Vegan Scrambled Eggs without Tofu (soy free)

Let's talk about vegan scrambled eggs. More specifically, about vegan scrambled eggs WITHOUT tofu. Because as much as we love tofu scramble – sometimes you simply need an alternative. Maybe you don't tolerate tofu well, maybe you don't have any in the fridge right now, or maybe you just want to try something new. That's why we've developed this recipe for vegan scrambled eggs based on mung beans. Yes, you read that right: mung beans! These little legumes transform into creamy, protein-rich scrambled eggs that not only taste damn delicious but are also super easy to prepare.

How do you make vegan scrambled eggs without tofu?

First off, it's special because we haven't seen this type of vegan scrambled eggs very often yet. But the biggest advantage: the preparation is incredibly easy. You soak the beans overnight, blend them the next morning with oat milk and spices, and off they go into the pan. The result is fluffy, savory scrambled eggs that actually taste like eggs.

How do vegan scrambled eggs taste like eggs?

Kala Namak is the absolute magic spice for vegan scrambled eggs. It's a sulfurous salt that reminds you of eggs with its smell and taste. Sounds a bit strange at first, but that's exactly what makes the difference between "well, quite okay" and "Wow, it really tastes like scrambled eggs!" Important: Add it only after frying, otherwise the typical egg flavor will evaporate, as it's heat-sensitive.
You can find Kala Namak, just like hulled mung beans (also called Moong Dal), in Asian grocery stores, health food stores, or online.

The perfect breakfast plate is waiting for you!

These vegan scrambled eggs go perfectly with our recipe for Sunday rolls or the no-knead bread. Add some fresh vegetables, a sliced avocado, or homemade spread et voilà.