Sweet, inviting, and made for sharing, Southwestern Tofu Scramble with Chickpea Tofu and Sweet Potatoes is a vegan, vegetarian American, Gluten-free, Mexican, Vegan breakfast made with Recipe chickpea flour tofu, oil, and of garlic in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: American, Gluten-free, Mexican, Vegan

Ingredients

  • 1/2 Recipe chickpea flour tofu
  • 1 tsp oil
  • 3 cloves of garlic (finely chopped)
  • 1/2 cup chopped onion
  • 1/2 chopped green bell pepper
  • 1/4 cup corn
  • 1/2 cup cubed sweet potato (raw or cooked (baked or boiled or steamed))
  • 1 cup cooked black beans
  • 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 or salt (add more as it depends on the beans and chickpea tofu)
  • chopped tomato (onion, cilantro and lemon juice for garnish)

Method

  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.

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.