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Vegan scrambled eggs, also known as scrambled tofu, with coconut bacon is a successful Sunday breakfast. With these delicious vegan scrambled eggs and the corresponding spices, you get a tasty breakfast, which is in no way inferior to the non-vegan version. The smoky coconut bacon perfectly harmonizes with the scrambled tofu.

How does vegan scrambled eggs taste?

Vegan scrambled eggs are absolutely not complicated to prepare. You only need the right spices to get a real taste experience, which non-vegans will also like. We like to eat our scrambled eggs with the black sulfur salt (Kala namak) , chives, turmeric and a few other spices. You can season the vegan scrambled eggs (scrambled tofu) as you always liked it. What I take as an egg substitute is a silken or soft tofu and firm tofu. For this I take 2/3 of the amount of silken tofu and the other 1/3 firm tofu. As with this dish, you can easily add vegetables and get a wholesome breakfast, dinner or lunch like the recipe below.

What vegan bacon can we use for the vegan scrambled eggs?

For a typical breakfast with vegan scrambled eggs, of course, a bacon alternative such as this coconut bacon should not be skipped. You need just a few ingredients and you get a wonderful healthy alternative to the real bacon. This has so much of the taste, that you would also like to add it to other dishes like the carbonara.

This vegan scrambled egg meal is:

not just for breakfasts
a real comfort food
full of nutritions

You like vegan scrambled eggs, you may like:

Have you tried the recipe?

If you did it, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram or Facebook too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake.

Vegan Scrambled Eggs and Coconut Bacon - Tastes like the original

Name: Vegan Scrambled Eggs and Coconut Bacon - Tastes like the original
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Portions
Ingredients: 1 onion; 1 carrot; 100 g wide green beans; 1 leek; 2 cloves garlic; 1 teaspoon maple syrup; 1 tsp water; 1/2 teaspoon paprika powder; 1 pinch of chili powder; salt; Pepper, freshly ground; 200 g silken or soft tofu; 100 g firm tofu; 1 tablespoon soy sauce; 1 bunch of chives; 1 pinch of Kala Namak (black salt); 1 pinch of turmeric; 1 pinch of chili; 1/4 tsp paprika, dried rosemary, garlic powder, onion powder; salt; Pepper, freshly ground; 1/4 cup coconut chips; 1/2 tablespoons soy sauce; 1/4 tsp liquid smoke

Yield: 2 Portions

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

Vegetables:

1 onion
1 carrot
100 g wide green beans
1 leek
2 cloves garlic
1 teaspoon maple syrup
1 tsp water
1/2 teaspoon paprika powder
1 pinch of chili powder
salt
Pepper, freshly ground

Vegan scrambled eggs

200 g silken or soft tofu
100 g firm tofu
1 tablespoon soy sauce
1 bunch of chives
1 pinch of Kala Namak (black salt)
1 pinch of turmeric
1 pinch of chili
1/4 tsp paprika, dried rosemary, garlic powder, onion powder
salt
Pepper, freshly ground

Coconut bacon:

1/4 cup coconut chips
1/2 tablespoons soy sauce
1/4 tsp liquid smoke

Instructions

Veggies:

Peel the onion and cut into strips. Peel carrot, cut into sticks. Wash beans, clean and cut diagonally into 1/2 cm wide strips. Clean leek, wash, cut into rings. Peel garlic, chop. Fry the onion and garlic vigorously in a non-stick pan. Add the remaining vegetables and sauté with a little water.

Stir the spices with the water, maple syrup. And add it to the veggies.

Vegan Scrambled Eggs:

Mix the two types of tofu with all ingredients and sauté in a pan like scrambled eggs. This may take a while, as the tofu loses a relatively large amount of water. I do this at the same time as the vegetables.

Coconut Bacon:

Mix all ingredients together. And spread on a baking sheet lined with baking paper. Bake at 180°C (350°F) for about 10 minutes. Stir every 4 minutes and see if they have reached the desired color. Remove from the oven. And let cool. Here I also like to do a larger amount. The coconut bacon lasts in the fridge for a few weeks.

Recommended Products

The Spice Lab Himalayan Kala Namak Mineral Black Crystal Indian Salt - Fine - French Jar

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