Chickpea Scramble
1 (15 ounce) can chickpeas, drained
2 tablespoons tamari (I use low sodium)
1/2 teaspoon Tabasco, to taste
2 tablespoons nutritional yeast
1/2 yellow onion, chopped
1/2 cup white mushrooms, chopped
1-2 tablespoons non-hydrogenated margarine (I use Earth Balance)
1 clove garlic, diced, optional
1 red bell pepper, sliced
1/2 cup frozen corn
2 cups cooked brown rice
2-3 tomatoes, chopped
2 teaspoons non-hydrogenated vegan sour cream (I use Tofutti)
salt and pepper, to taste
1. Mash chickpeas in a bowl with the tamari, Tabasco, and nutritional yeast. Set aside.
2. Saute onion and mushroom (and garlic, if using) in margarine for 3-5 minutes on medium heat, covered.
3. Add bell peppers, chickpea mash, and corn. Cover and cook about 3 minutes.
4. Add rice, tomatoes, and sour cream and stir everything together. Cover and cook until everything is piping hot. Season, to taste.
SO HOW'D IT GO?
How did I not notice this recipe before? It is sooo good! I made it for supper but I can see this will be a new breakfast treat for when I get tired of microwaved potato and hummus. I left out the corn and the nooch (we don't have nooch here) but it was very good anyway. I have plenty left over for breakfast!
very interesting..
Found this recipe/site TOTALLY by accident....made this within hours of reading it, and its delicious!! So glad because I too try not to do tofu every single day and was looking for a high protein breakfast addition. I had mine in a wrap with lettuce and tomato and it was sooo good!
*i meant chili PASTE, not chili POWDER!!! :D OOPS
WOW!!! ;)b after my workout every morn i crave the protein from tofu scramble or tofu breakfast sandwich, but today i just wasn't "feeling it" this recipe was a WONDERFUL change!
i made a few changes, i was too lazy to make rice so i mashed in some breadcrumbs with the chickpeas, i also added thyme, chili powder, garlic, cumin, lemon juice, and a couple teaspoons of chili powder (warning: chili powder is not for the faint of heart, WE LOVE SPICE!!) i omited the tomatos since i was making a breakfast burrito and loading it up with salsa (my tummy can only do so much acid)
i loved that it made so much that i can have it again tomorrow!
i could go on and on about how yummy it is!
Its good. I have a bunch of chick peas I had soaked and cooked that needed to be cooked today so I doubled it. very good idea to cover it as its sauteed. that way the moisture did not evaporate as it cooked. it created a lot of broth for the rice to soak up. a little odd having rice for breakfast. but, when i was in japan rice was a breakfast staple. it leaves you less weighted down then with potatoes. thanks for sharing
Hot damn, that was yummy. I didn't have all the right ingredients, so I fried up cubed yukon golds, zucchini, and red onion and stirred cumin, garlic salt and the tabasco into the chickpeas. The tabasco sauce really is a must have ingredient, she was spot on with that one. It added such a tasty little kick to the dish. I used ketchup as a condiment and I wolfed the meal down in about two seconds.
SO GOOD! :)>>>
:P this recipe was ok... i added turmeric to make it appear more yellow and twice the tofutti, that's all i changed... the recipe by itself was not that wonderful but it tasted really good in a breakfast burrito with flour tortillas, ketchup, "sour cream", and "sausage" (see pic)... so i gave it 4 out of 5 stars... i liked the tofu scramble more but I can only eat so much soy in a day before I start to feel nauseous.
you are a genius!!!!! this is my new favorite meal. thank you
Does anyone know how long this keeps in the fridge if you leave out the rice? I really like it but I hardly have time to make breakfast and I was thinking I could just make a few days' worth at a time to warm up later.
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