The ultimate start to the day for me is this hearty eggplant scramble. My purely plant-based recipe for spicy and satisfying tofu scrambled eggs with extra vegetables is quickly prepared and perfect not only for a healthy breakfast but also for a quick dinner. This gluten-free meal is not only incredibly delicious but also a healthy powerhouse of protein and other important nutrients.
What do you need for the eggplant scramble?
- Eggplant/ Aubergine
Eggplants/ aubergines are not only incredibly delicious and versatile, but also extremely healthy! They are rich in fiber, which promotes digestion. Additionally, eggplants contain antioxidants, which can combat inflammation in the body, thus reducing the risk of various diseases such as cardiovascular diseases and certain types of cancer. With their low calorie content, eggplants are also excellent for a healthy diet and can help control weight. Furthermore, they are a good source of important nutrients like potassium, vitamin K, and vitamin C, which can contribute to overall health.
For this recipe, it’s best to use ripe eggplants with smooth, shiny skin. As a member of the nightshade family, eggplants contain solanine. Therefore, they should be cooked well for about 5-10 minutes in a pan to break down the solanine, allowing you to enjoy the health benefits of this delicious vegetable.
You can also eat the skin, but for aesthetic reasons, I recommend removing it for the eggplant scramble.
- Carrots
Carrots are healthy because they are rich in important nutrients such as vitamin A, fiber, and antioxidants, which support immune function and reduce the risk of diseases. Their low glycemic index and low calorie content make them a great ingredient. In this eggplant scramble, they are also important for color.
- Onion
Onions contain antioxidants and sulfur compounds that can fight inflammation and strengthen the immune system. Additionally, they are rich in fiber and vitamin C, which promote digestion and overall health. In this recipe, they are well fried, bringing out their sweet and aromatic roasted flavor.
- Nutritional Yeast
Nutritional yeast is considered healthy because it is a natural source of various B vitamins, proteins, and minerals that contribute to energy production, nerve health, and strengthening of the immune system. Some products are even fortified with vitamin B12, making them an important supplement for vegetarian and vegan diets. It contributes greatly to the flavor of our eggplant scramble.
- Tofu
Tofu is an excellent source of protein containing essential amino acids that contribute to muscle health. Additionally, tofu is rich in iron, calcium, and other important nutrients that support bone health and reduce the risk of chronic diseases such as cardiovascular diseases and diabetes. For this recipe, you’ll need firm white tofu.
- Smoked Paprika
Smoked paprika powder, also known as Pimenton de la Vera, is made from smoked paprika peppers that are ground into powder. It gives dishes a smoky aroma and is commonly used in various cuisines to create a unique flavor that also pairs perfectly with this eggplant scramble.
- Turmeric and Pepper
Turmeric contains the bioactive compound curcumin, which has anti-inflammatory and antioxidant properties, contributing to overall health. Pepper contains piperine, which increases the bioavailability of curcumin, meaning that the combination of turmeric and pepper improves the absorption of curcumin in the body and enhances its potential health benefits.
- Harissa
Harissa is a spicy paste made from roasted red peppers, various spices such as garlic, cumin, coriander, and other ingredients like olive oil and lemon juice. It originally comes from North African cuisine, especially from countries like Tunisia, Algeria, and Morocco, and is commonly used as a seasoning in various dishes to add spiciness and flavor. You can now find harissa in most supermarkets. It perfectly rounds off the eggplant scramble.
- Dried Tomatoes
Here we get the best of tomatoes, but they replace bacon bits in this dish. You can use dried or semi-dried tomatoes in oil for this recipe.
- Lemon
Lemons are rich in vitamin C, which strengthens the immune system and promotes skin health. They also contain antioxidants and flavonoids that fight inflammation and reduce the risk of heart disease and cancer. They give the eggplant scramble a pleasant acidity that rounds off the flavor. We only add it towards the end of the cooking process because Vitamin C is not heat resistant.
- Kala Namak
Kala Namak, also known as black salt or black stone salt, is a special Indian salt that has a unique sulfurous taste. Kala Namak is often used as a seasoning in Indian cuisine, especially in vegan dishes, to create an egg-like flavor, so it’s essential in this vegan “scrambled eggs”. It contains traces of iron, sulfur, and other minerals and is also appreciated in Ayurvedic medicine for its digestive properties. You can get Kala Namak in health food stores and online. It is also added towards the end of the cooking process, because the sulfurous taste is not very heat resistant.
- Microgreens
Microgreens are young, tender plants that sprout from seeds of various vegetables, herbs, and grains. They are harvested when the cotyledons are just emerging, typically within 7-21 days after sowing. Microgreens are rich in nutrients such as vitamins, minerals, and antioxidants and provide a concentrated source of flavor and texture. They are often used as garnish and are popular for their intense flavor and attractive colors.
HEARTY EGGPLANT SCRAMBLE
Recommended Equipment
Ingredients
- 1 small onion
- 1 aubergine
- 1 carrot
- 1 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)
- Microgreens for garnishing
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Chop the onion, remove the skin of the aubergine and the carrot peel with a veggie peeler.
- Cut the eggplant and the carrots into big chunks that will fit into a chopper or food processor. In smaller devices, you may not be able to fit everything at once. Don’t overfill, as this can often block the machines. It’s better to chop in two batches. If you don’t have such a device, you can use a cheese grater instead, though it will take a bit longer.
- Chop the onion and sauté it in a large pan with some olive oil over medium-high heat until it becomes translucent. Add the eggplant and carrot to the pan. Stir and fry for about 5 minutes.
- 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.
If you enjoy the eggplant scramble, you’ll find even more delicious vegan breakfast ideas among my 10 ideas for your new favorite vegan sandwich.
And if you love brunch, be sure to check out my 7 ideas for your perfect vegan brunch!
