AI-generated
Chickpea and Tomato Tofu Scramble
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/breakfast/chickpea-and-tomato-tofu-scramble
About this recipe
This chickpea and tomato tofu scramble is a filling plant-based skillet breakfast for mornings when you want something more substantial than sandwiches. Crumbled tofu resembles scrambled eggs, chickpeas add heft, and tomato brings freshness and juiciness. Turmeric gives the simple mixture a warm color and delicate aroma. Heat the chickpeas first, then add the tofu and tomato so the scramble does not dry out. Serve it immediately with bread or a tortilla.
Ingredients
180 g plain tofu
100 g cooked chickpeas
1 tomato
1 teaspoon turmeric
2 slices bread or 1 tortilla
Steps
Drain the tofu and crumble it into small pieces with a fork. Wash and dice the tomato. Drain any remaining liquid from the cooked chickpeas.
Heat a nonstick frying pan suitable for cooking without added fat over medium-low heat. Add the chickpeas and heat for 2–3 minutes, shaking the pan or stirring, until warm.
Add the tofu, turmeric and tomato. Heat for another 2–3 minutes, stirring gently to distribute the spice and warm the ingredients. Do not cook the mixture dry or crush the tomato into a sauce.
Serve immediately with the specified bread or tortilla, while the tofu remains soft and the tomato pieces retain their texture.
Estimated nutrition
Rate this recipe
2 ratings
Comments