Whether you are tired of your morning tofu scramble, looking for something different for breakfast, or are allergic to soy, this Spicy Chickpea Scramble is a great alternative!
I am a huge fan of tofu scramble, both in a breakfast burrito and by itself. I think it is probably one of the first recipes that many vegans add to their culinary tool belt.
It is one of those meals that you can whip up in a hurry. You can include an array of different vegetables and greens. You can also season it with all your favorite herbs and spices. It is one of those meals that you know will work out every time, because it is so simple to make.
Now enter the chickpea scramble. For those of you who want a change from your tofu scramble, or if you’re allergic to soy, this is a great alternative.
For this Spicy Chickpea Scramble, I used one of my favorite spices – sriracha powder.
The powder carries the heat without the added vinegar taste. Also, sriracha powder packs in a lot of heat in a small quantity. If you haven’t added sriracha powder to your pantry yet, I highly recommend it. There are times when sriracha sauce just won’t work as well in a recipe.
One of my favorite go-to meals using sriracha powder is fried squash. (I probably should have named it Spicy Fried Squash, but oh well. Live and learn.)
Whether you are tired of your morning tofu scramble, looking for something different for breakfast, or are allergic to soy, this Spicy Chickpea Scramble is a great alternative! Click To Tweet
Other Breakfast Recipes You Might Like
- Spinach and Broccoli Vegan Quiche
- Matcha Banana Pancakes
- Vegan Monte Cristo
- Vegan Raspberry Calzones
- Peanut Butter and Blueberry French Toast
Spicy Chickpea Scramble
This Spicy Chickpea Scramble is a plant based version of vegan scrambled eggs. Seasoned with sriracha powder for a kick.
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Here’s the sriracha seasoning I used. I like the big container because I use it a lot. (There’s a smaller size as well.)
Spicy Chickpea Scramble
Ingredients
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 red pepper chopped (1 1/2 cups chopped)
- 2/3 cup finely chopped carrots
- 15 oz. chickpeas garbanzo beans, mostly mashed
- 1 teaspoon sriracha powder
- 1/2 teaspoon turmeric
- 1 tablespoon nutritional yeast
- salt and pepper
- 4 cups spinach chopped
Instructions
- Pour olive oil in a hot pan. Add onion and cook on medium heat until translucent. Add garlic and cook 30 seconds longer.
- Add red pepper and carrots. Cook until crisp tender. Add mashed chickpeas, sriracha, turmeric, nutritional yeast, salt and pepper.
- Add spinach and cook until wilted.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Kristy @ She Eats says
I totally agree – scrambles, bowls, etc… the BEST for using up farmers market produce or anything else that’s mingling in the fridge. I’m not allergic to soy though I do try to avoid most of it because of the GMO factor. So heritage chickpeas are perfect for me. Dish me up!
Willow Moon says
I like to use organic tofu to avoid the GMO issue. It’s also sprouted tofu, which is better for digestion.
Sam | Ahead of Thyme says
I have never tried chickpeas in my scrambled eggs but it looks delicious! Thanks for sharing!
Sally says
As my alternately veggie/vegan daughter hates tofu but loves chickpeas, this recipe is a gift. Thanks so much for the brilliant idea.
Willow Moon says
Thanks Sally! I hear that a lot – people not liking tofu. I personally love it and could eat it daily!
Fuss Free Helen says
I really like veggies for breakfast and tofu scramble is a regular – but this looks a really good alternative. Thanks for sharing.
Willow Moon says
Thanks Helen!
Beth @ Binky's Culinary Carnival says
That looks fantastic! Love anything with garbanzos and turmeric is an added bonus! I’m definitely going to try this!
Willow Moon says
Thanks Becky! I hope you enjoy it!
Kristen says
I made this as an alternate to my normal tofu scramble. I definitely will be adding this to my repertoire!
Divorced Kat says
This came out pretty good — my meat eating boyfriend agreed. My substitutions: I used sriracha sauce because I didn’t have the powder. I used kale instead of spinach. I think I used extra carrot and kale because why not.
Just FYI, I’m always looking for recipes I can freeze, and I don’t think this would freeze well.