This recipe is super simple to make, perfect for a quick and satisfying breakfast, lunch, or even a light dinner. It’s packed with protein and flavor, and is naturally vegan and gluten-free. It all started when I was trying to find a tasty and healthy alternative to traditional scrambled eggs. Let’s be honest, sometimes you just crave that comforting, fluffy scramble texture without all the cholesterol! I experimented with a few different recipes before landing on this one – and I haven’t looked back since!
One of my friends, Sarah, told me how she uses this recipe to prep her lunches for the week. She just makes a big batch on Sunday and stores it in individual containers. She says that it’s her little secret weapon for avoiding the lunchtime salad rut. Isn’t that a fantastic idea? I am all about meal prepping, so that really resonated with me!
Required Equipments
- Large bowl
- Whisk
- Spatula
- Large skillet
- Chopping board
- Knife
Tofu Scramble with Chickpeas and Turmeric
A vibrant and flavorful tofu scramble recipe made with chickpeas and turmeric, perfect for a quick and healthy meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's prep those chickpeas! Rinse one can (15 ounces) of chickpeas thoroughly under cold water. Drain them well – nobody likes soggy tofu scramble. If you're using dried chickpeas, you'll need to soak them overnight and then boil them until tender. This'll probably take you an hour or so, but hey, multitasking is fun, right?
- Next up, the star of the show: the tofu. Crumble 14 ounces of extra-firm tofu into a large bowl. This is way easier than you'd think. Just use your hands! Get messy; that's where the fun is. Now, whisk in 1 teaspoon of ground turmeric, a half-teaspoon of garlic powder, a quarter-teaspoon of black pepper and a pinch of salt. Mix it all up until the turmeric is nicely distributed. You want a vibrant yellow, almost golden colour.
- Now for the fun part – cooking! Heat a large skillet over medium heat. Add a tablespoon or two of olive oil (or your preferred cooking oil). Once the oil is hot, add the crumbled tofu and the chickpeas. Cook, stirring frequently, for about 8-10 minutes. You're aiming for a nice golden-brown colour on the tofu and slightly crispy edges on the chickpeas. Don't let it burn, though; nobody likes burnt tofu.
- Taste and adjust seasoning. This is where your personal touch comes in; add more salt, pepper, or turmeric to your liking. I usually add a dash of red pepper flakes at this stage for a little kick. A squeeze of lemon juice at the end brightens things up nicely.
- And there you have it! Your delicious, vibrant, and incredibly easy tofu scramble with chickpeas and turmeric is ready to be devoured! Serve it up with some toast, alongside your favourite veggies or even in a wrap! Enjoy!
📝 Notes
- Feel free to add your favorite spices or hot sauce!.
- If your tofu is particularly watery, you can press it for a few minutes before crumbling to remove excess moisture.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently in a pan on the stovetop for best results!
🍎 Nutrition
Calories: 300kcal
Protein: 20g
Fat: 15g
Carbohydrates: 25g
Fiber: 8g
Calcium: 100mg
