Good news for everyone who’s still worried that vegans don’t get enough protein in their diet (even though there are countless options): Hampton Creek‘s highly anticipated “Just Scramble” product has been given the green light by the Food and Drug Administration (FDA).
“Hampton Creek has just been notified by the FDA that our submission for mung bean protein isolate nicknamed ‘Jack’ has been met with a ‘No Questions’ letter from the agency, meaning there are no concerns around safety and it is ‘Generally Regarded as Safe’ (GRAS),” said Hampton Creek Communications Director Andrew Noyes.
Just Scramble is a vegan alternative to scrambled egg that contains 20 per cent more protein than a chicken egg with zero cholesterol, according to Hampton Creek.
While the product is expected to launch in the next few months, this news definitely got us thinking about some of our favorite plant-based “scramble” recipes. We’re going to be whipping up as much of these as possible until we get our hands on the new “Just Scramble” to compare, and we highly suggest you read our tofu scramble guide, and then give some of these a go while you wait, too!
How gorgeous is this Wild Mushroom and Tofu Scramble by Trine Rask? In this recipe, firm tofu is scrambled with meaty portobello mushrooms and fresh, wild garlic. A pinch or turmeric adds color, as well as a mild flavor that complements, rather than overpowers the other spices. Serve this hearty scramble on toast with a side of vegan breakfast sausages and maple syrup.
This gluten-free Spiced Chickpea Breakfast Scramble by Robin Runner is a soy-free take on the classic tofu scramble that still packs an impressive amount of protein and flavor. Serve on top of toast with greens, tomatoes, or vegan cheese. This recipe is so easy to make and a great go-to, post-workout meal that refuels and restores.
These Croissants Stuffed With Dill Scrambled Tofu and Chive Aioli by Plant Tribe are out of this world. The dish will leave you full and satisfied because the croissant halves act as the bread in this breakfast sandwich. Enjoy the herbaceous flavor of the scrambled tofu and the creamy, indulgent, oniony chive aioli.
This Antipasto Scrambled Tofu by Katie Culpin and Josh Bailey is an incredible energy booster with amazing flavor. Start your day right with this delicious goodness! Black salt gives the tofu an eggy flavor, while olives, roasted bell pepper, and artichoke bring that tangy, umami flavor that makes antipasto so good. Basil added at the end gives it a fresh flavor, but it can also be substituted for spinach. Serve this scramble on its own, wrap it up in a tortilla to take it on the go, or serve it over toast.
This Tofu Scramble With Broccoli Noodles recipe by Alissandra Maffucci is one of the most innovative takes on plant-based scrambles we’ve seen. The broccoli noodles are easy to make (you just boil them for 2-3 minutes) and they add a nice crunchy texture to complement the otherwise soft, fluffiness of the tofu.
If you’re excited about trying out all these dishes but are still on the hunt for more plant-based scramble recipes, we highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
Lead image source: Croissants Stuffed With Dill Scrambled Tofu and Chive Aioli