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    Home » Recipes » Vegan Scrambled Eggs (Tofu Free)

    Aug 6, 2020 · Modified: Dec 7, 2020 by Health My Lifestyle

    Vegan Scrambled Eggs (Tofu Free)

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    Vegan scrambled eggs made with chickpea flour. A great egg-free alternative that's also gluten-free, high in protein and can be made in just 15 minutes!

    Scrambled eggs were one of the first meals I learned how to cook. It was a family tradition every Sunday to cook a big meal with all the typical breakfast foods and I was in charge of the eggs. My dad taught me to make them fluffy by adding a little milk and I always cooked them to perfection.

    When I first went vegan I wasn't sure how scrambled eggs could be made. Then one day when a friend was in town visiting, she suggested making a tofu scramble. I was skeptical but I love tofu so I already had it on hand. It turned out delicious!

    Since becoming vegan I've made it several times but I didn't realized how many ways vegan scrambles could be made. I love a good tofu scramble but if you'd prefer to avoid tofu then a chickpea scramble is the way to go!

    Chickpea flour can create a great eggy texture and can taste very similar to eggs with the right seasonings.

    Ingredients needed

    • chickpea flour—I make my own!
    • water
    • turmeric
    • smoked paprika
    • garlic powder
    • nutritional yeast—optional but highly recommended
    • salt and blacker pepper
    • black salt—aka Kala Namak
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    How to make

    Add all ingredients except the Kala Namak to a mixing bowl and whisk to combine. The mixture should have a similar consistency to pancake batter. Some lumps are okay.

    In a non-stick pan over medium heat, add 1 tablespoon of oil, when warm add the batter.

    Stir often, cooking for 5-6 minutes until the batter starts to resemble scrambled eggs. To have it cook more evenly, after stirring it around, flatten it out. Once cooked, turn off the heat and fold in the Kala Namak. Remove from heat and serve warm over toast.

    Tips

    Use a non stick pan and oil. I know I normally share only oil free recipes on here as I like to cook without oil but this recipe definitely needs it. The batter is quite sticky and will quickly stick to the pan without oil. A good nonstick pan is also key.

    Don't add the Kala Namak (black salt) until the end. The eggy flavor can cook off so best to fold in last for ultimate egg-like flavor.

    What to serve with

    I like serving it over toast but this time I went with a Tex-Mex style and added chopped tomatoes and cilantro along with a side of black beans and avocado. Then squeezed some lime juice over it for some zing.

    Storage

    Store any leftover chickpea scramble in an airtight container in the refrigerator.

    More vegan breakfast recipes

    Baked Chickpea Frittata

    Snickers Overnight Oats

    Fluffy Vegan Pancakes

    If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) you can now add pictures into reviews, too, and be sure to help me share on facebook!

    chickpea flour scramble with chopped tomatoes and cilantro

    Chickpea Flour Scramble

    Vegan scrambled eggs made with chickpea flour. A great egg-free alternative that's also gluten-free, high in protein and can be made in just 15 minutes!
    5 from 1 vote
    Print Pin Rate
    course: Breakfast
    cuisine: American
    servings: 2
    prep time: 5 mins
    cook time: 10 mins
    total time: 15 mins

    Ingredients

    • ½ cup chickpea flour
    • ½ cup water
    • ¼ tsp turmeric
    • ½ tsp smoked paprika
    • 1 tsp garlic powder
    • 1-2 tbsp nutritional yeast, optional
    • ⅛ tsp salt and black pepper, each
    • ¼ tsp kala namak

    Instructions

    • Add all ingredients except the Kala Namak to a mixing bowl and whisk to combine. The mixture should have a similar consistency to pancake batter.
    • In a non-stick pan over medium heat, add 1 tablespoon of oil, when warm add the batter. Stir often, cooking for 5-6 minutes until the batter starts to resemble scrambled eggs. To have it cook more evenly, after stirring it around, flatten it out.
    • Once cooked, turn off the heat and fold in the Kala Namak. Remove from heat and serve warm.

    Nutrition Per Serving

    Calories: 138kcal Carbohydrates: 20g Protein: 9g Fat: 2g Saturated Fat: 1g Sodium: 169mg Potassium: 347mg Fiber: 4g Sugar: 3g Vitamin A: 246IU Calcium: 14mg Iron: 2mg
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    Pin this for later:

    Vegan scrambled eggs made from chickpea flour. They're easy to make, gluten-free, and high in protein and fiber. Just 15 minutes to make and super filling—the best vegan breakfast option! Great for meal prep or as a quick breakfast when you're low on time. Vegan scrambled eggs | high protein chickpea scramble | gluten free and soy free recipe | vegan protein breakfast | chickpea flour scramble #veganeggs #veganprotein
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