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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. Jump to Recipe
Chickpea tofu, Black Beans, Sweet Potato, Taco Spice blend, whats not to like in this scramble to start the day!
This Scramble is satisfying, filling and flavorful. Make the chickpea tofu ahead of time for a quick stir fry into the scramble. Serve the scramble with toasts or as is. I usually use chimichurri on the toasts instead of butter. Avocado toast is also a great option.
The scramble is soy-free and nut-free. Serve over gluten-free bread or gluten-free wraps. Use other veggies of choice. The scramble comes together in 20 minutes.
If you make this scramble, let me know in the comments how it turned out! Please also rate the recipe. In the meanwhile, if you havent already, Pre-order my book shipping now for amazing allergy friendly Meals and desserts. Get the Bonus Bundle here.
More Savory Breakfasts from the blog
Southwestern Tofu Scramble with Chickpea Tofu and Sweet Potatoes
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
5 stars – I made this as a main meal and doubled the sweet potato.
Added black salt and coco aminos + lime juice.
Shall make it again soon
ps – I used 1tbl oil not 1 tsp as in recipe
thanks for popping in โก
What volume of tofu would you use if you were to sub for a regular store boight soy varirty
Start with 7 to 8 oz pressed and cubed, then add more if needed. Depends on your preference of balance of tofu to beans.
You are the best! You have turn me into a hero to my family with your delicious recipes. Many more successes for you!
โคโคโคโค
Looks so delicious Richa.. Preotein packed meal.
I just pre-ordered your book. How do I get the bonus pack. I have the order number from Amazon, but do I have to fill out a form to accompany it?
I can hardly wait to get the book!!!!
Fill out this form with your order number and you can instantly download the bonus bundle! https://vrekbonus.wufoo.com/forms/z1eqwd0t0swrtly/
If it doesnt work, email me at vrekbonus@gmail . com
Thank you Preordering!!
Oh, this looks so good! I could definitely have two servings of this recipe for a really healthy brunch, breakfast, lunch, dinner, anything! Maybe even three! LOL!
So making this for breaky on sunday