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
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! 🙂
I was so happy to try this recipe but it didn’t come out anything like the picture. The only thing I substituted was the soy milk for in unsweetened walnut milk. I hope you do a video tutorial. I think I might use more liquid next time.
★★★
Sorry to hear it wasn’t a success Laila.
Hello!
I was wondering if I could use almond or coconut flour in place of chickpea flour as I have both on hands
Hi Courtney, I really don’t think so no. It’s specifically chickpea flour that works well to create an ‘eggy’ sort of texture.
Hi Allison,
I’m new to this vegan lifesyle. I did everything you said by the recipe and my vegan eggs looked horrible, not like your beautiful photos! It looks like yellow mashed beans. The taste was gritty, but flavorful. I needed to add a pinch of salt. I would like them to be fluffy like yours. Any suggestions? I did use almond milk rather than soy milk. I also made my own chickpea flour and seived and sifted into a powder.
★★★
Hi DeAnne, I’m not sure if the homemade flour had a slightly different density (that is a wild guess), but it does sound like maybe you needed a little more liquid. Hope you can get a better result if you try it again!
Yummy! Great alternative to the tofu scramble I usually make. I prefer whole foods (chickpea flour) and it works out cheaper too (win win). My ravenous vegan teen son devoured it ( and he is a picky eater!!). I made this for the first time this morning for brunch. I got “cocky” (British term for thinking you know it all) and didn’t use a non stick pan as recommended… very silly of me! I salvaged what I could and transferred it to a non stick pan and it turned out fine. I added a chopped chilli. Thank you Alison, my vegan kids are the best fed kids that I know… all thanks to you xx Ps the “ravenous teen” is now asking for crepes…so off to try your crepes recipe!
★★★★★
Thanks so much Satin! xoxo
I made this dish this morning, and it was great!! I didn’t have the salt on hand but I thought it was delicious without. This will definitely be a main breakfast stable from now on. Thanks for posting!
★★★★★
Awesome! Thanks Victoria! 🙂
Delicious easy to assemble
★★★★★
Hi, I can’t wait to try this. It’s nice to have an alternative to tofu scrambles. I want to make some breakfast bowls with potatoes and veggies but I wanted to freeze them in portions for the- I hate mornings and there’s no way I’m going to cook anything healthy -me. Any idea if this freezes well or if it changes the texture too much? Thanks for the interesting recipe!
Hi Robin, I actually haven’t tried freezing this but you could cook up a big batch and keep leftovers in the fridge as it does keep for 3-4 days in the fridge.
This is a great recipe. I was really craving scrambled eggs and I like tofu but am not wild about it in that form. I found this recipe and discovered I had everything in the house to make it minus mushrooms. I look forward to making it with mushrooms though. It is a great alternative for those who can’t eat soy as well. I shared your site on a few vegan sites I am on to spread the joy. Thanks!
★★★★★
So glad you enjoyed it! Thanks so much for the great review and for sharing the site as well! 🙂
Thankyou for the recipe, will try it soon. However, I have a question, when you say “Yield: 2” do you mean that the recipe is equivalent to two eggs or that the recipe makes for two people. In other words, the recipe is equivalent to how many eggs? Thankyou!
Hi Diana, it makes enough to serve two people a generous portion – probably equivalent to a 2 egg scramble per person.
Thanks for this recipe which I absolutely adore. I have played around with the ingredients and my preference now is to omit the dijon mustard and mushrooms and use more onion adding sliced mixed peppers (out of the freezer because I am lazy!) I also use a full tsp of kala namak. Yum.
★★★★★
So glad you like it Misha! Thanks for sharing your adjustments and the awesome rating! 🙂
These were very tasty vegan eggs! I don’t have a non-stick pan, so they stuck a little, but that just allowed them to get more crispy! The flavor was amazing and they were very easy to make. Goes great with potato’s 🙂
★★★★★
Awesome! So happy you enjoyed the recipe, thanks so much for the amazing review. xo
Hello Alison,
Let me premise my comment by saying we are NOT vegan but our granddaughter is, so I am always on the lookout for good vegan recipes for when she visits.
Today I made your vegan ‘scrambled eggs’. I enjoyed every morsel! Even hubby was impressed with the flavour.
BUT, we both agree that calling it ‘scrambled eggs’ is misleading as the texture is not the same. (probably OUR problem, being non vegans! 🙂 )
The only change I made was using regular milk instead of soy.
Will I make it again? Absolutely!! Delicious breakfast and very filling too.
Have a great day!
★★★★
Thanks for sharing Lesley and so glad everyone enjoyed it! 🙂
I wonder what you would rather have it called. Scrambled chickpea flour and soy milk? I was googling vegan scrambled eggs when I found this amazing recipe so I’m glad it isn’t called that 🙂
★★★★★
So glad you found the recipe and enjoyed it! Thanks Javeria! 🙂
Another eye-catching and palatable scrambled egg recipe without the egg!
★★★★★
Thanks Anna! 🙂
Thank you for providing that link to the black salt. I have been searching for that stuff all over – for $3, it will be delivered to my door tomorrow. Can’t wait to try your recipe!
★★★★★
Yay! So happy to hear that! Hope you love the recipe. 🙂
Where did you find chickpea flour? Cant wait to try this recipe!
Health food stores usually have it, otherwise depending on where you are you can also get it from Amazon. I’ll add a link. 🙂