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