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Learn how to make this easy vegan version of Filipino scrambled eggs. It requires just 3 ingredients and is ready in less than 30 minutes!
Filipino scrambled eggs are very simple to make, they’re essentially eggs with tomatoes and thinly sliced yellow onions. You may be thinking to yourself, “But eggs aren’t vegan!” Of course they aren’t, so today we will be using Just Egg, which is a mung bean based egg substitute that is entirely plant-based.
We love using Just Egg; it’s great for baking, omelets, and of course, scrambles. If you don’t have access to Just Egg or prefer to use something else, you can also use our tofu scramble recipe or a soy-free option, this chickpea scramble recipe.
Here’s What We Need:
- Tomatoes: We typically use large Roma or beefsteak tomatoes for this recipe, but if you have smaller cherry or grape tomatoes, those work too!
- Onions: Thinly sliced white or yellow onions work best in this recipe.
- Just Egg: Just Egg is this easiest thing to use for your scramble but like mentioned above, you can also use tofu or chickpea scramble.
- Green Onions: This is optional, but it makes for a great garnish, adds color and also is delicious!
- Black Salt: This is optional but recommended as it helps give the dish an “eggy” flavor!
Looking for More Breakfast Ideas?
- Vegan Breakfast Potato Hash
- Fall Sweet Potato Breakfast Casserole
- Blender Oatmeal Pancakes
- Easy Vegan Rye Waffles
- Vegan Pumpkin French Toast
Vegan Filipino Scrambled Eggs
- Total Time: 18 minutes
- Yield: 3 servings
- Diet: Vegan
Description
Learn how to make these easy Filipino scrambled eggs. They require just 3 simple ingredients and always hit the spot!
Ingredients
- 1 tablespoon oil or vegan butter
- 2 Roma tomatoes, diced
- 1 small onion, sliced thinly
- 1 bottle Just Egg, well shaken
- Salt and pepper, to taste
- Optional: Black salt (Kala namak), as desired
- Optional: 1-2 green onions, finely chopped
Instructions
- In a pan over medium-low heat, add in the oil. Once heated, add in the onions and cook for about 2 minutes, or until they begin to soften.
- Add in the tomatoes and cook until softened, about 3-4 minutes.
- Shake the bottle of the vegan eggs well, add it into the pan, and allow everything to sit without stirring for about 30 seconds.
- Season with salt and pepper, and mix everything. Stir the mixture every so often and continue to cook until the eggs are set.
- Remove from heat and add the optional black salt as desired to help give it that “eggy” flavor. Start with a small amount and taste as you go. Add any additional salt and pepper as needed as well.
- Garnish with green onions, and enjoy!
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Filipino
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Thank you so much for this recipe. I was not a huge fan of just egg before this recipe and now it’s the only way I’ll make it 🙂 I’ve been adding it to my Mediterranean style wraps as well with hummus and it’s just delicious.
Freakin delicious! Hit the spot! – From a fellow half-Filipina 🙂
simple and delicious