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.

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.