Easy Vegan Scrambled Eggs Recipe (3 Options)

This is the best and easiest way to make vegan scrambled eggs! With 3 different options, tofu, chickpea flour and liquid egg, there is something for everyone.

This vegan egg recipe is the perfect thing to have on hand for a quick, healthy and delicious breakfast that your whole family will love. With an option to make it with or without tofu, it makes it super versatile. You can use it in so many ways!

This post was originally published on August 26, 2021.

I love the versatility in this meal! One of my kids loved the chickpea flour scrambled eggs, the other loved the version with tofu, and the last kid loved the liquid egg. I also use this for a vegan egg scramble to get in a dose of veggies.

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 sandwich or even an omelet!

What are Vegan Eggs Made of?

Vegan eggs can be made from a variety of ingredients. One of the most popular vegan egg substitute for scrambled eggs is made with tofu, flavored with a mix of seasonings.

However, there is a way to make homemade vegan scrambled eggs without tofu, enter chickpea flour! The chickpea flour version is super easy and a bit faster since you don't have to take the time to press the tofu.

If you aren't in the mood to mix up your own vegan egg recipe, you can also use the store bought options. Our favorite is Just Egg which is made primarily with mung beans and seasonings.

Ingredients

Depending on which vegan scrambled eggs recipe 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 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

1. Whisk all ingredients but the oil in a bowl until smooth.
2. Cook the batter by allowing it to firm up, stir, firm, and repeat until it's all cooked through.

Tofu Scramble

1. Whisk together milk and seasonings, and use a fork to crumble the tofu.
2. Cook the tofu until it starts to brown.
3. Add in the milk mixture and cook until heated.

Liquid Eggs

1. Pour into a preheated pan. You can add spices if you prefer, our store bought egg had enough.
2. Mix until cooked and enjoy!

Mix in Suggestions

Once you master how to make vegan scrambled eggs, dress them up with extra flavor! Mix in extras like seasonings, veggies, or cheese! Try any of the following:

• Garlic
• Chili Powder
• Mushrooms
• Sautéed Spinach
• Tomatoes
• Roasted Peppers
• Fresh herbs
• Black Beans
• Fajita Veggies
• Vegan Feta or Vegan Cotija
• Salsa
• Your favorite hot sauce

Serving Suggestions

Use this vegan egg recipe to create any of these meals:

• Breakfast Burritos
• Vegan Breakfast Tacos
• Easy Vegan Egg Scramble

Or, pair the vegan scrambled eggs with any of these dishes to make your plant based breakfast complete!

• Hashbrowns
• Roasted Breakfast Potatoes
• Gallo Pinto
• Buttermilk Pancakes
• French Toast Sticks
• Mushroom Bacon
• Fruit Salad
• Yogurt

Preparation Tips and Tricks

The following information will come in handy when making the best vegan scrambled eggs:

• When making the tofu scrambled eggs recipe make sure to press the tofu first. This way you will remove a lot of the water so the end result will be less watery and more creamy eggy. While this is optional, it is highly recommended.
• 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 vegan scrambled egg batter with chickpea flour 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

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

Easy Vegan Scrambled Eggs Recipe (3 Options)

Sophia DeSantis

This is the best and easiest way to make vegan scrambled eggs! With 3 different options, tofu, chickpea flour and liquid egg, there is something for everyone.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course 30 Minutes or Less, Breakfast

Cuisine American

Servings 4

Calories 122 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Calories: 122kcalCarbohydrates: 18gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 326mgPotassium: 261mgFiber: 3gSugar: 3gVitamin A: 13IUVitamin C: 1mgCalcium: 33mgIron: 2mg

Nutrition and metric information should be considered an estimate.

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