This High-Protein Vegan Scramble Tastes Like a 1940s Farmhouse Breakfast

This isn’t your average tofu scramble. It’s hearty, smoky, and full of flavor—just like those big farmhouse breakfasts grandma used to serve before a long day in the fields.

But instead of bacon and eggs, we’re using tofu, chickpeas, and good old-fashioned seasoning. You get all the protein, none of the guilt, and it’s ready in under 20 minutes.

History

Back in the 1940s, meatless meals weren’t a trend—they were a necessity. Wartime rationing pushed households to make creative use of affordable staples like beans and potatoes.

Breakfast was still the most important meal of the day, especially on farms. A hearty plate kept folks going until noon.

This modern twist brings back that energy and simplicity—just with a plant-based upgrade.

Equipments

• Non-stick skillet (I love this one from Lodge) or cast iron pan
• Spatula or wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Mixing bowl (I love this mixing bowl set)
• Fork (for mashing tofu)
• Can opener (if using canned chickpeas)

Ingredients

• 200g extra firm tofu, drained and crumbled
• ½ cup cooked chickpeas (or canned, rinsed)
• ½ onion, chopped
• ½ bell pepper, chopped
• 1 tbsp nutritional yeast
• ½ tsp smoked paprika
• ¼ tsp turmeric
• ¼ tsp black salt (kala namak) for that eggy taste
• Salt and pepper to taste
• 1 tbsp olive oil or vegan butter
• Optional: fresh chives or parsley for garnish

Instructions

1. Prep the tofu and chickpeas

In a bowl, mash the tofu with a fork until crumbly. Don’t make it too smooth—keep some chunks. Lightly mash the chickpeas as well, just enough to break them a bit.

2. Sauté the veggies

Heat olive oil in your pan over medium heat. Add chopped onion and bell pepper. Cook for 3-4 minutes until they soften and start to brown a little.

3. Add tofu and chickpeas

Toss in the mashed tofu and chickpeas. Stir everything together. Let it cook for 2-3 minutes so the tofu picks up some of that browned flavor from the pan.

4. Season it up

Sprinkle in nutritional yeast, smoked paprika, turmeric, black salt, and regular salt and pepper. Stir well. Cook another 3-5 minutes until everything is hot and smells amazing.

5. Finish and serve

Turn off the heat. Add chopped herbs if you like. Serve with toast, potatoes, or even wrapped in a tortilla for a breakfast burrito.

Special Notes

• Black salt makes all the difference—it adds that eggy taste without the eggs.
• You can add mushrooms, spinach, or tomatoes for extra flavor.
• Leftovers? Store in the fridge for 2 days and reheat in a pan.

Nutrition (Per Serving – Approximate)

• Calories: 300
• Protein: 20g
• Carbs: 18g
• Fat: 15g
• Fiber: 6g
• Cholesterol: 0mg
• Sugar: 3g