The next morning I gave vegan scrambled eggs a shot. I am so glad I did because these babies are good!
Ethan made himself an omelet, and it turns out pancakes aren’t his only morning forte!
I served my vegan scrambled “eggs” along side of a crispy fuji apple. I was craving something refreshing, and a nice ripe apple was just what I wanted.
Vegan Scrambled “Eggs”
What you need:
2 cloves garlic, minced
1/4 onion, sliced
1/4 package super firm tofu (that serves a little more than one, so plan accordingly), broken into crumbled pieces.
1/2 cup nutritional yeast
1/4 cup almond or soy milk
1/4 tsp. freshly cracked pepper
1/4 tsp. freshly cracked sea salt
Broccoli, cut into bite size pieces
Bell pepper, chopped into bite size pieces
What you need to do:
Heat a large saute pan and add your onions.
Once your onion wilt and become translucent, add your minced garlic.
Stir frequently to prevent burning your garlic.
Add you veggies and saute until they have reached your desired consistency. I left mine pretty crunchy to add texture to my “eggs”– about 7 minutes.
Add your tofu and with your spatula continue to crumble it further into scrambled egg-size pieces.
Cook for about 5 minutes while stirring once.
Add your nutritional yeast, salt, and pepper.
Incorporate seasoning and add your almond/soy milk.
Stir around until everything is coated and let cook so that the milk evaporates off.
Have you ever had vegan scrambled “eggs”?
If not, what’s your favorite non-traditional take on a traditional breakfast food?
Have you ever run a marathon? Hiked a mountain? Pushed yourself athletically? If so, how and what challenged you the most?