Chickpea Tofu Scramble

Looking for a satisfying plant-based alternative to scrambled eggs? This chickpea tofu scramble is packed with protein, naturally gluten-free, and perfect for breakfast or brunch. Crumbled chickpea tofu is seasoned with garlic powder, nutritional yeast, and kala namak (black salt) for that authentic eggy flavor—no eggs needed. Customize it with your favorite veggies like mushrooms, onions, or spinach. It’s quick, nourishing, and absolutely delicious over toast.

Ingredients

  • 150g chickpea tofu
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • Ground black pepper to taste
  • 1 tsp oil
  • 1 tsp Kala Namak (black salt) or regular salt (Kala Namak gives an "eggy" flavor)
  • 1 tbsp plant-based milk (optional, for extra creaminess)
  • Optional add-ins: chopped onion, mushrooms, spinach, or other veggies.
  • Fresh parsley or green onion for serving

Instructions

  1. Use your hands or a fork to crumble the chickpea tofu into a scrambled texture. 
  2. Mix it in a bowl with nutritional yeast, garlic powder, and a pinch of black pepper.
  3. Sauté the Veggies (Optional)
  4. Add the crumbled tofu mixture to the pan. Stir gently and cook over medium-high heat for about 5 minutes, until heated through and slightly golden in places.
  5. If you prefer a creamier texture, add 1 tbsp of plant-based milk and stir well. Let it cook for another 2 minutes.
  6. Turn off the heat and stir in the Kala Namak. You can adjust the salt level at any time, but the later you add the black salt, the more "eggy" the flavor will be.
  7. Spoon the tofu scramble over toast or serve as part of a savory breakfast bowl. Top with fresh parsley or chopped green onions for a burst of color and flavor.