Back when I ate eggs, the only kind of eggs I would eat, if I could help it, were scrambled. Scrambled with cream and butter and served on toast, or scrambled the Indian way, with spices and herbs and onions, and served with a chapati or roti. Both were delicious. After going vegan, I switched to scrambling tofu or scrambling chickpea flour, but neither really appealed to me. The tofu, no matter how many spices and herbs I added into the mix, was never quite flavorful enough and didn’t really lose that tofu taste. And the chickpea flour, although delicious, tended to become rather dry once cooked. And then, one day, I thought, why not marry the two? It couldn’t hurt. Chickpea flour and tofu are both rich in protein, and who doesn’t need a strong protein wallop at the start of the day? Sauteed with veggies, and served on a whole-wheat tortilla or chapati (or a gluten-free wrap, if you’d rather), it would be a rather perfect meal. Now, this is the only way both Desi and Jay will eat scrambled eggs. In fact, they prefer them over the real thing. They are amazing with toast, bagels or stuffed in a wrap! For one, the tofu just disappears into the scrambled chickpea eggs, so if you have that someone at home or among your friends who will turn up their nose at tofu, this is the perfect way to get it into them and then gloat. Also, I find that the flavor of chickpea flour can sometimes overwhelm a dish, but here the tofu softens that considerably. Check to get new recipe updates by email.
I love throwing a ton of veggies into my scrambled chickpea eggs. Green peppers are the favorite, followed by scallions or spring onions, carrots sometimes, and baby spinach. I almost always serve it topped with a ton of tomatoes and some simple oven-roasted potatoes. I cut the potatoes in a really small dice, salt and pepper them, put them on a baking sheet sprayed with oil, spray the suckers again once they are on the sheet, and put them in a hot oven for 30-45 minutes, tossing them once around halfway through the roasting, with a spatula. When I worked at PCRM, a dietitian there once told me that he always started his day with potatoes because they increase your serotonin levels. “Eating potatoes in the morning puts you in a great mood at the start of the day,” he’d say. And it must have been true, because he was always in a great mood. 🙂
More vegan breakfast ideas
Vegan Scrambled Eggs with Mushrooms and Spinach PB&J Bread Pudding Peanut Butter and Strawberry Stuffed French Toast Mexican Molletes with Black Beans and Salsa
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