Soy-Free Scrambled Tofu with Vegetables
Dive into vibrant, plant-based goodness with this Soy-Free Scrambled Tofu with Vegetables! Perfect for those seeking a protein-packed breakfast or lunch alternative without soy, this recipe uses chickpea flour to create a creamy, egg-like scramble enhanced with the savory touches of nutritional yeast and the unique flavor of kala namak (black salt). Bright red bell peppers, juicy cherry tomatoes, and fresh spinach leaves bring a colorful, nutrient-rich twist, while green onions add a pop of freshness to the dish. Ready in just 25 minutes, this quick and easy recipe is gluten-free, vegan, and loaded with flavor, making it an ideal option for health-conscious foodies. Whether served on its own or alongside a crusty slice of sourdough, this soy-free tofu scramble is sure to become a go-to for hearty, wholesome meals.
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Recipe Information
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
Instructions
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.
Gradually add the water to the dry ingredients while whisking continuously until you have a smooth batter.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the diced red bell pepper to the skillet and sauté for about 3-4 minutes until it begins to soften.
Stir in the cherry tomatoes and cook for an additional 2 minutes.
Add the spinach leaves and cook until they just start to wilt, then remove the vegetables from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and pour in the chickpea batter.
Allow the batter to cook for 1-2 minutes without stirring, then slowly start to scramble it using a spatula, similar to scrambled eggs.
Continue scrambling for about 5-7 minutes, until the mixture is cooked through and resembles scrambled eggs.
Return the cooked vegetables to the skillet and mix them into the scrambled tofu.
Garnish with chopped green onions and serve warm.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 28.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2881 mg | 61% | |
*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.
