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.
Servings: 2 servings
Calories: 168kcal
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
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.100 g Hard tofu, 1 teaspoon Agar Agar, ½ tablespoon Nutritional yeast, ⅛ teaspoon Ground Turmeric, 1 tablespoon Chickpea flour, ½ teaspoon Black salt, ½ teaspoon Salt, 100 g Classic tofu
- 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.1 tablespoon Olive oil
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