On Saturdays and Sundays, David and I like to go all out with breakfast. Hash browns, seitan bacon or sausage, and a big tofu scramble with kale, bell peppers, onions, and garlic. But when the work week begins again, I’m called to simpler fare. I still want something hearty and filling, but I’d prefer for it to take less than ten minutes to make. On those days, I make eggy tofu and toast, chickpea flour pancakes (a.k.a. pudla), a vegan quesadilla, or polenta.
Before I went vegan, I made scrambled eggs for breakfast fairly regularly. I always added a few dashes of Louisiana hot sauce to the mixture before whipping and pouring in the pan. The scrambled eggs didn’t include any vegetables. I simply served them with buttery toast, piling on forkfuls of scramble as I ate.
Last spring I heard about Karena’s take on vegan scrambled eggs. I have been following her blog, Magic Jelly, for a long time. However, I had missed this recipe from 2011, in which she encases browned tofu with a chickpea flour batter. The batter thickens in the pan and gives creaminess that’s sometimes missing in your basic tofu scramble.
The first time I made it, I was out of chickpea flour. I flipped through my lazy susan and found shiro powder. Shiro powder is used in Ethiopian dishes like shiro wot. It’s made with cooked and dried chickpeas and other beans along with spices, and then ground into a flour. It has a little bit of a spicy kick from berbere. I used that instead while more or less following the rest of her recipe.
I was hooked. As a major fan of Ethiopian food, I loved this nuanced and spicy start to the day. The scramble has a great consistency for piling onto toast, and the spicy undertones took me back to my Louisiana hot sauce days.
Since then I have continued to tinker with the dish, making it very pantry-friendly, with the exception of shiro powder, which I know is not in every kitchen. You can find shiro powder at Ethiopian markets or online. I’ve also been known to add this shiro-based scrambled tofu to my Ethiopian platters.
(By the way, once I re-stocked my chickpea flour, I went back and made Karena’s recipe as written. It’s also very tasty and worth making!)