The Vegg – Scramble ‘Egg’ & Tofu

The Vegg – Scramble ‘Egg’ & Tofu Recipe

The Vegg is out and tickling taste buds around the world. The Vegg looks and tastes just like a hens egg. It has a creamy texture and smells super yolky. Expect to see a lot of pictures from me using the Vegg in a variety of recipes over the next few weeks as I push the limits of this gem.

To test the Vegg I tried it in one of my favourite egg based dishes – Scrambled ’Eggs’. I have eaten scrambled tofu for breakfast before but even when it’s seasoned the same as hens eggs, it is lacking the creamy full flavor that an egg yolk offers.

It was my mistake to be fooled into thinking the Vegg would act just like an egg does. The smell and texture were so convincing that I expected it would cook and clump like an egg does when fried. After 8 minutes of cooking and only watching the water boil off I decided I needed to add some tofu to create a source of absorption and texture.

And thank goodness I did, because it worked like a charm. The tofu mimicked the properties of scrambled eggs while the Vegg offered the flavour, colour and smell. This is my recipe for delicious scrambled Veggs.

Scrambled Veggs

Serves: two               Time: 15 mins


1 tablespoon oil or vegan butter

4 Teaspoons of Vegg powder

1 cup of water

50 grams of firm tofu

2 cloves of garlic

5-8 shiitake mushrooms

pinch of onion powder

salt and pepper to taste

The spices and vegetables are super versatile and can be adjusted to taste. If I had any, I would’ve added some diced spring onion or shredded spinach.


The directions suggest that you blend the Vegg and water for 10-15 seconds, but I suggest a solid 3-5 minutes on med-high speed. And, as my blender’s blade sits an inch from the glass base I stopped after 2 minutes to scrap down the sides so the powder and liquid were entirely blended. Inhale the smell. Add the onion powder, salt and pepper to the Veggs.

The Vegg when blended

Next heat the oil or vegan butter in a skillet and fry the garlic with the chopped mushrooms. Crumble in the drained, firm tofu and continue to fry on a med-low heat until the tofu begins to brown and the mushrooms become soft. Then pour in the Veggs over the tofu. Fold the tofu and mushrooms into the Veggs while they cook. After 5 minutes or so you’ll notice the tofu absorbing the Vegg and turning yellow. Continue until you reach the consistency you like. Serve on warm toast with tons of parsley.

This was my skillet before I added the tofu. I recommend you tofu then Vegg 

not Vegg then tofu.

The Vegg is all-vegan since it’s made 100% from plant-based materials, which may go some way towards reducing the number of caged hens around the world. That’s 250 million egg-laying hens in the US alone, not to mention those around the world; most of whom spend their lives intensively confined in shed in barren wire cages.

INGREDIENTS: Nutritional Yeast Flakes, Sodium Alginate, Kala Namak, Beta-Carotene. With only 5 calories per ‘egg’ rather than the 95 you’ll get in a hen’s hatchling.

If you don’t want to use it all at once (as the directions suggest) use this conversion: Blend 1 teaspoon of powder with 1/4 cup water equivalent to about two to three yolks. You must use a blender to activate the binding agent. You can’t whisk it by hand sorry. Ideally you’d use a blender with a low-lying blade which will pick up all the powder.

For every packet you buy  10% of net sales will be donated to Compassion Over Killing until 2014. That’s cool.






A savvy vegan in South Korea
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