Chickpea Tofu Breakfast Scramble with Smoky Bits. Chickpea tofu is chopped and cooked with smoky flavors to make a smoky topping. Vegan Soy-free Gluten-free Nut-free Recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: American

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 oil
  • 1/3 cup finely chopped chickpea tofu or firm 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 oil
  • 1/2 cup finely chopped onion
  • 2 cloves of garlic (finely chopped)
  • 1/2 hot green chili (finely chopped or 2 tbsp chopped green bell pepper)
  • 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 freshly ground black pepper
  • 1/4 cup chopped cilantro or other fresh herbs of choice such as basil (parsley)
  • 1/4 tsp kala namak (optional)

Method

  1. Make the Chickpea Tofu if you haven't already and let it chill for 15-20 mins to set enough to slice.
  2. 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.
  3. Scramble: Add oil to the skillet over medium heat. Add onion, garlic and chili and a pinch of salt. Cook until translucent.
  4. Add the zucchini and other veggies if using and toss well. Cover and cook for 2 mins or until the veggies are crisp tender.
  5. Add the chickpea tofu or tofu, salt, pepper and mix well. Cover and cook for 3 mins.
  6. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.