Chickpea and Tomato Tofu Scramble
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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
Servings: 2
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 with a fork, then dice the tomato.
Add the chickpeas to a skillet and heat for 2–3 minutes.
Add the tofu, turmeric, and tomato, then cook for 2–3 minutes, just until the flavors come together.
Serve immediately, before the tomato releases too much juice, while the chickpeas are still warm and distinct among the crumbled tofu.
Estimated nutrition
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