Vegan Scrambled Eggs Recipe (High Protein)
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Jump to RecipeThis vegan scrambled eggs recipe is a hearty and flavorful breakfast that cooks in 10 minutes. A high-protein satisfying way to rise and shine!
This simple breakfast is vegan, gluten free, and dairy free… and makes a fantastic brunch. Serve with fresh avocado or fruit, and a thick slice of sourdough toast.
This Vegan Scrambled Eggs Recipe Is:
- Bright
- Flavorful
- Satisfying
- Fresh
- Hearty
- High Protein
- Ready in 10 minutes
- Vegan, gluten free, and SO good!
What’s In This Gluten Free & Vegan Breakfast Scramble Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Silken Tofu – which I find has a wonderful soft texture that mimics real eggs.
- Extra virgin olive oil
- Turmeric – a staple in our spice cabinet. I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Chili Powder: for a really nice flavor in this scramble- the chili powder isn’t spicy but will give you a rich and bright flavor.
- Nutritional Yeast: not to be confused with bread baking yeast, nutritional yeast has a cheesy nutty umami flavor which is great in all kinds of dishes – I even sprinkle it on fresh popped pop corn and WOW! Also great in soups and sauces of all kinds.
- Salt and Pepper to Taste
- Veggie Toppings of Choice! I used kale and avocado for this recipe.
How Do I Make This High Protein Vegan Breakfast Idea?
- In a frying pan, mash the tofu with a fork and begin to sauté over low heat.
- Add the olive oil, turmeric, chili powder, garlic powder, and nutritional yeast. Sauté on low heat for about 5 minutes, stirring well to combine. Taste, and add salt and pepper if desired.
- Add scramble onto toast or a bagel, toss with some vegetables, or just eat by itself… it’s great any way!
A Great Plant-Based Keto Low Carb Recipe
If you’re looking for a vegan or vegetarian low carb breakfast – this simple tofu scramble is naturally low in carbs! Tofu is a low carb food and you can add your favorite keto vegetables to this recipe to keep the carbs down.
The below recipe has about 20 grams of protein, 2 net carbs, and about 200 calories per serving.
More High Protein Vegan Breakfasts You’ll Love!
Vegan Shakshuka with Tofu and Black Beans Recipe (Gluten Free)Apple Pie Waffles Recipe (Vegan, Gluten Free, Low Sugar)
Get the Same Ingredients For This Vegan Breakfast Scramble
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Vegan Scrambled Eggs
Ingredients
- 1 12-ounce block silken tofu
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 tablespoon nutritional yeast
- Sea Salt and Black Pepper
- 1/2 cup vegetables to top I used avocado and kale
Instructions
- In a frying pan, mash the tofu with a fork and begin to sauté over low heat.
- Add the olive oil, turmeric, chili powder, garlic powder, and nutritional yeast. Saute on low heat for about 5 minutes, stirring well to combine. Taste, and add salt and pepper if desired.
- Add scramble onto toast or a bagel, toss with some vegetables, or just eat by itself… it’s great any way!
Nutrition
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This recipe for vegan scrambled eggs was fantastic, so I tried it! I added a protein mix to my breakfast to get an additional protein boost.
Delicious, really loved these
Very delicious