This tofu scramble uses Vegg to give it a yolkier texture. Get a totally unbiased review of Veg plus the tofu-broccoli scramble recipe.
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. If you also don’t have any local shops stocking it, you can find Vegg online. They sell it on their website, and it’s available on Amazon.
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!
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 Benedict recipes call for sodium alginate. Scrambled Veggs? Don’t forget the soy protein isolate!
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 only went vegan a couple of years ago, so he’s not relying on a distant memories of what eggs are like, the way that I am. I was actually more interested what he thought of the flavor than what I did.
Overall, we were happy! I love a classic tofu scramble, but for special brunchy mornings I think that I would use Vegg again. 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!
Vegg Tofu Scramble with Broccoli
- 2 teaspoons Vegg powder
- 1 cup water
- 1 tablespoon olive oil
- 1 small shallot – minced
- 1 cup small broccoli florets
- 1/2 block extra firm tofu
- 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 a frying pan with 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 and cook, stirring frequently, until the water evaporates. Season with salt and pepper, and serve.