The Best Savoury Vegan Scrambled Eggs
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Package Silken tofu, drained
  • 1 teaspoon dried oregano
  • ½ teaspoon turmeric
  • 3 tablespoons nutritional yeast
  • 1 tablespoon smoked paprika
  • 1 teaspoon olive oil
  • 2 tablespoons of water
  • ½  teaspoon of kala namak
  • 4 Vegan sausage sliced
  • 1 onion, chopped
  • ½ green pepper, chopped
  • ½ yellow paper, chopped
  • ½ red pepper, chopped
  1. Add drained silken tofu to a large mixing bowl - approximately 1 cup of tofu per person.
  2. Season with 1 teaspoon of dried oregano, half a teaspoon of turmeric, 3 tablespoons of nutritional yeast, 1 tablespoon of smoked paprika (or dry, smoked chipotle seasoning), a teaspoon of olive oil, two tablespoons of water and ½ teaspoon of kala namak (Indian black salt) - for the eggy taste. Mix gently with a spoon to distribute seasoning. Do not over mix or tofu will turn into a mush.
  3. In a saucepan fry up your sliced sausages. I used @lindamccartneyfoods , but you can try @frysfamily awesome new breakfast bangers or even black beans! (No need to fry the beans, just add after the last step, to warm through.) When sausage is browned, remove from pan and set aside.
  4. Now sautee one chopped onion, half a green pepper, half a yellow paper, half a red pepper, in some olive boil with a sprinkle of salt. Approx 15 minutes.
  5. When peppers are browned, move to the side of the saucepan and add in the tofu mix. Stir in gently to mix with the peppers.
  6. Add your sausage or beans, sprinkle with lots of freshly chopped coriander, a sprinkle of lime, black pepper and taste for salt.
  7. Serve with toast and enjoy. .
Recipe by | Easy Vegan Recipes at