Vegan Scrambled Eggs with Mushroom and Scallions (oil-free)

Do you eat breakfast every day? Many consider breakfast essential – a meal that can’t be skipped no matter what. I personally ebb and flow on this. When I was younger I could not imagine starting a day without a solid meal. Nowadays, breakfast may or may not happen, and it may or may not happen at different times after I wake up. Very often, it is a quick piece of fruit, a banana, apple, or (one of my weird favorites) roasted sweet potato, or my attempt to dethrone avocado toast – the banana toast (huh, you didn’t see that one coming, did you?)

I blame my busy morning for this state of the affairs, so when I do have a chance I try to make breakfast a bit more substantial. Often that means some sort of doughie concoction like muffins, pancakes, crêpes, waffles, scones, or even popovers and I enjoy making them as they are real crowd pleasers. But, I personally prefer a savory breakfast when I have a choice, like a breakfast taco, or something like these soy-free scrambled eggs.

Few days ago I made another version of scrambled eggs (not soy-free), which I am very proud of. The recipe uses tofu, so if you are trying to minimize soy intake for whatever reason, you can refer back to soy-free scrambled egg recipe for instructions on how to make the “egg” base, and combine with the rest of the recipe below.

The recipe is really simple. You will need a blender to create a very smooth mix of silken tofu and arrowroot powder (or starch) that will serve as binder for the scramble, but that’s the only specialized equipment you need here. All the rest you can do by hand.

There are two optional ingredients below – black salt or kala namak and smoked paprika. Black salt is salt that has traces of sulfur containing salts which give it a sulfurous smell, a smell of eggs. I usually skip this, but you may want to experiment with small amounts and see whether you like it or not. For a smokey aroma, I recommend using a small pinch of smoked paprika just before serving. If you prefer to add some heat, you can replace with a pinch of chipotle powder or a drizzle of hot hot sauce, like tabasco.

Vegan Scrambled Eggs with Mushroom and Scallions, via Eat the Vegan Rainbow

Vegan Scrambled Eggs with Mushroom and Scallions (oil-free)

What you’ll need:

4-5 scallions (green onions), white parts and green parts, finely sliced
5-6 mushrooms (white or cremini), whole, sliced (I prefer slicing them finely)
1 box (10 oz, 300 g) silken tofu
1/4 cup nutritional yeast
1 tablespoon arrowroot powder (or tapioca starch or any other starch you have on hand)
1/2 lemon, just the juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1 box (14 oz, 400 g) extra firm tofu, drained and crumbled
(Optional) pinch of black salt
(Optional) pinch of smoked paprika for serving (or chipotle powder for more heat)
(Optional) tabasco sauce, drop or two

What you’ll do:

Sauté scallions and mushrooms in a dry pan over medium-high heat, stirring frequently and adding a tablespoon of water at a time as needed to prevent food from sticking to the bottom of the pan. You can use oil if you like – 1 tablespoon should be sufficient here.
While scallions and mushrooms are cooking, place silken tofu and the rest of the ingredients except a block of extra firm tofu, into a blender and blend until smooth.
Once they are done cooking, push mushrooms and scallions to the side of the pan and poor in the silken tofu mix. Deglaze the bottom of the pan, then add the extra firm tofu crumbles, and mix well to incorporate all the ingredients.
Increase the heat to high, and let the mix start to bubble. Mix well to prevent burning, and cook for 3-4 minutes. Serve hot with an optional pinch of black salt, sprinkle of smoked paprika, chipotle powder or hot sauce. A piece of toast and some black coffee would go well with this scramble, too!