Vegan Scrambled Eggs with Tofu Recipe

Unique Vegan Scrambled Eggs Recipe Using Tofu. Tastes Just Like Eggs, but 100% Whole Food Plant Based! Super Easy to Make. Try it Today!

Whole Food Plant Based Scrambled Eggs with Tofu Recipe

Course: Snacks, Side Dish for Lunch & Dinner Meals
Cuisine: American Recipe, Egg Alternative Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2 People

INGREDIENTS

1. 1 Packet Tofu / 200g Tofu
2. 2 tbsp Flaxseed Powder
3. 1 Onion
4. 2 Tomatoes
5. 1 Green Chili
6. 1/2 tsp Turmeric Powder
7. 1/2 tsp Black Pepper Powder
8. 1 tbsp Apple Cider Vinegar
9. 2 tsp Miso Paste
10. 1 tsp Almond Butter
11. 1 tbsp Coriander Steams & Leaves chopped

INSTRUCTIONS

1. Peel and chop onions into small pieces. Chop tomatoes into small peices. Slit green chili along its length.
2. Cook chopped onion, tomato, and chili together, with apple cider vinegar.
3. Scramble tofu. Mix with flaxseed powder and turmeric powder. When onions and tomatoes are half cooked, add tofu flaxseeds mix and continue cooking.
4. Once done, remove from stove. Mix in black pepper powder, miso paste, almond butter, and coriander leaves. Serve scrambled eggs with tofu fresh!

Plant Based Chef Pro Tips for Best Scrambled Eggs with Tofu Recipe

1. Once you add tofu, stir continuously to prevent it from burning!

Nutrition Science Highlights for WFPB Scrambled Eggs with Tofu Recipe

1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Is tofu healthy? Although tofu is technically a processed food (Soya fiber is strained out while making tofu), it is still beneficial for health! That's how amazing legumes are. Eat as much as you like, as long as it isn't roasted and browned, because that has carcinogenic compounds. Whole soya is even healthier than tofu!
3. Why nuts instead of oil? Whole foods are healthier than processed foods. When nuts are pressed and oil is extracted, fiber and phytonutrients are lost, along with many other nutrients. Therefore, whole nuts are much healthier than oils, whether cold-pressed or refined. In addition, they provide the oil content we need to absorb fat-soluble phytonutrients from other whole plant foods! This may be why nuts are used to garnish nearly every traditional Indian dish!
4. Is vinegar healthy? Technically, vinegar is not a whole plant food. However, it has been shown to be beneficial for those who are consuming an unhealthy diet, and neutral for those consuming a healthy diet. Because of this, it is classified as an honorary green light food in our mentor Dr. Greger's traffic light system, and you can consume it as often as you like.