Curried "Eggy" Scramble Toasts! Vegan Brunch-wiches.

By GuidingVegan

Ingredients

• 1 tsp tahini sauce
• 1/2 tsp maple syrup, grade B
• 2 tsp sweet curry powder (I used Penzey's, my fave)
• 1 tsp garlic powder
• 1 garlic clove, minced
• 1/2 tsp salt (I used truffle salt for extra "eggy" flavor - black salt is wonderful too!)
• 1 1/2 - 2 cups cooked garbanzo beans, room temperature or warm (if using canned, drain and rinse well)
• I used this brand called Truitt Brothers that I am obsessed with! Love the bean quality. Boxed.
• 1/2 tsp fine black pepper
• 2 cups cooked brown rice, short-grain
• 12 ounces silken tofu, organic
• 1/4 cup nutritional yeast
• for pan: 1/2 tsp extra virgin coconut oil
• topping: a pinch of dried dill and smoky paprika on each toast
• GF DF English muffins

Details

Servings 6
Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

1. 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.
2. 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.
3. Warm a large soup pot over medium heat. Add the coconut oil, then add the curried mixture, pour it all in.
4. 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.
5. Scoop the heated mixture into a medium serving bowl.
6. 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 thses 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.