Vegan Scrambled Eggs (No Tofu!)

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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

1. Vegan Pancakes
2. Simple Tofu Scramble
3. Vegan French Toast
4. Vegan Omelette
5. Vegan Hash Browns
6. Vegan Banana Pancakes

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

Vegan Scrambled Eggs

These vegan scrambled eggs are made with chickpea flour instead of tofu for a filling and high protein breakfast scramble. 4.64 from 57 votes Print Pin Rate Course: Breakfast, Gluten-Free, SavoryCuisine: American, VeganDiet: Vegan Prep Time: 10 minutes minutesCook Time: 15 minutes minutesTotal 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 Get Your Copy! It's FREE!