Mung Bean Tofu Scramble

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare Mung Beans: Soak the split mung beans overnight, drain, and rinse.

Step 2

Blend the Egg Mixture: In a blender, combine soaked mung beans, non-dairy milk, nutritional yeast, black salt, turmeric, onion powder, garlic powder, pepper, oil, and rice flour (if using). Blend on high until completely smooth and pourable.

Step 3

Crumble Tofu: Pat tofu dry, then crumble it into small, uneven pieces (not too fine) and set aside.

Step 4

Cook Aromatics and Veggies (Optional): In a large non-stick skillet, heat a little oil over medium. If using vegetables, sauté them for 3–5 minutes until softened.

Step 5

Combine and Cook: Add the crumbled tofu and cook for another 2 minutes, then pour the blended mung bean batter over the tofu and veggies. Let cook undisturbed for 1–2 minutes until edges begin to set.

Step 6

Scramble: Using a spatula, gently fold and scramble the mixture just as you would with eggs. Keep cooking and repeating until most of the liquid is cooked through and the scramble looks fluffy and golden (about 8–10 minutes).

Step 7

Finish and Serve: Turn off the heat, taste, and adjust seasoning with more black salt if needed. Serve immediately, optionally garnished with fresh herbs or more black salt.

Step 8

For an even “eggier” taste, sprinkle a pinch of additional black salt on top just before serving.

Step 9

Store leftovers in the fridge up to 4 days and reheat in a skillet.

Step 10

This recipe will yield four generous portions of hearty, eggy, protein-rich vegan scramble, perfect for breakfast or brunch