#EGGY TOFU SCRAMBLE FULL#

black salt-aka Kala Namak which gives it an eggy flavor!.nutritional yeast-optional but highly recommended to give it a cheesy flavor.turmeric powder-gives a nice yellow color to resemble eggs.chickpea flour-the main ingredient that gives it the egg-like texture! I make my own-it's really simple and easy to do.Reference the recipe card at the bottom for exact measurements. This chickpea scramble only requires 8 ingredients but the below ingredients are key. Easy to customize with different seasonings.What makes this chickpea flour scramble so good: I love a good tofu scramble but if you'd prefer to avoid tofu then a chickpea flour scramble is the way to go!Ĭhickpea flour can create a great eggy texture and can taste very similar to eggs with the right seasonings. Since becoming vegan I've made it several times but I didn't realized how many ways vegan scrambles could be made. I was skeptical but I love tofu so I already had it on hand. Then one day when a friend was in town visiting, she suggested making a tofu scramble. When I first went vegan I wasn't sure how scrambled eggs could be made. If you don't, it's becoming more and more popular so I've started seeing it in many major grocery chains or you can find it online.

It's essentially dried chickpeas ground up into a flour and is very easy to make yourself if you have a blender or food processor at home.

What to serve with chickpea flour scrambleĬhickpea flour, also known as garbanzo flour or gram flour, is exactly how it sounds-flour made from chickpeas!.What are you waiting for… get scrambling.These vegan scrambled eggs are made with chickpea flour-a great egg-free alternative that's also gluten-free, high in protein and can be made in just 15 minutes! Jump to:

This Southwest Tofu Scramble is a hearty breakfast recipe you can adapt and spice to make your breakfast the best meal of the day. Make this recipe yours with your favorite veggies and toppings added in. Ketchup, cashew queso, vegan cheddar and fresh herbs would also be delicious. Top off your scramble with all the goods for this recipe avocado, salsa and hot sauce are perfect. If you include greens add them the last 1-2 minutes of cooking. Definitely add in some greens as well – spinach, kale, swiss chard. If you don’t have those ingredients sub in some mushrooms, zucchini or broccoli. Jalapeno, corn or pinto beans would also make a great addition. I had trouble finding this in a regular supermarket but you can find it on amazon and possibly a health food store.įor a Southwest style scramble I add in red onion, bell pepper and black beans. Himalayan black salt or kala namak is a pink colored salt that will add a sulfuric eggy taste to your scramble. If you plan to make tofu scrambles often I highly suggest getting this salt. Scramble it in big chunks or super crumbly it’s up to you. I like to use my hands and break it up but you could use a wooden spoon as well. There is no specific way to crumble your tofu to scramble it. In scrambles it’s not as necessary as the water will cook out however I prefer the texture better when the tofu is pressed first. I like to serve mine with a side of toast or breakfast potatoes for an ultimate breakfast combo.Īs a rule tofu is generally pressed to rid it of extra water before cooking. A hearty breakfast that will fill you up. You just need one frying pan to cook all the ingredients, super easy! This vegan scramble has a slightly eggy taste with a mexican flair & spice. With just a handful of ingredients, a few steps and 20 minutes you will have a delicious southwest tofu scramble ready.

#EGGY TOFU SCRAMBLE FULL#

A go-to skillet breakfast full of veggies and plant based protein. Southwest tofu scramble is a simple easy to make vegan version of scrambled eggs with a southwest flavor flair.

Eggy tofu scramble