Healthy Vegan Egg Breakfast Ideas: Tofu Scramble & Omelette | Oil-Free & High Protein

If you love having eggs as breakfast but are worried about having bad cholesterol, you should consider these perfect (no oil, low fat, gluten free) vegan egg breakfast recipes!

These vegan egg scramble and vegan omelette are mainly made up of tofu and vegetables. I always use organic/ pesticides free ingredients whenever possible. In these recipes, I cooked them without oil (water-sauteed only) and a good non-stick pan is highly recommended. Feel free to add any other vegetables as the toppings. You may also enjoy them with additional flavor such as ketchup, vegan cheese, sauces and mixed herbs according to your preference.

Tofu is made from soybean curds and is naturally gluten free. It is low in calories, contains no cholesterol and an excellent source of calcium and iron.

♤ Ingredients – Vegan Tofu Scramble:
(Servings: 3)

1 medium size onion, chopped
1/4 cup red bell pepper, chopped
3 pieces button mushroom, sliced
Fresh cherry tomatoes
Feel free to add any other vegetables such as broccoli and spinach.

300g tofu
3 TBSP vegan parmesan cheese or nutritional yeast
1/8 tsp turmeric
Salt, to taste
Black pepper, to taste
Mixed herbs, to flavor
1 tsp arrowroot powder dissolved in 2 TBSP water
(You may add more starch solution for a creamier texture)

☆ How to Make Vegan Parmesan Cheese:

♤ Ingredients – Vegan Tofu Omelette
(Makes 3 Omelettes)

170g tofu
2 TBSP nutritional yeast
1 TBSP arrowroot starch
1 TBSP rice flour
1/8 tsp turmeric
1/2 tsp baking powder
Salt, to taste
1/2 cup water
White pepper, to taste
Mixed herbs, to flavor
Bell pepper, chopped

For the omelette filling, feel free to add vegan cheese, your favorite vegetables and mushroom.

Note: after blending omelette batter, let it rest for 10 – 15 minutes before pouring into pan to cook. Divide the batter into 3 portions to make 3 omelettes.

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