Vegan Chickpea Eggy Scramble
Ingredients
- 120g firm tofu, cubed (optional)
- 1 small tomato, roughly chopped
- Handful mushroom cups, diced
- Handful baby spinach
- 1 tsp extra virgin olive oil for cooking
Chickpea flour mix
- 60g chickpea flour
- 120g soy milk
- 1/4 tsp ground turmeric
- 1/4 tsp black pepper
- 1 tsp vegan parmesan
- 1 tsp dried parsley
- 1/4 tsp black salt
- Small pinch ground paprika
Preparation
Heat oil in a pan, add garlic, mushroom and tomato. Cook for 2-3 minutes.
Combine chickpea mixture and set aside.
Add spinach to the pan, stir and cook for another minute to wilt.
Pour chickpea mixture into the pan. Cover and let it cook for 2 minutes.
Gently loosen the bottom with a spatula so it doesn’t get stuck, and flip over. Cook for a further 2 minutes. Fold in half and serve.
Tips
Tofu is optional and can be omitted for a soy-free version.
The dish is ready in about 15 minutes.
