Easy Vegan Chickpea Flour Scrambled Eggs (No Tofu) Recipe
This easy vegan scrambled eggs recipe uses chickpea flour as a protein-rich base, combined with colorful vegetables and spices to create a delicious, egg-free breakfast that mimics traditional scrambled eggs. It’s quick to prepare, flavorful, and perfect for a wholesome start to your day without any tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Chickpea Batter
- ¼ cup chickpea flour
- ⅓ cup water
- 1 tablespoon nutritional yeast
- ¼ teaspoon black sea salt (kala namak) (add more as per your taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder
- 1 pinch ground black pepper
Vegetables
- ¼ cup onion (diced finely)
- ⅓ cup green pepper (diced finely)
- ¼ cup tomatoes (diced finely)
- ¼ cup baby spinach
Other
- 1 tablespoon extra virgin olive oil (or any vegetable oil)
Instructions
- Make the batter: In a medium bowl, whisk together chickpea flour, nutritional yeast, black salt, garlic powder, onion powder, turmeric, black pepper, and water until the mixture is completely smooth. Let the batter rest for 10 minutes to allow the flour to hydrate and thicken.
- Sauté veggies: Heat the olive oil in a non-stick skillet over medium heat. Add diced onion and green pepper, and sauté for 5 to 7 minutes until they soften and become fragrant. Then stir in the diced tomatoes and baby spinach and cook for an additional 1 to 2 minutes until the spinach wilts.
- Cook the scramble: Pour the chickpea batter evenly over the sautéed vegetables in the skillet. Let it cook undisturbed for 4 to 5 minutes, allowing it to firm up like a pancake on the bottom.
- Scramble and finish: Using a spatula, break the set batter into chunks and scramble it gently for another 4 to 5 minutes, stirring frequently, until the chickpea scramble is fully cooked through and has a dry, fluffy texture. Serve warm immediately.
Notes
- Black salt (kala namak) gives an eggy flavor; adjust quantity to taste.
- Use a non-stick skillet for best results and easy cleanup.
- You can substitute olive oil with any vegetable oil of your preference.
- For extra protein, add cooked chickpeas or vegan cheese.
- Serve with toast or avocado for a complete breakfast.
