Oven-Baked Chickpea Tofu Scramble Oil-Free Recipe

A bean lover's breakfast scramble for plant based foodies committed to oil-free cooking. Conveniently made with shelf stable silken tofu, this protein packed dish features a symphony of nutrients and a complex flavor profile. Although baking requires a longer cooking time, the easy cleanup, delightfully fluffy texture, and reduced fat content are worth it.

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Prep Time 18

Cook Time 1 7

Total Time 1 25

Course Breakfast, Brunch

Cuisine American, Plant-Based, Vegan, Vegan Fusion, Vegetarian, WFPB, Whole Food Plant-Based

Servings

Equipment

9 x 13 baking pan
Parchment Paper
Food Processor
silicone cake spatula

Ingredients

¾ cup red onion, chopped
¾ cup red bell pepper, chopped
⅛ tsp salt
1½ cup kale, chopped or torn, packed (central rib removed, leafy part only)
1 10.9 oz package shelf stable silken tofu, firm or extra firm (or sub with 1⅓ cup fresh silken, soft or medium tofu)
2 Tbsp nutritional yeast
1 Tbsp aquafaba
1 Tbsp ground flaxseed
1 tsp white miso
¾ tsp ground turmeric
½ tsp garlic powder
½ tsp black salt (or sub with ¼ tsp regular salt)
½ tsp paprika (smoked or regular)
⅛ tsp black pepper
1½ cup cooked chickpeas, strained and rinsed (reserving the aquafaba, of course)

Instructions

Prepare Baking Pan

Line a 9 x 13 inch baking pan with parchment paper. I prefer to use two layers crosswise, but you can use whatever method you prefer.

Roast Vegetables

Preheat oven to 425 ℉ (220 ℃)
Place chopped red onion and red bell pepper on a parchment paper lined baking pan. Sprinkle with ⅛ tsp of salt, toss together and spread in a single layer.
Bake in the middle rack of the oven for 20 minutes tossing once halfway through.
While the veggies are roasting you can start making the tofu and chickpea mixture.
Remove the baking pan with the onions and red bell pepper from the oven. Keeping the onions and red peppers in a single layer, cover with chopped kale and bake for another 6 minutes.

Make the Tofu and Chickpea Mixture

Place all remaining ingredients except for the cooked chickpeas in the bowl of a food processor and process until smooth. You will probably need to use a silicone spatula to push the sides down of the mixture so that everything is combined.
Add the chickpeas to the mixture in the food process and pulse 4 to 6 more times until the chickpeas are somewhat broken up but still a bit chunky. Refer to photos in the main recipe text if you want to see the level of chunkiness I think is optimal.

Bake the Tofu Chickpea Scramble

When all the vegetables are cooked and out of the oven keep the oven on at 425 ℉ while you spread the tofu and chickpea mixture evenly over the the vegetables.
Return the baking pan to the oven and bake for 15 minutes.
Take the pan out of the oven and fold the partially baked tofu-chickpea layer into the veggies.
Return the baking pan to the oven and bake an additional 25 to 30 minutes tossing and breaking up the mixture once about halfway through.
Remove from the oven and toss and break up the mixture one more time before serving.

Serving and Storing

You can serve immediately or allow to cool completely and store in a sealed refrigerated container for up to 5 days.
One batch makes 2 to 4 servings.

Serving Suggestions

Serve oven-baked tofu chickpea scramble with avocado toasts, biscuits, or use it to make burritos. A drizzle of lemon cashew cream is also a great idea!

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Tried this recipe? Let me know how it was!