This tofu scramble uses the Vegg to give it a yolkier texture. The Vegg isn’t available everywhere yet, so if you want to make this without it, I’m including alternate instructions that are just as tasty.
The super awesome folks at The Vegg sent me – and any other Vegan MoFo bloggers who wanted one – a packet of their vegan egg yolks and a copy of The Vegg Cookbook to try out. The closest store to Atlanta that carries The Vegg is in Tennessee, so hopefully Sevananda or Whole Foods will start stocking it by the time my packet runs out!
It only took two teaspoons to make a tofu scramble recipe for two people, so I had lots of Vegg left over. I’m storing it in a small mason jar in the pantry for next time!
The Vegg: Review
I have to tell you: I was a little bit hesitant about this product. Under the ingredients label, there’s a warning that it contains phenylalanine. It turns out that this doesn’t mean The Vegg contains artificial sweeteners, but if you have PKU or are otherwise sensitive to phenylalanine, The Vegg is not for you. The Mayo Clinic has a good article on phenylalanine, if you want to read up more on this ingredient.
The other reason that I was hesitant – and the reason that I chose to make a tofu scramble – was that some of the recipes in the cookbook called for ingredients that I don’t see myself ever wanting to stock in my kitchen. For example, to make a spherical egg yolk, you need calcium chloride beads. Their vegan fried egg and Veggs Benedics recipes call for sodium alginate. Scrambled Veggs? Don’t forget the soy protein isolate!
The tofu scramble recipe was pretty basic and didn’t call for any unusual additives, so I adapted that one for breakfast on Sunday. Also, I love a tofu scramble!
Dave and I were both pleasantly surprised. He liked that The Vegg version of a tofu scramble was yolkier-tasting. We both agreed that it had an eggier texture than when you just use tofu. Dave is an omnivore, so he’s not relying on distant memories of what eggs are like the way that I am, so I was actually more into what he thought than what I did.
Overall, we were happy! I don’t think I’d buy The Vegg all the time, but for special brunchy mornings I think that I would. Of course, I haven’t tried their French toast recipes yet, so the jury is still out.
Want to make your own Vegg and tofu scramble? Let’s do this!
Vegan Tofu Scramble Recipe
I made adapted this tofu scramble recipe from The Vegg cookbook. If you can’t find The Vegg, I’m including alternate instructions alongside the Vegg scramble instructions.
Yield: 2 servings
- 2 teaspoons Vegg powder
- 1 cup water
- 1 tablespoon olive oil
- 1 small shallot, minced
- 1 cup broccoli, cut into small florets
- 1/2 a block extra firm tofu (use a full block, if you’re not using The Vegg)
- 2 tablespoons nutritional yeast (if you’re not using The Vegg)
- 1/2 teaspoon turmeric (optional, unless you’re not using The Vegg)
- 1 cup water (if you’re not using The Vegg)
- salt and pepper to taste
- In your blender, combine the Vegg powder with the water, and blend well. Really well. You want the powder totally incorporated into the water.
- Heat the oil on medium high and saute the broccoli and shallot for a few minutes, until the shallots turn translucent.
- Crumble in the tofu and cook, stirring, for a couple minutes more.
- Add The Vegg mixture (or the nutritional yeast and water) and the turmeric (if you’re using it), and cook, stirring frequently, until the water evaporates.
- Season with salt and pepper, and serve.