TOFU SCRAMBLE PATTY

Name: TOFU SCRAMBLE PATTY
Prep time: 20 min
Cook time: 45 min
Total time: 20 min
Yield: 6
Ingredients: 2 piece firm tofu; 0.66 cup soy milk; 0.75 tsp turmeric powder; 0.25 cup nutritional yeast; 0.5 tsp salt; 0.75 cup chickpea flour; 0.75 cup water

20 mins prepServes 6

This recipe offers a perfect solution for enjoying tofu scramble in a handheld format without the mess. It transforms the classic tofu scramble into a sturdy, high-protein patty by wrapping it in a chickpea flour batter, making it ideal for breakfast sandwiches, bowls, or as a side.

6 servings

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Instructions

Make your tofu scramble first: To a pan add crumbled tofu, soy milk, turmeric powder, nutritional yeast, and salt. Turn heat to medium and mix everything together. Cook for 5-6 minutes or until everything is mixed through and warm, you should have a nice soft eggy tofu scramble. Remove from heat and allow to cool – you can spread across a plate and cool in the fridge to speed up the process. In a mixing bowl add: chickpea flour and water, whisking to combine. Add cooled tofu scramble to the chickpea batter and mix through. Preheat a non-stick pan to medium heat. Scoop ⅓ cup tofu chickpea batter to the pan forming a patty and cook 3-4 minutes or until browned, flip and cook another 2-3 minutes or until browned on each side. Remove from pan and repeat until you’ve used up all your batter. Enjoy on a breakfast sandwich, in a breakfast bowl or beside pancakes!

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TOFU SCRAMBLE PATTY

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