Believe it or not, pumpkin seeds can be transformed into a convincing vegan egg scramble substitute with spices, plant-based milk, and a blender! An easy tofu-free breakfast that’s ready in just 20 minutes.
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Why You’ll Love This Recipe
- Tofu-Free Alternative: Perfect for those avoiding soy, using pumpkin seeds for a convincing scramble.
- Quick and Easy: Ready in just 20 minutes, ideal for busy mornings.
- Nutritious and Affordable: Packed with protein and healthy fats, made from budget-friendly ingredients.
Ingredients
These Vegan Scrambled Eggs, made from pumpkin seeds, are a tofu-free alternative for a hearty breakfast. Pumpkin seeds make a surprisingly tasty and healthy, high-protein egg replacement. The eggy flavor comes from kala namak (black salt), which you can find in South Asian grocers, specialty stores or online. Confusingly, it’s actually pink in color! But it is essential for that smelly eggy flavor (in a good way). Here’s a quick shopping list of everything you’ll need for this recipe:
Shopping List
- Pepitas (pumpkin seeds)
- Plant-based milk
- Olive oil
- Nutritional yeast
- Kala namak (black salt)
- Regular salt
- Garlic powder
- Onion powder
- Turmeric
Specific quantities can be found in the recipe card at the bottom of the post.
How to Make This Recipe
Step One: Soak pepitas in boiling water for 10 minutes.
Step Two: Drain and rinse pepitas under cold water.
Step Three: Add pepitas, plant-based milk, nutritional yeast, black salt, regular salt, garlic powder, onion powder, and turmeric to a blender.
Step Four: Blend until smooth. Adjust seasoning to taste.
Step Five: Heat olive oil in a medium-sized frypan over medium heat. Add the egg mixture and cook, stirring constantly, for about 5 minutes until heated through. If the mixture becomes too thick, add a splash of extra milk to reach your desired consistency.
Step Six: Serve on toast or a bagel and enjoy!
For detailed measurements and instructions, check out the recipe card at the bottom of the post.
Substitutions and Variations
- Pepitas: You can substitute with sunflower seeds for a similar texture.
- Plant-Based Milk: Use any plant-based milk like almond, oat, or soy milk.
- Black Salt: Regular salt can be used, but black salt gives a more authentic egg flavor.
- Nutritional Yeast: Adds a cheesy flavor but can be omitted if unavailable.
- Spices: Feel free to add your favorite spices like paprika or cumin for a different flavor profile.
Expert Tip
Reserve a small amount of plant-based milk before blending. If the mixture becomes too thick while cooking, add a splash of this reserved milk to thin it out and maintain the perfect scramble consistency.
Storage
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frypan or microwave, adding a splash of plant-based milk if needed.
- Freezing: Not recommended, as the texture may change upon thawing.
- Meal Prep: This scramble is great for meal prep. Make a batch and store in portions for a quick and easy breakfast throughout the week.
Serving Suggestions
- Garnish: Top with fresh herbs like parsley or chives for added freshness.
- Sides: Pair with whole-grain toast or avocado slices for a complete breakfast.
- Extras: Add sautéed vegetables like spinach, mushrooms, or bell peppers for extra nutrition.
- Spice it Up: Sprinkle with red pepper flakes or hot sauce for a touch of heat.
More Recipes Like This
- Tofu Scramble: A classic vegan breakfast using crumbled tofu and spices for a savory dish.
- Vegan Breakfast Burrito: Filled with vegan TVP “sausage mince”, tofu scramble and veggies, wrapped in a warm tortilla.
I hope you have fun experimenting with these pumpkin seed eggs! They’re not your typical breakfast but they are creamy, high in protein, mildly flavored yet delicious. Tell me what you think by leaving a comment and star rating below the recipe 🙂 you can also share photos on Instagram and mention me @glowdiaries___ so I can repost them 🙂
Vegan Scrambled Eggs (made from pumpkin seeds – without tofu!)
Equipment
- High powered blender
Ingredients
- 1 cup raw pumpkin seeds (pepitas) approx. 130g, unsalted
- boiling water for soaking
- ½ cup unsweetened plant-based milk approx. 120ml; any variety e.g. almond, soy, oat
- 1 tbsp olive oil for cooking
Eggy spice mix
- 1 tbsp nutritional yeast
- ⅛ tsp black salt kala namak; for eggy flavor
- ½ tsp fine sea salt or to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground turmeric adds color and subtle earthy flavor
Instructions
- Place the pumpkin seeds in a heatproof bowl and cover with boiling water. Let soak for 10 minutes, then drain and rinse under cold water.
- Add the drained pumpkin seeds, plant-based milk, nutritional yeast, black salt, regular salt, garlic powder, onion powder, and turmeric to a high-speed blender. Blend until completely smooth. Taste and adjust seasoning as needed.
- Heat olive oil in a nonstick skillet over medium heat. Pour in the blended mixture and cook, stirring constantly with a spatula, for about 5 minutes or until thickened and heated through. For a looser scramble, stir in a splash of milk while cooking.
- Serve warm with toast, avocado, or sautéed greens. Best eaten fresh.
Janet k. says
I made this for a friend and she asked for the
recipe 🙂
Umair says
My children were fans of this! Will surely make it again.
Hong Nguyen says
This recipe is great!
Tine says
kinda obsessed with this! didn’t expect it to be that good. I put it on everything haha