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Hearty Vegan Mushroom Scramble

Course: Breakfast
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 portions
Calories: 77kcal
Author: Gloria
This vegan "egg scramble" is quickly made, filling and oh so delicious. 
Print Recipe


  • 250 g champignon mushrooms sliced
  • 2 tbsp shallots finely chopped
  • 1 tsp mustard hot
  • 1 tsp coconut oil

Seasoning mix:

  • 1 tbsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kala namak indian black salt (or regular salt)*
  • 1/2 tsp turmeric
  • 1/4 tsp pul biber red pepper flakes
  • 3 tbsp water
  • 2 tbsp chives finely chopped


  • Add the mushrooms, champignons and chives to a hot pan. Stir it occasionally for about 5minutes or until the mushrooms are lightly browned. 
  • Tip the silken tofu into the pan and gently break it apart while stirring. Wait until the water has evaporated which will take about 5 minutes.
  • Meanwhile, combine the ingredients for the seasoning mix and add the paste to the pan. Gently fold it in and cook for another minute or two.
  • Serve with fresh herbs and a sprinkle of fresh pepper. I love to use chives or cilantro.


*You can use regular salt instead of the black Indian salt but you will miss out on the delicious flavour that comes with it.


Serving: 1portion | Calories: 77kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Sodium: 42mg | Potassium: 505mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 5.2mg | Iron: 1.2mg