Learn how to make a vegan egg in 4 different ways: tofu scramble, chickpea flour omelette, vegan egg yolk, and vegan egg white. These recipes are delicious, easy to make, and perfect for anyone following a vegan diet.
Ingredients: For the Tofu Scramble:. 1 tablespoon olive oil. 1/4 cup diced onion. 1/2 block 7 ounces extra-firm tofu, drained and pressed. 1/2 teaspoon ground turmeric. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper, to taste. For the Chickpea Flour Omelette:. 1/2 cup chickpea flour. 1/2 cup water. 1/2 tablespoon nutritional yeast. 1/4 teaspoon baking powder. 1/4 teaspoon ground turmeric. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper, to taste. Fillings of choice spinach, tomato, vegan cheese, etc.. For the Vegan Egg Yolk:. 2 tablespoons vegan mayo. 1/2 teaspoon nutritional yeast. 1/8 teaspoon ground turmeric. 1/8 teaspoon kala namak black salt. For the Vegan Egg White:. Liquid from one 15-ounce can of chickpeas aquafaba. 1/4 teaspoon cream of tartar.
Instructions: For the Tofu Scramble: Heat olive oil in a skillet over medium heat. Add onion and cook until translucent. Crumble tofu into the skillet using your hands or a fork. Add turmeric, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally. For the Chickpea Flour Omelette: In a bowl, whisk together chickpea flour, water, nutritional yeast, baking powder, turmeric, garlic powder, onion powder, salt, and pepper. Pour half of the batter into a heated and oiled skillet. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. Repeat with the remaining batter. Fill the omelettes with desired fillings and fold over. For the Vegan Egg Yolk: In a small bowl, mix together vegan mayo, nutritional yeast, turmeric, and kala namak until well combined. For the Vegan Egg White: Using a hand mixer, whip the chickpea liquid and cream of tartar together on high speed until stiff peaks form, about 5-7 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
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