Chickpea Tofu Breakfast Scramble with Smoky Bits
User Reviews
5
Chickpea Tofu Breakfast Scramble with Smoky Bits
Description
This recipe features chickpea tofu, which sets firm after chilling, as the main protein base for a scramble. The tofu is combined with smoky 'bacony' bits made by cooking finely chopped tofu with smoked paprika, maple syrup, balsamic vinegar, and liquid aminos for a deep umami flavor and slightly sweet smoky edge. The main scramble includes sautéed onions, garlic, and chili or bell peppers cooked until softened, then zucchini and other vegetables are added before stirring in the chickpea tofu with salt, pepper, and fresh cilantro. Kala namak, a sulfurous salt, can be optionally added for an egg-like note.
The result is a textured scramble that mimics eggs in flavor and appearance, with smoky, savory notes intensified by the tofu bits. This dish is suitable for a plant-based breakfast served over buttered or avocado toast. The recipe recommends refrigerating leftovers up to 3 days, and offers modifications for making it oil-free.
Ingredients
- 1 Recipe Chickpea Tofu , or 1.5 cups firm tofu, pressed and cubed, pressed and cubed
For the smoky bacony bits
- 1/2 tsp neutral cooking oil generic cooking oil
- 1/3 cup firm tofu finely chopped, or chickpea tofu
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1 tsp maple syrup
- 1 tsp balsamic vinegar
- 1.5 tsp liquid aminos or tamari
For the scramble:
- 1/2 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion finely chopped
- 2 cloves garlic finely chopped
- 1/2 green chili finely chopped or 2 tbsp chopped green bell pepper, hot
- 1/2 zucchini thinly sliced or bell peppers or both or other veggies.
- 1.25 cups chickpea tofu
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
- 1/4 cup cilantro parsley, chopped, or other fresh herbs of choice such as basil
- 1/4 tsp kala namak optional
Instructions
- Make the Chickpea Tofu if you haven't already and let it chill for 15-20 mins to set enough to slice.
- Smoky Bits: Heat oil in a skillet over medium heat, add all the ingredients and mix well to coat. Cook for 1-3 mins until the liquid dries out and remove from pan.
- Scramble: Add oil to the skillet over medium heat. Add onion, garlic and chili and a pinch of salt. Cook until translucent.
- Add the zucchini and other veggies if using and toss well. Cover and cook for 2 mins or until the veggies are crisp tender.
- Add the chickpea tofu or tofu, salt, pepper and mix well. Cover and cook for 3 mins.
- Add cilantro, kala namak and half of the bacony bits and toss well. Add a splash of water or broth if drying up too much. Add freshly ground black pepper. Take off heat. Taste and adjust with additional salt. Add the rest of the bacony bits over the scramble. Serve over buttered or avocado toast.Store: Refrigerate for upto 3 days.
Notes
- To make this scramble oil-free, omit oil and use broth to sauté the onion and garlic.
- Refrigerate leftovers for up to three days and reheat gently to retain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 14944 kcal
% Daily Value*
| Calories | 149.44kcal | 7% |
| Carbohydrates | 22.66g | 8% |
| Protein | 7.82g | 16% |
| Fat | 3.14g | 5% |
| Saturated Fat | 0.32g | 2% |
| Sodium | 307.03mg | 13% |
| Potassium | 346.94mg | 7% |
| Fiber | 4.01g | 16% |
| Sugar | 6.18g | 12% |
| Vitamin A | 110.57IU | 2% |
| Vitamin C | 7.01mg | 8% |
| Calcium | 24.73mg | 2% |
| Iron | 1.55mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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