Vegan Egg Scramble Recipe (With Tofu and Without)

This vegan scramble recipe is so easy and delicious. Filled with any veggies you like, protein and the perfect way to start the day!

2 servings

2 cupsvegan egg, either tofu or chickpea flour recipe or store bought vegan egg

1 cupsveggies of choice, I used mushrooms, zucchini, peppers, and spinach.

½ cupdairy free cheese of choice, optional

½ cupprotein of choice, I used my vegan bacon (optional)

⅖ teaspoonsea salt, may not need if egg, cheese and protein choice has plenty

¼ teaspoonpepper, may not need if egg choice has plenty of flavor

Sliced green onions, optional for garnish

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In a pan over medium heat, saute veggies with drizzle of oil, or broth, and salt and pepper if using. I add the greens last. Add the protein here if it needs to be cooked. Set aside. A trick I use is to add the cheese here. Dairy free cheese tends to take longer to melt so if you warm it with the cooked veggies it will melt better.
Using the same pan, cook the vegan egg and follow the recipe for the egg variety you use, scrambling the egg as stated.
Once you see it firm up a bit, add the cooked veggies, cheese and protein to the pan.
Mix a few more minutes until you see the cheese melting.
Serve!