Scrambled - Colombian style
We grew up with the strong idea that scrambled dishes are always associated with eggs 🥚🐣🐥, which is not entirely true. I'm here to introduce you to a new way to enjoy a protein-rich and flavorful scrambled dish.
I grew up in Colombia, where the most typical breakfast consists of egg scrambles, aka "revueltos" or "pericos," served with arepa or bread, and coffee, aka "tinto" or "agua de panela" (I loved it with milk, aka "tetero"). With this background ingrained in me for almost 20 years, I have a deep love for a plant-based scrambled with arepa, at any time of the day, as it brings me back to my homeland and childhood.
In recent years, tofu scramble has become one of the most popular alternatives to this traditional dish. While it's incredibly versatile, sometimes it requires more than just love – it needs spices and "sazón" to make it truly tasty! That's why I'm here to share my Colombian-style scrambled dish with you, straight from my childhood taste memories. But that's not all – I'm also introducing you to chickpea scramble, as suggested by a couple of friends in 2023. I couldn't resist trying it, and now I'm sharing this option with you too.
I must admit that, like every "vegan" dish, this may not entirely replicate the texture and flavor of eggs. However, with time and practice of this simple recipe, I promise you won't miss them. Another wonderful aspect of this dish is that you'll appreciate all the nutritional benefits it offers: more protein, less fat – isn't that wonderful? Now, not only will your taste buds thank you, but so will your body, especially your arteries.
LET’S GO WITH THE RECIPE!
Ingredients
Chickpea scrambled with kale, but no red pepper or tomato. Other items: breakfast potatoes, eggplant “bacon”, and sauté kale
1 medium/firm tofu block or 2 1/2 cups of cook chickpeas
1 diced onion
1/4 cup oil
1/4 tsp kala namak aka black salt *optional
1/4 tsp salt
1/2 tsp onion powder
1/2 tbs turmeric powder
1 tsp garlic powder
1/2 cup nooch aka nutritional yeast
1/3 tbs fresh or dry thyme
1 small can of diced/crushed tomatoes or 2 big grated tomatoes *optional
1 grated red pepper *optional
If you have no time to dice onions, add 1 tbs onion powder instead 1/2 tsp
Instructions
Combine all the powders together and set aside.
Drain the tofu and crumble it into small pieces in a bowl. If using chickpeas, smash them, then add the spice mix.
Dice the onion and sauté it with the oil for 5 minutes, or until translucent. Add the grated red pepper and stir to combine. After 2 minutes, add the thyme and continue stirring.
Once the sauté is ready, add the tofu mix and stir well to combine everything. Cook over low heat for 5 minutes, stirring continuously.
Add the tomato. Start with half and then continue adding more as desired. Note that more tomato will result in a more liquidy scrambled mixture. Stir over low heat for a few minutes until you achieve the consistency you prefer.
Notes
If you'd like to incorporate some greens, you can add kale, spinach, or even arugula in the last step. They will complement the dish nicely.
You can store your scrambled mixture in the fridge for up to 5 days; just be sure to cover it properly.
