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Drain your soaked mung beans, and rinse them. Then, to the blender, add soy milk, black salt, regular salt, olive oil (or coconut oil), turmeric, garlic powder, onion powder, nutritional yeast, baking powder (and tapioca starch if you have it). Blend on high until smooth, thin and pourable.
Heat a non-stick pan over medium-high heat and heat up with oil (i use about 1 tbsp).
Pour in the bean mixture, use a rubber spatula to stir and move the mixture around. Cover for 1-2 minutes.
When parts of the mixture start to look like they're "drying", use a spatula to stir and move the mixture around to create a scrambled texture. Cover and cook for another 2 minutes.
Season with salt, pepper, and paprika to taste.
Try this mung bean scrambled egg with veggie mix-ins like tomatoes, green onions, mushrooms, or vegan cheese.