Best 2 Vegetable Scrambled Egg Substitute Recipes
Craving a hearty and nutritious breakfast but looking for a healthier alternative to traditional scrambled eggs? Look no further! Our vegetable-scrambled egg substitute offers a delicious and versatile dish packed with flavor and essential nutrients. Crafted with a medley of fresh vegetables, this egg-free scramble is a perfect choice for vegans, vegetarians, and anyone seeking a lighter and healthier start to their day.
Discover a collection of delectable recipes that cater to various dietary preferences and taste buds. From the classic Garden Vegetable Scramble bursting with colorful veggies to the savory Spinach and Feta Scramble, each recipe promises a unique and satisfying experience. Indulge in the aromatic Mushroom and Thyme Scramble for an earthy twist or try the zesty Salsa and Avocado Scramble for a refreshing kick.
VEGETABLE SCRAMBLED EGG SUBSTITUTE
Steps:
- In a small bowl, combine the egg substitute, green pepper, onions, milk, salt and pepper. , Pour into a nonstick skillet coated with cooking spray. Cook and stir over medium heat until eggs are nearly set. Add tomato; cook and stir until completely set.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 563mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
TOFU SCRAMBLE
Tofu scramble, a vegan alternative to scrambled eggs. It's so easy to make, high in protein, and ready in 15 minutes with only 4 ingredients!
Provided by Iosune
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Chop the tofu and use a fork to crumble it into bite-sized pieces.
- Add some oil to a frying pan and when it's hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
- Serve your tofu scramble immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon, or vegan sausage as part of a vegan brunch. You can also serve it with vegan pancakes, vegan crepes, vegan banana bread, and coffee or juice.
- Store leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months. On the other hand, you can also freeze your tofu scrambled eggs after cooking. If you do, the tofu will get a chewier texture, although the eggy flavor won't change. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 80 calories, Sugar 0.7 g, Sodium 248 mg, Fat 4.7 g, SaturatedFat 1 g, Carbohydrate 2.1 g, Fiber 1.1 g, Protein 9.3 g
Tips:
- Use fresh vegetables. Fresh vegetables will provide the best flavor and texture to your scrambled eggs.
- Choose vegetables that cook quickly. Some vegetables, such as spinach and mushrooms, cook quickly and will not overcook in the eggs.
- Chop the vegetables into small pieces. This will help them cook evenly and prevent them from becoming mushy.
- Season the eggs with salt and pepper. This will help to enhance the flavor of the eggs and vegetables.
- Cook the eggs over medium heat. This will help to prevent them from overcooking and becoming rubbery.
- Stir the eggs constantly. This will help to prevent them from sticking to the pan and will also help to evenly distribute the vegetables.
- Serve the scrambled eggs immediately. This will help to ensure that they are fresh and hot.
Conclusion:
Vegetable scrambled eggs are a delicious and healthy breakfast option. They are easy to make and can be tailored to your own preferences. By following the tips above, you can make sure that your vegetable scrambled eggs are perfect every time.
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