Vegan Scrambled 'Eggs'
Vegan Scrambled 'Eggs' is a plant-based breakfast dish designed to mimic the texture and savory flavor of traditional scrambled eggs. The most common base is crumbled firm tofu seasoned with turmeric for color, black salt (kala namak) for an eggy sulfur note, and nutritional yeast for umami. It's a staple in vegan cuisine worldwide, popularized in Western countries as a direct egg substitute.
🍽️ Nutrition at a glance
This dish is a good source of plant-based protein and is typically low in carbohydrates. It provides key nutrients like iron, calcium (if fortified tofu is used), and B-vitamins, especially if nutritional yeast is included. A standard serving generally falls between 150 to 250 calories.
Nutrition breakdown
| Calories | 190 kcal |
| Protein | 18 g |
| Carbs | 8 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Iron | 3.5 mg |
| Calcium | 200 mg |
| Potassium | 300 mg |
| Magnesium | 40 mg |
| Selenium | 12 mcg |
| Vitamin B12 | 2.4 mcg |
| Phosphorus | 180 mg |
| Zinc | 1.5 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
The use of black salt (kala namak) is a fascinating culinary trick; its sulfuric compounds create a remarkably authentic 'eggy' aroma and taste without any animal products. Nutritionally, it transforms a simple soy product into a more complete and flavorful meal, often serving as a key protein source in vegan diets.
