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400 F
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20 min.
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20 min.
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Sarah Bond
via
Live Eat Learn
Ingredients
“Bacon” Chickpeas
- 15 oz. chickpeas, drained (1 can)
- 1 tbsp. oive oil
- 1 tbsp. soy sauce
- 2 tsp. hot sauce
- 1 tsp. maple syrup
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. pepper
Roasted Tomatoes
- 1 cup cherry tomatoes, halved
- 1 tbsp. olive oil
- 1 clove garlic, minced
Scrambled Tofu
- 12 oz. firm tofu (1 package)
- 1/4 cup nutritional yeast
- 2 tbsp. plain hummus
- 1/4 tsp. tumeric
- pinch of salt
- pinch of pepper
Serving
- 6 corn tortillas, warmed
- avocado
- parsley
- lime juice
- greek yogurt
- sliced radishes
Directions
Roast
- pat dry chickpeas
- mix with rest of “bacon” chickpea ingredients
- line baking sheet with parchment paper
- spread chickpea mixture onto half of baking sheets
- toss together roasted tomato ingredients
- spread tomato mixture onto other half of baking sheet
- bake 20 minutes, until chickpeas crisp and tomatoes burst
Scrambled Tofu
- mix scrambled tofu ingredients in a large greased skillet
- roughly break up tofu with a spatula
- cook over medium heat until slightly browned, stirring often