Vegan Scrambled Eggs with Green Onions
Elevate your breakfast game with these flavorful Vegan Scrambled Eggs with Green Onions, a protein-packed alternative to traditional scrambled eggs. Crafted with chickpea flour and crumbled firm tofu, this recipe delivers a rich, fluffy texture and a delicious egg-like flavor enhanced by black salt (Kala Namak) and nutritional yeast. A touch of turmeric adds vibrant color, while finely chopped green onions and fresh parsley infuse a burst of freshness. This quick and easy vegan breakfast comes together in just 25 minutes, making it perfect for busy mornings or a hearty brunch. Pair it with toast or a crisp side salad for a satisfying, plant-based meal that’s sure to impress. Ideal for those seeking egg-free recipes, gluten-free breakfast ideas, or protein-rich vegan options!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Chickpea flour
- 3 cups Water
- 8 ounces Firm tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 stalks Green onions
- 2 tablespoons Fresh parsley
Instructions
In a mixing bowl, whisk together chickpea flour and water until smooth and well combined. Ensure there are no lumps.
Wrap the firm tofu in a clean kitchen towel and gently press to remove excess moisture. Crumble it into small, uneven pieces resembling scrambled eggs.
In a separate small bowl, mix nutritional yeast, turmeric powder, garlic powder, black salt, and black pepper.
Heat olive oil in a large non-stick skillet over medium heat.
Add the crumbled tofu to the skillet and sauté for about 5 minutes until it starts to brown slightly.
Add the chickpea flour mixture to the skillet, stirring continuously to prevent it from sticking.
Stir in the spice mixture, ensuring the chickpea-tofu mixture is evenly coated.
Cook the mixture, stirring frequently, for about 5 more minutes or until the chickpea mixture becomes firm and cooked through.
Chop the green onions and fresh parsley finely.
Add the chopped green onions to the skillet and cook for an additional 2 minutes, allowing the flavors to meld.
Remove from heat and garnish with fresh parsley before serving.
Serve the vegan scrambled eggs warm and enjoy with toast or a side salad for a complete meal.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 17.4 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1826 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
