Vegan scrambled eggs are easy to make, and contain no cholesterol, making them a delicious, heart-healthy dish! Tofu and Pumpkins Seeds are two great alternatives to making plant-based, delicious, and healthy scrambled breakfasts that your family will love! Now that’s scrambled eggs worth living for!
Be sure to check out our blog on how you can make “Eggless Omelets” if you love omelets.
By the way, did you know that the cholesterol and saturated fats found in eggs can put you at risk for heart disease, diabetes, and cancer of the breast, prostate, and colon? Please take time to read a very informative article titled “Health Concerns with Eggs” from the Physicians Committee for Responsible Medicine. Your Health is worth the read.
Tofu Scramble (Cholesterol-free and Oil-free)
Optional Veggies (sautee before adding Tofu)
- 1/4 cup Diced Onions (Yellow or Red)
- 2 Tbsp Red Peppers
- 1/2 cup Chopped Mushrooms
- 1 cup Baby Spinach or Kale (chopped)
- 1/4 cup Diced Tomatoes
- 1/2 tsp Braggs 24 Herbs & Spice (or your preference of herbs)
- 1/4 tsp Hickory Smoked Torula Yeast bacon like taste
- Note: All spices can be adjusted to your liking. Highly recommend not omitting the Kala Namak Black Salt if an "eggy" taste is desired.
- If using veggies (onions, peppers, or mushrooms) in your scramble, sautee them in a non-stick pan for about 4-5 minutes on medium-high heat. Add a splash of water to keep the veggies from sticking. Add spinach or kale to the pan and cook for an additional minute or so until the greens wilt.
- Push the sauteed veggie to one side of the pan. Add the drained tofu to the pan. Mash the tofu with a potato masher or a fork. Add all of the spices. Mix the tofu, spices, and veggies together until well combined. Continue to cook the mixture until all of the water is cooked out.
- Taste the scramble. Adjust the spices to your liking. Serve hot! Enjoy!
Pumpkin Seed Scramble (Cholesterol-free, Soy-Free, and Oil-Free)
- Fill a small pot halfway with water. Bring the water to a boil. Turn the stovetop off. Add the raw pumpkin seeds to the boiling water. Cover and allow the seeds to soak for 1 hour.
- Using a strainer, rinse and drain the soaked pumpkin seeds. Add the drained pumpkin seeds to a blender along with 2 cups of water and the remaining spices. Blend until smooth.
- Pour a desired amount of batter ( about 3/4 cup for 1 serving) into a non-stick pan. Cook on medium-high heat until the batter begins to bubble and set up. Then using a silicone spatula begin to move the batter around like you would cooking traditional eggs. Continue to cook the batter to your desired texture. The longer you cook the firmer the scramble. Serve immediately. Enjoy!
- NOTE: Any remaining pumpkin seed batter can be stored in a tightly sealed mason jar in the refrigerator for up to 7 days.
- Optional Veggie Add-Ins: Veggies can be added to this scramble. Recommend sauteeing your desired veggies prior to adding the pumpkin seed batter to the pan.