This is an overhead image of a plate with an egg scramble drizzled with ketchup. A fork lays on the right side of the plate along with a small metal cup of ketchup. A cup of orange juice is in the top right corner of the image and some raspberries are scattered on the white counter. A blue tea towel is in the bottom left of the image. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free

Vegan Scrambled Eggs

Vegan Scrambled Eggs are made without tofu! A simple 8 minute breakfast made from a chickpea flour scramble that is super customizable!

Prep: 3 minCook: 5 minTotal: 8 min
Servings: serves 2


  • 1/2 cup chickpea flour
  • 1/2 cup oat milk
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • avocado oil or olive oil for cooking
  • fresh herbs and ketchup for serving (optional)


  1. In a medium bowl, whisk together the chickpea flour, milk, nutritional yeast, mustard, garlic powder, salt, and pepper. 
  2. Place the pan over medium-high heat and add 1 tablespoon oil to the pan. 
  3. Once hot, add the chickpea flour mixture.
  4. Spray your spatula with oil and bread up the chickpea flour mixture, scrambling it frequently as it cooks. 
  5. Cook for about 3 – 5 minutes until it appears cooked and slightly golden brown.
  6. Plate the scrambled “eggs” and serve with fresh herbs and ketchup.

Nutrition Info:

  • Serving Size: 1/2 the pan
  • Calories: 164
  • Sugar: 7.6g
  • Sodium: 657mg
  • Fat: 2.8g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25.2g
  • Fiber: 5.8g
  • Protein: 11.1g
  • Cholesterol: 0mg
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