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Scrambled Chickpea Eggs with tofu and veggies for a power protein breakfast
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5 from 3 votes

Vegan Scrambled Chickpea Eggs

These scrambled chickpea eggs are eggless, of course. Tofu, scrambled with the chickpea flour, gives an extra protein boost, as well as keeps the "eggs" from drying out. Add lots of veggies, like green peppers, tomatoes, and roasted potatoes, for more deliciousness at the breakfast table,
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 125kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

  • ½ cup chickpea flour
  • 8 oz extra firm tofu (half a block)
  • ¾ cup water
  • 1 teaspoon olive oil
  • 2-4 tablespoon cilantro (finely chopped)
  • 1 medium onion (finely diced)
  • 1 teaspoon ginger (grated)
  • 1 medium green bell pepper (finely diced)
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne (or any red chili powder)
  • 1 tomato (seeds removed)
  • Salt to taste

Instructions

  • 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. 

Notes

*Top the chickpea egg wraps with some diced, roasted potatoes.

Nutrition

Calories: 125kcal | Carbohydrates: 16g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 403mg | Fiber: 3g | Sugar: 5g | Vitamin A: 497IU | Vitamin C: 31mg | Calcium: 44mg | Iron: 2mg