The ultimate start to the day for me is this hearty eggplant scramble. My plant-based recipe for savoury and filling vegan tofu scramble without eggs, but with extra vegetables, is quick to make and not only perfect for a healthy breakfast or brunch, but also for a quick dinner. This hearty, gluten-free meal is incredibly delicious and packed with plants and protein.
In a hurry? My 5-Minute Tofu Scramble is the simple version: no chopping, no food processor.
What do you need for the eggplant scramble?
- Eggplant/ Aubergine
Eggplants/ aubergines are my favourite vegetable for hearty vegan dishes. They have a meaty texture, absorb spices beautifully, and make the scramble really filling. Use ripe eggplants with smooth, shiny skin and cook them through properly, at least 5-10 minutes in the pan. I’d peel the skin for this recipe.
- Carrots
The carrot is mainly here for colour, together with the turmeric it gives the eggplant scramble its typical yellow-orange hue.
- Onion
Well-fried onions are the flavour base of the scramble, their sweet, savoury roasted aroma makes all the difference.
- Nutritional Yeast
Nutritional yeast gives the eggplant scramble a slightly cheesy, savoury flavour. If you keep an eye on your vitamin B12 intake: some products are fortified with it, which will be clearly stated on the packaging.
- Tofu
For this recipe you need firm white tofu, it crumbles well and gets nicely crispy in the pan.
- Smoked Paprika
My absolute favourite spice. Pimenton de la Vera gives the scramble a smoky aroma that pairs perfectly with the aubergine.
- Turmeric and Pepper
Turmeric is mainly here for the colour. Add pepper, the combination is also great for your health.
- Harissa
A spicy paste from North Africa that gives the scramble a gentle heat. Now available in most supermarkets.
- Dried Tomatoes
They replace the bacon bits here, crispy salty texture, concentrated flavour, a touch of acidity. You can use dried or semi-dried tomatoes in oil.
- Lemon
Add at the end, it rounds out the flavour and the acidity lifts all the other aromas.
- Kala Namak
The black salt from India that gives the eggplant scramble its egg-like flavour. Also add at the end, as the sulphuric note that recreates the egg taste is sensitive to heat.
- Microgreens
As a topping for colour, freshness and a little crunch.
Hearty Eggplant Scramble
Recommended Equipment
Ingredients
- 1 small onion peeled and chopped
- 1 aubergine
- 1 carrot
- 200 g firm white tofu
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon harissa paste
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 dried tomatoes
- 1/2 lemon squeezed
- 1/2 teaspoon kala namak black salt
- 2 tablespoons microgreens for garnishing
Instructions
- First, gather all your ingredients and equipment and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything 🙂
- Peel the eggplant and carrot with a vegetable peeler.
- Cut them into large pieces that will fit well in a chopper or food processor. If you're using a small device, not everything may fit at once. Don’t overfill it, as this can often cause the machine to jam. It's better to chop in two or three rounds – it only takes a few seconds.
- Heat a large pan over medium to high heat and then add some olive oil. Put the chopped vegetables into the pan and fry for about 5 minutes, stirring occasionally.
- Next, crumble the white tofu into the pan and season with nutritional yeast, smoked paprika, harissa, turmeric, salt, and pepper. Continue to fry for another 3 minutes. The scramble should now be soft and have a yellowish color.
- Lower the heat slightly, chopped the dried tomatoes finely, add to the pan and stir well. Taste to check if the veggies are nice and soft yet.
- Finally, add the lemon juice and kala namak, stirring everything one last time. Serve with microgreens or fresh herbs on bread with vegan butter.
Nutrition
If you enjoy the aubergine scramble, check out my other vegan egg dishes:
In a hurry? My 5-Minute Tofu Scramble is the quick version: no chopping, no food processor.
Feeling like something special? The Potato Omelette with Spinach, Sour Cream and Pomegranate is my Sunday breakfast when I have time.
All my vegan egg dishes in one place: Vegan Scrambled Eggs & Omelette: my 3 variations
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.
