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.
Servings
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 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)
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.
