Vegan Scrambled Eggs (No Tofu!)

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.

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

1. Super Eggy Vegan Tofu Scramble
2. Simple Tofu Scramble
3. Vegan French Toast
4. Vegan Omelette
5. Vegan Hash Browns
6. 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!

Sign up to our email list before you go and stay updated with all our latest recipes posted to the blog. We’ll also send you a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes. 

Vegan Scrambled Eggs

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★★★★★

4.8 from 4 reviews

• Author: Alison Andrews
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 2

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Description

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

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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

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Instructions

1. Place a non-stick frying pan on the heat and add the olive oil and chopped onion and sauté until the onions are softened.
2. Add in the chopped tomato and sliced mushrooms and sauté until softened.
3. 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.
4. 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.
5. If the scramble starts to stick at any point, add in a little more oil.
6. Serve with toasted ciabatta, fresh avocado and sprinkles of black pepper and chives.

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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