Since making the Chickpea Tofu, I have been fascinated at finding recipes to add it to. I really have never used tofu before, because I have tried to stay away from processed soy. But now that I get the opportunity to be exposed to this new food group, I’ll definitely be using it often.
One of my goals with this way of cooking is to really get my family involved. This can be very difficult as my Dad, for example, has a very closed pallet when it comes to new foods. So I try to make a dishes that I know would please him. And that’s where this recipe was born!
The southern tofu scramble is the perfect breakfast to start off a long workday. Packed with protein it’ll give you energy until your lunch break. It will also be eaten by the most stubborn of omnivores. 🙂
You can substitute the chickpea tofu for another store bought soy tofu. Just make sure that you press it before using to avoid a watery scramble.
Bob’s Mill Garbanzo Bean Flour is so finely ground that it worked amazing!
- 1c. Chickpea Tofu (link in post)
- 2c. chopped kale (fresh or frozen
- ½ green bell pepper (sliced thin)
- ½ onion (sliced thin)
- Southern Sauce:
- ½t. chili powder
- ¼t. cumin
- ¼t. onion powder
- ¼t. garlic powder
- enough water to make it loose
- In a sautée pan over medium heat cook prepared vegetables for 5 minutes or until lightly softened.
- Add tofu and crumble into the vegetables. Cook for 2 minutes or until heated through.
- Remove from heat and add the chili sauce. Stir until combined.
- Serve immediately!