Place the chickpea flour in a blender with the tofu and water. Blend into a very smooth paste. Set aside.
Heat the oil and add half the coriander leaves and the onion. Season with some salt. Saute until the onions start to turn translucent, 3-5 minutes over medium heat.
Add the cumin, turmeric, cayenne, grated ginger and green bell pepper. Saute for two more minutes, then add in the tofu-chickpea mixture from the blender.
Allow it to stand for a minute or two, then begin to stir the tofu-chickpea mixture, just as you would stir scrambled eggs. This will take a little longer than it would take you to make eggs, because the water has to evaporate, but it will also help to cook the raw chickpea flour and make it delicious.
Stir frequently for about 15 minutes or until all of the water has evaporated. As the water reduces, the mixture will look rather gloppy, but as you continue to cook it will get dryer, Keep scrambling it as much as possible with a spatula. Add more salt if needed before the mixture dries out completely.
When there's no visible moisture left, turn off the heat. If the eggs don't look scrambled enough, wait a few minutes for the temperature to drop, then scramble them with the spatula.
Sprinkle on the diced tomatoes and serve warm inside tortilla or chapati wraps.
*Top the chickpea egg wraps with some diced, roasted potatoes.
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