Meatless Monday: Chickpea Tofu Scramble

This entry was posted on Oct 15, 2018 by Charlotte Bell.

Chickpea Tofu Scramble

Since I’ve cut my soy consumption in the past few years, one of the brunchy items I’ve missed is tofu scramble. It’s one of those meals you can throw together quickly, and use pretty much whatever’s in the fridge.

One of tofu’s talents is its chameleonic nature. It can easily absorb any flavoring. I was introduced to tofu scrambler decades ago by way of a tofu scrambler mix. Since then, I’ve experimented with different combinations of spices. The idea for today’s tofu scrambler came from Vegan Richa’s blog.

What initially attracted me to this recipe is that it uses chickpea tofu. But knowing that it came from Vegan Richa, author of one of my favorite cookbooks, Vegan Richa’s Indian Kitchen, sealed the deal.

This flavorful tofu scramble features southwest staples such as black beans, yams and chipotle pepper powder. You can, of course, use regular soy-based tofu instead of chickpea tofu. The recipe below made three large servings.

Chickpea Tofu Scramble 

  • 1/2 recipe chickpea flour tofu
  • 1 tsp oil
  • 3 cloves of garlic finely chopped
  • 1/2 cup chopped onion
  • 1/2 chopped red bell pepper
  • 1/4 cup corn
  • 1/2 cup more veggies, chopped small  (I used yellow squash and broccoli)
  • 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

Put It Together: 

  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.
  3. Add the peppers, corn and other veggies if using, such as zucchini, mushrooms, broccoli (chopped small) and cook for 2 minutes.
  4. 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.
  5. Add beans, spices, salt and mix in. Add cubed or crumbled chickpea tofu and mix well. Cover and cook for 3 to 5 minutes.
  6. Taste and adjust salt and spice with smoked paprika for smokier flavor. Add oregano or parsley, salt, etc., if needed.
  7. Add 1/8 tsp kala namak (Indian sulphur salt) for eggier flavor (optional).
  8. Add in some lemon and mix in. Garnish with chopped tomato, onion and cilantro and serve over toasts or a wrap.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.

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