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.
- 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)
- Begin by heating the oil in a large frying pan. Add the onion and garlic and fry until softened, about 5 minutes.
- 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!
- Once the onion and garlic are cooked, add the chickpea mixture, and crumble in the tofu.
- Scramble on a high heat for 5 minutes, then add the parsley and cherry tomatoes for a further minute.