Finally – scramble that’s made of something other than tofu!
“Farm fresh,” “cage free,” and “veggan” eggs are bullshit. Wanting a warm, filling brunch is not. Everyone thinks the only remedy for this classic staple is the almighty tofu scramble. Well, guess what? Garbanzo bean flour is the best new ingredient to replicate a fluffy, yellow breakfast. Throw a few handfuls of fresh veggies in there, or pair with tempeh and toast, and you’ve got the perfect meal to help you slip into a Sunday coma.
Ingredients (one serving)
1/4 cup garbanzo bean flour
1 tbsp nutritional yeast
1 tbsp tahini
1 tbsp unsweetened plain coconut yogurt (can be subbed for more tahini)
1 tsp mustard
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch of turmeric
Sea Salt & Pepper (to taste)
Grapeseed oil (for cooking)
1 cup of mixed vegetables (optional)
Directions: Mix flour, yeast, tahini, yogurt, mustard, and spices in a bowl. Whisk until well combined. Allow to sit while heating a pan to medium high heat. The smaller the pan, the thicker your scramble chunks will be. Larger pans allow the batter to spread to a thinner, faster cooking scramble. Add some grapeseed oil to the pan to coat, and pour in your batter. Allow it to sit untouched until the edges look firm and it begins to bubble (much like a pancake). Then, use a spatula to break up and flip the batter in to scramble pieces. Continuing cooking until a light layer of brown shows through the yellow.
If making a veggie scramble like the one pictured, remove the cooked scramble from the pan, and sauté veggies. Once veggies are soft, wilted, or fully cooked, add the scramble back in to combine, heat , and serve.
This recipe duplicates easily and effectively for entertaining. Don’t be afraid to get creative with the seasonings and fixings.
Remember kids: save chicks, eat chickpeas!