High-Protein Chickpea Flour Scramble with Sautéed Seasonal Vegetables
A savory and protein-packed scramble using chickpea flour and crumbled tofu, loaded with seasonal vegetables like spinach, mushrooms, and bell peppers. Flavored with nutritional yeast for a cheesy depth and black salt for an authentic touch.
Ingredients
- firm tofu90 g
- onion70 g
- bell pepper (any color)70 g
- fresh spinach90 g
- unsweetened plant milk or water180 ml
- chickpea flour90 g
- black salt (kala namak)1 g
- salt2 g
- black pepper1 g
- olive oil12 ml
- bell pepper (any color)70 g
- nutritional yeast12 g
- turmeric powder1 g
- mushrooms90 g
Instructions
- 1Step 1
In a bowl, whisk together the chickpea flour, nutritional yeast, black salt, turmeric, salt, and pepper. Gradually whisk in the water or plant milk until you have a smooth batter the consistency of pancake batter.
- 2Step 2
Heat 5ml of olive oil in a large non-stick pan or skillet over medium heat. Add the onion and bell pepper and sauté for 3-4 minutes until slightly softened.
- 3Step 3
Add the mushrooms and cook for another 3-4 minutes until they release their moisture and start to brown.
- 4Step 4
Add the spinach and cook until wilted, about 1-2 minutes.
- 5Step 5
Push the vegetables to one side of the pan. Add the remaining 7ml of olive oil to the empty side. Pour the chickpea flour batter into the pan.
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