Ingredients
Scale
“Bacon” Chickpeas
- Click the link above for the recipe.
Roasted Tomatoes
- 1 cup cherry tomatoes halved (150 g)
- 1 Tbsp olive oil 15 mL
- 1 clove garlic minced
Scrambled Tofu
- 1 12.3 oz package firm silken tofu 350 g
- 1/4 cup nutritional yeast 20 g
- 2 Tbsp plain hummus 30 g
- 1/4 tsp turmeric
- Pinch salt and pepper
Serving
- 6 medium flour or corn tortillas
- Garnish with avocado (parsley, lime juice, dairy-free yogurt, sliced radishes)
Instructions
- Roast: Preheat oven to 400 degrees F (204 C). Pat dry chickpeas with paper towels then mix with the rest of the “Bacon” Chickpea ingredients. Spread onto half of a parchment paper-lined baking sheet. Toss together Roasted Tomato ingredients and spread onto the other half. Bake for 20 minutes, or until chickpeas are crispy and tomatoes have burst.
- Scrambled Tofu: Meanwhile, add all Tofu ingredients to a large greased or non-stick skillet and roughly break up tofu with a spatula. Set over medium heat and cook until tofu begins to brown slightly, stirring often,
- Assemble: Spoon scrambled tofu, chickpeas, and tomatoes evenly onto tortillas. Garnish with your favorites (see above for mine!)
Notes
Scrambled tofu inspired by Minimalist Baker!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast