Black bean & tofu breakfast scramble with savoury chickpea flour pancakes and cashew cream



Lately, this scramble has been my meal prep breakfast of choice. It's really easy to make a big batch of it, and it's so flavourful that it's really hard to get sick of it! It reheats nicely and you can change up your toppings everyday with things like fresh herbs, avocado, and cashew cheese. This is a great breakfast alongside sprouted grain toast, but I've also been loving them with savoury chickpea flour pancakes that have been all the rage on my IG feed lately - (thanks @easyanimalfree and @erinireland)!


This recipe is vegan, gluten free, and refined sugar free.


If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!

Serves 4

Ready in 30m

Ingredients


Black bean & tofu scramble

450 grams (1 block) non-gmo extra firm tofu, drained, patted dry, crumbled

2 cups cooked black beans, drained, rinsed

2 red bell peppers, diced

1/2 of one red onion, diced

1 tablespoon garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

1 teaspoon ground turmeric

1/4 cup nutritional yeast

1/4 cup unsweetened non-dairy milk

1 teaspoon hot sauce

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

1 tablespoon avocado oil


Chickpea flour pancakes

1 cup chickpea flour (also known as gram flour or besan)

1 cup water

1/2 cup mixed fresh chopped herbs (I used basil, parsley, and chives)

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/4 teaspoon sea salt

2 stalks green onion, thinly sliced

4 black olives, thinly sliced


Cashew cream

1/2 cup raw cashews

1/4 cup water

1 teaspoon fresh lemon juice

1 teaspoon apple cider vinegar

1/8 teaspoon sea salt


Instructions

  1. For the black bean and tofu scramble, heat oil in a large frying pan over medium heat. Add peppers and onions, and cook for 5 minutes until slightly softened and fragrant. Add crumbled tofu, black beans, and remaining scramble ingredients to the pan

  2. Stir to combine and cook for about 15 minutes, stirring occasionally

  3. For the chickpea flour pancakes, mix all pancake ingredients together. Add more water for a thinner pancake, add more chickpea flour for a thicker pancake. Cook pancakes like you usually would, until golden on one side, and then flip until cooked through

  4. For the cashew cream, soak raw cashews in boiling water for 20 minutes. Drain, rinse, and blend with remaining ingredients

  5. Serve the chickpea flour pancakes topped with the cashew cream, and garnish with fresh herbs. Serve the scramble with hot sauce and a side of avocado!

Remember

  • Chickpea flour pancakes don't taste like regular pancakes. It took me a few bites for me to decide if I liked them or not. I'm obsessed with them now!