Vegan Scrambled Eggs (recipes or where to buy)

Scrambled eggs is one of England’s favourite breakfasts or lunches. It’s no doubt delicious, so if you don’t eat eggs (if you’re vegan or have an egg allergy), the good news is that you can make a tasty plant-based alternative.

This creamy vegan scramble (Full of Plants) uses both firm and silken tofu, to replicate the real texture of eggs. It’s good on toast with vegan butter (Flora has no palm oil). Try mixing in some grated vegan cheese or plant-based bacon.

Before cooking, read our post on food safety for people and pets. Although a little (plain with no butter or salt) scrambled egg is usually a safe treat for pets, don’t give them salted buttered scrambled egg (or vegan scramble, due to salt and chives).

Also don’t give leftovers to garden birds or wildfowl (salt is toxic and fat can smear on feathers, affecting weatherproofing and insulation).

Just bin allium scraps (onion, garlic, leeks, shallots, chives) and tomato/citrus/rhubarb scraps, as acids could harm compost creatures (they are okay to go in food waste bins, as this is made into biogas).

For tinned foods, rinse then remove lids (pop in cans) or pop ring-pulls back over holes. Pinch or flatten cans, to stop wildlife getting trapped.

Ingredients used for vegan scramble

Kala Namak (Indian black salt) gives the eggy taste and smell.
Turmeric (just a pinch to make it yellow, to avoid a curry omelette!)
Tofu (an alternative to chickpea flour, Tofoo is organic and made in Yorkshire!)

Cookbook author Sarah Kramer said that ‘saying you don’t like tofu, is like saying you don’t like cake flour!’ Sarah (often dubbed ‘the world’s coolest vegan’) died recently age just 56, after a 7-week battle with aggressive brain cancer.

She wrote just before she died:

My last wish for all of you is that you find all the ingredients to make your life the most joyful recipe. But please don’t forget to taste your dish once in a while, to make sure the ingredients work together. The best part of a recipe gone bad, is that you can always just toss it in the bin, and start again from scratch.

Best ways to serve it vegan scramble

Piled on toast with cracked black pepper
Wrapped in a breakfast burrito with salsa
On a toasted bagel with vegan butter and chives
Alongside baked beans and grilled tomatoes
With hash browns and a squeeze of ketchup
Folded into fried rice with peas and spring onions
Spooned onto a jacket potato with vegan cheese

Why make vegan scramble?

If you eat real egg, then always choose certified free-range (organic), as there is a lot of green-washing with egg labels in shops. Obviously if you have an allergy, this is one reason why this recipe is good.

Plant foods are also cholesterol-free. So if you have high cholesterol but still wish to enjoy regular scrambled egg, this dish is a bonus too!

Vegans don’t eat eggs, because often the male chicks are suffocated at birth, as they are of no use to the egg industry (and older hens are often killed, when their egg-laying slows down). No doubt some small friendly farmers don’t do either. But it’s a grey area, unless you personally know the farms.

Commercial farming tends to rush sexing chicks, so sometimes they get mixed up. This is what happened when one woman bought three duck eggs (presumed unfertilised) from Waitrose. But they hatched (thankfully she knew what she was doing). She named them Beep, Peep & Meep!

Ready-made vegan scramble

If you want to cheat, try Tofoo’s ready-made version, sold everywhere. Most councils now recycle soft plastic packaging (inside the cardboard box).