Just Vegan Egg Scramble Your Own JUST Egg!

These vegan scrambled eggs are so easy to make and have a taste and texture like the real thing. 

Just vegan eggs …

This delicious scramble is inspired by JUST Egg. If you want a delicious vegan scrambled egg you can make at home, without too many weird or exotic ingredients, and that won’t break the bank, this is your recipe.

Soft and Fluffy

These eggs are soft, fluffy, just a little stretchy, and are perfect for breakfast or brunch. The addition of just a tiny bit of Kala Namak salt makes the deception even closer to complete.  That ingredient is optional. I prefer it without but this is a salt that tastes and smells just like hard-boiled eggs. If you like that taste and smell, go for it.

It starts with a little garbanzo bean flour, tapioca flour, and your favorite plant-based milk. I use unflavored coconut milk. My preferred brand is So Delicious because it has such a neutral flavor. 

Stir that up with some olive oil. Eggs contain a lot of fat (and cholesterol!) and some oil makes them more like the real thing. However, this step is entirely optional and the oil can be omitted. A little turmeric adds a yellow tint. 

Silken tofu, and also soft tofu, has a smooth, creamy texture that is more like scrambled eggs than a regular tofi scramble. 

Cut the silken tofu into cubes and mix into the flours and plant milk mixture. Carefully stir to coat. The silken tofu is more fragile than the regular. You’ll want it to retain some chunkiness. 

In a non-stick skillet, cook the eggs mixture over medium-high heat.

Patience is a virtue at this juncture. The moisture needs to be simmered out and the flours will start to lightly brown and kind of stick together. 

Flip with a spatula to cook the other side. If the soft tofu hasn’t already crumbled to the consistency you like, chop it a little more with a spatula. 

Serve like any other scrambled egg. 

Yummy scrambled pillows of eggy delight. 

Check out the Vegan Scrambled Egg Recipe Video!

4.72 from 7 votes

Print

Vegan Scrambled Eggs

Delicious, fluffy, vegan scrambled eggs. Easy to make with common ingredients!

Course Breakfast

Cuisine Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Servings 4

Ingredients

• 1 tbsp garbanzo bean flour
• 1 tbsp tapioca flour or tapioca starch
• 1/8 tsp turmeric for color
• 1/3 cup plant-based milk must be unflavored and unsweetened
• 1/2 tsp salt
• 1/8 TSP Kala Namak salt optional
• 2 tbsp olive oil optional
• 1 pkg silken or soft tofu
• olive oil
• salt & pepper to taste

Instructions

1. In a medium bowl, stir together all the dry ingredients. Stir in the oil, if using, and mix well.

2. Cut the silken or soft tofu into 1-inch cubes and gently stir into the flour, milk, and oil mix, covering the tofu with the mix.

3. In a non-stick skillet, over medium-high heat, cook the tofu mixture like any other scrambled egg. Let it set up a little on one side, which takes a few minutes, and flip to the other side.

4. Serve like any other scrambled egg.

More vegan breakfasts to try! 

Vegan Sausage Cups

These vegan sausage cups with tofu scramble and hash browns are meaty tasting little packs of deliciousness.

Vegan Breakfast Sausage 

This vegan breakfast sausage is juicy, tasty, and delicious, just like what I remember my dad making us when we were kids. 

Vegan Grits

These vegan grits with dried cranberries and sliced almonds are super easy to make in just a few minutes. They’re delicious and healthy, too!

XO Lisa

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.