All through my veganism, I have debated over the topic of substituting eggs for tofu. Tofu scrambles and omelettes were bullshit to me. They didn’t have the fluffy texture and taste like real eggs. I didn’t know what to use or what could possibly replace eggs- until now. Like all my findings, this was an accident.
In the days of my dwindling food supply, I found a bag of chickpea flour that had been hanging out in my freezer for a few months. After coming across this recipe, I tried to figure out what the hell I would do with it.
I’ve said it before and I’ll say it again: You can put absolutely anything in a taco and you’ll have turned nothing into something.
I thought,” why not put the burmese tofu in”, and it magically turned into my precious, missed, beloved scrambled eggs.
Breakfast Tacos (makes 6)
2 cups of burmese tofu (recipe above, I omit the garlic & tumeric and used walnut oil), chopped or diced
3 tablespoons of nutritional yeast (large flakes, small flakes, really does NOT matter)
Salt and pepper, to taste
Basic taco stuff:
Tortillas (I used white corn)
whatever you want to garnish it with (i dice onion and cilantro, but avocado and salsa are obvious)
Heat some oil in a skillet. Once it’s hot, throw in the burmese tofu and try not to let it stick to the bottom of the pan. Shake it around and sprinkle the nutritional yeast over the top. While that cooks for a few minutes, heat the tortillas up in the oven, microwave, or on a griddle. Prepare your condiments. Stir the burmese tofu and flip it over so that it gets harder on the outside.
Your tacos are ready.
Prepare and serve!