We are in love with this modified recipe from Blissful Basil. Most weekends we make up a batch. The scrambled "eggs" reheat well for other meals, too. Friday morning, I put a pound of garbanzo beans in the slow cooker to get my aquafaba ready for Saturday or Sunday. We use the garbanzo beans to make a Chickpea Avocado Smash for sandwiches and wraps for school lunches or other meals.
Aquafabulous Scrambled "Eggs"
Ingredients
12 ounces extra firm tofu
1 cup aquafaba/chickpea brine (see recipe below or use brine from canned garbanzo beans)
2 Tbsp nutritional yeast
1/2 tsp kala namak
1/4 tsp turmeric
ground pepper to taste
Directions
Blend ingredients together until well blended. Heat a griddle (we use our pancake griddle) to medium high. Cook "eggs' until desired consistency. It usually takes 10 minutes or so for us.
Chickpea Avocado Smash
Ingredients
1 1/2 cups cooked garbanzo beans/chickpeas
1 Tbsp capers
1/2 tsp garlic powder
1 1/2 tsp lemon juice
1/4 tsp pepper
1/4 tsp salt
Avocado to desired amount
Bread, wrap, or crackers
Sprouts, optional
Directions
Mash chickpeas with potato masher in a bowl. Mix in remaining ingredients except avocado. Mash avocado to place on top of bread, inside of wrap or on top crackers. Layer chickpea smash on top of avocado. Add sprouts if desired.
Aquafaba
5 1/2 cups water*
2 1-inch x 1-inch sections of kombu
1 pound garbanzo beans, rinsed & drained
Directions
Place all ingredients in slow cooker for 8-9 hours, until beans are tender. Remove kombu. Drain broth from beans, about 2 1/2- 2 3/4 cups worth, storing in a separate container from beans.
*I've found that fresher beans, such as Rancho Gordo, require about an additional 1 cup of water to cook the beans and to produce the 2 1/2 cups worth of brine.
