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    Home » Breakfasts

    Vegan Scrambled Eggs (No Tofu!)

    Published: May 23, 2019 Updated: Nov 15, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Scrambled Eggs

    These vegan scrambled eggs are made with chickpea flour instead of tofu for a filling and high protein breakfast scramble. 

    Vegan scrambled eggs with sliced avocado and toasted ciabatta on a black plate.

    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. 

    Vegan scrambled eggs with sliced avocaco on a black plate.

    How To Make Vegan Scrambled Eggs

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • 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.
    Collage of two photos showing ingredients added to a measuring jug and whisked together into a sauce.
    • Add chopped onion to a frying pan with olive oil and sauté until softened. 
    • Add sliced mushroom and chopped tomato and sauté until softened. 
    Two photo collage showing sliced mushrooms and chopped tomato added to a frying pan and sautéed with onions and olive oil.
    • 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. 
    Two photo collage showing scramble sauce poured over veggies in frying pan and cooked up into a vegan scramble.
    • If the scramble begins to stick at any point, then add some more oil. 
    Vegan scrambled eggs in a frying pan with a spatula.

    Ingredient Notes

    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 100. 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 doesn’t sound good 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. 

    Vegan scrambled eggs topped with chopped chives on a black plate.

    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.

    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 them in the frying pan with a little oil. 

    Vegan scrambled eggs topped with chopped chives on a black plate.

    More Vegan Breakfast Recipes

    1. Vegan Pancakes
    2. Simple Tofu Scramble
    3. Vegan French Toast
    4. Vegan Omelette
    5. Vegan Hash Browns
    6. Vegan Banana Pancakes
    A forkful of vegan scrambled eggs.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan scrambled eggs on a black plate with sliced avocado.

    Vegan Scrambled Eggs

    These vegan scrambled eggs are made with chickpea flour instead of tofu for a filling and high protein breakfast scramble.
    4.71 from 48 votes
    Print Pin Rate
    Course: Breakfast, Gluten-Free, Savory
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 2
    Calories: 183kcal
    Author: Alison Andrews

    Ingredients

    • 1 tsp Olive Oil
    • ½ Medium Onion White, Yellow or Brown, Chopped
    • 1 Medium Tomato Chopped
    • 1 ½ cups Mushrooms Sliced

    Vegan Scramble Mix:

    • ½ cup Chickpea Flour (46g)
    • ½ cup Soy Milk (120ml) or other non-dairy milk
    • 2 Tbsp Nutritional Yeast
    • ½ tsp Turmeric
    • 1 tsp Dijon Mustard
    • ½ tsp Garlic Powder
    • ¼ tsp Black Salt Kala Namak
    • ¼ tsp Onion Powder
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    Instructions

    • 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.
    • 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.
    • Pour your scramble mix 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

    1. 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 a non-stick pan is really important in this recipe. 
    2. Storing. 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.

    Nutrition

    Serving: 1Serve | Calories: 183kcal | Carbohydrates: 24.1g | Protein: 10.9g | Fat: 5.3g | Saturated Fat: 0.8g | Sodium: 361mg | Fiber: 4.9g | Sugar: 6.4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Channell Brown says

      September 09, 2023 at 12:04 pm

      Allison, any chance you have a copycat version of Just Egg made with munk beans. I am trying to replicate but can’t seem to find a recipe that omits the floury texture. Any help is very much appreciated! Blessing, ~Channell

      Reply
    2. Jenn says

      August 30, 2023 at 1:39 pm

      I tried this today and I don’t know what I did wrong but it was so mushy. May the tomatoes made it like that?? Not at all like scrambled eggs. I did like the flavor, it was different and I think I will make it maybe into a wrap or something like that. I will make it again because maybe I did something wrong. Thanks for the idea though!3 stars

      Reply
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