Mushroom Bacon & Tofu Scramble | My Vegan Kitchen Life
Mushroom Bacon & Tofu Scramble
30 mins prepServes 2
Mushroom Bacon crafted from oyster mushrooms and Tofu Scramble is a delectable and savory breakfast or brunch delight, providing a vegan or vegetarian twist to the classic bacon and eggs. This dish artfully combines a medley of essential ingredients
In a mixing bowl, add chickpea flour, turmeric powder, cumin powder, coriander powder, red chili powder, and salt.
Gradually add water while whisking to make a smooth batter without lumps. The batter should have a pourable consistency, similar to pancake batter. Set it aside for about 10-15 minutes to rest.
Prepare the Vegetables:
Heat 1 tablespoon of oil in a non-stick skillet or frying pan over medium heat.
Add chopped onions and sauté until they turn translucent, about 2-3 minutes.
Cook the Scramble:
Add chopped tomatoes, bell pepper, and green chilies to the skillet. Cook for another 2-3 minutes or until the vegetables start to soften.
Pour the Chickpea Flour Batter:
Pour the prepared chickpea flour batter evenly over the sautéed vegetables in the skillet.
Cook and Flip:
Allow the chickpea flour scramble to cook on medium heat. You'll notice the edges start to set after a few minutes. Use a spatula to gently lift the edges and check if the bottom is golden brown.
Add Optional Ingredients:
Sprinkle chopped spinach and fresh cilantro over the top of the scramble. You can also add grated cheese if desired.
Flip and Cook the Other Side:
Carefully flip the chickpea flour scramble using a spatula. Cook the other side until it's golden brown and crispy, about 2-3 minutes.
