Gwell Vegan Egg

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This plant-based egg alternative, made with tofu and seasoning, offers a flavorful alternative to scrambled eggs, providing a satisfying vegan option rich in protein.
Tofu is high in protein and contains all nine essential amino acids. Nutritional yeast provides B12, while turmeric adds anti-inflammatory benefits.

Turn this into a complete meal with this simple formula: Protein + Fiber + Health Fats + Complex Carbs (these may have protein, fiber, and healthy fats)

Tradition Spotlight

Tofu scrambles are common in plant-based cuisine and trace their roots to Asian tofu cookery. In Black vegan and Afro-Caribbean communities, creative plant-based substitutes offer both nostalgia and nourishment.

Citations:

1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5188422/
2. https://www.hsph.harvard.edu/nutritionsource/soy/

Gwell Vegan Egg

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Servings: 1
Course: Appetizer, Breakfast, Snack
Ingredients Equipment Method

Ingredients
  

  • ¼ cup blended soft tofu per egg
  • 1 tbsp chickpea flour
  • ¼ tsp turmeric
  • ¼ tsp kala namak for eggy flavor
  • 1/2 tsp nutritional yeast
  • 1 dash black pepper

Equipment

  • Blender

Method
 

  1. Blend all ingredients and prepare like you would eggs
  2. For egg muffins bake at 375°F (190°C) for 25–30 min
  3. For a chunkier scramble break chunks of firm tofu into scramble while cooking
  4. Try steaming with mixed veggies for a delicious take on steamed eggs

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