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Vegan Scrambled Eggs

(V)eggs with Tofu, Tomato, Chili, and Basil

I know the internet is full of vegan scrambled egg recipes. Nevertheless, I was so curious that I had to try it out myself.

The mixture mainly consists of natural tofu, which I've enhanced in my own creation with tomatoes and chili.

Additionally, I added some soy cream to make the (V)eggs juicier. No, the vegan scrambled eggs don't taste like the original, but they're just as good, if not better.

This raises the question of whether we should give the recipe a different name?! Apart from the look, the dishes don't have much in common. After all, both are rich in protein and filling.

Any ideas for an alternative name to vegan scrambled eggs?



  • 1 chili pepper

  • 3 small tomatoes

  • 200 g natural tofu

  • 1.5 tbsp margarine

  • 1 - 2 tbsp soy cream

  • 1/2 tsp Kala Namak salt

  • Cumin, turmeric, Garam Masala

  • Basil to garnish

  • Optional: 1 slice of bread

  • Serving: 1 Serving

  • Effort: low About 10 minutes are needed for this vegan scrambled egg variant.

  • Nutritional value: high  The organic tofu comes from European and GMO-free cultivation and is high in protein.

  • Michaela's Opinion: The (V)eggs don't taste like eggs, but they are super tasty and make a nice change on the breakfast table.


1)Wash the chili pepper, remove the seeds, and chop finely. Sauté in margarine. Mix in the chopped tomato cubes until some of the water has evaporated.

2) Crumble the tofu and mix with the chili and tomatoes in the pan. Season with spices and add the turmeric for the yellow scrambled egg look.

3) Fold in the soy cream and let the (V)eggs thicken a bit.

4) Take the vegan scrambled eggs off the stove and garnish with some basil. Optionally, the dish can be enjoyed with a good piece of bread.


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