Vegan Scrambled Eggs (made from pumpkin seeds – without tofu!)

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.

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 🙂

Print

Vegan Scrambled Eggs (made from pumpkin seeds – without tofu!)

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.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 2 people

Calories 472kcal

Cost $8

Equipment

• Blender high powered

Ingredients

• 130 g pepitas (pumpkin seeds)
• boiling water
• 1/2 cup plant based milk
• 1 tbsp olive oil

Eggy spice mix

• 1 tbsp nutritional yeast
• 1/8 tsp black salt
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp turmeric

Instructions

• Soak pepitas (pumpkin seeds) in boiling water for 10 minutes to soften. Drain and rinse under cold water.
• Add the drained pepitas and all other ingredients (except olive oil) to a blender and blitz until smooth. Taste and season with extra salt if desired.
• Heat olive oil in medium size frypan. Reduce heat to medium, then add egg mixture. Cook for around 5 minutes, stirring constantly, until heated through. *Note – the mixture will thicken as you heat it, add a splash of extra milk to make a thinner consistency if desired.

Nutrition

Calories: 472kcal | Carbohydrates: 12g | Protein: 23g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Sodium: 762mg | Potassium: 711mg | Fiber: 5g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 7mg