An amazing plant-based, vegan-friendly, soy-free, dairy-free, and gluten-free Just Like Eggs Pumfu Scramble recipe that makes approximately 2 servings, taking about 2 minutes to prepare, with 10 minutes for cook time.
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Eggs used to be one of my favorite breakfast foods, not to mention my absolute love for brinner (breakfast for dinner). When I went plant-based I struggled at first, I didn't want to use JustEgg, because the ingredients weren't great, not to mention they contained soy ingredients not only are there risks of consuming soy, but it's also one of my allergens.
Do you remember when they claimed eggs were healthy for heart health? What’s really strange is that although some older studies back this up, science has changed! Studies now show that eggs are actually quite bad for you.
For instance, one study monitored over 23,000 people’s diets and found that those who consumed more eggs had 80 percent higher coronary artery calcium scores, a measure of heart disease risk, an increased risk of obesity and diabetes, and hypertension (1).
Another study found that those who ate more eggs had a 19 percent higher risk of cardiovascular problems. In this study, they said:
“Studies showed that among participants who developed diabetes during observation, consumption of one egg a day doubled their risk compared with less than one egg a week (2)."
So why does the American Heart Association have nearly 40 recipes on their “healthy recipe” tab with egg ingredients (3)?
Maybe it has something to do with Eggland’s Best being one of the American Heart Association’s proud national supporters, which means the American Heart Association is in their pockets (4).
Nonetheless, eggs used to be a favorite food of mine. I tried several store-bought alternatives when I went plant-based but wasn't a fan of the ingredients. I have made egg alternatives from chickpea flour and ming beans, but nothing tasted as delicious as a pumfu scramble.
So without further ado, I introduce my Pumfu Scramble recipe. I think it's safe to say you'll enjoy it as much as my family. Since I am allergic to soy and have adapted to a plant-based lifestyle (no meat or dairy), this recipe is vegan-friendly, plant-based, soy-free, dairy-free, and gluten-free.
Just Like Eggs Pumfu Scramble
1 8 oz. block of pumfu (follow my Pumpkin Seed Tofu Alternative (Pumfu) recipe)
1/4-1/2 cup milk of choice (follow my Thick & Creamy Oat Milk recipe)
1 tbsp. oil of choice or plant-based butter
1 tbsp. nutritional yeast (for flavor and color)
1/4 tsp. black salt (for egg taste)
1/8 tsp. adobo seasoning (for flavor and color)
1/8 tsp. turmeric powder (for color)
1/8 tsp. garlic powder
1/8 tsp. onion powder
Pink salt (to taste)
Black pepper (to taste)
Gather the ingredients, preferably organic: pumfu, milk of choice, oil of choice or plant-based butter, nutritional yeast, black salt, adobo seasoning, turmeric powder, garlic powder, onion powder, pink salt, and black pepper.
After gathering the ingredients, add the oil of your choice or plant-based butter to a frying pan over medium heat.
While the pan is heating, combine your plant-based milk and all your seasonings in a bowl. This is a great time to add plant-based cheese if you wish.
After the frying pan has heated up for about 5 minutes, 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 a great time to add any fresh produce too.
After adding the pumfu to the pan, allow it to cook for 3 minutes, stirring continuously until the pumfu becomes slightly dehydrated with a hit of browning.
After about 3 minutes of continuously stirring the pumfu, add in your plant-based milk and seasonings (nutritional yeast, black salt, adobo seasoning, turmeric powder, garlic powder, onion powder, pink salt, and black pepper). Continue to stir continuously as it cooks for 5 more minutes or until your desired egg-like consistency.
Serve with a side of Air-Fried Carrot BaCAN'T, and enjoy.