These vegan scrambled eggs recipes are perfect for anyone. It has 3 different options, tofu, chickpea flour and liquid egg!
I love the versatility in these recipes! There is something for just about anyone. One of my kids loved the chickpea flour option, the other loved the tofu and the biggest kid loved the liquid egg.
When many people choose to include more plant based food in their lives, there are some things that are missed more than others. I often hear how people just want an egg for breakfast. Well, now you can. And, making your own vegan eggs is great because you can customize them to your tastes! Keep them plain, make a scramble, or an omelet!
Ingredients
Depending on which version of vegan scrambled eggs you are making, the ingredients include:
Chickpea Flour Scrambled Eggs
- Chickpea flour
- Veggie broth
- Dairy free milk
- Seasonings
Tofu Scrambled Eggs
- Firm tofu
- Dairy free milk
- Seasonings
Vegan Egg Scrambled Eggs
- Store bought liquid or powdered eggs
How to Make Vegan Scrambled Eggs
No matter which method you choose, making vegan eggs is just as easy as making standard eggs! Here’s what to do for each method:
Chickpea Flour Scramble
- Whisk all ingredients but the oil in a bowl until smooth.
- Cook the batter by allowing it to firm up, stir, firm, and repeat until it’s all cooked through.
Tofu Scramble
- Whisk together milk and seasonings, and use a fork to crumble the tofu.
- Cook the tofu until it starts to brown.
- Add in the milk mixture and cook until heated.
Liquid Eggs
- Pour into a preheated pan. You can add spices if you prefer, our store bought egg had enough.
- Mix until cooked.
Finally, enjoy!
Serving suggestions
Add extra flavor to these eggs by mixing in extra seasoning, veggies, or cheese! Try any of the following:
- Garlic
- Chili Powder
- Mushrooms
- Sautéed Spinach
- Tomatoes
- Roasted Peppers
- Black Beans
- Fajita Veggies
- Vegan Feta
Make any plant based breakfast complete with these vegan scrambled eggs. Here are some ideas of what to serve them with:
- Hashbrowns
- Roasted Breakfast Potatoes
- Gallo Pinto
- Buttermilk Pancakes
- French Toast Sticks
- Mushroom Bacon
- Fruit Salad
- Yogurt
- Or, use them in Breakfast Burritos or Tacos!
Tips and tricks
The following information will come in handy when making vegan eggs:
- 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.
- Kala Namak Indian black salt gives a great eggy flavor, feel free to use this instead of sea salt.
- Turmeric creates the yellow coloring, but it is optional.
- If you do not have a non-stick pan, make sure to drizzle in some oil first.
- The chickpea flour batter will seem messy, but keep at it and it will set in time.
- Prep the chickpea flour eggs in advance in one of two ways. You can either mix up the dry ingredients, then add the wet when ready to cook. Or, mix up the batter completely and refrigerate for up to 3 days.
- Leftover vegan eggs can be stored in the refrigerator in an airtight container for up to one week.
Measuring tips
- For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour but being careful not to press too much or you will get too much flour into the batter resulting in a thicker batter.
Common Questions
Vegan eggs can be made from chickpea flour, tofu, or legumes.
If making your own, mix up the batter and cook in a non-stick pan. If using store bought, simply pour into the pan and cook!
More Vegan Breakfast Recipes
It is the most important meal of the day, so they say, so you might as well make it tasty! Try these plant based recipes:
- Savory Spinach Oatmeal
- Homemade Granola Bars
- Spinach Banana Smoothie
- Baked Oatmeal
- Apple Cinnamon Scones
- Zucchini Bread
Vegan Scrambled Eggs Recipe (with tofu and without)
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.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Mel says
Made this for the first time yesterday morning. It was delicious. I made it with firm tofu and the eggy sauce and put this on top of buttered toast. The texture was incredible, I did add extra black salt and some garlic powder for more flavor and more milk for a fluffier consistency and the family, even the picky ones, thought it was great. This is absolutely staying in my rotation and I’m so happy to have a more traditional egg breakfast to prepare!
veggiesdontbite says
So happy you liked it Mel!! What a win that it was picky friendly!!
Katina says
The measurements did not work for me. It was a thick paste before I put it in the pan to cook
veggiesdontbite says
Hi Katina! I assume you mean the chickpea flour option? It will be a thicker batter. Also, you may have measured the flour in a way that packed it into the measuring cup therefore resulting in more flour which then would give a thicker batter. You can easily just add a little liquid to thin it out a bit.
Sarah says
I’ve never tried making my own vegan eggs before, and now I don’t know why because these are just too easy! I did the chickpea flour version and it was perfect scrambled up with some veggies.