Super easy and quick Chickpea flour scramble. It is a soy-free alternative made with chickpea flour instead of tofu and it is perfect for breakfast, brunch and lunch.
These are an alternative to scrambled eggs. I usually make tofu scramble, but I wanted to try something different and this turned out really delicious! The recipe uses chickpea flour, which creates a nice eggy texture and seasoned right it’s really good.
If you cannot have tofu or simply do not like it but you would like to have something similar to scrambled eggs, this is a great alternative for you! If you like tofu, you will definitely love my scrambled tofu recipe!
Another recipe I love that uses chickpea flour is farinata, here you can find my quick version.
This chickpea flour scramble is:
- Easy
- Quick
- Soy-free
- High protein
What you need for this Chickpea flour scramble :
- Chickpea Flour
- Plant milk or water
- Turmeric, for colour
- Black salt, for the eggy taste (optional)
- Mixed herbs
- Garlic powder
- Spring onion
- Olive oil
This version is a plain one, but feel free to add your favourite vegetables!
How to make this chickpea flour scramble
- Sauté the spring onions in some olive oil for a few minutes in a pan. It’s better if the pan is non stick, as these tend to stick a bit.
- In the meantime, to make the scramble. Mix chickpea flour, milk and all the spices/herbs to form a smooth batter. Tumeric is used just to give it a yellow colour so you can omit it or use mustard instead. Black salt, aka Kala Namak is also optional but it is used to give everything a slight egg taste and I really recommend it.
- Add the mixture to the pan and spread it over the pan like a pancake. Let it cook for a few minutes until the edges start to settle, then scramble the mixture and start flipping the pieces. Flip and move the prices around often so they do not stick, if they do, add some oil.
- Cook for 5 minutes until the mixture is dry, ten let it cook off the heat for a few minutes and serve!
The rest of the bowl
I love to have this chickpea scramble with some toast and lots of vegetables. Here are the details:
- Toasted sourdough bread
- Mushrooms, sauteed in a pan for a few minutes
- Bell Pepper, cut into strips and roasted in the oven with some olive oil, salt and paprika for 15 minutes.
- Avocado, sliced
- Kale, boiled in salted water and seasoned with olive oil and salt.
More Breakfast Recipes
- Fluffy vegan pancakes
- Caramelised banana porridge
- Banana oatmeal breakfast bars
- Whole meal crêpes
Did you make this recipe?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Chickpea Flour Scramble | Soy-free
Equipment
Ingredients
- 1/2 cup chickpea flour
- 1/2 cup plant milk
- a pinch turmeric
- 1/2 tsp black salt optional
- 1/2 tsp garlic powder
- 1/2 tsp mixed herbs
- 2 spring onions chopped
- 1/2 tbsp olive oil
Instructions
- Sauté the spring onions in some olive oil for a few minutes.
- In the meantime mix the rest of the ingredients to form a smooth batter. Then add it to the pan and spread it over the pan like a pancake. Let it cook for a few minutes until the edges start to settle, then scramble the mixture and start flipping the pieces.
- Cook for 5 minutes until the mixture is dry. then let it cook off the heat for 2 minutes then serve!
Notes
Nutrition
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