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In Search of the Perfect Vegan Scramble (no tofu)

Vegan scrambled eggs

Scrambled eggs are probably one of the first dishes you learn maybe while in college when on a budget (eggs are cheap). This dish is the definition of comfort food and simplicity! 1 small frying pan, one egg and a drizzle of oil. Sure, you still have to break the egg making sure that no eggshell gets into the pan. Other than that, you just need to move the egg around the pan with a spatula for a minute or two and it is done.  Toast a piece of bread and breakfast is ready!

I have a memory of the most amazing scrambled eggs an English au pair cooked for me when I was 8 years old. It was many moons ago (several decades back) but it was so good that I can still remember the texture and the flavor. It was light and soft but not dry. Every morsel was tender and almost fluffy. I can still see it in my mind’s eye.

So when I decided to no longer eat animal flesh and byproducts, I embarked on a journey to recreate the perfect vegan scramble. I tried every type of tofu, extra firm, firm, firm with silken tofu, tofu with a little cashew cream. Not to toot my own horn, but I make a pretty killer tofu scramble! But it isn’t as fluffy and light as my memory of the real thing.

Plant-based egg alternatives

Tofu is great but it can be a little crumbly. So the search continues. Maybe there is another type of bean, beside soy that could be used. I have been making amazing vegan omelets using split yellow mung beans. You can buy them in Indian stores or on Amazon for a few bucks.

Split Yellow mung bean

I learned it from Indian friends. It turns out that you can make crepes or omelets with just about anything: lentils, rice flour, mung beans. It is pretty cool really because they are all affordable, high in protein and fiber.

Fast forward to 2019 when an amazing product called Just Egg hit the market.

Just Egg Carton

It was basically plant-based liquid egg in a bottle. You can find it usually in the egg section next to egg cartons and egg white products. It smelled like egg, scrambled like eggs. Just pour into a hot pan and a minute later you have perfect scrambled eggs every time! Finally something that could replace eggs for scrambles and omelets. I can’t tell you how may times I have served it to meat eaters and they couldn’t believe that it was plant-based. Fluffy, zero cholesterol liquid vegan eggs. One small carton has 10 servings (3 Tbsp per egg). It costs about $7 and you don’t have to deal with eggshells and bulky egg carton.

So now, my new quest is to recreate Just Egg. Why? Because for about 2 weeks I wasn’t able to find it in my local grocery stores and no one seemed to know why. So I experimented and after a number of attempts, and tweaks, I give you homemade Just Egg for pennies!



If you compare this recipe to Just Egg it is a little thicker but it works great for both scrambles and omelets.
You can also add a little more water or vegan milk. It is fun to experiment.
You can add chopped green onions,

Vegan scrambled eggs

The Perfect Vegan Scramble (no tofu)

This liquid vegan egg (minus the tofu) has the soft and fluffy texture of regular eggs but no cholesterol, and lots of good protein.
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Breakfast
Cuisine American, Comfort food
Servings 10 servings


  • Blender


  • 3/4 cups split yellow mung beans
  • 2 cups non-dairy milk
  • 1 Tbsp cornstarch, tapioca or potato starch
  • 2 tsp turmeric powder
  • 2 Tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1.5 tsp salt
  • 1 tsp black salt
  • 2 tbsp oil


  • Soak 3/4 cup of dried yellow beans overnight. Drain and rinse.
  • Pour the soaked beans into a blender. Add 2 cups of plant-based milk, 2 Tbsp oil, 1.5 tsp of salt, 2 tsp turmeric powder, garlic and onion powder, and black salt.
  • Blend on high speed until you have a smooth thick liquid. Pour into a glass jar with a lid.
  • Shake the jar before using as the liquid tends to thicken when refrigerated.
  • Heat up a small frying pan and drizzle a teaspoon of neutral oil. When the pan is hot, pour a few teaspoons of liquid egg.
  • Quickly move the liquid as it cooks, to scramble it. It only takes a minute or two to get the perfect texture.
  • Taste and season if needed. Serve immediately with toast.
Keyword egg-free
    • Jenny McCracken
    • April 3, 2024

    I’m so excited to find this recipe, for two reasons- one is I live in Australia and can’t get Justegg here. I have been wanting to taste it for years now. Two I have also been searching and experimenting for the last 25 years, since I stopped eating eggs, for the perfect scramble replacement. There was a period, about 2 years after I stopped eating eggs when I craved scrambled eggs like a mad woman.

    So thank you, I will look forward to trying this

    1. Reply

      Hi Jenny,
      You are very welcome. Make sure when you first pour the batter, to let the bottom cook a little, this will create the “egg-like” texture we are all looking for. If you scramble too early, the result will be more soft and on the mushy side! Happy cooking and many blessings!

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