Five Minute Vegan Egg Scramble on a gluten-free bread with roasted tomatoes and avocado on a dark plate photographed up close
Breakfast, Brunch

Five Minute Vegan Egg Scramble

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My excursion into quick and easy recipes totally continues this week with this Five Minute Vegan Egg Scramble. I do not know why, but I currently find great satisfaction in standing in the kitchen for only a few minutes but still getting a delicious and satisfying meal – and that includes my favorite – breakfast!

Five Minute Vegan Egg Scramble on a gluten-free bread with roasted tomatoes and avocado on a dark plate

You are possibly asking yourself: Vegan Egg Scramble… is that really possible? Does it taste good? I am here to tell you yes… and yes!! I tried this recipe for the first time for a dear friend of mine who recently stopped eating eggs. The look and taste were surprisingly similar to a “regular” egg scramble and we were both impressed with how it turned out.

Five Minute Vegan Egg Scramble on a gluten-free bread with roasted tomatoes and avocado on a dark plate

She has made the eggs countless times since and bought Kala Namak, which can be used instead of sea salt in order to derive a lovely “egg”-like taste. Kala Namak does take this dish to the next level, but even without the it this scramble is an awesome addition to your breakfast staples. I have added some grilled tomatoes on a vine, some avocado, and chives for a little bit of an extra kick for this dish so do not be surprised if the recipe instructions are slightly longer. You can, of course, totally leave all of those to one side and simply make the scramble. That truly only takes five minutes.

Five Minute Vegan Egg Scramble on a gluten-free bread with roasted tomatoes and avocado on a dark plate with the focus being on one of the breads

Why is this Five Minute Vegan Egg Scramble good for you?

Olive Oil

When I say Olive Oil, I am generally talking about Extra Virgin Olive Oil. What is the difference to regular Olive Oil you may be asking? Refined (non-extra virgin) is treated in order to remove flaws or imperfections. The extra virgin kind is non-treated and comes in its rawest, most natural form. That means that both its fantastic antioxidant and anti-inflammatory benefits are retained in the Extra Virgin Olive Oil kind. Olive Oil is a trooper when it comes to health benefits and is fantastic at protecting your heart. It mainly does this by protecting your “bad” cholesterol from oxidating, lowers blood pressure levels, prevents excessive blood clotting.

Grapevine tomatoes in a baking dish roasted

As indicated above, Olive Oil has amazing anti-inflammatory benefits. Evidence suggests that there are three key drivers to these anti-inflammatory benefits. One, there is a phenolic compound called “oleocanthal”. Oleocanthal works similarly in the body to Ibuprofen, which is a known anti-inflammatory drug. Oleic acid, a monounsaturated fat that is available in high quantities in Olive Oil, also appears to reduce important inflammation markers. In addition, the antioxidants found in Olive Oil may inhibit genes and proteins that can drive inflammation. Lowering inflammation is also, again, a fantastic protector for your heart.

Kala Namak

Kala na-what is she talking about?? Truthfully, I have only learned about this spice very recently but it is one for the keepers, and if you are vegan definitely something that can take your “egg” game to the next level. Kala Namak is basically Indian volcanic black salt. Kala Namak originally starts out as Himalayan Pink Sea Salt which is then heated and mixed with Indian spices and herbs, including something called the “hard fruit”, which contains sulfur. Also, do not be confused about the word “black” here. Kala Namak can range in color from brown, pinki-ish to deep purple – it is very fine but I tried to take a picture for you below. When mixed with food, it usually turns a dark red.

A piece of chives and kala namak on a white background

Just to warn you, in a jar – you will likely not smell Kala Namak at all. However, when brought in contact with food, it develops a pungent egg-like smell, which disappears once the dish is cooked (even though the taste remains). Both the smell and taste are based on the sulfur compounds that are existing in Kala Namak. So no, your tofu has not suddenly gone bad 🤣. Kala Namak is considered therapeutic and healing in Ayurvedic medicine. It is a cooling spice that also contains less sodium than regular salt, so it may be beneficial if you suffer from high blood pressure. If you cannot find Kala Namak (most food stores carry it) or do not fancy buying it, you can easily use regular sea salt.

Five Minute Vegan Egg Scramble on a gluten-free bread bitten into

How can I adjust this Five Minute Vegan Egg Scramble recipe to my dietary requirements?

This Five Minute Vegan Egg Scramble is gluten-free, vegetarian, vegan (it better be with that title 😉) and nut-free. If you are on the paleo diet, simply swap the tofu for eggs and omit the bread.

And that is it for this week! I hope you learned a quick new (obviously delicious!!) staple and some tricks that will change your vegan egg game for good 😉. This Five Minute Vegan Egg Scramble could work really well in my Breakfast Tortillas recipe or in my Breakfast Brunch Platter. As always, please let me know how you are liking the recipe – both in the comments below and over on Instagram. Happy scrambling fam 🥰!!

Five Minute Vegan Egg Scramble

5 from 1 vote
Recipe by Ann Robejsek Course: Breakfast, BrunchCuisine: VeganDifficulty: Super Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

5

minutes
Grilling time

20

minutes

This Five Minute Vegan Egg Scramble is easy, delicious, eerily close to the “real” deal. Enjoy as part of your next breakfast or brunch!

Ingredients

  • For the five minute tofu scramble
  • 1 garlic clove

  • 200 gr. tofu (no added flavor)

  • 1 tsp olive oil

  • 1/4 tsp kala namak (or sea salt)

  • 1/4 tsp tumeric powder

  • Pepper to taste

  • Optional: A dash of cayenne

  • For the roasted tomatoes
  • Grapevine tomatoes (ca. 250 gr.)

  • 1 – 2 tsp olive oil

  • A generous amount of fine grain sea salt

  • Pepper to taste

  • For serving
  • Gluten-free bread

  • Avocado

  • Optional: Chives or spring onions for serving

How to

  • For the roasted tomatoes
  • Preheat the oven to 200 degrees Celsius (400 Fahrenheit) on a fan setting
  • In an oven-proof dish, add the washed grapevine tomatoes and toss with olive oil. Add the sea salt and pepper and pop into the oven for ca. 15 minutes
  • For the five minute tofu scramble
  • Peel and finely chop the garlic clove. Add the tofu to a bowl and “scramble” with a fork
  • Heat a pan to medium heat and add the olive oil. Fry off the garlic until translucent – about 2 minutes. Add the tofu, along with the kala namak (or sea salt), turmeric, pepper, and optional cayenne. Stir through so that the scramble receives its “color” and let heat for another 3 minutes.
  • For serving, slather the gluten-free bread in olive oil, add the five-minute vegan egg scramble along with some of the grilled grapevine tomatoes, avocado, and chives. All of the add-ons are completely optional – you could obviously “simply” do the scramble. ENJOY!

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