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
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.
- Add chopped onion to a frying pan with olive oil and sauté until softened.
- Add sliced mushroom and chopped tomato and sauté until softened.
- 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.
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.
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.
More Vegan Breakfast Recipes
- Vegan Pancakes
- Simple Tofu Scramble
- Vegan French Toast
- Vegan Omelette
- Vegan Hash Browns
- Vegan Banana Pancakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Scrambled Eggs
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
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
- 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. - 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.
Laila says
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.
Alison Andrews says
Sorry to hear it wasn’t a success Laila.
Courtney says
Hello!
I was wondering if I could use almond or coconut flour in place of chickpea flour as I have both on hands
Alison Andrews says
Hi Courtney, I really don’t think so no. It’s specifically chickpea flour that works well to create an ‘eggy’ sort of texture.
DeAnne Byrd says
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.
Alison Andrews says
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!
Satin says
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!
Alison Andrews says
Thanks so much Satin! xoxo
Victoria says
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!
Alison Andrews says
Awesome! Thanks Victoria! 🙂
Medhika says
Delicious easy to assemble
Robin says
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!
Alison Andrews says
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.
Valerie says
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!
Alison Andrews says
So glad you enjoyed it! Thanks so much for the great review and for sharing the site as well! 🙂
Diana says
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!
Alison Andrews says
Hi Diana, it makes enough to serve two people a generous portion – probably equivalent to a 2 egg scramble per person.
Misha Cox says
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.
Alison Andrews says
So glad you like it Misha! Thanks for sharing your adjustments and the awesome rating! 🙂
Angela says
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 🙂
Alison Andrews says
Awesome! So happy you enjoyed the recipe, thanks so much for the amazing review. xo
Lesley Smit says
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!
Alison Andrews says
Thanks for sharing Lesley and so glad everyone enjoyed it! 🙂
Javeria says
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 🙂
Alison Andrews says
So glad you found the recipe and enjoyed it! Thanks Javeria! 🙂
Anna says
Another eye-catching and palatable scrambled egg recipe without the egg!
Alison Andrews says
Thanks Anna! 🙂
Elisa Bremner says
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!
Alison Andrews says
Yay! So happy to hear that! Hope you love the recipe. 🙂
Cathy Hice says
Where did you find chickpea flour? Cant wait to try this recipe!
Alison Andrews says
Health food stores usually have it, otherwise depending on where you are you can also get it from Amazon. I’ll add a link. 🙂