Vegan Scrambled Eggs
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These vegan scrambled eggs are a great option when it comes to a protein-packed breakfast, since there is an option for everyone. Whether I am making a chickpea flour scramble, a classic tofu scramble, or using my favorite store-bought vegan eggs, each version is flavorful, satisfying, and ready in just 15 minutes.
One of the questions I am asked most frequently is how to replace scrambled eggs without sacrificing flavor or texture. That is exactly why I created this guide. The chickpea flour version is naturally soy-free and comes together quickly, while the tofu scramble has a soft, hearty texture that is perfect for anyone who loves a classic breakfast scramble. And if you love plant-based egg-inspired recipes, be sure to try a vegan egg salad sandwich for another classic.
When we first switched to a vegan lifestyle, my husband had resigned himself to the fact that he would never again enjoy soft, fluffy scrambled eggs. Even when I told him that I could create a plant-based version or even a vegan omelette, he was not buying it. Then one weekend, I made all 3 versions and had my family come down to breakfast and try them all to see what they liked. No surprises, everyone had a different favorite, including my husband.
👩🏽🍳 Why I Love This Recipe
When it comes to these vegan scrambled eggs, I love that I do not have to settle for just one option. The chickpea flour version is naturally high in plant protein and has a wonderfully soft egg-like texture, while the tofu scramble is hearty, satisfying, and packed with protein from whole soybeans. This really appeals to me as a health coach and a mom with 3 boys who can be quite picky.
Another reason I come back to these recipes again and again is how approachable every method is. The chickpea flour scramble comes together from a simple batter that cooks directly in the pan. The tofu version starts by crumbling pressed tofu before cooking it until warm and flavorful. If I am really pressed for time, I can even grab a bottle of store-bought vegan eggs and have breakfast ready in no time.
A few years ago, I hosted some friends for brunch, a few of whom were not strictly vegan. I made my chickpea flour scramble along with a variety of other typical breakfast items. I set it out as a buffet and just assumed everyone would know that it was all plant-based. We all sat chatting and eating, and my one friend got up to get another helping of scrambled eggs. Then she said how sweet but unnecessary it was that I cooked with real eggs just for them. Ha! Recently, she said she has been making this vegan version since eggs have become ridiculously expensive. I highly recommend trying out one of these vegan scrambled egg recipes for your next breakfast.
🥘 Ingredients
One of the great things about this vegan scrambled eggs recipe is that you can choose the vegan egg option that best fits your tastes and what you have on hand. This is what I use for the different versions:
Chickpea flour scramble
Chickpea flour: This forms the base of the scramble and cooks into soft fluffy curds that are naturally high in plant-based protein.
Vegetable broth: I use broth to add savory flavor while creating the perfect batter consistency.
Dairy-free milk: A little non-dairy milk helps create a smoother and creamier scramble.
Sea salt or kala namak: Salt seasons the scramble, but kala namak is my favorite because it gives the finished dish a classic egg-like flavor.
Spices: I use a mix of black pepper, garlic powder, and turmeric to create a savory flavor throughout the scrambled eggs.
Oil (optional): If I am not using a non-stick skillet, I add a small drizzle of oil to prevent sticking.
Tofu scramble
Firm tofu: Firm tofu creates hearty curds that closely resemble traditional scrambled eggs once cooked.
Dairy-free milk: I stir this into the tofu to create a creamier texture.
Sea salt or kala namak: Kala namak is my preferred choice for its sulfur-like egg flavor, but sea salt also works well.
Spices: I use a mix of black pepper, garlic powder, and optional turmeric to add flavor and color to the tofu scramble.
Oil (optional): A small amount helps the tofu brown if I am not using a non-stick pan.
Store-bought vegan eggs
Liquid or powdered vegan eggs: When I want to save on time, I use my favorite store-bought vegan egg product, such as Just Egg.
Optional seasonings: Depending on the brand, I sometimes add a little garlic powder, black pepper, turmeric, or kala namak to customize the flavor, although many products are already well seasoned.
🔪 How To Make
No matter which version I choose, making vegan scrambled eggs is surprisingly easy. Each method only takes a few minutes and gives me a breakfast full of protein. This is how I make them:
Chickpea flour scramble
Whisk ingredients: In a medium bowl, I whisk together the chickpea flour, vegetable broth, sea salt or kala namak, black pepper, garlic powder, and turmeric until completely smooth.
Cook batter: I pour the batter into a non-stick skillet and cook over medium-low heat, allowing it to begin setting before gently scrambling with a spatula. I alternate between letting it firm and scrambling until it is completely cooked through.
Tofu scrambled eggs
Whisk and crumble: I start by whisking the dairy-free milk with the sea salt or kala namak, black pepper, garlic powder, and turmeric. Then I use a fork to crumble the tofu into bite-sized pieces.
Cook tofu: Next, I cook the tofu over medium heat until it begins to lightly brown around the edges.
Add the milk mixture: I pour it over the tofu and stir until everything is evenly coated, then cook until everything is heated through before serving.
Liquid vegan eggs
Pour into pan: I prepare the vegan eggs following the package directions, and in this case, that means adding them to a preheated pan.
Cook: If needed, I stir in my optional seasonings and mix the liquid as it cooks. Once the eggs have set, I remove them from the heat and serve.
💭 Expert Tips
My #1 Secret Tip for this easy vegan scrambled eggs recipe is to season with kala namak after cooking, especially for the tofu scramble. Kala namak loses some of its distinctive egg flavor when cooked for too long, so adding a small pinch before serving gives the scramble a much more authentic flavor.
Other Tips To Keep In Mind:
- Press the tofu: Whenever possible, I like to press my tofu. Even 20 minutes removes enough moisture to create a creamier scramble that absorbs the seasonings better.
- Keep the heat moderate: Cooking over medium-low heat gives both the chickpea and tofu versions time to develop the right texture without drying out.
- Do not overcook the chickpea scramble: Once the batter has set into soft curds, I remove it from the heat, as it continues to firm slightly as it rests.
- Adjust milk if needed: If the tofu scramble starts to look dry, I stir in another splash of dairy-free milk, 1 tablespoon at a time, to bring back the soft, creamy texture.
- Taste before serving: Depending on whether I use sea salt or kala namak, I sometimes add a final pinch of seasoning after cooking to reinvigorate all the flavors.
📖 Variations
I make vegan scrambled eggs quite regularly, which means I customize them often to keep them interesting and fun. No matter which version I choose, I can change the flavor with just a few additions. These are 3 I love:
Southwest scramble: I add black beans, sauteed peppers, onions, corn, and a sprinkle of vegan cheese before serving with sliced avocado and fresh Mexican salsa. My boys love eating this scramble rolled up inside an almond flour tortilla.
Mediterranean style: For a fresh twist, I add baby spinach, roasted tomatoes, fresh chopped parsley, and crumbled vegan feta cheese. I love serving this with slices of toasted pita instead of traditional bread.
Loaded veggie and herb: When I really want to increase the nutrient content, I add miso mushrooms, sauteed zucchini, kale, and green bell peppers, along with fresh chopped chives and parsley. I fold the veggies and herbs into whichever scrambled eggs I am making and serve them with warm vegan flatbread.
🍽 Serving Suggestions
If you prefer not to mix anything into your vegan scrambled eggs, there are plenty of other delicious savory options that create a cohesive breakfast. Instead of plain toast, serve the eggs with a side of roasted breakfast potatoes or vegan potato pancakes. You could also add the scrambled eggs to vegan breakfast tacos if you are in the mood for something fun.
For our last big family breakfast, I wanted to cover all my bases so that even the non-vegan guests at my table could enjoy a tasty and satisfying meal. I served fluffy vegan scrambled eggs and vegan mushroom bacon, with toasted buckwheat sourdough bread and a healthy sweet potato breakfast hash. I also included a big bowl of breakfast fruit salad, some freshly baked vegan bagels, and vegan cream cheese.
🧊 Storing And ♨️ Reheating
Refrigeration: Both the chickpea flour scramble and tofu scramble keep well in an airtight container in the refrigerator for up to 5 days. The store-bought vegan eggs should be stored according to the package directions.
Freezing: I do not recommend freezing the chickpea flour scrambled eggs, and I would follow the package instructions for the store-bought liquid eggs. The tofu scrambled keeps well in freezer-safe containers for up to 2 months.
Reheating: I gently reheat the scrambled eggs in a skillet over low heat or in the microwave. If the tofu scramble has dried out a little, I stir in a bit of dairy-free milk while reheating to restore the creamy texture.
❓Recipe FAQs
Which version tastes the most like traditional scrambled eggs?
If I am looking for the closest texture to classic scrambled eggs, I usually make the tofu scramble. Adding kala namak gives it an even more convincing flavor. The chickpea flour is slightly softer than traditional scrambled eggs.
Why are my chickpea scrambled eggs still wet in the middle?
This just means the mixture needs a little more cooking time. I let the batter sit long enough to firm up before stirring, then continue alternating between cooking and scrambling until all of the batter has set into soft curds.
Why did my tofu scramble turn out watery?
Tofu naturally contains a lot of water, which is why I always recommend pressing the tofu for at least 20 minutes. If I have more time, I press it for longer. When the scramble still seems a little wet, I continue cooking for another minute or two until the excess liquid evaporates. And make sure to check the flavors after cooking, in case it has become slightly watered down.
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Vegan Scrambled Eggs
These vegan scrambled eggs are a great option when it comes to a protein-packed breakfast, since there is an option for everyone. Whether I am making a chickpea flour scramble, a classic tofu scramble, or using my favorite store-bought vegan eggs, each version is flavorful, satisfying, and ready in just 15 minutes.
Servings: 4
Calories: 122kcal
Ingredients
Chickpea flour option:
- 1 cup chickpea flour
- ¾ cup veggie broth , low sodium if needed
- ¼ cup dairy free milk
- ½ teaspoon sea salt , or kala namak Indian black salt with eggy flavor
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric , optional for color
- Drizzle of oil for cooking if not using non stick pan
Tofu option:
- 16 ounces firm tofu
- ¼ cup dairy free milk
- ½ teaspoon sea salt , or kala namak Indian black salt with eggy flavor
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric , optional for color
- Drizzle of oil for cooking if not using non stick pan
Store bought vegan egg option:
- 1 container store bought liquid vegan egg , or powder if preferred
- spices from above if you want added flavor , optional because the egg we used (Just Egg) had some
Instructions
Chickpea flour option:
- Whisk all ingredients but the oil in a bowl until smooth. Pour into a pan (put oil in first if using) and cook over medium low heat.
- Allow it to firm up a bit then using a spatula scramble the mixture. Keep going back and forth, allowing it to firm up then scrambling, until cooked through. It will seem messy and batter like but keep at it and it will set.
Tofu option:
- Press the tofu, optional for less watery result. If you don’t have a tofu press then you can wrap in a paper towel and stack some heavy books on top.
- As it is pressing, whisk together the rest of the ingredients (except the oil).
- Once tofu is done, use a fork to get it into scrambled like pieces.
- Add the tofu to the pan, with the oil if using, and cook over medium heat. Once it is just starting to brown, add in the milk mixture and mix into the tofu. Cook until heated. Turn down the heat if it starts to brown too much or gets too dry. You can add another tablespoon of milk if you want it to have an “eggyer” texture.
Store bought vegan egg option:
- Follow the directions on the vegan egg brand you buy. Add in any flavors or veggies you prefer.
Notes
- My #1 Secret Tip for this easy vegan scrambled eggs recipe is to season with kala namak after cooking, especially for the tofu scramble. Kala namak loses some of its distinctive egg flavor when cooked for too long, so adding a small pinch before serving gives the scramble a much more authentic flavor.
- Press the tofu: Whenever possible, I like to press my tofu. Even 20 minutes removes enough moisture to create a firmer, creamier scramble that absorbs the seasonings better.
- Keep the heat moderate: Cooking over medium-low heat gives both the chickpea and tofu versions time to develop the right texture without drying out.
- Do not overcook the chickpea scramble: Once the batter has set into soft curds, I remove it from the heat, as it continues to firm slightly as it rests.
- Adjust milk if needed: If the tofu scramble starts to look dry, I stir in another splash of dairy-free milk, 1 tablespoon at a time, to bring back the soft, creamy texture.
- Taste before serving: Depending on whether I use sea salt or kala namak, I sometimes add a final pinch of seasoning after cooking to reinvigorate all the flavors.
Nutrition
Calories: 122kcal | Carbohydrates: 18g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 326mg | Potassium: 261mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
