This is a funny one for me, because I ate actual scrambled egg maybe five time in my whole life. I never liked the idea of eating an egg and avoided it wherever I could. But: I really like the vegan version! I started making it, since some of my friends, who went vegan really felt like missing out. In the beginning I followed the standard recipes for vegan scrambled eggs, which usually consist out of silken tofu, that you season with black rock salt (for the ones, who do not know black rock salt: It contains high amounts of sulfites and tastes exactly like an egg).
After some experiments I figured out that the secret ingredient is chickpea flour. It makes the scrambled egg a little crunchy, tastes like egg and is a natural source of iron. The second thing I discovered is, that black rock salt looses its special taste when being heated up. For keeping the flavours, it is therefore crucial to add it just before serving the scrambled egg!
Start with cutting the onion into pieces. Fry the pieces in a pan until they are transparent. Mix tofu and chickpea flour with a fork. The mixture should be crumbly and quit dry. If necessary add more flour. Fill the scrambled egg base into the pan and fry it together with onions, until it looks nice and toasted. Add pepper and black rock salt. Put it on plates and decorate your scrambled egg with a pinch of turmeric. Normally I enjoy the scrambled egg with fresh tomatoes and a sandwich. This time I decided to serve it with country potatoes and beetroot pie!
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.