Curb those egg cravings with these easy vegan scrambled eggs with chickpea flour and tofu. Tasty seasonings including black salt to mimic the flavor and color of scrambled “eggs”.
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What Are Vegan Scrambled Eggs Made Of?
There are several ingredients that can be used to make an eggless scramble these can include the use of;
- Tofu: Firm or extra-firm tofu can be crumbled or chopped up to resemble scrambled eggs. Adding turmeric powder will give it a yellow color and kala namak, a specific type of black salt will give off a slightly eggy flavor.
- Chickpea flour: Also known as gram flour or besan flour, can be mixed with water, spices, and other ingredients to make a batter that resembles scrambled eggs when cooked.
- A combination of tofu and chickpea flour can also be used. This is the combination used in this recipe.
Alternatively, a store-bought mix can be purchased, some are predominately made out of mung beans.
Why You’ll Love This Recipe
- If you’re like me and sometimes miss scrambled eggs, this will help curb those cravings
- This recipe is more egg-like in texture due to the use of agar-agar. This is discussed in the ingredients section.
- Easy and ready in 15 minutes
- Made with all-natural foods and is gluten-free
- Can be paired with various options, see suggestions below
✔️What You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Tofu - You’ll need a combination of firm tofu and classic tofu.
The firm tofu will be crumbled into chunks and the classic tofu will give this chickpea flour and tofu scramble that lighter texture.
Always purchase organic and non-GMO tofu where possible. This can be found in the refrigerator section at your supermarket or Asian grocer.
Chickpea flour - also known as garbanzo bean flour (affiliate link) helps to thicken these tofu scrambled eggs and also caramelize slightly adding to the taste and texture.
This can be found at your local Asian/Indian grocer, or in the gluten-free section of your supermarket, it may also be labeled as besan flour.
Agar agar powder - is a tasteless, odorless, and colorless derivative of red algae that help achieve the “egg” like texture, giving it more of a wobble.
This can usually be found at your local health store or you can purchase agar agar here (affiliate link).
Leaving this ingredient out may change the end result of this recipe.
Agar agar has been used for thousands of years in Asia. It is a naturally occurring substance used by vegans as a gelatine alternative.
Indian Black salt - also known as - Kala Namak (affiliate link), Himalayan black salt, Sulemani namak, bire noon, bit lobon, kala loon, or pada loon.
It’s a vital ingredient in achieving the "egg" like flavor and smell due to its sulfuric nature.
It is a kiln-fired rock salt manufactured from the salts mined in the regions surrounding the Himalayas.
I highly recommend using this ingredient, which can be found online or some health food stores.
Nutritional yeast (affiliate link) - adds a deliciously subtle cheezy flavor and can be found at most supermarkets in the plant based section.
Turmeric is added for coloring and a pinch of salt in addition to kala namak to enhance the overall flavors.
Black or white pepper can also be added to suit your taste.
How to Make Vegan Scrambled Eggs
Step 1 - In a mixing bowl, combine all dry ingredients. Crumble the tofu with your hands over the dry ingredients. Then fold and slightly mash all the ingredients together with a fork.
Step 2 - Heat oil in a non-stick frying pan over medium-high heat. Add tofu mixture to the oil and gently stir/fold the tofu over each other for approximately 5 minutes, or until cooked. Do not vigorously stir. Best served immediately.
Tip - It is recommended not to increase the amount of chickpea flour, resulting in the mixture becoming ‘bready’.
Do not over-scramble whilst cooking, there should be a combination of large chunks and smaller chunks of tofu.
Chunkier tofu will still be white, which looks nice with the yellow tofu.
What to Eat With Vegan Scrambled Eggs?
I love turning this into a potato and tofu scramble.
Finely chopped vegetables can be mixed into the chickpea flour tofu scramble try it with some peppers, onions fresh herbs such as chives, garlic chives, scallions or parsley.
Or you can try any of these ideas with this recipe;
- Facon - vegan bacon, vegan sausages
- Grilled or roasted tomatoes
- Sautéed mushroom or king oyster mushrooms
- Sautéed spinach
- Fresh avocado
- A side of pickled vegetables
- Use this scramble in a vegan fried rice
- Make curried “egg” using eggless mayonnaise and place them into a sandwich with fresh lettuce
Yes, in an air-tight container, for approximately 4 days. Make sure it has completely cooled down to room temperature before transferring it to a fridge. Reheat over a stove using a non-stick pan. Note the texture may change slightly.
Another super tasty vegan brekky (or any meal) is my chickpea omelette, made with fresh herbs & onion.
Or my sweet 5-minute quinoa flakes porridge.
Or for something sweet but healthy try my GF vegan oatmeal pancakes.
On the topic of vegan "eggs" check out this article on egg-wash substitutes, there's a plethora out there, some may surprise you.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Vegan Scrambled Eggs (Easy Tofu Scramble)
- In a mixing bowl, combine all dry ingredients. Crumble the tofu with your hands over the dry ingredients. Then fold and slightly mash all the ingredients together with a fork.1 teaspoon Agar Agar, ½ tablespoon Nutritional yeast, ⅛ teaspoon Ground Turmeric, 1 tablespoon Chickpea flour, ½ teaspoon Black salt, ½ teaspoon Salt
- Over medium-high heat, heat oil in a non-stick frying pan. Add tofu mixture to hot oil and stir for approx. 5 minutes, until cooked. Serve immediately.100 g Hard tofu, 100 g Classic tofu
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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