This delicious vegan chickpea scramble recipe is a great protein rich breakfast. You can have it as a healthy replacement to a tofu scramble. It is perfect for A Sunday morning breakfast.
I created this vegan chickpea scramble recipe as I wanted an alternative to tofu scramble. This chickpea scramble is delicious and without the oestrogenic effects of soya. It even looks like scrambled eggs! It is tasty on toast or served with vegan sausages and mushrooms.
1tbsp coconut oil
1 can chickpeas
1/2 red onion
1 clove garlic
1tbsp dried parsley
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp sea salt
1 small leaf kale
Firstly melt the coconut oil in a medium sized pan on a low heat. Next add the chopped onion and sizzle in the pan for a few minutes. Now add the chopped garlic, parsley, cumin, turmeric, black pepper and salt. Mix it well.
Next drain and rinse the chickpeas and pour them into a bowl. Roughly mash up the chickpeas with a fork.
Now add the mashed up chickpeas in the pan. Tear the leaf of kale into small pieces and add into the pan. Stir it all together. Cook on a low heat for about 10 minutes.
While the chickpeas are cooking, put 2 slices of bread into the toaster and toast.
Finally put the toast onto a plate and pour the chickpea scramble evenly onto the toast. Serve immediately while warm. Enjoy!
Scrambled Tofu Recipe
I love making this tasty scrambled tofu recipe for breakfast. It is the ideal breakfast for vegans as it is high in protein and will keep you going for longer. Furthermore it is quick to prepare and cook in under 30 minutes!
1tbsp olive oil
1/2 red onion
1 garlic clove
1/4tsp sea salt
1/4tsp black pepper
1 large leaf kale
1 block tofu
Firstly place the block of tofu on a piece of kitchen roll. Put something heavy such as a chopping board on top of the block of tofu and press down to remove the juices. Leave to press.
Secondly heat up the olive oil in a medium sized frying pan on a low heat. Slice the red onion and add to the pan. Fry for a couple of minutes. Now add the chopped garlic and stir. Season with the sea salt and pepper.
Next pull the kale off of the stem and tear it into small pieces. Place in the pan to steam.
Now move the vegetables to one side of the pan. Add the pressed block of tofu to the pan and mash up with a fork into small pieces. Season with the sea salt, pepper, turmeric, cumin and parsley and mix in well so the turmeric covers the whole of the tofu giving it a yellow colour. You can add more turmeric if necessary.
Finally fry the tofu for about 5-10 minutes until it is slightly browned. Mix the vegetables and tofu together. Serve immediately.
Inspired by the Southwest Tofu Scramble recipe by Minimalist Baker