Looking for easy ways to upgrade your tofu scramble? Here’s how to make vegan "scrambled eggs" with aquafaba, for an even more filling and delicious breakfast!

PS: Check out this aquafaba pancake recipe if you missed it!

Why add aquafaba to your tofu scramble recipe

Aquafaba is basically the liquid that is found in chickpea tins. It’s used to give texture and fluff to sweet and savoury recipes and makes a great plant-based alternative to eggs!

Adding aquafaba to your tofu scramble recipe will make it actually scramble and will also give it a fluffier texture, more like real scrambled eggs!

How to get aquafaba?

You can simply drain your chickpea cans and use the liquid, or buy Love Oggs aquafaba. You can find this product on The Vegan Kind

How to make vegan "scrambled eggs" with aquafaba

Ingredients for one serving

• 180g firm tofu, pressed

• 100ml aquafaba

• 1 tablespoon nutritional yeast flakes

• Ground turmeric (for the yellow colour)

• Salt and pepper

• Oil for cooking

Instructions

Cut the tofu in small pieces and add it in a blender with the aquafaba, nutritional yeast and turmeric.

Add this mixture onto a greased pan over medium heat.

Keep an eye on it and gently pull the scramble so that it forms small fluffy chunks and doesn’t stick to the pan. It should cook for around 10 minutes.

Add salt and pepper and serve immediately.

Serving suggestions

Toast some sourdough bread, add a layer of vegan butter then the tofu scramble. I love having this with mixed leaves and either fresh or sundried tomatoes on the side. Bon appetit !

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