Quick and Easy Vegan Eggs Tofu Scramble and Pancakes

  • 3 min read
Quick and Easy Just Eggs Tofu Scramble and Pancakes Main Image

I like to think that I’ve perfected the art of vegan scrambled eggs. When I decided to cut all dairy out of my diet in 2017, eggs were the last on the list to go. I used to eat six eggs in one sitting because I couldn’t get enough of the taste. Fast forward a few years and eggs are no longer a part of my diet. A LOT can change in a few years!

This breakfast meal is my go-to whenever I don’t know what to make. It’s fast and easy to whip up, you’ll be in and out of the kitchen in record time.

Some recipe notes:

  • I’m a huge fan of seasoning in my food because of my Caribbean roots, so the recipe you’ll be receiving today is packed with flavor.
  • I chose to add Just Egg to this recipe because it adds an extra eggy flavor and since it’s made from Mung beans, there is a lot of added nutrition being packed into it as well, which is always a plus.
  • The entire meal will take about 30 minutes which includes prep time. As a plus, the more you make this meal, the faster it gets!

 

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What you’ll need:

For the scramble:

1/2 cup Just Egg

1/4 block Extra Firm Tofu

1/4 small onion (chopped)

1 stalk of scallions

1 tbsp garlic powder

1/2 tbsp cajun seasoning or 2 pieces of dried red chili (chopped)

1/2 tsp Black Salt / Kala Namak

1 tbsp Nutritional Yeast

1/4 cup water

For the Pancake:

Ube Mochi Pancake and Waffle Mix

Earth Balance Vegan Butter

Unsweetened Apple sauce (egg substitute)

Directions:

For scramble:

-Add water, black salt, garlic powder, nutritional yeast, cajun seasoning or chili to a skillet on low heat

-In the meantime, crush the tofu with a fork or hands and keep for later

-Add onions and scallions to the skillet and saute until soft

-Add crushed Tofu

-Stir all ingredients

-Add Just Egg

-Keep stirring all ingredients for 7-9 minutes

For Pancake

-Follow directions on the package with these simple vegan twists:

-Substitute unsweetened applesauce for Eggs (1/4 cup of applesauce equals 1 egg)

-Substitute regular butter for Vegan Butter

-Tip: I add up to 1/4 cup more water to the pancake mixture to get the desired texture. Because we’re using applesauce instead of eggs, the mixture tends to come out too thick when I follow the exact measurements on the box. The mixture should not be too thick or too thin.

Let me know in the comment section if you’re going to try this recipe or if you’ve tried it, I’d love to hear what you think.

Happy Cooking!

 

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Jody

Jody is a creative writer, artist, graphic designer, and a digital nomad who also helps people live more fulfilling lives by finding creative solutions to their personal growth and development problems and lifestyle challenges.

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