This high protein vegan scrambled chickpea “eggs” has a similar taste and texture to normal scrambled eggs. It’s quick, easy and cheap to make using home made chickpea tofu. Don’t be put off if you don’t like normal tofu as this soy-free chickpea version is different. Suitable for vegan, egg-free, dairy-free, grain-free, oil-free, gluten-free and soy-free diets.
The star of the show is the Kala Namak / black salt. This is a common ingredient in many Asian foods and gives the dish that sulphur eggy taste. If you like the taste of normal eggs then do use the salt, if you prefer the texture of eggs and not the flavour then omit it. Kala Namak can be bought in many Asian shops where it’s inexpensive. More information in the paragraph at the bottom.
Chickpea Scrambled Eggs Recipe
- Total time: 30m
- Makes: 1 main meal
- Calories: 180 cal
- 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.
Chickpea Scrambled Eggs Video Recipe
If you don’t have any veggie broth then it’s fine to just use a bit of seasoning and water instead. I often make this with a yeast extract spread to give it a flavour boost and give my daily allowance of B vitamins.
The chickpea flour can stick to the bottom of the pan when you are making the chickpea tofu. You might want to use a good quality non-stick pan when making this recipe for easy cleanup and no waste. I just used a normal pan in the video for aesthetic reasons.
I prefer to make this without any oil, but if you are fine with oil then go ahead and use it. You will probably want to brown the onions and garlic first before adding the chickpea tofu. It’s best to cook with an oil which has a high smoking point such as rapeseed oil for health reasons.
What is Kala Namak / Black Salt?
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.
In large chunks the salt is black but once it is ground into a fine powder it has more of a light purple colour to it. You can use in place of normal salt in seasoning to give an eggy taste in recipes such as avocado on toast. Western health food shops are now starting to stock it but the same product can be acquired significantly cheaper at most Asian supermarkets.