Ingredients:

¼ cup chickpea flour
1/3 cup almond milk or water
1 – ½ tablespoon nutritional yeast
1 tablespoon tahini
a large pinch of salt (preferably black salt for an “egg” flavor)
½ small avocado, chopped
1 tablespoon chives, minced (or green onions)
black pepper
whole grain bread, toasted or baked
coconut oil or butter

Cooking:

1. Heat olive oil in a small skillet over medium heat.
2. Whisk together flour, yeast, almond milk and water, tahini and salt.
3. Pour the dough into a preheated pan, as if you wanted to cook a large pancake. Cook until the edges are dry, then crumble with a wooden spoon. Continue stirring until the mixture is completely dry and has a crumbly texture. When the scramble is done, the mass will be quite dry, but still slightly soft (but not browned yet).
4. Put on buttered toast, sprinkle with avocado, onion and black pepper.
5. Serve immediately.