Vegan Scrambled Eggs


Contrary to popular belief, I am not a vegan, I just like high quality, healthy food and as much variety as possible.

When I can’t get the quality I need, I try to adapt and find other options and since being in the city of Boston, that has translated into more vegan options due to an inability in easily finding a high standard of meat.

You may think that is odd, and I was frankly surprised, especially by my local wholefoods who do you the favour of ranking the welfare standards, but don’t carry any meat products higher than a 2 rating. (The 1 rating, isn’t factory farmed, but rather a bare minimum of what the Global Animal Partnership standards agency considers tolerable.)

Some of the products are a revelation, I actually prefer them to the non-vegan ones. Vegan sausages are one those, they have a nicer texture; they are completely natural and are extremely high in protein. The vegan scrambled eggs I made to go with them are a nice complement with a savory smoky undertone from the turmeric and mustard.

I wish I had discovered some of these recipes and products when my vegan grandma was alive, it would have been lovely to have served her this for breakfast. I would like to think she would have been pleasantly surprised.

*A minute on nutritional yeast, as this ingredient gets a bad reputation from its name. It has a strong flavor that can be described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. On average, two tablespoons provides 60 calories with 5g of carbohydrates (4 grams of which is fiber). A serving also provides 9 g of protein and is a complete protein, providing all nine amino acids the human body cannot produce.

With the tofu and nutritional yeast in the ‘scrambled eggs’  in addition to the vegan sausages, you get a triple source of protein.


  • 250g/1 cup firm tofu
  • 1 finely chopped small onion
  • 3 tsp. nutritional yeast flakes*
  • 1 tsp. turmeric
  • 1-2 tsp. mustard
  • Salt and pepper to taste


  • Add in some green/red peppers or any leftover vegetables you need to use up (chopped) for extra taste and a little color


  • Crumble the tofu into small pieces and allow to drain in a sieve to take out some of the water
  • Heat on a medium heat for c. 4 minutes
  • Add the remaining ingredients and continue to stir for another 3 minutes
  • Serve with some vegan sausages to fool your kids, I recommend Field Roast apple maple vegan sausages at 10g of protein per serving of two sausages it’s a healthy and taste switch and no one will even taste the difference!



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