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. You could also use sriracha sauce, but I have noticed a slight difference in flavor.

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.)

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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.)

Print 4.5 from 2 votes Spicy Chickpea Scramble 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!

Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 Calories 248 kcal Author Willow Moon 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 Calories: 248 kcal | Carbohydrates: 37 g | Protein: 12 g | Fat: 6 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 48 mg | Potassium: 684 mg | Fiber: 10 g | Sugar: 8 g | Vitamin A: 7545 IU | Vitamin C: 51.2 mg | Calcium: 93 mg | Iron: 4.3 mg Did you make this recipe? Tag @createmindfully on Instagram and hashtag it #createmindfully

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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