The New Veganism: Tofu Scramble with Tempeh Bacon and Perfect Socca
March 20, 2014

13270062995_3c76dfb387_b

So glad that everyone enjoyed my interview with Angela! She’s such an inspiring force within this community, and I’m glad that I got to share my tremendous enthusiasm for her new book.

It’s been a while since I shared highlights from my New Vegansim column over at Food52, but it’s high time I caught you up. This week, I featured one of my favorite, game-changing vegan recipes: tofu scramble.

Seriously, what’s not to love about tofu scramble? It’s quick, easy, hearty, and delicious. And just to sweeten the deal, I also threw in an option to make a breakfast burrito with my tempeh bacon.

13270209083_f65f86a781_b

Enough said. Check the column out today!

2014-0225_gena_socca-008

And while you’re at it, you can check out my easy and foolproof recipe for socca, or farinata, which went up in the last new veganism column. Socca has become so ubiquitous and popular on blogs that I’m almost hesitant to share, but then again, I didn’t actually try making the stuff till this year, so perhaps I’ve got readers in the same boat. Socca is a wonderful, tasty, and gluten free alternative to traditional flatbread. So if you don’t want to use a wheat wrap for your tofu scramble, hey: you can use socca instead. Or eat it with one of the three accompaniments I suggest in the column. It’s hard to go wrong with this delicious European street food.

Enjoy these nibbles, and see you soon.

xo

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Breakfast, Gluten Free

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    22 Comments
  1. Tofu is a cooked food. I wouldn’t describe it as being raw. First soybeans are cooked, the particles are strained out of the water that they were cooked in, leaving behind “soy milk,” and the soy milk is mixed with a coagulant causing “curds” to precipitate out of it. Then, the curds are pressed to remove more water from them, and you are left with tofu. The traditional way to press the curds is to put flat boards on top of then and put rocks on the boards, and leave the rocks there for some hours.

  2. So awesome to read about socca, which is a specialty from Nice in Southern France where I am from 🙂 Makes me happy. I have yet to go out and look for chickpea flour here in the States, but I soon will, and will give this recipe a try, I’ve missed my socca! Thank you for sharing 🙂

  3. Today, I went to the beach front with my kids.
    I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She placed the shell to her ear and screamed.

    There was a hermit crab inside and it pinched her ear.
    She never wants to go back! LoL I know this is completely off topic but I had to
    tell someone!

  4. Tofu scramble made into a breakfast burrito? Right up my alley 🙂 I will definitely be trying this over the weekend.

  5. Tofu scramble, tofu scramble is my fave.I actually prefer it over the scrambles I used to make in my egg eating days.

    Slightly divergent, perhaps upsetting thought, but did you know once I cracked open an organic egg to find a half-baked chick in it? After that experience I was like, uh-uh, no more eggs for me.

    I’ve heard of socca, though I haven’t been seeing it everywhere. I guess I’m not looking at the right blogs! 😉

  6. I love the simplicity of your recipes, Gena – I made the pie crust you have on Food 52 today and it’s looking good and came together so quickly 🙂
    This recipe looks great too. I wanted to suggest socca as a high protein option for my mum but she has trouble digesting the chickpea flour. Do you have any suggestions for making this easier?
    Thanks

  7. I made Mark Bittman’s socca a while back and it didn’t come out quite right–not sure what I did wrong. It’s time to try again, I think.

  8. Is it pure craziness that I’ve NEVER in all my history with veganism ever made a tofu scramble? What is wrong with me? I’m reluctant to even post this shameful admission.

    • Hello all, Bob’s Red Mill sells chckpea flour check out their display racks now in most supper markets, Indian stores sell it as Bessan flour and Italians sell it for pinnelle. Check out any provencale cookbook and you will see you can makes super fries with it! Chickpea products are becoming the “kale” of today. Alsp coming on strong–zatar! Look it up. Happy Creating and Vegan on.
      p.s. Julia has a recipe for it also.

  9. I’ve never made socca either, even though I’ve been seeing it everywhere. Part of my issue is that I can never seem to find chickpea flour. Where do you buy it?