Tofu Chickpea Scramble
Breakfast: either you do it or you don't. Personally I don't do breakfast but that doesn't mean I don't enjoy a good one every so often. And foods that we associate with breakfast are now creeping into lunch and dinner. That's why I decided to create a recipe for those of us that love their eggs in the morning.
We all love eggs until we have a great awakening. For me that was two years ago when I became vegan; when I began to understand how certain foods that we're told are good for us are in reality really damaging to our health. Now I know eggs are one of those foods we have to stay away from. So today I've replaced eggs with this beautiful tofu chickpea scramble. It's quick and easy to make and has so much more flavor and nutrition than eggs could ever have!
Tofu Chickpea Scramble Recipe
Active Time: 15 minutes
- 1 can chickpeas
- 1 block extra firm tofu
- 1 container of mushrooms of choice
- 1 frozen roasted bell pepper (fresh will also work)
- 1 white onion chopped
- 2 tbsp garlic puree (or minced)
- 3 tbsp liquid aminos (soy or tamari sauce)
- 1 avocado
- Juice of 1 lime
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp oregano
- 1/3 cup nutritional yeast
- Pink salt & pepper to taste
First, drain the tofu, chop it into sections and put a heavy pan on top for a half hour to remove excess water.
Cook onions on medium heat for 5 minutes then add the garlic, mushrooms, and bell peppers.
Cook for another 5 minutes and then add tofu, chickpeas, lime juice, liquid aminos and cook more. Crumble the tofu while adding to the pan for an egg-like texture.
Add the spices into the mix and continue to cook until liquid is cooked out.
It should really start to come together, remove from heat and serve with toast, ketchup, avocado, whatever you desire!