Vegan Scrambled Eggs

Is it tofu or eggs? It’s both! No, not really. It’s tofu… that looks like eggs! As a vegetarian, I try to be as vegan conscious as possible. I was very skeptical about making tofu eggs. In fact, I bought the tofu and left it in my refrigerator for almost a month before I decided to try it. I don’t typically eat tofu. In fact, this is the first time I’ve ever cooked it! And I must say, I really like it. I discovered that I actually prefer tofu scramble over scrambled eggs. In my opinion, it taste better. If you are hesitant about trying tofu “eggs” that’s common. But try it! Be a good adventurer. You might be pleasantly surprised.

Ingredients

15 oz. organic tofu, firm
¼ cup veggie broth
1 tsp garlic powder
½ tsp turmeric
½ tsp sea salt, or to taste
½ tsp cracked pepper, optional

Note: Turmeric is what makes the tofu yellow, like scrambled eggs! But turmeric does more than give your food a yellow hue. Turmeric has so many benefits so if you don’t have this in your spice cabinet, you should!

Instructions

In a large bowl, mash the tofu with a fork to get it to a scrambled egg texture.
In a non-stick pan, over medium heat, add the veggie broth.
Add the tofu, garlic powder, turmeric salt and pepper then sauté.
Cook for about 10 minutes, sautéing every few minutes.

Enjoy these tofu eggs plain (above), which are still delicious, or add extra flavor (& protein) by including spinach, mushroom and sautéed onions (below)!