Brunch just got a makeover. I have been experimeting with chickpea flour as an egg replacer. Besides being great for breading tofu and tempeh cutlets, chickpea flour makes excellent crepes both sweet and savory.
Now, the newest thing to arrive in my kitchen: the scramble. I am not saying this is just like “eggs” but it s a fun sub for tofu for a soy free Sunday morning brunch. I like to serve the scramble with tomatoes, avocados and fresh chives.
Here is the magic formula:
1/4 cup chickpea flour + 1/4 cup water = 1 “egg” (1 serving)
In a small bowl, whisk together the chickpea flour and water.
Heat up a teaspoonful of Earth Balance in a nonstick skillet and pour in the scramble mixture. Let it sit for a minute until it looks congealed. Use a small spatula to kind of push the mixture around until it looks like a scramble breaking it up as you go.
Season with freshly ground salt and pepper. Enjoy!