Easy Vegan Scrambled Eggs With Chickpea Flour (No Tofu)

Easy Vegan Scrambled Eggs With Chickpea Flour (No Tofu)

Easy vegan scrambled eggs made with chickpea flour and lots of healthy veggies. Nutritional yeast and black salt team up to add a delicious eggy and cheesy flavor to this quick, filling, and hearty breakfast dish.

This vegan scrambled eggs recipe is made without tofu, is completely soy-free, dairy-free, gluten-free, and 100% plant-based. Truly, this savory breakfast meal is the best egg alternative for vegans. It’s allergy-friendly, packed with powerful plant protein, and tons of flavor.

Not a fan of tofu? Great news because you need no tofu, and no soy to make this yummy vegan egg.

What Are Vegan Scrambled Eggs Made Of

Best vegan scrambled eggs without tofu (soy-free, egg-free) recipe

The essential ingredient we will use is chickpea flour (aka garbanzo bean flour, gram flour, or besan). This flour contains no gluten, is packed with good for you nutrients, and is higher in protein compared to other flours. Chickpea flour is an amazing egg replacement with its wonderful egg-like texture when you mixed with water. Moreover, if you add black sea salt and spice it with the right spices it tastes quite a bite like real eggs. It is a common staple in our pantry, we use often it to cook our eggless frittata, crispy potato latkes, or these egg-free frittata muffins.

Vegan Scramble Recipe (No Eggs Needed)

You can avoid all the bad cholesterol, allergies, and bloating caused by a regular chicken egg if you make your own cruelty-free chickpea egg. You can totally enjoy this light chickpea egg scramble without the guilt. It’s simple, tasty, and incredibly nourishing.

Not only is this vegan scramble surprisingly easy to make in just 20 minutes, but it is extremely inexpensive. Plus, this recipe is so versatile you can customize it with whatever vegetables you have at hand. Perfect cheap and animal-friendly morning starter.

Quick and easy chickpea flour vegan scramble without tofu for breakfast or brunch

You need a few budget-friendly ingredients to make this vegan scramble recipe:

  • Chickpea flour
  • Fresh vegetables of choice (green pepper, onion, tomato, baby spinach)
  • Nutritional yeast
  • Black sea salt (aka Kala Namak)
  • Spices (garlic powder, onion powder, turmeric powder, ground black pepper)
  • Water
  • Extra virgin olive oil

As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

Time needed: 20 minutes.

How To Make Vegan Scrambled Eggs Without Tofu?

  1. Prepare chickpea scramble

    First, make the chickpea scramble. In a medium-sized bowl mix chickpea flour, nutritional yeast, black salt, garlic powder, onion powder, turmeric powder, and a pinch of ground black pepper to form a smooth batter without lumps. Let the mixture rest for 10 minutes while you are sautéing your veggies.

    Chickpea (gram) flour mixture for cooking egg-free scramble (no soy)

  2. Sauté vegetables

    Next, heat the olive oil in a non-stick frying pan or skillet over medium heat. Add finely diced onion and green pepper and sauté for 5-7 minutes until soft and fragrant. At the end add diced tomato and fresh spinach leaves.

    Vegetables in a frying pan for preparing plant-based eggless scramble with chickpea flour

  3. Cook your chickpea egg scramble

    After that, pour your chickpea scramble mix over your veggies and cook until it starts to firm up like a pancake for about 4-5 minutes on one side. Then scramble the mixture and start flipping the pieces until they are dry and cooked (for additional 4-5 minutes).

    Easy vegan mixture with chickpea flour, vegetables, black salt, and spices for cooking allergy-friendly egg-free scramble

  4. Serve and enjoy

    Transfer your scrambled egg to a plate and let it cool slightly. Serve with warm toast, vegan parmesan cheese, fresh parsley, sliced tomatoes, olives, avocado, or vegan ranch dressing.

    Simple soy-free and egg-free vegan scramble with chickpea flour and healthy veggies in a fry pan

What Can Be Made From Chickpea Flour

You can use chickpea flour in many sweet and savory recipes like:

Is Chickpea Flour Gluten-Free

Yes, chickpea flour is naturally gluten-free and completely safe for people with gluten intolerances, celiac disease, or wheat allergies. It’s a great alternative to wheat flour.

Is Besan Flour Healthy

Chickpea flour has an impressive nutritional content. It is rich in vital nutrients like protein, fiber, folate, iron, magnesium, and manganese. In addition, it contains zero cholesterol and has fewer calories than regular flour. Besides that, the fiber content of the gram flour promotes healthy bowel movement, keeps your heart healthy, regulates your blood sugar levels, and helps manage diabetes. This weight-loss-friendly flour can be an excellent addition to your diet.

Chickpea flour scramble served with fresh parsley, tomatoes, baby spinach, and homemade bread for breakfast (no tofu, no soy)

Can Chickpea Flour Be Used As Egg Substitute

Absolutely! Once mixed with water, the chickpea flour mixture acts as a surprisingly good substitute for eggs. If you like to add a real egg taste to your savory vegan recipes you should use black sea salt, as well. Just keep in mind that raw chickpea flour has an unpleasant taste. So don’t use it in any recipe that requires no baking / frying.

What Is Black Salt (Kala Namak)

Black sea salt also known as Himalayan black salt, Sulemani namak, bit loona, kala namak is rock salt with a sulfurous taste. It is high in antioxidants and has remarkably low sodium levels. The sulfur compounds in black salt give it its unique “eggy” flavor. Also, it contains essential minerals like iron, calcium, and magnesium which your body needs to stay strong and healthy. In recent years it has become very popular in vegan kitchens as an ingredient that perfectly mimics the umami-like flavor that is similar to a hardboiled egg.

Pro Tips For Vegan Scrambled Eggs

Easy vegan scrambled made with gluten-free chickpea flour and healthy vegetables
  1. Always use a high-quality nonstick fry pan or skillet as the mixture can be quite sticky. Trust me, using a non-stick pan will make all the difference.
  2. Dice your veggies small so they will be easily incorporated into the scramble.
  3. I highly recommend you use black salt for an original egg-like flavor. It really brings your scramble to the next level.
  4. Don’t skip the turmeric because it will give your scrambled eggs a wonderful yellow color.
  5. It is best to eat your vegan scramble immediately while fresh and warm.
  6. If you double or triple the recipe use a large frying pan to evenly distribute the batter.

More Vegan Chickpeas Recipe Ideas

Easy vegan scrambled eggs with chickpea flour (no tofu)

Easy Vegan Scrambled Eggs With Chickpea Flour (No Tofu)

Marinela
Easy vegan scrambled eggs made with chickpea flour and lots of healthy veggies. Nutritional yeast and black salt team up to add a delicious eggy and cheesy flavor to this quick, filling, and hearty breakfast dish. This vegan scrambled eggs recipe is made without tofu and is completely soy-free, dairy-free, gluten-free, and 100% plant-based.
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Breakfast, Brunch, dinner
Cuisine dairy-free, egg-free, Gluten-free, Vegan, Vegetarian
Servings 1 serving
Calories 313 kcal

Equipment

  • 1 Non-stick frying pan

Ingredients
  

For The Chickpe Egg

  • 1/4 cup chickpea flour
  • 1/3 cup water room temperature
  • 1 tbsp nutritional yeast
  • 1/4 tsp black sea salt (kala namak) add more as per your taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp turmeric powder
  • 1 pinch ground black pepper

Vegetable Filling

  • 1/4 cup onion diced finely
  • 1/3 cup green pepper diced finely
  • 1/4 cup tomatoes diced finely
  • 1/4 cup baby spinach

For Frying

  • 1 tbsp extra virgin olive oil

Instructions
 

  • First, make the chickpea scramble. In a medium-sized bowl mix chickpea flour, nutritional yeast, black salt, garlic powder, onion powder, turmeric powder, and a pinch of ground black pepper to form a smooth batter without lumps. Let the mixture rest for 10 minutes while you are sautéing your veggies.
    Chickpea (gram) flour mixture for cooking egg-free scramble (no soy)
  • Next, heat the olive oil in a non-stick frying pan or skillet over medium heat. Add finely diced onion and green pepper and sauté for 5-7 minutes until soft and fragrant. At the end add diced tomato and fresh spinach leaves.
    Vegetables in a frying pan for preparing plant-based eggless scramble with chickpea flour
  • After that, pour your chickpea scramble mix over your veggies and cook until it starts to firm up like a pancake for about 4-5 minutes on one side. Then scramble the mixture and start flipping the pieces until they are dry and cooked (for additional 4-5 minutes).
    Easy vegan mixture with chickpea flour, vegetables, black salt, and spices for cooking allergy-friendly egg-free scramble
  • Transfer your scrambled egg to a plate and let it cool slightly. Serve with warm toast, vegan parmesan cheese, fresh parsley, sliced tomatoes, olives, avocado, or vegan ranch dressing.
    Simple soy-free and egg-free vegan scramble with chickpea flour and healthy veggies in a fry pan

Notes

  • Always use a high-quality nonstick fry pan or skillet as the mixture can be quite sticky. Trust me, using a non-stick pan will make all the difference.
  • Dice your veggies small so they will be easily incorporated into the scramble. You can also swap them with whatever veggies you have at hand. Just try to keep the ratio from above (about 1 cup of finely diced vegetables).
  • I highly recommend you use black salt for an original egg-like flavor. It really brings your scramble to the next level.
  • Don’t skip the turmeric because it will give your scrambled eggs a wonderful yellow color.
  • It is best to eat your vegan scramble immediately while fresh and warm.
  • If you double or triple the recipe use a large frying pan to evenly distribute the batter.

Nutrition

Calories: 313kcalCarbohydrates: 30gProtein: 12gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 618mgPotassium: 721mgFiber: 8gSugar: 7gVitamin A: 1211IUVitamin C: 50mgCalcium: 48mgIron: 3mg
Keyword best vegan scrambled eggs recipe, easy vegan scrambled eggs without tofu, egg free, no soy, recipe for vegan scrambled eggs, soy free, vegan scramble recipe, vegan scrambled eggs chickpea flour, vegan scrambled eggs no tofu
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Best vegan scrambled eggs recipe with chickpea flour and no tofu (soy-free, gluten-free)

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Love, Marinela💚



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