’s completely possible, all you need is a little creativity! The recipe below is flexible, feel free to adjust the seasoning, or add/substitute the vegetables to whatever you think will be great. Don’t be afraid to experiment  and customize to your palate.

Note that this is different from the usual Scrambled Tofu which uses different kinds of spice like cumin, turmeric, etc., Also different from Isa Chandra’s Spanish Omelette. Both are equally scrumptious but this recipe I believe has the closest taste to scrambled eggs, yet also guilt free :)

For a Filipino breakfast, I suggest serving with banana ketchup
on the side (most Filipinos use the brand Jufran or UFC).


1 pack of extra firm tofu (use the brand Wild Woods or something similar, no sogginess!)
1 tbsp minced garlic
1 tbsp minced onions
1/4 cup julienned carrots
1/2 cup sliced mushrooms
1/2 cup mini cubed potatoes
2 tbsp vegan butter (Nucoa or  Earth Balance, available at most stores)
5-6 tbsp Canola oil (to fry the potatoes)
sprinkle of Seasoned salt (adjust to taste)
3-4 slices of Vegan cheese (“Veggie Slices” cheddar, or Daiya cheese)


1. Fry the potatoes over medium heat
2. On a separate pan, sauté the garlic with the vegan butter until lightly brown
3.  Add the onions, saute until tender
4. Add the mushroom and carrots, mix and wait until until tender
5. Before adding the tofu, crumble to pieces (make sure you use extra firm tofu, preferably Wild Woods brand, this is the secret!)
6. Mix in the tofu, saute for 5-7 minutes or until tofu is slightly fried (I prefer to have it somewhat fried to simulate the texture of scrambled eggs)
7. Add the fried potatoes
8.  Break the cheese slices to pieces and distribute to the mix. The melted cheese will magically simulate the taste of scrambled eggs)
9. Add the seasoned salt to taste

Serve with rice and banana ketchup :)

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