Vegan Scrambled Eggs with Spinach

Have you tried vegan scrambled eggs? This is a healthy and quickly prepared dish where we use tofu instead of eggs, frying it together with onions and seasoning it with turmeric to achieve the characteristic yellow color. Vegan scrambled eggs can be enjoyed for breakfast, lunch, dinner, or as a snack.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 1 spoon Oil, olive

  • 180 g Tofu

  • 1 piece Onion, raw

  • 1 teaspoon Spices, turmeric, ground

  • 1 teaspoon Salt, table

  • 1 teaspoon Spices, paprika

  • 0.5 teaspoons Thyme, fresh

  • 60 g Spinach, raw

  • 2 spoons Sweet cream

  • 1 spoon Margarine

  • 1 spoon Yeast, dry

Steps

  1. Crumble the tofu into smaller pieces with your fingers. Peel and finely chop the onion.

  2. Heat olive oil in a pan. Add the onion and tofu, and fry them over moderate heat while constantly stirring for about 5 minutes. Add turmeric, salt, and paprika. Season with thyme to taste, or you can use another spice if preferred.

  3. Add the chopped spinach leaves to the pan and mix everything well. Wait for the spinach to soften, then pour in the oat cream, margarine, and nutritional yeast. Add a bit more salt if needed.

  4. Serve the prepared dish with bread and fresh vegetables.

Nutrition Information (Per 100g)

  • Calories: 123.9 kcal
  • Fat: 8.8 g
    • Saturated Fat: 1.66 g
  • Carbohydrates: 4.52 g
    • Sugars: 0.95 g
  • Protein: 5.23 g
  • Fiber: 1.19 g

Advice

Instead of black volcanic salt, you can use regular salt.