No-Bread Brunch Bliss—Breakfast for 4
No-Bread Brunch Bliss is a vegan breakfast dish combining Mediterranean and Indian flavors. It features a savory chickpea scramble with vegetables, spices, and tofu, served alongside a tangy tomato chutney. This bread-free meal is perfect for a satisfying and nutritious start to your day.
Meal Type
Breakfast
Cuisine
Mediterranean Indian Fusion
Servings
4
Food Stars
Health
Variations
Diets
Variations
Do This With That Stuff
- Chop 1/2 cup onion, 1/2 cup bell pepper, 1/2 cup tomato, and 1/4 cup fresh cilantro using a chef’s knife and cutting board
- Heat 1 tbsp olive oil in a large skillet over medium heat
- Add 1 tsp cumin seeds to the skillet and cook until fragrant, about 30 seconds
- Add chopped onion and minced garlic to the skillet, cook until onion is translucent, about 5 minutes
- Add chopped bell pepper to the skillet and cook for an additional 3 minutes
- Stir in crumbled tofu, cooked chickpeas, ground turmeric, ground coriander, paprika, freshly ground black pepper, and salt to taste into the skillet; cook for another 5 minutes while stirring occasionally with a wooden spoon
- Fold in chopped tomato and cilantro; remove from heat and set aside
- In a medium saucepan, heat 1 tbsp olive oil over medium heat
- Add mustard seeds and allow them to splutter; then add cumin seeds, asafoetida (hing), broken dried red chilies, and curry leaves to the saucepan; cook for about 30 seconds while stirring with a wooden spoon
- Add finely chopped onion and minced garlic to the saucepan; cook until onion is translucent, about 5 minutes
- Stir in chopped tomatoes and salt to taste into the saucepan; reduce heat to low-medium
- Simmer tomato chutney for about 15-20 minutes or until thickened; stir occasionally with a wooden spoon during this process
- Serve No-Bread Brunch Bliss by placing tofu-chickpea mixture on plates
- Top each serving with tomato chutney
Obvious and Not So Obvious Variations and Pairings
☕ Bitter
- Add 1/2 tsp ground fenugreek
- Add 1/4 tsp ground dandelion root
- Increase black pepper to 1/2 tsp
- Add 1/4 cup chopped radicchio
🧂 Salty
- Increase salt to 1 tsp
- Add 1/2 tsp smoked paprika
- Add 1/4 cup chopped Kalamata olives
- Add 1/4 cup crumbled feta cheese
🍋 Sour
- Add 1 tbsp lemon juice to tofu-chickpea mixture
- Add 1/4 cup chopped pickled cucumbers to tofu-chickpea mixture
- Add 1 tsp tamarind paste to tomato chutney
🌶️ Spicy
- Increase paprika to 1 tsp
- Add 1/2 tsp cayenne pepper
- Increase dried red chilies to 4
- Add 1/4 tsp ground red pepper to tomato chutney
🍬 Sweet
- Add 1/4 cup raisins
- Add 1/4 cup chopped dates
- Add 1 tsp cinnamon
- Add 1/2 tsp ground cardamom
- Add 1 tbsp honey to tomato chutney
🍄 Umami
- Add 1 tbsp soy sauce to tofu-chickpea mixture
- Add 1/2 tsp ground fennel seeds to tomato chutney
- Add 1/4 cup chopped sun-dried tomatoes to tomato chutney
- Add 1 tbsp nutritional yeast to tofu-chickpea mixture
🍸 Alcoholic
- Sangria: The fruity flavors complement the Mediterranean and Indian spices in the dish
- Mimosa: The citrus notes in the orange juice balance the spices and enhance the freshness of the dish
- Gin and Tonic: The herbal notes in gin pair well with the aromatic spices, while the tonic adds a refreshing contrast
🥤 Non Alcoholic
- Mango Lassi: The sweetness and creaminess of the lassi complements the spices in the dish
- Lemon-Mint Iced Tea: The refreshing citrus and mint flavors help to cleanse the palate between bites
- Sparkling Pomegranate Juice: The tartness and effervescence of the juice balance out the richness of the dish
🥓 Keto
- Replace chickpeas with 1 cup cauliflower florets, chopped
- Replace tofu with 1 cup paneer, crumbled
- Increase olive oil to 2 tbsp for the main dish
🍆 Mediterranean
- Replace firm tofu with 1 cup feta cheese, crumbled
- Replace 1/2 cup bell pepper with 1/2 cup zucchini, chopped
- Replace ground turmeric with 1 tsp dried oregano
- Replace ground coriander with 1 tsp dried basil
- Replace paprika with 1/2 tsp crushed red pepper flakes
- Remove asafoetida (hing)
- Remove curry leaves
- Add 1/4 cup Kalamata olives, pitted and chopped
🥑 Paleo
- Replace chickpeas with 1 cup diced zucchini
- Replace tofu with 1 cup ground chicken
- Increase olive oil to 2 tbsp for the main dish
🐟 Pescatarian
- Add 1 cup cooked shrimp
- Replace 1 cup firm tofu with 1 cup paneer, crumbled
🌱 Vegan
- No changes needed
🥦 Vegetarian
- No changes needed
🥩 Whole30
- Remove 1 cup firm tofu
- Replace 1 cup chickpeas with 1 cup diced chicken breast
🧠 Brain Health
- Add 1/2 cup chopped spinach
- Add 1/4 cup chopped walnuts
- Add 1 tbsp ground flaxseed
- Replace olive oil with avocado oil
🌾 Celiac Disease
- No changes needed
💩 Crohns Disease
- Remove onion
- Remove garlic
- Remove bell pepper
- Remove asafoetida (hing)
- Remove dried red chilies
- Replace tomato with 1/2 cup zucchini, chopped
🩸 Diabetes
- No changes needed
🍞 Gluten Intolerance
- No changes needed
🫀 Heart Disease
- Decrease olive oil to 1/2 tbsp for tofu-chickpea mixture
- Decrease olive oil to 1/2 tbsp for tomato chutney
- Replace salt with a salt substitute to taste
❤️ Heart Health
- Decrease olive oil to 1/2 tbsp for tofu-chickpea mixture
- Decrease olive oil to 1/2 tbsp for tomato chutney
- Add 1/4 cup chopped spinach
- Add 1/4 cup chopped kale
🧂 High Blood Pressure
- Remove salt to taste
- Replace 1 tbsp olive oil with 1 tbsp avocado oil for both skillet and saucepan
- Remove dried red chilies
🍔 High Cholesterol
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🦠 Immune System
- Add 1/2 cup spinach, chopped
- Add 1/2 cup kale, chopped
- Add 1/4 cup almonds, chopped
- Add 1 tsp grated ginger
- Increase ground turmeric to 1.5 tsp
🚽 Irritable Bowel Syndrome
- Decrease onion to 1/4 cup
- Replace garlic with 1/4 tsp garlic-infused olive oil
- Replace bell pepper with 1/2 cup zucchini, chopped
- Decrease tomato in tofu-chickpea mixture to 1/4 cup
- Decrease onion in tomato chutney to 2 tbsp
- Remove asafoetida (hing)
- Replace dried red chilies with 1/4 tsp red pepper flakes
💧 Kidney Disease
- Decrease olive oil to 1/2 tbsp for tofu-chickpea mixture
- Decrease olive oil to 1/2 tbsp for tomato chutney
- Replace salt with a salt substitute to taste
- Decrease ground turmeric to 1/2 tsp
- Decrease ground coriander to 1/2 tsp
- Decrease paprika to 1/4 tsp
🐄 Lactose Intolerance
- No changes needed
🍺 Liver Disease
- Decrease olive oil to 1/2 tbsp for tofu-chickpea mixture
- Decrease olive oil to 1/2 tbsp for tomato chutney
- Remove asafoetida (hing)
- Decrease ground turmeric to 1/2 tsp
🤰 Pregnancy
- Remove dried red chilies
- Replace mustard seeds with 1/4 tsp fennel seeds
Beti’s Reflections
On a recent culinary adventure, I stumbled upon a delightful fusion of Mediterranean and Indian flavors that inspired me to create this No-Bread Brunch Bliss recipe. As a lover of all things brunch, I was ecstatic to find a dish that combines the best of both worlds while keeping it vegan and bread-free!
Introducing the No-Bread Brunch Bliss, a Mediterranean Indian recipe that serves four people and is perfect for those looking for healthy breakfast ideas or avoiding gluten. This tofu chickpea scramble is bursting with flavor and nutrients, making it an ideal choice for anyone seeking a satisfying and nutritious start to their day.
The star ingredients in this dish include 1 cup cooked chickpeas, 1 cup crumbled firm tofu, and an array of colorful vegetables like onion, bell pepper, and tomato. Aromatic spices such as cumin seeds, ground turmeric, ground coriander, paprika, and freshly ground black pepper bring warmth and depth to the tofu chickpea breakfast. The pièce de résistance is the tangy tomato chutney topping made with mustard seeds, cumin seeds, asafoetida (hing), dried red chilies, and curry leaves. These ingredients come together beautifully to create a symphony of flavors in your mouth.
To prepare this healthy breadless brunch masterpiece, start by chopping your vegetables using a chef’s knife and cutting board. Heat olive oil in a large skillet over medium heat before adding cumin seeds until fragrant. Cook onions until translucent before adding bell peppers. Stir in crumbled tofu, cooked chickpeas along with the spices into the skillet; cook for another 5 minutes while stirring occasionally with a wooden spoon. Fold in chopped tomato and cilantro; remove from heat and set aside. For the tomato chutney recipe: In a medium saucepan heat olive oil over medium heat; add mustard seeds followed by cumin seeds, asafoetida (hing), broken dried red chilies, and curry leaves. Cook onions until translucent before adding tomatoes and salt to taste. Simmer tomato chutney for about 15-20 minutes or until thickened.
Serve your No-Bread Brunch Bliss by placing the tofu-chickpea mixture on plates and topping each serving with the spiced tomato chutney. This Mediterranean Indian fusion dish is perfect for those seeking savory vegan breakfast ideas or gluten-free brunch recipes.
So, there you have it! A delicious, nutritious, and satisfying No-Bread Brunch Bliss that will leave you craving more of this Mediterranean tofu scramble with an Indian twist. Give this recipe a try and let me know how much you love it in the comments below! Happy brunching, my fellow foodies!
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