Soy-Free Scrambled Tofu with Vegetables

Elevate your plant-based breakfast game with this Soy-Free Scrambled Tofu with Vegetables, a hearty and nutritious alternative to traditional scrambled eggs. Made with protein-packed chickpea flour and seasoned with bold flavors like nutritional yeast, turmeric, and a pinch of kala namak for an eggy touch, this recipe skips the soy without compromising on taste or texture. Bursting with vibrant, fresh vegetables such as red bell peppers, cherry tomatoes, and spinach, it’s a colorful dish that’s as wholesome as it is satisfying. In just 25 minutes, you’ll have a vegan, gluten-free, and allergen-friendly meal that’s perfect for breakfast, brunch, or even dinner. Pair it with crusty bread or serve it alongside avocado slices for a complete and nourishing plate.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.25 teaspoon Kala namak (black salt)
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1.5 cups Water
• 2 tablespoons Olive oil
• 1 Red bell pepper, diced
• 1 cup Cherry tomatoes, halved
• 2 cups Spinach leaves
• 2 Green onions, chopped

Directions

Step 1

In a mixing bowl, combine chickpea flour, nutritional yeast, turmeric powder, garlic powder, onion powder, kala namak, salt, and black pepper. Whisk together to ensure there are no lumps.

Step 2

Gradually add the water to the dry ingredients while whisking continuously until you have a smooth batter.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Step 4

Add the diced red bell pepper to the skillet and sauté for about 3-4 minutes until it begins to soften.

Step 5

Stir in the cherry tomatoes and cook for an additional 2 minutes.

Step 6

Add the spinach leaves and cook until they just start to wilt, then remove the vegetables from the skillet and set aside.

Step 7

In the same skillet, add the remaining 1 tablespoon of olive oil and pour in the chickpea batter.

Step 8

Allow the batter to cook for 1-2 minutes without stirring, then slowly start to scramble it using a spatula, similar to scrambled eggs.

Step 9

Continue scrambling for about 5-7 minutes, until the mixture is cooked through and resembles scrambled eggs.

Step 10

Return the cooked vegetables to the skillet and mix them into the scrambled tofu.

Step 11

Garnish with chopped green onions and serve warm.

Nutrition Facts

Serving size	(1088.8g)

Amount per serving	% Daily Value*
Calories	941.8

Total Fat 37.9g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1277.4mg	0%
Total Carbohydrate 112.7g	0%
Dietary Fiber 27.8g	0%
Total Sugars 28.4g
Protein 42.8g	0%

Vitamin D 0IU	0%
Calcium 324.3mg	0%
Iron 13.4mg	0%
Potassium 2880.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 17.8%

Carbs: 46.8%