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Southwestern Tofu Scramble with Chickpea Tofu and Sweet Potatoes
5 from 6 votes

Southwestern Tofu Scramble with Chickpea Tofu and Sweet Potatoes

Southwestern Tofu Scramble with Chickpea Tofu. Scrambled Tofu without Soy tofu! Soy-free Breakfast Scramble with Black beans, Veggies, Sweet Potatoes, Spices, Chickpea flour Tofu. Double Protein Savory Vegan Breakfast. Gluten-free Soy-free Nut-free.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 134 kcal
Course: Breakfast
Cuisine: American, Mexican, Vegan, gluten-free

Ingredients

  • 1/2 chickpea tofu recipe
  • 1 tsp neutral cooking oil generic cooking oil
  • 3 cloves garlic finely chopped
  • 1/2 cup onion chopped
  • 1/2 green bell pepper chopped
  • 1/4 cup corn
  • 1/2 cup sweet potato raw or cooked (baked or boiled or steamed, cubed
  • 1 cup black beans cooked
  • 1 tsp taco seasoning , 1 tsp or more taco seasoning or chili powder blend or cajun spice blend
  • 1/4 tsp chipotle pepper powder
  • 1/4 tsp salt add more as it depends on the beans and chickpea tofu, or
  • tomato onion, cilantro and lemon juice for garnish, chopped

Instructions

    Cup of Yum
  1. Make the Chickpea flour tofu, cube and set aside. If using regular firm tofu, press between paper towels for 5 minutes, then cube and set aside.
  2. Heat oil in a skillet over medium heat. Add garlic, onion and a pinch of salt. Cook for 3 minutes. Add the peppers, corn and other veggies if using such as zucchini, mushrooms, broccoli (chopped small) and cook for 2 minutes. 
  3. Add the sweet potatoes. If using raw, add a 1/4 cup water, cover and cook for 6 to 8 minutes or until tender. If using cooked, mix in for a few seconds. I prefer to use cooked sweet potato. 
  4. Add beans, spices, salt and mix in. Add cubed or crumbled chickpea tofu and mix well. Cover and cook for 3 to 5 minutes. Taste and adjust salt and spice with additional paprika for smokier, oregano or parsley, salt etc. Add 1/8 tsp kala namak (Indian sulphur salt) for eggier flavor. 
  5. Add in some lemon and mix in. Garnish with chopped tomato, onion and cilantro and serve over toasts or a wrap. I usually like these with chimichurri toasts. 

Notes

  • Variation: add a tbsp of chimichurri sauce to the scramble with the beans and mix in. 
  • Nutrition is 1 of 4 serves, does not include toast. 
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Nutrition Information

Calories 134kcal (7%) Carbohydrates 23g (8%) Protein 7g (14%) Fat 2g (3%) Sodium 463mg (19%) Potassium 244mg (5%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 2440IU (49%) Vitamin C 14.8mg (16%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 134

% Daily Value*

Calories 134kcal 7%
Carbohydrates 23g 8%
Protein 7g 14%
Fat 2g 3%
Sodium 463mg 19%
Potassium 244mg 5%
Fiber 6g 24%
Sugar 1g 2%
Vitamin A 2440IU 49%
Vitamin C 14.8mg 16%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.