{"id":17907,"date":"2016-06-29T17:58:58","date_gmt":"2016-06-29T23:58:58","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=17907"},"modified":"2021-04-27T12:43:40","modified_gmt":"2021-04-27T18:43:40","slug":"vegan-scrambled-eggs-made-with-aquafaba","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-scrambled-eggs-made-with-aquafaba\/","title":{"rendered":"Vegan Scrambled \"Eggs\" Made with Aquafaba"},"content":{"rendered":"

These vegan scrambled eggs actually scramble thanks to secret ingredient aquafaba (i.e., chickpea brine). They're made with a combination of\u00a0firm tofu, aquafaba, olive oil, nutritional yeast, kala namak (for an egg-like sulfuric taste), ground turmeric (for color), and freshly ground black pepper. All ingredients get blended until smooth and then scrambled in a skillet just like traditional scrambled eggs. Serve them alongside avocado toast and orange slices for the perfect vegan brunch!<\/em><\/strong><\/p>\n

\"Vegan<\/a><\/p>\n

There have been next to zero animal-based products I've missed since transitioning to a fully plant-based diet two years ago. And by \"next to zero,\" I mean only one.<\/p>\n

So what's the one thing I do miss?<\/p>\n

Cheese? Nope. Surprisingly, not at all.<\/p>\n

Honey? Uh-uh.<\/p>\n

Meat? Nah, lost my\u00a0hankering for the stuff when I went vegetarian.<\/p>\n

Eggs? Ding, ding, ding! You betcha.<\/p>\n

Especially scrambled eggs. The traditional \"tofu scramble\" has partially filled the scrambled egg void, but crumbling tofu into a pan just isn't the same as skimming soft, fluffy egg curds off a hot skillet.\u00a0It's that magical moment of seeing the egg mixture transform from goopy liquid to fluffy scrambled eggs that gets me.<\/p>\n

Be still my heart.<\/p>\n

\"Vegan<\/a><\/p>\n

Gah,\u00a0what's a gal\u00a0to do?<\/p>\n

Well I about fell out of my office chair a few months ago when I spotted a certain pre-made vegan scrambled \"egg\" mixture online. I ordered it immediately and couldn't wait to try it. Perhaps my expectations were too high, but the texture just wasn't the same. Not even close. Dense and rubbery.<\/p>\n

To be fair, I only gave it one chance and haven't gone back to it since; thus, I'll offer that kind, compassionate brand the benefit of the doubt and consider the possibility\u00a0that\u00a0the unsavory texture\u00a0might have resulted from my own cooking error.<\/p>\n

But the whole experience got me thinking that maybe, just maybe there was a way to recreate a vegan version of scrambled \"eggs\" that actually scrambled\u00a0and<\/em>\u00a0had a taste + texture highly reminiscent of the \"real\" thing.<\/p>\n

It was worth a shot.<\/p>\n

Correction:<\/strong> it was worth 10 shots.<\/p>\n

For the record, in this scenario \"shots\" = recipe-testing attempts. Get your mind outta the gutter<\/del> college fraternity party (and give mine a hand while you're at it, will you).<\/p>\n

Where were we? Ahh yes, 10 shots. I've been testing different variations of this recipe since early May and finally stumbled (or should I say\u00a0scrambled<\/em>) upon a winner just the other week.<\/p>\n

Throughout testing, I\u00a0tried versions with a base of\u00a0chickpea\/garbanzo flour, silken tofu, firm tofu, and\/or aquafaba (or any combination of the four). However, the winning version relies on\u00a0a simple base of firm tofu and\u00a0aquafaba. Here's the full list of ingredients. . .<\/p>\n

Firm tofu.
\nAquafaba<\/a> (chickpea brine\/canning liquid).
\nCold-pressed olive oil.
\nNutritional yeast flakes.
\nKala namak (i.e., black salt with an egg-like sulfuric taste).
\nGround turmeric (for color).
\nFreshly ground black pepper (if you desire).<\/p>\n

To make these vegan scrambled \"eggs\", you'll blend together all the ingredients like so. . .<\/p>\n

\"Vegan<\/p>\n

Then, you'll cook\u00a0the tofu-aquafaba mixture in\u00a0a hot pan for 10\u201315 minutes, skimming and scrambling as you go, or until it looks like\u00a0this<\/a>\u00a0and\/or this<\/a>.<\/p>\n

Then, plate\u00a0your scrambled \"eggs\" alongside some avocado toast, coffee +\u00a0maybe even\u00a0a few orange slices and serve. Or\u00a0if your taste buds are anything like mine, douse your scrambled eggs\u00a0with ketchup before serving. Then, sink your fork in and do a little vegan-scrambled-egg shimmy right there in your kitchen.<\/p>\n

\"Vegan<\/a><\/p>\n

\"Vegan<\/a><\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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4.77<\/span> from 17<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Scrambled \"Eggs\" Made with Aquafaba<\/h2>\n
<\/div>\n
Vegan scrambled eggs that actually scramble thanks to a secret ingredient: aquafaba (aka chickpea brine). These vegan scrambled eggs are made with a combination of firm tofu, aquafaba, olive oil, nutritional yeast, kala namak (for an egg-like sulfuric taste), ground turmeric (for color), and freshly ground black pepper. All ingredients get blended until smooth and then scrambled in a skillet just like traditional scrambled eggs. Serve them alongside avocado toast and orange slices for the perfect vegan brunch!<\/span><\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Breakfast, Brunch<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, plant-based, Vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>1<\/span> \u20132 people<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>