Soy-Free Chickpea Scrambled Vegan Eggs Recipe
- ½ cup / 65g Chickpea flour
- 1.5 cups / 350ml Water
- ¼ tsp Turmeric
- ½ tsp Smoked paprika
- 1 clove Garlic
- 1 slice Red onion
- 3 tbsp Broth
- ½ tsp Kala Namak / Black Salt
- Mix together the chickpea flour, turmeric and smoked paprika with a third of the water into a paste.
- Bring the other 2/3rd of the water to a simmer with a pinch of salt.
- Stir in the chickpea mixture into the water and stir constantly for 5 mins while simmering.
- Be careful not to let the bottom of the mixture catch.
- Remove from the heat when thick and pour into a glass dish.
- Chill for half an hour in the fridge then it should come away easily from the dish.
- Mash the chickpea tofu in a pan and then add the remaining ingredients.
- Cook for a few minutes until all the broth is absorbed and serve.
- You can store the chickpea tofu in the fridge for a few days before cooking.
If you don’t have any veggie broth then it’s fine to just use a bit of seasoning and water instead. Kala Namak is otherwise known as Himalayan Black Salt is a natural rock salt. Black salt is a common ingredient in many Asian cuisines and can be found at even small Asian shops. It has an eggy taste to it thanks to the high sulphur content but is vegan.
Vegan Tofu scrambled eggs
- 1 tablespoon coconut oil
- ¼ cup white onion, diced
- 2 cloves garlic, minced
- 6 ounces extra firm tofu
- ¼ cup nutritional yeast
- juice of ½ lemon
- salt and pepper, to taste
- pinch of black salt, optional
Heat the coconut oil in a small skillet over medium-high heat. Add diced onion and garlic and sauté until golden and fragrant, about 5 minutes.
While onions are sautéing, crumble tofu in a small bowl with your fingers. Stir in nutritional yeast, lemon juice, and salt and pepper.
Add tofu mixture to onions and cook for 2-3 more minutes, until tofu is heated all the way through.