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Home » Breakfast

Tofu and Chickpea Flour Scramble

Published: Sep 17, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

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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 and easy, making it a delicious choice for breakfast or brunch.

vegan scrambled eggs
This tofu and chickpea flour scramble is incredibly easy and tasty

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 potato tofu scramble, both make a lovely satisfying breakfast but hey, let’s face it, I sometimes have it for lunch and or dinner.

About the Key Ingredients

tofu scramble ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

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.

two white plates with scrambled yellow tofu in a green lettuce leaf with diced red omatoes

The Steps

yellow dry seasoning in a glass bowl

Combine the Dry Ingredients

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

crumbled classic tofu with firm tofu

Prepare the Tofu

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

crumbled tofu with yellow seasoning on it in a glass bowl

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.

a white plate filled with yellow scrambled tofu, with a fork next to it and lettuce and tomato

Janelle's Tips

Be careful not to add too much chickpea flour, if you overdo it, the mixture can become too thick and turn ‘bready,’ which takes away from the light texture we want.

While cooking, try not to over-scramble the tofu. You’ll want to keep a mix of larger and smaller chunks of tofu in the pan. The chunkier pieces will stay white, while the smaller bits get that nice yellow color from the spices. That contrast looks really good when it’s all plated up.

Storage

Yes, in an air-tight container, for approximately 4 days. Make sure it has completely cooled down to room temperature before transferring it to a fridge. Reheat over a stove using a non-stick pan. Note the texture may change slightly.

Another recipe using tofu is egusi, check it out!

Enjoy This With

Just like regular eggs, you can enjoy this vegan eggless scramble as a breakfast plate with a side of 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! Next you should try this delicious plant based avocado egg salad.

a white plate with a fork and lettuce, tomato and yellow scrambled tofu

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

vegan egg scramble up close in a white plate

Tofu and Chickpea Flour Scramble

Craving eggs? This tofu and chickpea flour scramble is the perfect vegan alternative, offering a satisfying protein-packed texture. Quick, easy, and ideal for a nutritious breakfast or brunch.
Print Pin Rate Save Recipe Saved Recipe
Course: Breakfast
Cuisine: Any
Diet: Gluten Free, Vegan
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 2 servings
Author: Janelle Hama

Ingredients

  • 100 g Hard tofu firm or extra firm
  • 100 g Classic tofu
  • 1 teaspoon Agar Agar optional
  • ½ tablespoon Nutritional yeast
  • ⅛ teaspoon Ground Turmeric
  • 1 tablespoon Chickpea flour heaping
  • ½ teaspoon Black salt Kala Namak (sprinkle more on top when serving for extra egg flavour)
  • ½ teaspoon Salt to taste
  • 1 tablespoon Olive oil or as needed
Metric - US Customary
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Instructions

  • In a mixing bowl, combine all dry ingredients.
    Crumble the tofu with your hands over the dry ingredients, make the hard tofu a little chunky.
    Then fold and slightly mash all the ingredients together with a fork.
  • Over medium-high heat, heat oil in a non-stick frying pan.
    Add tofu mixture to hot oil and stir for approximately 5 minutes, until cooked.
    Serve immediately. See serving suggestions above.

Video


Notes

Classic Tofu - is generally between silken and firm tofu. This could be labeled as regular tofu or just tofu. Play around with different types of tofu to find your favorite.
You might also enjoy this egg free ejjeh, an open face herb omelet.

Nutrition

Calories: 168kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1169mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 128mg | Iron: 2mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


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If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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Comments

    5 from 13 votes (11 ratings without comment)

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    Recipe Rating




  1. Larissa

    April 24, 2022 at 2:36 am

    5 stars
    I have been looking for a scramble recipe using the best of both worlds (chickpea flour and tofu) and this is it! I just made it using medium firm tofu and added finely chopped mushroom, green pepper, and sweet onion. It was SO GOOD! I immediately wrote it down on a recipe card for my tried and true recipes even though this is the first time I've made it. I did not use the extra 1/2 tsp of salt as my black salt is very finely ground so I didn't need it. THANK YOU for this recipe! I'm so happy!

    Reply
    • Janelle Hama

      April 25, 2022 at 10:49 am

      The addition of your vegetables is a great idea. Yum! So glad you enjoyed it! 🙂

      Reply
  2. Jim

    June 10, 2021 at 7:21 pm

    5 stars
    Had to try this. Been missing eggs and these turned out good. First time making tofu scramble. Ordered my agar online.

    Reply

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