Non-Tofu Scramble Recipe (Savory Vegan Brunch)

Non-Tofu Scramble Recipe (Savory Vegan Brunch)
Heather Nicholds, C.H.N.

Brunch is one of the hardest meals to find as a vegan, and get something other than oatmeal or toast with peanut butter, unless you go to a restaurant that specifically serves vegan brunch. I love sweet brunches, like banana french toast, but savory brunch can be fun too.

Non-Tofu Scramble Recipe
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3.25 from 4 votes

Savory Brunch: Non-Tofu Scramble

A tofu scramble is the most prolific vegan brunch option. For those who are allergic, or just aren't too fond of tofu, here's a soy-free non-tofu scramble recipe. Make this for yourself, your family, or have a weekend brunch pot luck party with your vegan friends!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, brunch, dinner
Cuisine: American
Keyword: chickpeas, easy, healthy, quick, tofu scramble, vegan
Servings: 1 serving
Author: Heather Nicholds, C.H.N.


  • 1/2 cup mushrooms sliced
  • 1 tsp olive oil or vegetable broth or water
  • pinch sea salt
  • 1/2 cup zucchini chopped
  • 1/2 cup chickpeas cooked or canned, mashed
  • 1 tsp paprika smoked if possible
  • 1 Tbsp nutritional yeast optional
  • pinch sea salt to taste
  • pinch black pepper to taste
  • 1/2 cup cherry tomatoes chopped
  • 1/4 cup fresh parsley chopped


  • Heat a large pan to medium high while you slice the mushrooms. Once the pan is hot, saute the mushrooms in your choice of olive oil, vegetable broth or water. Add a pinch of sea salt to help the mushrooms soften.
  • While they're cooking, chop the zucchini, then add it to the pan.
  • If you're using canned chickpeas, rinse and drain them. Mash the chickpeas with a potato masher, fork, or your fingers. Add them to the pan.
  • Sprinkle the seasonings over the chickpeas, and stir to combine.
  • Toss in the cherry tomatoes and fresh parsley at the end, just to warm, reserving a small bit to use as garnish.
  • Serve over some chopped spinach if you want, or along with some whole grain toast, or just on its own. Would be lovely topped with chopped fresh avocado.



You can switch up the vegetables and seasonings as you wish - it's incredibly versatile. You can take inspiration from the local brunch menu's omelet selection!
Tried this recipe?Tag me @HeatherNicholds so I can see!


  1. amalia 7 years ago


    What is nutrional yeast?

  2. Dina A. 7 years ago

    Hi Heather! Thank you so much for this recipe! I made it tonight and served it with barbecue cauliflower bites, jasmine rice and broccoli. I agree it would have been filling on its own! It was delicious and will have some of the leftovers tomorrow for lunch. Thanks again!

    • Author
      Heather Nicholds, RHN 7 years ago

      yay, that sounds soooo delish!!! Glad you enjoyed it, and thanks for sharing how you served 🙂

  3. Charlene 7 years ago

    Hey Heather! I’ve been searching for great vegan breakfast/brunch recipes that don’t include tofu, and this is perfect because I love chickpeas! I’m wondering if I could leave out the smoked paprika and parsley and mix in some of my homemade vegan pesto? Would that work?

  4. Charlene 7 years ago

    Hi Heather! I have been searching for some great breakfast/brunch recipes that don’t have tofu as an ingredient. This looks perfect for me because I love chickpeas! Do you think that adding some of my homemade vegan pesto in place of the smoked paprika and parsley would work?

    • Author
      Heather Nicholds, RHN 7 years ago

      So glad this is perfect for you! mmmm pesto sounds fantastic! I’m trying to visualize the taste, if that makes sense… is there a word for that?? gustualize?? anyway… I LOVE the idea, and I would love to hear how it actually tastes. I think it works on a theoretical level, though for some reason my brain is telling me to put a dollop on top rather than mix it in… no idea why! try it however suits your fancy, and please come back to let me know! I’m so curious now…

      • Charlene 7 years ago

        5 stars
        Hey there, Heather…I’m checking in again after enjoying your scramble this morning! (I LOVED it!!) Here’s the story… I didn’t have mushrooms, so I chopped a little onion and also added a pinch of red pepper flakes (just because I really like them!). I left out the paprika and parsley and topped my scramble with some basil pesto, as per your suggestion. Being a pesto lover, I really liked that taste in the scramble but would have liked it to have it throughout. Unfortunately, the consistency of pesto doesn’t lend itself well to that. So…after giving the matter some thought, this is what I will do next time. I will start again with some chopped onions (or scallions, leeks, wild leeks or shallots) and add the zucchini, chickpeas, tomatoes, nutritional yeast, salt and pepper. Instead of the paprika and parsley, I will add some sweet basil instead—either fresh (if I have it!) or dried, to taste. This will, I believe, disperse that wonderful aromatic basil flavor throughout the mixture, which is what I felt I needed the first time. I just know that this seasoned mix will make my taste buds sing!! Thanks for a great recipe and for the inspiration to get creative in the vegan kitchen!

        • Author
          Heather Nicholds, RHN 7 years ago

          Charlene! Thank you so much for checking back 😀 Love your experiment, glad you enjoyed it and THRILLED you have an idea of how to make it ever tastier for yourself next time! Such a great story, thank you for sharing it! Getting creative in the kitchen is my favourite way to cook, glad you were game to join me in that 🙂

  5. Susan Svensson 7 years ago

    5 stars
    Sensational lunch box great recipe ideas!

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