During the time I was eating vegan, I really missed eating eggs. Because I really LOVE eggs and it’s so easy to combine with several ingredients and to use for many recipes. I love to eat eggs for breakfast, for lunch, for baking sesh and I know I’m not the only one. This recipe is as delicious as ‘normal’ scrambled eggs, but it’s vegan-proof as well 🙂
Not only eggs can be scrambled!
Apart from the original scrambled eggs, this vegan version of tofu scrambled eggs is healthy, low in carbs, cholesterol free and high in protein; this recipe is a WINNER girls. I made this recipe with tofu, tomato, tumeric powder, pepper and salt, but you can always add some more herbs and veggies. This vegan tofu scrambled eggs dish is ready in 5 minutes with only 5 ingredients and you’ll love it! Let me know what you’re thinking girls!
– 200 g tofu
– 100 g tomatoes
– pepper and salt
- Energy: 167 kcal
- Carbs: 6 g
- Protein: 16 g
- Fat: 10 g
- Fiber: 1 g
- Chop the tofu and crumble it into little pieces.
- Heat the oil in a pan and add the tofu and all remaining ingredients.
- Stir and cook over medium- high heat for 5 minutes. Done! Enjoy your vegan tofu scrambled eggs!
How I stay healthy over Christmas holidays: 7 tips