How can you not love a hearty, savory and easy breakfast or brunch recipe that easily lends itself to adapting and adding to a meal, like tacos, a wrap or a mix-up with your favorite grains and veggies? This dish is reminiscent of scrambled eggs - rich, buttery and flavorful with a great texture - but entirely plant-based. The JUST eggs are amplified with the added chewy texture and buttery taste of mashed chickpeas, which also amplifies the protein content. Adding some fresh herbs in the form of dill and chives (or whatever you have on hand and/or enjoy) just makes the whole dish come alive. You will see kala namak or black salt as an optional but recommended ingredient for its eerily egg-like sulfuric scent. Just the smallest pinch will do you! By the way, if you have an Indian market near you, this is the least expensive place for procuring some.
You may see a lot of ingredients here, but this recipe is easy-peasy. This is lovely any way you serve it, but we love it in tortillas with avocado and salsa.
1 tablespoon olive oil 1 yellow onion, diced ½ diced bell pepper 1 tablespoon tamari 1 container JUST egg 1 cup silken tofu 1 tablespoon minced garlic 3 tablespoons nutritional yeast 1 tablespoon fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon tahini ½ teaspoon turmeric A few pinches kala namak or black salt Salt and pepper to taste 2 15.5 ounce cans chickpeas, drained and rinsed 2 tablespoons fresh dill 2 tablespoons fresh chives 2 teaspoons cumin powder 1 teaspoon smoked paprika ½ teaspoon cayenne ½ teaspoon red pepper flakes 2 - 3 cups regular or baby spinach Salt and pepper to taste Heat a large skillet, preferably nonstick, over medium heat. Heat the olive oil for one minute, then add the onions and bell pepper, increasing the heat to medium-high, stirring for 11 - 12 minutes. Add tamari, cook one minute longer.
Combine the JUST, tofu, garlic, nutritional yeast, lemon juice, tamari, tahini, turmeric, black salt, salt and pepper in the blender and blend on high until smooth.
In a large bowl, mash the chickpeas with a potato masher. You do not need these entirely mashed and smooth, just the majority mashed up.
Pour in the blended egg mixture, the chickpeas and all the ingredients up to the spinach into the skillet with the onions and bell pepper. Sauté, stirring often, for eight minutes. Add the spinach and cook until wilted. Add seasonings to taste.