These vegan scrambled eggs are made with chickpea flour instead of tofu for a filling and high protein breakfast scramble.
These vegan scrambled eggs don’t have any tofu!
The main ingredient? Chickpea flour!
Chickpea flour has a wonderfully eggy texture and when spiced the right way, can taste quite a bit like eggs. We used it for our vegan omelette as well.
So if you’re someone who would love a good vegan scramble but can’t do tofu, then this is right up your street. However, if you DO eat tofu, then you’ll definitely love our super ‘eggy’ vegan tofu scramble.
How to make Vegan Scrambled Eggs
Add some chopped onion to a frying pan with some olive oil and fry until soft.
Add in some sliced mushroom and chopped tomato and fry until soft.
Prepare your scramble mix, which is a mix of chickpea flour, soy milk (can be switched for almond milk), nutritional yeast, turmeric, dijon mustard, garlic powder, black salt (kala namak) and onion powder. Whisk it up into a smooth sauce.
Then pour your scramble mix over your veggies and cook until it starts to firm up like a pancake. Then begin to scramble it and break it up and flip the pieces until everything is cooked and it resembles scrambled eggs.
If the scramble begins to stick at any point, then add some more oil.
Pro tips for Vegan Scrambled Eggs
Use a non-stick pan. This can get quite sticky. We tried it in a pan that isn’t non-stick and it stuck – badly! So switching to a non-stick pan made all the difference.
You still might need to add a bit more oil while you’re frying if it gets a little sticky, but non-stick is going to be the way forward here.
Black Salt aka Kala Namak is a magical ingredient that makes things taste like eggs! If you eat some off your finger you’ll get a heck of a shock because it’s like eggs x 50 000. And not in a good way. Like super sulphery. But when added to recipes in a small amount, it’s awesome and makes things taste very eggy.
If this sounds gross to you then you can just switch it for regular salt but I highly recommend you give it a try at least once! You can get it from Amazon if it’s not available locally.
Turmeric is just for color, so if you don’t want to use it you can just leave it out.
We used soy milk but you can replace this with a different non-dairy milk such as almond milk if you want this to be soy-free.
So I hope you’ll love these vegan scrambled eggs! They are:
- Super easy
- Tofu-free
- Filling
- High in protein
- Ideal for breakfast
This is definitely best served fresh and hot and straight from the frying pan, but if you do have leftovers, they will keep for 3-4 days in the fridge. Just reheat in the frying pan.
More Vegan Breakfast Recipes
- Vegan Pancakes
- Simple Tofu Scramble
- Vegan French Toast
- Vegan Omelette
- Vegan Hash Browns
- Vegan Banana Pancakes
Let us know in the comments what you think of this recipe for vegan scrambled eggs and please rate the recipe too, thanks!
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Vegan Scrambled Eggs
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2
Description
These vegan scrambled eggs are made with chickpea flour instead of tofu for a filling and high protein breakfast scramble.
Ingredients
- 1 tsp Olive Oil
- 1/2 Onion (Chopped)
- 1 Medium Tomato (Chopped)
- 1 and 1/2 cups (4oz/113g) Sliced Mushrooms
Vegan Scramble Mix:
- 1/2 cup (46g) Chickpea Flour
- 1/2 cup (120ml) Soy Milk*
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Turmeric
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Salt (Kala Namak)
- 1/4 tsp Onion Powder
Instructions
- Place a non-stick frying pan on the heat and add the olive oil and chopped onion and sauté until the onions are softened.
- Add in the chopped tomato and sliced mushrooms and sauté until softened.
- Prepare your scramble mix by adding chickpea flour, soy milk, nutritional yeast, turmeric, dijon mustard, garlic powder, black salt and onion powder to a measuring jug and whisking everything together well.
- Pour this out over the veggies and cook until the mixture begins to firm up like a pancake. Then start breaking it up with your spatula and scrambling and flipping the mix until the whole scramble is cooked and no longer wet.
- If the scramble starts to stick at any point, add in a little more oil.
- Serve with toasted ciabatta, fresh avocado and sprinkles of black pepper and chives.
Notes
*You can switch the soy milk for almond milk if you want to make this totally soy-free.
- Category: Breakfast, Gluten-Free, Savory
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 2)
- Calories: 183
- Sugar: 6.4g
- Sodium: 361mg
- Fat: 5.3g
- Saturated Fat: 0.8g
- Carbohydrates: 24.1g
- Fiber: 4.9g
- Protein: 10.9g
Keywords: vegan scrambled eggs
Hi fantastic recipe. I’m wanting to substitute in some aquafab for the soy milk – in parts or totally. Have you ever tried this variation and if not – worth the try do you think? Thank you
★★★★★
Hi Adrian, I haven’t tried it so really not sure! I think it could work though!
Simply delicious and finally a good alternative without the tofu. I am not a big fan of yeast so I replaced it with a pinch of baking soda (in a zip of apple cider vinagar). I made an omelette with this blend and it became really fluffy! Thanks Alison for another step to fully vegan.
So glad you enjoyed it! 🙂
Delish!!!!!love having this option !!!
I tried this morning with all the ingredients listed, but subbed Almond Milk unsweetened for Soy Milk.
I found when done the texture was rather pasty. I blended everything well. So don’t know what I did wrong?
Hi Richard, chickpea flour can get doughy and pasty, which is why the cooking method is important. It needs to cook until almost set like a pancake and then you break it up very well like ‘scrambled eggs’ and then serve hot. Or it could be that it’s just not to your taste and a tofu scramble might suit you better.
This recipe looks amazing! I’m looking just for scrambled eggs in general. How pertinent is it to add the veggies? Can I just make the batter for the vegan eggs? Thanks!
You could leave out the veggies if you like. 🙂
Do you have to use chickpea flour our or can you use any other flour our will in not work
It has to be chickpea flour for this recipe. 🙂
Great recipe, finally a substitute for Tofu… thank you for this as I dislike soy anything! Could I use the chick pea flour as an alternative in a quiche?
★★★★★
Hi Laura, so glad you liked it! You can use chickpea flour successfully for a quiche, Elavegan has a great recipe for it. 🙂
This turned out surprisingly good! The scrambled egg-free batter needed a little more liquid, and instead of tomatoes I added red bell pepper. We will be making again!
★★★★★
Awesome! Thanks Christy!
I’m wondering if you have used SPROUTED chickpea flour for this? It’s all I could find and just make this scramble but the texture was weird. I wasn’t a playdough eating type of kid, but I imagine it is similar to the texture of the scramble.
I really want to like chickpea flour eggs so I appreciate any tips for next time.
Hi Rachel, it wasn’t sprouted chickpea flour it was just regular chickpea flour. The texture definitely should not be anything like playdough! Sorry to hear it didn’t work out, but I would try regular chickpea flour next time. 🙂
It’s pretty delicious and simple! The directions were very helpful.
★★★★★
Thanks Natalie! 🙂
Hey Alison! Newly vegan and have been looking into great egg alternatives. Would this recipe work also in baked goods? If not do you know of any vegan egg recipes that can double as a scramble and baking sub!! So excited to hear from you.
Hi Grace, I wouldn’t use this in baked goods no. A flax egg tends to work well as an egg replacement in recipes. This scramble is just for eating as is. 🙂
Hi there! I am new to Vegan cooking and basically having to relearn a lot of things. I see the egg recipe calls for nutritional yeast. I have the Bragg’s brand nutritional yeast flakes. Is that the same? Or can it be used with same measurement? Can’t wait to try these! Thanks
Hi Susan, yes the Braggs brand is perfect to use! 🙂
Hello🌝,
This is a fabulous recipe. Cooked it this morning for the first time and loved it. Such a great alternative to Tofu. Thank you.
Awesome, thanks Heike!