Southwestern Tofu Scramble with Chickpea Tofu and Sweet Potatoes

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 | VeganRicha.com

5 from 2 votes

Southwestern Tofu Scramble with Chickpea Tofu and Sweet Potatoes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American, Gluten-free, Mexican, Vegan

Keyword: chickpea flour tofu hash, high protein breakfast scramble, southwestern scramble

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

Variation: add a tbsp of chimichurri sauce to the scramble with the beans and mix in.

Nutrition is 1 of 4 serves, does not include toast.

Nutrition