I am p-retty chuffed with myself over this recipe!
I’ve tried tofu scramble before, but I like chickpeas so much better as they have so much more nutritional value (and no controversy about whether they are good for you or not) – and if it can be done with chickpeas instead of tofu why not!
So we start with a batter made with chickpea flour – like in these wraps and in the Chickpea Omelette recipe from Living on the Vedge. Then we add some mashed chickpeas for that egg like texture, plus all the seasonings to give it that egg-like flavour and add-ins for a scramble. Oh and a yummy, quick potato hash on the side. Breakfast perfection.
I like to sprinkle the scramble with nutritional yeast flakes and herbamare. Read the rest of this post »