Easy Vegan Scrambled Eggs
3 recipe options to make the best vegan scrambled eggs! Vegan eggs are surprisingly easy to make and these recipe options taste incredible.
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
- Add any veggies or protein you prefer.
- This is for a basic scramble, add any seasoning you prefer for extra flavors.
- If you press the tofu you will remove a lot of the water so the end result will be less watery and more creamy eggy. But this is optional.
- Nutrition facts are for chickpea flour option. Check tofu packet for nutrition and add sodium from the salt you use. Use nutrition info on vegan egg container.
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