Vegan Scrambled Eggs Recipe for Kids

Vegan scrambled eggs is the most requested meal in my home! We make it at least once a week, but sometimes twice. These “eggs” are fluffy, wholesome, flavorful and can be devoured at any time of the day. We eat them for breakfast, brunch, lunch and dinner!

You might be asking yourself: what are vegan scrambled eggs? Don’t fret. I am here to help you find that answer!

Vegan scrambled eggs are a tasty substitute for scrambled eggs, made from tofu. Tofu is the star of the show, but there are five other important ingredients used to make this wholesome meal come together.

Let’s talk about ALL of those ingredients.

The Six Essential Ingredients for Vegan Scrambled Eggs

1. Tofu – for protein
2. Black Salt (Kala Namak) – creates the eggy flavor (you can purchase it here)
3. Nutritional Yeast – adds cheesy flavor and B12
4. Turmeric – gives the “eggs” the yellow color and adds antioxidents
5. Garlic Powder – for flavor
6. Plant Based Milk – adds creaminess and texture

The Best Tofu for Vegan Scrambled Eggs

Years ago, I was told tofu is a great substitute for eggs while on a vegan diet, because it is a great source of protein. You can read more about that here.

BUT every recipe I found on the internet didn’t even come close to replacing scrambled eggs for me, until I came up with my own recipe.

I have tried all types of tofu and believe me, there are many, many types. When you shop for tofu, you will find firm tofu, extra firm tofu, silken tofu, organic tofu, sprouted tofu, tofu packaged in water and tofu packaged without water.

I have trialed them all for this recipe AND THE WINNER IS…

…sprouted tofu, packaged in water!

At the time of this post and in my current geographical location, Trader Joe’s has the best priced option for this specific kind of tofu.

Black Salt

Black salt (also known as kala namak) is essential for this recipe. It’s what gives these vegan scrambled eggs the eggy flavor that makes this recipe an actual substitute for real scrambled eggs.

My son was born a vegan, so he has never eaten any chicken’s eggs. I, however, was born and raised eating animals. While I was vegetarian for ten years, I still ate eggs. Becoming vegan was difficult for me, because I loved to eat scrambled eggs. Before I arrived at this exact combination of ingredients, I was using regular salt, instead of black salt. My craving for scrambled eggs was never satisfied.

Until…

I purchased this black salt on Amazon! Black salt has an eggy smell and taste, but it is difficult to find. Amazon is my go to shop to purchase it. Once I run out, I find myself quickly heading to Amazon to reorder my favorite brand of black salt: Crimson & Clove. You can find it by clicking this link!

You can use regular salt for this recipe, but it won’t have that eggy flavor…

Nutritional Yeast

I use nutritional yeast to make this recipe flavorful AND nutritious.

Nutritional yeast has what most describe as a rich cheesy flavor. Nutritional yeast is also rich in B12 (check the package to ensure yours has B12 added to it). B12 is a vitamin vegans often lack in their diet, so finding a flavorful way to get it into your diet is a must.

If you are interested in learning about ALL of the benefits of nutritional yeast (because there are many), check out this article.

Turmeric

Turmeric not only adds the yellow coloring to these vegan scrambled eggs, making them look more like real scrambled eggs, it also adds nutrition.

Turmeric is known to be beneficial for its antioxidants. Here is an article expanding upon all of the benefits it has to offer.

Garlic Powder

Garlic powder adds flavor to the “eggs.”

Feel free to use minced garlic for this recipe, if you prefer. If you want to keep it simple and kid friendly, garlic powder is the best option, though!

Plant Based Milk

Like tofu, there are many, many options for plant based milks on the market.

I typically use plain, unsweetened almond milk for my vegan scrambled eggs recipe. I do recommend oat milk and soy milk as some great options. They are both creamier than almond milk, so the “eggs” tend to come out a bit more fluffy.

That is it, my friends! Those are the six essential ingredients for making vegan scrambled eggs!

Vegan Scrambled Eggs Versitality

This recipe is simple and delicious. It is perfect for breakfast, brunch, lunch or dinner. You can add it to a wrap, serve it with chopped spinach and toast, or add it to vegetable fried rice. Here is my recipe for a super delicious, easy to make vegan vegetable fried rice.

My favorite part of this vegan scrambled eggs recipe is the fact that I know I can add spinach or kale to it and my son will STILL eat it.

He is not a big fan of vegetables, especially any type of healthy greens like romaine lettuce, kale, and spinach. It is hard to even get him to look at any of these, never mind eat them! This vegan scrambled eggs recipe for kids is so good, though, so even with the added greens, he gobbles it up faster than any other meal I give him!

So even if YOU aren’t into it, make it for your kids!

Serve it with sweet potato home fries, toast and orange juice, and you have yourself a well-balanced meal that is both filling and nutritious! Or serve it over a bed of greens on a wrap, with some orange slices. Serve it with some vegan sausage links, toast and orange juice. The possibilities are endless!

Enjoy!

Vegan Scrambled Eggs Recipe for Kids

Print Recipe

This vegan scrambled eggs recipe is the most versatile recipe you can make as a vegan, in my opinion. It can be eaten as a substitution for scrambled eggs, added to pasta or rice dishes, used in burritos. If you make this once a week, you are sure to have an inexpensive way to get protein into your kids' diets.

Course Breakfast

Keyword healthy, kid friendly, vegan

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings 4

Author Michelle

Ingredients

• 16 ounce extra firm tofu sprouted
• 1 teaspoon garlic powder
• 1 teaspoon black salt or regular salt
• 1/2 teaspoon turmeric
• 3 tablespoons nutritional yeast heaping
• 1/2 cup unsweetened, unflavored plant based milk
• 1 cup chopped baby spinach optional

Instructions

• Preheat the oven to 400 degrees F.
• Crumble the tofu with your hands in an oven safe casserole pan.
• Add all ingredients to the crumbled tofu and mix well.
• Place in the oven for 12-15 minutes,
• Add chopped spinach (if using) and heat for one more minute, serve and enjoy!