Vegan Scrambled Eggs

Vegan Scrambled Eggs



  • 3 Carrots (about Approx 300g, and no need to peel, but take off the green butt)
  • 2 medium Potatoes (about 250g and peeled)
  • 1/3 cup mild olive oil
  • 1/4 cup Almond Milk
  • 1 tsp black salt (Kala Namak)*


  • 200g firm tofu
  • 1 tbsp olive oil
  • Black salt to taste
  • Pinch of pepper


  • Roughly chop the carrots and potatoes, and boil until soft.
  • Drain, and let them cool.
  • Once cooled transfer them to a blender, along with black salt, and olive oil.
  • Blend until silky smooth. The consistency should be like hollandaise sauce. Ladies and gentlemen, this is your egg yolk.**


  • Crumble the tofu using your hands or grate it. It's ok to have small lumps (not too big)
  • Heat up the oil in a non-stick frying pan.
  • Add tofu and cook for 2 minutes on medium heat while stirring occasionally.
  • Add “yolk” as required**, black salt to taste, and cook until everything is mixed well.
  • Add Almond Milk to make it creamier and runnier. Cook on high heat for 1-2 minutes or until everything is heated through.
  • Enjoy hot.

*Must use black salt i.e. Kala Namak (it’s the key to the flavour. Easily available in Indian grocery stores)

**Add more yolk if you like your scramble to be yolky. Add more almond milk to make it runnier.

***If you have leftover “yolk” store it in the fridge for next time. It will last for 3-4 days.

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