I don’t know about you, but sometimes I just need a warm and soothing breakfast – and that’s exactly what this vegan scrambled eggs recipe does. It’s packed with exotic flavors, and I swear every mouthful is like a warm, nurturing hug.
The silken tofu is so soft and creamy – just like real scrambled eggs. YUM!
The thing about silken tofu is that it’s so easy to turn into anything you want. Just add your favorite spices and veggies and get ready to plate up. And the best thing about this vegan Scrambled Eggs recipe is that it’s super healthy.
From the coconut oil to the veggies, everything in this packs a delicious punch of savory warmth. You can add as much or as little chili as you want – I will be the first to admit that I’m not great with spicy food (which is why I only add conservative amounts of chili to my recipes).
I have loaded this recipe with spices so it tastes like a mouthful of Greece with every bite. There’s just something about the combination of sundried tomatoes and thyme and oregano that calls my name.
I love making this recipe and putting the scrambled tofu in a burrito – did someone say vegan breakfast burrito? (I know I did). It’s so easy to bring along with you on a busy morning, plus it’s completely delicious. If I have any leftovers, I will save it and put it in a sandwich with cucumber slices, salad, red onions and a little sweet and sour chili sauce – now, that’s a great lunch!
If you prefer your scrambled eggs to be firm and fried, just substitute the silken tofu with firm tofu.
This recipe is great for preplanned meals. You can freeze it and reheat later, or store any leftovers in the fridge for later.
This vegan scrambled eggs recipe is also amazing wrapped in a burrito or as a vegan egg sandwich filling.
Vegan Scrambled Eggs
- 10 oz Silken Tofu
- 2 Spring Onions Chopped
- 2 Large Sundried Tomatoes Chopped
- 1 Red Bell Pepper Chopped
- 1 handful Black Olives
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- ½ tsp Salt
- Pinch Dried Chili Flakes
- 3 tbsp Sesame Seeds
- 1 tbsp Coconut Oil
- Rinse the red bell pepper before removing the seeds, and slice it into thin wedges. Chop the sundried tomatoes.Next, depit the black olives and cut them into halves. Chop the spring onions and heat up a skillet.Melt the coconut butter in the skillet and add the bell peppers, sundried tomatoes, olives and spring onions.While the veggies cook, pour the silken tofu into a bowl and use a fork to break it into smaller chunks. Add the tofu to the veggies and season with all the spices. Stir everything together, and let it cook for a few minutes.Add the sesame seeds and serve as is or with a dollop of soy yoghurt and a side of toast.