On another post, elsewhere on Facebook, a lively discussion came up about calling vegetarian or vegan items by their meat-counterpart names. For example, I call the dish “vegan pulled pork,” but the name is deceiving, because obviously, there’s no pork of any kind in it.
In the veg community, there is a lot of debate around whether or not we should eat “fake meat.” In my house, we eat fake meat. We have veggie burgers and Gardein “chicken” and it’s delicious. Part of the reason we do that is because my son eats meat, but I do not, so sources of fake meat are a nice bridge for both of us to enjoy.
You might ask the same question about these scrambled “eggs.” Why would someone who doesn’t eat eggs want to eat something that looks like eggs? It’s all about choices! I’m not judging. Y’all eat what you like.
Okay. After that philosophical debate, on to the recipe.
I recently found this cool recipe for chickpea tofu on One Green Planet. They recently asked me to become a contributor, and have been publishing some of my recipes there. Always a thrill.
Anyway, they published this recipe for chickpea tofu and I was intrigued. I’m not generally a big fan of tofu, but I like the idea of making it out of something other than soy, and also of making it myself. Turns out it’s really simple to make, and additionally, it makes a great scrambled egg sub, because it is the loveliest shade of yellow from the chickpea flour and the turmeric.
Vegan Scrambled “Eggs”
- 1 cup Chickpea flour or Besan
- 2 cups vegetable stock or 2 cups water plus 1 tsp vegetable bouillon
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- pinch of salt
- To make the chickpea tofu, place the vegetable stock or the water plus bouillon, as well as the spices in a medium saucepan and bring to a boil. Slowly, whisking all the time, add the chickpea flour (besan). Be sure to add slowly and whisk constantly, or else you will get lumps. Once you’ve whisked all the flour in, continue to whisk for another 3-5 minutes, until it becomes thick and gloopy. Scrape the mixture out of the pan and into a square baking dish that has been lined with a double layer of plastic wrap. Wrap the plastic wrap over the top of the chickpea tofu and then place it in the fridge overnight to set.
- Heat a frying pan over medium heat and add a tablespoon or two of oil. Crumble the chickpea tofu into the frying pan, and cook until the “curds” start to get a little browned around the edges, and it resembles scrambled eggs. You could even add cooked vegetables or fresh herbs to the mix, as you see fit.
- Serve with breakfasty sides, potatoes, toast, seitan sausage or vegan bacon.