When I first became interested in vegan food almost 20 years ago, things like vegan scrambled eggs were basically unheard of, and there wasn’t much out there about vegan cooking in general. It mostly meant leaving everything non-vegan out. What did exist, however, were the cookbooks by Isa Chandra Moskowitz. I picked them up on a US layover and immediately started trying out the recipes. It opened up a whole new world for me.
One of her recipes fascinated me in particular: tofu scramble. Vegan scrambled eggs from tofu, that sounded pretty wild back then. I made it countless times, experimented, varied it, and eventually my own recipes emerged from it. Kala namak wasn’t even a thing back then, that came later and changed everything once again.
These days you can buy ready-made mixes or vegan egg replacement powder for scrambled eggs, but it’s really so easy and much cheaper to make it yourself.
I now have three variations of vegan scrambled eggs or omelette, from the quick 5-minute version after a workout, to the elaborate aubergine scramble, to the leisurely Sunday omelette.
The base for vegan scrambled eggs or omelette: kala namak and tofu
All my vegan egg dishes have two things in common: tofu and kala namak. The tofu provides the texture, the kala namak provides the flavour.
Firm tofu crumbles perfectly into a scrambled egg-like consistency. Or mix it with silken tofu for a creamier variation. I wouldn’t use smoked tofu on its own, it’s too firm and the flavour can be too dominant.
Kala namak is a black salt from India and Pakistan that usually looks more pink than black. It has a slightly sulphuric smell and gives vegan egg dishes a surprisingly authentic egg-like flavour. Twenty years ago it was only available in Asian grocery stores in Germany, today you can find it in most health food stores and of course online.
Turmeric goes into all variations, not primarily for flavour, but for the typical yellow colour. Nutritional yeast adds a slightly cheesy, savoury note to your vegan scrambled eggs or omelette.
The quickest variation: 5-minute tofu scramble
Hungry after your morning workout? This is my recipe for exactly that moment. One block of tofu, one pan, spices, oat milk, and your vegan scrambled eggs are ready. No vegetables, no chopping, no effort. Add toast and coffee, and the day can begin.
Recipe: 5-Minute Tofu Scramble
Vegan scrambled eggs with vegetables: aubergine scramble
When I feel like a veggie-packed breakfast or dinner, I make my aubergine scramble. The aubergine gives the scramble a meaty texture and makes it particularly filling. A little more effort than the 5-minute version, but very delicious and nutritious, perfect for a relaxed brunch.
Recipe: Aubergine Scramble
As an omelette: potato omelette with spinach and sour cream
This is my Sunday breakfast when I have time and want something special on the table. It’s inspired by a vegan restaurant in Madrid. I had a vegan Spanish tortilla there that I couldn’t get out of my head, and at home I started experimenting. What came out is a typical vegan fusion dish: flatter than a classic tortilla, more like the farmer’s omelette I learned from my mother, and then filled with spinach and vegan sour cream. The base is the same as the scramble: tofu and chickpea flour, but here the batter is flipped as an omelette.
Recipe: Potato Omelette with Spinach and Sour Cream
Looking for more vegan breakfast ideas?
Love brunch? Then definitely check out my 7 ideas for the perfect vegan brunch.
Looking for a hearty vegan sandwich? Here are my 10 ideas for your new favourite vegan sandwich.
Find even more vegan breakfast inspiration in my recipe index.
