This tofu scramble with chickpeas and kale is a hearty and healthy vegan breakfast. Starting the day with plant-based protein and fiber is always a great idea and with this easy, one skillet recipe, you can do it deliciously. If savory breakfasts are your jam, you will love this!
What is a Tofu Scramble?
Tofu scramble is a common vegan breakfast alternative made by combining crumbled or cubed tofu with spices and stir-frying. Almost every modern, vegan friendly breakfast restaurant will have their own take on a tofu scramble. Most use turmeric for color, some use black salt for an eggy flavor, and the tofu is almost always stir-fried in hot oil with various vegetables.
Why you'll love this Tofu Scramble Recipe
- Full of plant-based protein with both crumbled tofu and chickpeas
- Full of fiber to keep you full, and regular
- Vibrant colors, flavors and textures
- Made in one pan, easy cooking and cleanup
- Easy recipe that's great for beginners
- Comes together quickly in 30 minutes or less
- Healthy, hearty and filling meal full of veggies
- Beans and greens are a power couple
- Great way to start off your day with a healthy dose of fiber and protein
- Easily customizable
- Great alternative to egg breakfasts
- Awesome recipe for meal prep. Make a double batch and eat it all week.
- Freezes well
Tofu Pro Tip
For an extra high protein alternative select "high protein" tofu. Many stores have a cryovac pack of tofu labelled "high protein" that is super firm. I usually buy one from Trader Joes as I love the texture, protein content and price point.
Tofu Scramble with Chickpeas and Kale Ingredients
This recipe is full of fresh, whole food ingredients and pantry spices. It's easy to make year round!
- Tofu: I like to use extra firm, high protein tofu for the best texture. You can use firm or extra firm also, but you will need to drain it well and pat it dry.
- Cauliflower- This hearty veggie adds bulk and fiber to keep you full and the mild flavor makes it a versatile ingredient.
- Chickpeas- Canned chickpeas add more protein and fiber.
- Tomatoes- These give the scramble little pops of tangy brightness
- Kale- My favorite greens really shine in this breakfast scramble.
- Spices- Garlic, fennel seeds, salt and pepper, smoked paprika and crushed red pepper give this dish a subtle heat.
- Turmeric- This magical spice gives the tofu that scrambled egg, yellow color.
Time-saving Bonus tip: Buying chopped, prepared kale in bags is great for this recipe. It won't matter that they don't do a great job of stemming the kale as it will be tender and steamed in the cooking process.
How to make Tofu Scramble with Chickpeas and Kale
This recipe is very easy, it involves zero fancy cooking techniques. Just follow the recipe as written because it's all about layering the flavors.
- First fry the garlic and crushed red pepper in oil until fragrant
- Next add the crumbled tofu and spices and get some color on the tofu.
- Then adding the cauliflower and tomatoes, until they start to release their juices and flavor.
- Last we add the chickpeas, kale and water and let it steam until cooked.
- Serve and enjoy
Tips for making the best Tofu Scramble
- Take your time and don't rush the process. Garlic and tofu taste best when seared well and getting some golden brown color.
- Customize it to your liking. Add more crushed red pepper if you like it spicy! Or more garlic if your heart calls you to. Making the recipe your own is what cooking is all about.
- Get creative: Add more veggies! Broccoli, Zucchini, bell peppers, any veggie is great in a stir fry.
- Try different beans: lentils, cannelini beans, pinto or kidney beans all are interchangeable. Black beans taste great too but be warned, it will muddy the vibrant color as they often release dark juices into the dish.
- Add nuts or seeds for extra protein and healthy fats. Hemp seeds, cashews, sliced almonds or sesame seeds are great additions.
- Make it meaty: add some diced vegan bacon or sausage to give it a breakfast vibe.
- Add vegan cheese or nutritional yeast to give it a more cheezy egg scramble look.
FAQs
Yes tofu scramble is a very healthy recipe. It delivers the protein and calories similar to an egg scramble but it has no cholesterol and has fiber, unlike egg.
Some people find tofu's texture too soft. To make it more meaty, be sure to drain it well and press as much water as possible from the block. Another option is freezing the tofu and then defrosting it. This gives the tofu a more porous texture that is firmer and absorbs flavor like a sponge.
If kale isn't your friend, substitute spinach. Be aware that spinach cooks much faster than kale so you will add the chickpeas and water, cover for 5 minutes and then add the spinach for the last two minutes of cooking instead.
Yes, this recipe is entirely gluten free.
I like to eat this with quinoa for even more protein and fiber. But you can eat it with warmed corn tortillas, toast or even make it into a breakfast burrito!
Both! Tofu scrambles are generally eaten as a breakfast food, but they are really just stir-fried tofu and veggies with a little steaming at the end. In my opinion they are a great versatile and filling dish you can enjoy any time of day.
Other Delicious and Healthy Tofu Recipes
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Tofu Scramble with Chickpeas and Kale
Ingredients
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 16 oz extra firm tofu drained and crumbled
- 1 pinch crushed red pepper flakes
- ¼ teaspoon fennel seeds
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- Fresh ground black pepper to your liking
- 2 cups cauliflower cut in florets
- 3 small tomatoes diced
- 15 oz chickpeas canned, drained
- 4 cups kale stemmed and chopped
- ¼ cup water
Instructions
- Add oil to a large and deep nonstick skillet over medium heat until hot. Then add garlic and cook for 2-3 minutes until fragrant then add crushed red pepper and cook for 1 more minute.
- Next add crumbled tofu, season with fennel seeds, half the salt, turmeric, smoked paprika and pepper. Stir and then cook for 10 minutes stirring only every 3 minutes to get the tofu some color.
- Next add the cauliflower and stir. Then push the mixture out to the edge of the pan leaving some space with bare pan in the middle. Put the tomatoes in that space. Cook for 2-3 minutes until the tomatoes are releasing their juices.
- Then add the chickpeas, the kale, water and the remaining salt. Cover the pan for 7 minutes.
- Stir to combine, eat a big bowl on it’s own or serve with grain of choice, bread or tortillas for a hearty and healthy meal.
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