I was headed into cooking oblivion without a clue what I was making. I had some leftover brown rice and some amazing cooked chickpeas. Protein. I wanted a protein-rich vegan recipe that would be easy to make and bold on flavor. Well somewhere in my kitchen play and fumbling through my spice cabinet and pantry I made these Curried "Eggy" Scramble Toasts happen. And at first bite I was a bit suprised how much I LOVED them. Seriously, this is a new fave in the Patalsky household! Get the recipe..

Serve with pretty citrus slices for a spring-y feel and vibrant sunny flavor:

Leftover brown rice? That was what inspired me to make this recipe! This is a wonderful use for it.

Brunchy Scramble Toasts! If you love tofu scramble but wish there was a bit more oomph in your scramble, this is it. Not only is there protein-rich tofu in this recipe, but loads of whole grain brown rice and hearty healthy chickpeas. Nutrient bonanza. There is nothing wimpy about these vegan eggy toasts! Simple ingredients, amazing flavor.

I served this scramble on sprouted grain English muffin halves, toasted to perfection. And I highly suggest you do the same. They provided a sturdy base for this heavy, hearty topping. These open-faced brunch-wiches are simply dreamy!

Some aromatic dried dill and smoky paprika on top for color and bonus flavor and your bold, beautiful brunch is done.

Just pass me a soy latte, and maybe a side of freshly sliced citrus, and I am set!

Curried "Eggy" Scramble Toasts, aka Brunch-wiches

By Kathy PatalskyPublished 04/05/2014
This curried vegan "egg salad" is made using tofu and chickpeas. Loads of flavor and quite easy to make for breakfast, brunch or any hour of the day.

Ingredients

1 teaspoon tahini
½ teaspoon maple syrup, grade B
2 teaspoon curry powder
1 teaspoon garlic powder
1 garlic clove, minced
½ teaspoon salt (truffle salt or black salt add an extra eggy flavor)
1 ½ - 2 cups cooked chickpeas, room temperature or warm (if using canned or boxed, drain and rinse well)
½ teaspoon fine black pepper
2 cups cooked brown rice, short grain
12 ounces silken tofu
¼ cup nutritional yeast (or to taste)
¼-1 teaspoon turmeric powder (optional)
for pan: ½ teaspoon virgin coconut oil
topping: a pinch of dried or fresh dill, and smoky paprika

Instructions

Add the rice, beans, maple, curry, garlic, salt, pepper and nutritional yeast to a large mixing bowl. Toss well until rice and beans are coated.
Add the silken tofu and chop it around a bit with your spoon. Fold the tofu into the mixture. The silken tofu will become very wet and turn the mixture into a wet hash-style salad. It will almost look like a vegan version of egg salad.
Warm a large soup pot over medium heat. Add the coconut oil, then add the curried mixture, pour it all in.
For 1-2 minutes, toss the mixture loosely in the hot pan so that some of the mixture starts to brown along the side and bottom of the pan. Then cover the pan with a lid and let it cook for about 1-3 minutes. Lift the lid as the steam escapes and toss the mixture again, scraping the sides and bottom from any bits that have browned and toasted up a bit. The mixture should be a bit drier than when it went in the pan, a bit darker yellow in color and completely warm to hot.
Scoop the heated mixture into a medium serving bowl.
Start assembling your toasts by toasting the bread and scooping the scramble on top. Add a pinch of the dill and paprika on each toast. I like these served warm OR cold! If you want to make these an hour ahead and serve them cold you can! You can add the scramble to the toasts ahead of time, or add the chilled mixture to freshly toasted bread to serve. I loved both ways. Store leftovers in the fridge, covered, and consume within 2-3 days.

Yield: 5 servingsPrep Time: 00 hrs. 20 mins. Cook time: 00 hrs. 00 mins. Total time: 20 mins.