Eggs used to be one of my favorite breakfast foods, and I absolutely love brinner (breakfast for dinner). When I went plant-based, I struggled at first; I didn’t want to use Just Egg because the ingredients weren’t great and contained soy (my allergen).

Don’t get me wrong, I’ve definitely eaten plant-based egg alternatives, but it’s not my go-to. It’s expensive and not as nutritious as options I can make at home.

Typically, plant-based and vegan individuals make a tofu scramble, but with a soy allergy, that was out of the question—until I learned about pumfu. After buying pumfu for a while at prices astronomically higher than tofu ($6 for 8 ounces), I quickly realized I had to learn to make it at home. That’s when I started experimenting to create my pumpkin seed tofu alternative (pumfu). Before I knew it, I made pumfu scrambles at a fraction of the cost. I have even learned how to make a pumpkin seed scramble (recipe coming soon).

Over the years, I have tried several store-bought alternatives but wasn’t a fan of the ingredients. I have made egg alternatives from chickpea flour and mung beans, but nothing tastes as delicious as a pumfu scramble.

So, without further ado, I introduce my plant-based and vegan-friendly, just like eggs pumfu scramble. This recipe is free from coconut, dairy, gluten, grains, nuts, and soy, and with one simple swap, it can even be whole-food, plant-based (see recipe notes for details). It makes two hefty servings, taking about five minutes to prep and ten minutes to cook.

INGREDIENTS

• 1 tbsp. oil or plant-based butter
• 1/4 – 1/2 cup milk of choice (I make sprouted oat milk; recipe coming soon)
• 1 tbsp. nutritional yeast (for flavor and color; I use Anthony’s Non-Fortified Nutritional Yeast)
• 1/4 tsp. black salt (for egg flavor; I use The Spice Lab Kala Namak Black Salt)
• 1/8 tsp. adobo(for flavor and color; I use Loisa’s Organic Adobo)
• 1/8 tsp. turmeric powder (for color)
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• Salt (to taste)
• Black pepper (to taste)
• 8 oz. of Pumfu (I make homemade pumpkin seed tofu alternative)

INSTRUCTIONS

1. Add oil or butter to a frying pan over medium-high heat.
2. Combine the milk and all seasonings through black pepper in a bowl. This is a great time to add plant-based cheese if you wish.
3. When the oil or butter is ready, add the pumfu to the pan. Either crumble it by hand before adding it to the pan or use a spatula to crumble it in the pan. This is the time to add fresh produce if you wish.
4. Let cook for 3-5 minutes, stirring continuously until the pumfu becomes slightly dehydrated with a hit of browning before adding the seasoned milk mixture.
5. Let cook for five more minutes or until your desired egg-like consistency, stirring continuously. Serve as is or with a side of air-fried carrot bacon.

NOTES

• If you wish to omit the oil/butter, you should still be able to cook it in a pan by swapping the oil 1:1 with vegetable broth (I haven’t tried this method, so if you do, let us know how it goes). Skipping the oil/butter/vegetable broth entirely may be possible, depending on the pan.

Cook ModePrevent your screen from going dark

Pin Recipe Print Recipe

No ratings yet

Just Like Eggs Pumfu Scramble

A simple and nutritious plant-based and vegan-friendly just-like-eggs pumfu scramble. This recipe is free from coconut, dairy, gluten, grains, nuts, and soy, and with one simple swap, it can even be whole-food, plant-based. It makes two hefty servings, taking about five minutes to prep and ten minutes to cook.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Servings 2

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 1 tbsp. oil or plant-based butter
• 1/4 – 1/2 cup milk of choice (I make sprouted oat milk; recipe coming soon)
• 1 tbsp. nutritional yeast (for flavor and color; I use Anthony’s Non-Fortified Nutritional Yeast)
• 1/4 tsp. black salt (for egg taste; I use The Spice Lab Kala Namak Black Salt)
• 1/8 tsp. adobo (for flavor and color; I use Loisa’s Organic Adobo)
• 1/8 tsp. turmeric powder (for color)
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• Salt (to taste)
• Black pepper (to taste)
• 8 oz. of Pumfu (I make homemade pumpkin seed tofu alternative)

Get Recipe Ingredients

Instructions

• Add oil or butter to a frying pan over medium-high heat.
• Combine the milk and all seasonings through black pepper in a bowl. This is a great time to add plant-based cheese if you wish.
• When the oil or butter is ready, add the pumfu to the pan. Either crumble it by hand before adding it to the pan or use a spatula to crumble it in the pan. This is the time to add fresh produce if you wish.
• Let cook for 3-5 minutes, stirring continuously until the pumfu becomes slightly dehydrated with a hit of browning before adding the seasoned milk mixture.
• Let cook for five more minutes or until your desired egg-like consistency, stirring continuously. Serve as is or with a side of air-fried carrot bacon.

Notes

• If you wish to omit the oil/butter, you should still be able to cook it in a pan by swapping the oil 1:1 with vegetable broth (I haven’t tried this method, so if you do, let us know how it goes). Skipping the oil/butter/vegetable broth entirely may be possible, depending on the pan.

Join The Holistic Hipppie Community & Let’s Connect