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Vegan Tofu-less Scrambled “Eggs”

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The idea of creating an “eggless”, tofu-less, scrambled eggs has been high on my  bucket-food-list.   Well, I finally got around experimenting and it turned out just like I imagined.  Tasted like scrambled eggs, had the texture of scrambled eggs and visually… well, you be the judge of that.  :)

If you are new to my “egg” creations I will briefly share the ingredients that I used in order to create this dish.  The key ingredient is agar powder, it is made from seaweed and it is not a raw product.  It does have some great health benefits which you can read about (here).  Without the agar, this dish wouldn’t have… well, it just wouldn’t exist.   I created this recipe for those who miss having eggs in their morning breakfast routine.

For the eggy taste I used the black salt, you will find a link below.  This ingredient is a must have because of its high sulfur content which gives the “eggs” that eggy taste.   For the yellow color I used turmeric which is a wonderful healing spice for inflammation.  In order for the body to absorb the nutrients of turmeric it must be accompanied with black pepper… so be sure to crack some on top of your “eggs” when serving.  At first, the color will seem very pale but trust me, it brightens up in color as it solidifies.

The thought of dealing with agar can seem very over whelming for people… I know it did for me, but that was just because it was something new that I didn’t know a thing about.  Do know this, the dish goes together fairly quickly and I found it just as easy to make as real scrambled eggs.

These scrambled “eggs” would be great tossed with “grilled” veggies or maybe with some cooked kidney or black beans.

Ingredients: yields 2 cups scrambled eggs

Preparation:

  1. Place the water, agar, salt  and turmeric in a small saucepan.  Turn the heat on medium-high and whisk until it starts to bubble.  Reduce the heat to medium and continue to whisk for 4 minutes.  We need to make sure the agar dissolves.
  2. Remove from the heat and stir in the almond milk.  Move quickly because the agar will start to gel if left to cool t0o long.
  3. Pour the mixture into a fry pan or baking pan.  Place in the fridge for 2 minutes.  No need to oil the pan.
  4. Remove from the fridge and with a spatula, scrap along the bottom of the pan as though you were scrambling eggs.  Return to the fridge for 2 minutes, remove and keep scrapping.  Repeat this process about 4-6x or until it starts to hold shape, resembling scrambling eggs.
  5. Eat right away or store in the fridge for 1-2 days.  You can warm this dish in the dehydrator if you wish.
Here we are, at the stove.  I know, strange place to be.  Normally I am in front of my
food processor or blender.  But none the less, let’s get rolling here.
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 After the mixture is done pour it into a fry pan or baking dish.  I thought it was rather
funny to use the fry pan… but then I am easily entertained. :)
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Place the pan in the fridge for 2 minutes, remove and give the bottom of the pan a scrape.

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Back in the fridge for another 2 minutes, remove and scrape.

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You will notice that the mixture is starting to thicken up some.  The scraping along the
bottom of the pan will start to create it in looking like scrambled eggs.  Trust me.

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Yep, you guessed it… back in the fridge….remove and scrape.

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It is getting close to being done at this point.. but for good measure let’s try putting
it back in the fridge for another few minute

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There we go.. looking pretty much spot on.

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Add a little salt and pepper… perfecto’!

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28 thoughts on “Vegan Tofu-less Scrambled “Eggs”

  1. asshante says:

    thanks for the recipes,pls keep them coming you are truly helping me in more ways than one and i am so grateful that you spend your time giving like you do. i will definitely make this recipe today and i am sure it will turn out great, all your recipes i have tried have been outstanding and thanks for the cook and raw recipes combo, love them both. thanks.

  2. Kathy lovett says:

    I’m so going to try this. I make devil eggs this way. And always wondered if I could do scrambled eggs. Thank you so much. The best part I have all the ingredients. Except gotta make some milk but that’s ok cause I need to make some vegan butter as well.

  3. mary says:

    These look AMAZING…. can’t wait to give it a try.
    Also, I haven’t been able to find the press that you use for your milk. .. I’m thinking of getting the majority
    Of the pulp out using a bag and then dumping the remaining wet pulp in my juicer, if it gives me dry pulp from leafy greens I don’t see why it won’t work. We shall see. Have a fun day.
    Mary

    • amie-sue says:

      Hello Mary,

      It has been tough finding that exact unit. I hope they get them back in stock through Amazon. I have used my Omega juicer for making nut milk, basically just wanted to experiment with it. It did pretty good. Good luck! Have a great day, amie sue

  4. sue says:

    Most interesting!
    Off to Japanese Market.

  5. Ariane says:

    An ”egg salt” would be good in that recipe, I mean a sulfur salt that has an egg taste! Your recipes are awsome, I am a raw food chef myself, I just found your website (I am in Montreal Canada) and I can tell the recipes are good! Thank you soooo much for sharing!
    xxx

    • amie-sue says:

      Hello Ariane,

      So nice to hear from you. :) I list “¼ tsp kala namak (black salt)” in the ingredient list… that is an “egg salt”. :) So happy that you found my site and many blessings! amie sue

  6. Joi says:

    When you first introduced agar and its wonderful powers, I though about preparing scrambled eggs. I never got around to it, but you must have been channeling my thoughts. Instead of just preparing the “scrambled eggs” as you suggested, I added caramelized onions, diced tomatoes and chopped spinach/kale/Swiss chard. So I ended up with more of an omelette. It was fantastic. Thanks so much

    • amie-sue says:

      It just sounds scrumptious Joi! There are so many fun things that you can make with agar. I made an omelet too but got carried away with the agar and I swear that I could bounce the thing like a basketball. lol Thank you for sharing and have a blessed weekend. amie sue

      • Joi says:

        I have also discovered that when adding additional liquid, it must be room temperature. Otherwise the agar seizes up as a result of the opposite temperatures meeting. You may want to include this information in your recipes.

  7. Charmaine says:

    Pure genius. Amie Sue does it again!

  8. Sam McDougall says:

    Hello again Amie-Sue

    I am having a fair few problems with this recipe. I find that once I take the agar off of the stove and add the milk, the agar will instantly set and cause there to be lots of small strands of set orange agar. I’m not sure how you managed to work around this or what I am doing wrong.

    Thanks :)
    -Sam

    • amie-sue says:

      Hello Sam, I did all the steps that my directions say to take. What type of agar are you using? Powder or flake? If the agar starts to set up that quickly, place the pot on the warm burner to melt it again. Let me know, amie sue

      • Sam McDougall says:

        I tried it a few more times and I heated up the milk before using it. It seemed to dramatically decrease the amount of preset agar.

        Although I did not have Almond milk in the house so we had to use soy milk instead. Which I think may have contributed.

        I eventually got it to my desired texture but it did not taste like eggs as I did not have black salt either.

        I live in Australia and black salt is not readily available. Would you have any idea on how I could get ahold of some.

        Thanks :)
        -Sam

        • amie-sue says:

          Perhaps the soy milk responded differently, not sure… I don’t use soy products. In order for this recipe to work and taste like eggs, you need the black salt.. you can see if you can order it on-line. Have a great evening, amie sue

          • Sam McDougall says:

            I’ll be able to get almond milk soon, so I’ll try it again then. Next time I go to the health food store it might be worth asking if they have it (black salt) because the bigger shops (Woolworth’s and Coles if you know those shops) didn’t have it.

            But may I ask why you don’t use soy? Is it perhaps because of the photo-estrogen in the products? Or a different reason. I’d like to know, as I use soy and as far as I can tell, it’s good.

            -Sam :)

            • amie-sue says:

              You will notice a huge difference if you use the black salt Sam. :) Well worth it.

              I don’t use soy due to thyroid issues, but also because most soy products are GMO… you really need to watch the products you buy that have soy in them. Here’s a good article if interested.. http://www.mercola.com/article/soy/avoid_soy.htm. Have a great day! amie sue

  9. Faye says:

    This sounded great until the part about putting it in the fridge multiple times. Doesn’t that make the dish cool off? I would want this hot. Can it be reheated after fridge time without destroying the dish? Thanks.

    • amie-sue says:

      Hello Faye,

      I placed it off and on in the fridge to help it set up, allowing me to scrap the pan to create the scrambled egg texture. You can always try it at room temp but it will take much longer. I don’t make it that way so not sure the outcome. This dish can warmed in the dehydrator and then placed on a heated dinner plate to warm it. Have a great day, amie sue

  10. Diane says:

    So other than something that looks and taste like eggs does this have any nutritional value?

    Can this same recipe be used to make an omelet?

  11. Katherine says:

    I’m having family over for a brunch and since they aren’t fans of tofu I’m so glad I found this alternative! Can’t wait to try it!

    Question, though. We have almond allergies in the family. Does it matter what other kind of milk I use? Would coconut milk work alright or is that too thick?

    • amie-sue says:

      Hello Katherine,

      You can try coconut milk… you can always thin the consistency out with a little water. You could also try cashew milk. Just think about the slight flavors that a different milks might impart. I haven’t used anything else outside of the almond milk. You could even just use water, just would be the direction that I would go. The turmeric give it the yellow “egg” color and the black salt gives it the taste and smell of eggs. Since this is going to be for a brunch and you haven’t tried making them yet. I would do a test run prior just so you know what to expect in technique, flavor and consistency. Enjoy Katherine! amie sue

  12. Kate says:

    I tried this three times tonight. I ended up with two batches that wouldn’t move out of the liquid state and the third batch that turned into permanent gel. We had toast and blueberries for dinner. Darn. Gonna have to play with this one a bit.

    • Diana says:

      didn’t work for me either and my omni-partner is still laughing at me…not the response I was hoping for…oh well….onward I go..guess that’s what I get for wanting scrambled eggs…I got a batch of somewhat formed runny..whatever it was. it is in the toilet flushed away…and he now is irritated I wasted almond milk..lol

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