Vegan scrambled eggs at last! These easy vegan scrambled eggs are made with crumbled tofu and flavored with nutritional yeast garlic, and onions for a simple, hearty and healthy 5-minute breakfast.
Heat the coconut oil in a small skillet over medium-high heat. Add diced onion and garlic and sauté until golden and fragrant, 2-3 minutes.
While onions are sautéing, crumble the tofu in a small bowl with your fingers. Stir in the nutritional yeast, lemon juice, spices. Add tofu mixture to onions and cook for 2-3 more minutes, until tofu is heated all the way through. Taste and adjust seasonings.
Serve immediately with fresh chives, vegan cheese, or homemade salsa.
Serving and Storing - Serve these vegan eggs with toast, roasted potatoes, or a breakfast salad. Top with fresh chives, vegan cheese (I LOVE Violife cheddar shreds), or homemade salsa. Store leftovers in the refrigerator for up to 2 days. To reheat, gently reheat over the stovetop at medium-low heat.