Vegan Scrambled Eggs with Green Onions
Elevate your plant-based breakfast game with these flavorful Vegan Scrambled Eggs with Green Onions. This protein-packed dish swaps traditional eggs for a satisfying blend of chickpea flour and tofu, perfectly seasoned with nutritional yeast, turmeric, and the unique umami hit of black salt (Kala Namak) for an authentic eggy flavor. Sautéed green onions and a sprinkle of fresh parsley add a pop of color and a refreshing finish to this breakfast favorite. Ready in just 25 minutes, this recipe is quick, healthy, and incredibly versatile—perfect for pairing with toast, avocado, or a side salad. Whether you're vegan, exploring egg-free options, or simply craving a wholesome, savory start to your day, this recipe delivers on taste and nutrition alike.
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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
Directions
Step 1
In a mixing bowl, whisk together chickpea flour and water until smooth and well combined. Ensure there are no lumps.
Step 2
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.
Step 3
In a separate small bowl, mix nutritional yeast, turmeric powder, garlic powder, black salt, and black pepper.
Step 4
Heat olive oil in a large non-stick skillet over medium heat.
Step 5
Add the crumbled tofu to the skillet and sauté for about 5 minutes until it starts to brown slightly.
Step 6
Add the chickpea flour mixture to the skillet, stirring continuously to prevent it from sticking.
Step 7
Stir in the spice mixture, ensuring the chickpea-tofu mixture is evenly coated.
Step 8
Cook the mixture, stirring frequently, for about 5 more minutes or until the chickpea mixture becomes firm and cooked through.
Step 9
Chop the green onions and fresh parsley finely.
Step 10
Add the chopped green onions to the skillet and cook for an additional 2 minutes, allowing the flavors to meld.
Step 11
Remove from heat and garnish with fresh parsley before serving.
Step 12
Serve the vegan scrambled eggs warm and enjoy with toast or a side salad for a complete meal.
Nutrition Facts
| Serving size | (1168.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 991.2 |
| Total Fat 47.3g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1135.7mg | 0% |
| Total Carbohydrate 89.2g | 0% |
| Dietary Fiber 20.2g | 0% |
| Total Sugars 17.4g | |
| Protein 59.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 497.4mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 1825.8mg | 0% |
Source of Calories