Falafel Scramble – VeganMoFo Day 28

I think I mentioned earlier in the month that I’m not really a breakfast person. I just don’t really switch on til later in the day. I technically “wake up”…but then I actually wake up several hours later. This makes today’s prompt, brunch, perfect for me, because I just can’t do early morning breakfast, so why not combine it with lunch?

Tofu scramble is a classic vegan brunch option. You’ll probably see it on vegan brunch menus all over the world, and I’m sure I’m not the only VeganMoFoer to use it today. I wanted to do a different take on it though, and so I made it into a falafel scramble!

This scramble has your tofu scramble ingredients, plus your traditional falafel ingredients…so it’s two great foods combined into one! I actually considered making this for the Deconstructed prompt earlier in the month, because how much more deconstructed can you get than scrambled? But I decided it’d work even better for brunch.

Falafel Scramble

• Servings: 2 as a main course
• Print

Ingredients

• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1 tbsp olive oil
• 1 tin chickpeas, drained and rinsed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne powder
• 1 tsp salt
• 1 tbsp lemon juice
• 1 block tofu (approx 400g)
• Handful of chopped fresh parsley
• 100g chopped cherry tomatoes (optional)

Directions

1. Begin by heating the oil in a large frying pan. Add the onion and garlic and fry until softened, about 5 minutes.
2. In a bowl, roughly mash the chickpeas with the cumin, coriander, salt, cayenne, and lemon juice. Don’t mash them completely – leave several chickpeas still mostly whole!
3. Once the onion and garlic are cooked, add the chickpea mixture, and crumble in the tofu.
4. Scramble on a high heat for 5 minutes, then add the parsley and cherry tomatoes for a further minute.
5. Serve!

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