Description
This vegan tofu scrambled eggs with caviar and toast is the ultimate luxurious breakfast, yet it’s simple, affordable, and hearty. Based on seasoned crumbled tofu served with vegan caviar made from algae, vegan whipped cream cheese crafted from cashews, and whole grain toast, this breakfast dish is so outrageously gorgeous, impressive, and delicious! Make it gluten-free by using gluten-free bread for the toast.
Ingredients
Scale
Vegan Whipped Cream Cheese:
- ½ cup raw cashews
- Boiling water
- ¼ cup plant-based milk, unsweetened, plain
- ½ lemon, juiced
- 1 tablespoon nutritional yeast
- 1 small clove garlic, peeled
- ¼ teaspoon white pepper
- ¼ teaspoon salt (optional)
Scrambled Eggs with Caviar:
- 1 (16-ounce) package extra firm tofu, drained
- 1 tablespoon extra virgin olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- ½ teaspoon ground dry mustard
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ½ teaspoon salt (optional)
- 2-4 tablespoons plant-based milk, unsweetened, plain
- 1 (3.5 ounce) jar vegan caviar
- 2 tablespoons chopped chives (or green onions)
Whole Wheat Toast:
- 4 slices whole wheat bread, toasted
Instructions
- To make Vegan Whipped Cream Cheese, place raw cashews in a small bowl and cover with boiling water. Let stand for 10 minutes. Drain water and add soaked cashews to a small blender container. Add plant-based milk, lemon juice, nutritional yeast, garlic, white pepper, salt (optional) to the blender container. Process until very smooth and creamy (about 2 minutes). May pause and scrape down sides as needed. Should make thick, creamy texture. Transfer to a serving dish and set aside.
- While cashews are soaking, prepare the Vegan Scrambled Eggs with Caviar. Drain the tofu well (for best results, press tofu—learn how here). Crumble with fingers to create a crumbled texture that resembles that of scrambled eggs.
- Heat olive oil in a medium skillet or sauté pan over medium heat. Add crumbled tofu, nutritional yeast, ground turmeric, ground dry mustard, garlic powder, white pepper, and salt (optional). Cook for about 5 minutes while stirring well with a wooden spoon to distribute ingredients and keep from sticking. Add 2 tablespoons plant-based milk and mix into scrambled tofu mixture to moisten it. Add additional plant-based milk as needed to create a moist, scrambled texture (pictured above). Cook for an additional 2-3 minutes until heated through.
- To serve, divide scrambled tofu into four servings (about ½ cup each) and arrange on plate. Garnish with one-fourth of the vegan caviar (about 2 tablespoons each), one-fourth of the vegan whipped cream cheese (about 2 tablespoons each), and ½ tablespoon chopped chives (or green onions). Place one slice of whole wheat toast on the side. Serve immediately.
- Enjoy!
Notes
You can easily make this recipe gluten-free by using gluten-free bread for the toast.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 459
- Sugar: 6 g
- Sodium: 474 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Carbohydrates: 34 g
- Protein: 25 g
