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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 Print 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.
    4.66 from 35 votes
    Print Pin Rate
    Course: Breakfast, Gluten-Free, Savory
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 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. Michelle says

      October 23, 2022 at 11:13 am

      This recipe is Amazing! I add broccoli to this as well. I’m so glad I found it!5 stars

      Reply
      • Alison Andrews says

        October 25, 2022 at 10:15 am

        So glad to hear you liked it Michelle! Thanks so much for the great review.

        Reply
    2. Beth Davis says

      September 15, 2022 at 12:00 am

      Made this tonight to just have a quick easy dinner. It’s definitely a different texture from eggs, but the flavor is great! I had it on toast with Mayo and chives. Thanks for sharing the recipe.4 stars

      Reply
      • Alison Andrews says

        September 15, 2022 at 10:21 am

        So happy you enjoyed it Beth! Thanks for sharing!

        Reply
    3. Jacqui says

      July 17, 2022 at 5:10 pm

      I’ve made this recipe a few times already and enjoyed it each time. The last time I made it I added sofrito instead of tomatoes topped with vegan shredded Mexican style cheese. It was even more delicious. Thank you for your wonderful recipes.

      Reply
      • Alison Andrews says

        July 18, 2022 at 10:32 am

        So happy you enjoyed it Jacqui! Thanks for sharing!

        Reply
    4. Mayura says

      June 15, 2022 at 1:30 pm

      With all due respect and appreciation for this recipe (and with a certain amount of operator-error acknowledgement thrown in), I tried it twice, once just plain scrambled, and once with all kinds of yummy veg….at the end of the day, it just seemed like cooked dough nuggets. I really miss scrambled eggs…this recipe made me miss them even more. I am pleased that this recipe works for so many…just not my bag, I guess. Thank you anyway!!3 stars

      Reply
      • Alison Andrews says

        June 15, 2022 at 2:49 pm

        Hi Mayura, if it’s not your cup of tea (and if you can eat tofu) then try our tofu scramble next time instead. All the best!

        Reply
    5. Doug says

      May 08, 2022 at 1:11 pm

      I made this for the first time and had trouble getting the consistency correct. It was too thick and I did add more almond milk. I know not all chickpea flour is created equal. It still tasted good. I sautéed peppers and mushrooms and served it in a wrap. I saw one of the comments about adding more milk. I will try that next time to thin out the consistency. Also, everyone’s spice palate is different. I would add more spices next time. Thanks for sharing the recipe. I will be making it again. It is a great alternative to our “normal” tofu scramble.4 stars

      Reply
      • Alison Andrews says

        May 09, 2022 at 11:50 am

        Thanks so much for sharing Doug!

        Reply
    6. Ellen says

      May 03, 2022 at 4:37 pm

      Will definitely use this recipe again! Ate it in a tortilla with some mango habanero salsa. So good.5 stars

      Reply
      • Alison Andrews says

        May 04, 2022 at 9:23 am

        Sounds delish! Thanks Ellen!

        Reply
    7. Sat says

      April 15, 2022 at 4:52 pm

      Tasted good but wasn’t quite the right texture. Will add corn starch and baking powder next time.4 stars

      Reply
    8. Heather says

      April 15, 2022 at 3:54 am

      I made it to add to fried rice. It worked perfectly! I did not have black salt, but will get some now. Even without that it had a nice taste. Looking forward to scrambles with this!5 stars

      Reply
      • Alison Andrews says

        April 19, 2022 at 9:03 am

        So happy to hear that Heather, thanks for the awesome review.

        Reply
    9. Yianni says

      March 07, 2022 at 4:34 pm

      Would this recipe work baking in a convection oven instead of in a pan?

      Reply
      • Alison Andrews says

        March 08, 2022 at 9:16 am

        I’m not sure, I’ve never tried that.

        Reply
    10. Ana says

      March 03, 2022 at 4:12 am

      Love this recipe but putting 150ml of plant milk (instead of 120ml) was a game changer. I used to really struggle to cook it through. More like crepe batter and not pancake batter.

      Reply
      • Alison Andrews says

        March 03, 2022 at 8:12 am

        So glad you figured out a way to make it work best for you! Thanks for sharing!

        Reply
    11. Connie says

      January 03, 2022 at 9:01 pm

      This recipe is a keeper! So yum!! Thank you5 stars

      Reply
      • Alison Andrews says

        January 04, 2022 at 11:30 am

        Thanks Connie!

        Reply
    12. Glenn A Ellison says

      December 11, 2021 at 3:26 pm

      I tried this recipe for the first time today. I threw in some diced red bell pepper that I had. I liked this for breakfast. It gave me another use for the chickpea flour I had sitting around since the last time I made falafels. I think next time I make this I’ll try adding a little more plant milk to make it a little less firm unless someone comes up with a better idea.4 stars

      Reply
    13. Mindy says

      October 25, 2021 at 1:43 am

      Hi. Have you ever made just the mixture the night before and cooked in the morning?

      Reply
      • Alison Andrews says

        October 25, 2021 at 12:04 pm

        I haven’t but I’m sure it would work!

        Reply
        • Alon says

          December 05, 2021 at 7:54 pm

          About how long will the mixture could last in the fridge to cook later?

          Reply
    14. Lindsey says

      September 24, 2021 at 4:37 pm

      This recipe was amazing! I halved it and added 1/8 tsp of smoked paprika and a few leftover broccoli florets. After I “flipped” the mixture I added vegan smoked Gouda and wrapped it in a tortilla. I finished off my breakfast burrito by browning the sides and it was the most delicious, satisfying, and filling breakfast. Now I’ve got to get more chickpea flour because I will definitely make this a regular meal. Maybe even make a few at a time and freeze them.

      Reply
      • Alison Andrews says

        September 25, 2021 at 11:08 am

        Sounds delicious Lindsey! Thanks so much for sharing!

        Reply
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