Tofu and Chickpea Flour Scramble

When those egg cravings hit, I love making this tofu and chickpea flour scramble. It’s the perfect vegan alternative to scrambled eggs, with a satisfying texture. It’s quick, easy, and packed with protein, making it a delicious and nutritious choice for breakfast or brunch.

If you’re like me and sometimes miss scrambled eggs, this chickpea flour and tofu scramble is the perfect solution.

The texture is more egg-like thanks to adding a magic ingredient, which I explain in the ingredients section.

It’s also incredibly easy to cook, ready in just 15 minutes.

This vegan scramble recipe partly inspired me to make my amazing brekky tofu potato scramble, both make a lovely satisfying, and healthy breakfast but hey, let’s face it, I sometimes have it for lunch and or dinner.

About the Key Ingredients

For the tofu, I like to use a combination of firm tofu and classic tofu. I crumble the firm tofu into chunks to give the scramble some body, while the classic tofu helps create a lighter texture. Whenever possible, I always opt for organic and non-GMO tofu, which you can usually find in the refrigerated section of your supermarket or at an Asian grocery store.

Chickpea flour, also called garbanzo bean flour or besan flour, is key to thickening the scramble and adding a slight caramelization that enhances both taste and texture. You can find this at your local Asian or Indian grocer, or in the gluten-free section of your supermarket. I also love making my chickpea omelette with this ingredient.

Agar agar powder is a must for achieving that “egg-like” texture. It gives the scramble a bit of a wobble, similar to real eggs. Agar agar is a tasteless and odorless derivative of red algae and is a common vegan alternative to gelatin. I usually find it at health food stores, but it’s also available online to purchase agar agar here. Skipping this ingredient might alter the texture a bit, but it should still be tasty!

For that signature “egg” flavor and smell, I use Indian black salt, also known as Kala Namak. Its sulfuric nature is what gives it that distinct egg-like quality. It’s mined from the Himalayan region and is a game-changer for this recipe. I highly recommend using it, and you can usually find it online (I linked to it above) or at some health food stores.

Nutritional yeast adds a subtle, deliciously cheesy flavor, which I love. You can find it in the plant-based section of most supermarkets. I also add a pinch of turmeric for color and a bit of regular salt to enhance all the flavors.

Feel free to add black or white pepper to suit your taste.

The Steps

Combine the Dry Ingredients

In a mixing bowl, start by combining all the dry ingredients.

Prepare the Tofu

Crumble the tofu by hand directly over the dry mixture, I've just put it in a plate for illustrative purposes.

Lightly Mash and Fold for Flavor

Gently fold the ingredients together with a fork, slightly mashing to ensure everything is well combined. This step helps the flavors meld together before cooking.

Cook and Scramble

Heat a little oil in a non-stick frying pan over medium-high heat. Add the tofu mixture to the pan, gently stirring and folding it occasionally.

Be sure to turn the tofu over itself rather than stirring vigorously to maintain its texture.

Cook for about 5 minutes or until the tofu scramble is heated through and slightly golden. Serve immediately for the best taste.

Enjoy This With

Just like regular eggs, you can enjoy this vegan eggless scramble as a breakfast plate with a side of healthy hash browns and traditional Boston baked beans, sautéed mushroom or king oyster mushrooms, toast or sourdough discard bagels and wilted spinach.

The sky is the limit!