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Tofu Chickpea Scramble

Tofu Chickpea Scramble

A fast, protein-rich vegan breakfast made with tofu, chickpea flour, and warming spices. This scramble delivers tender, custardy curds with savory depth and an egg-like aroma, perfect for busy mornings, brunch plates, or make-ahead meals.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 Servings
Course: Breakfast, Brunch
Cuisine: Dairy Free, Plant-Based, Vegan-Friendly
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 10 oz firm tofu lightly pressed and crumbled
  • 6 oz silken or soft tofu
  • 1½ tbsp chickpea flour
  • ¼ cup water or unsweetened plant milk
  • 1 tbsp neutral oil or water for oil-free
  • ¼ tsp turmeric
  • ½ tsp paprika
  • 2 tbsp nutritional yeast
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Salt and black pepper to taste
  • ¼ tsp kala namak optional, for eggy aroma
  • ½ cup diced onion
  • ½ cup diced bell pepper
  • 1 cup fresh spinach optional

Method
 

  1. Whisk chickpea flour, water, turmeric, paprika, garlic powder, onion powder, and nutritional yeast into a smooth slurry.
  2. Crumble firm tofu into chunky curds and mash soft tofu until creamy, then combine both in a bowl.
  3. Fold the slurry evenly into the tofu mixture until lightly coated.
  4. Heat oil in a non-stick pan over medium-high heat until shimmering.
  5. Add tofu mixture and let it sit briefly to develop light browning.
  6. Mash gently once with a potato masher and fold carefully to form tender curds.
  7. Add onion and bell pepper and cook until softened but not watery.
  8. Fold in spinach and cook just until wilted.
  9. Season with salt and black pepper, then finish with kala namak off heat if using.
  10. Serve warm immediately or cool for storage.

Notes

Use gentle heat and minimal stirring to keep the scramble moist and tender. Chickpea flour binds the curds while nutritional yeast adds savoriness. Finish with kala namak only at the end to preserve its egg-like aroma without overpowering the dish.