Veg Scrambled Egg And Garbonzo Bean Salsa


Not your ordinary salsa! I like this so much that I eat it plain as a snack. Also can be used in a sandwich or as a salad served on a lettuce leaf. Multipurpose is what I like and I love this chewy texture, multi flavor, varied color, high protein content – everything good salsa! And so will you!

Makes almost 5 cups

Scrambled egg and bean ingredients:

12.3 oz. pkg. extra firm Silken tofu, rinsed

2 T. extra virgin olive oil

2 t. Balsamic vinegar

1 t. pink Himalayan salt

1 t. turmeric

1 t. smoked paprika

1 t. garlic powder

15.5 oz. can garbanzo beans (aka chick peas), drained, rinsed well – I used S&W brand

fresh grind black pepper

salt to taste

Salsa ingredients:

12 oz. jar mild salsa – I used Ortega Thick and Chunky

tops of lg. bunch fresh cilantro, washed well to remove all dirt, then chopped (stems and leaves okay as long as you chop small)

1/2 c. diced fresh green pepper

1/2 c. diced grape tomatoes

juice of 1 lime – roll whole lime firmly on counter to break membranes inside, then cut and squeeze

red cayenne pepper to taste – I used 1/8 t.

salt and pepper to taste

extra cilantro for garnish

extra virgin olive oil drizzle for garnish

tortilla chips – I used round white corn chips

Let’s do the skillet first:

In large skillet, over medium heat, melt olive oil.

Break tofu into chunks and place in hot oil.

Add vinegar and salt, then stir with spatula, breaking pieces of tofu into even crumbles.

Add turmeric, smoked paprika and garlic. Saute, stirring often, but gently, till all surface area of tofu colors evenly – yellow. Cook about 3-4 minutes longer to evaporate some of the moisture from the tofu.

Add drained and rinsed garbanzo beans and black pepper. Stir to evenly distribute, then salt to taste. Set aside.

Mix the salsa ingredients:

In extra-large bowl combine salsa, fresh chopped cilantro tops, diced green pepper, diced grape tomatoes. stir gently to evenly disperse.

Add lime juice, and red cayenne pepper and stir to evenly distribute.

Now add skillet scramble to the salsa mix. Stir gently to evenly disperse tofu scramble throughout salsa. Not a rough, vigorous stir; do slow and soft.

Serve immediately or refrigerate for service later – warm, room temperature or cold, it’s good at all temperatures.

You can make this dip the day before serving, and it holds up nicely.

To serve: Transfer to serving bowl. Top with fresh cilantro. Drizzle with a little extra virgin olive oil.

Place salsa bowl on platter and surround with tortilla chips of your choice.

Notes: Canned garbanzo beans can be tricky. Not all brands are equal. S&W, Bush’s and Goya are usually good quality. ‘Our Family’ brand is not. Other cheaper brands are not. And it makes all the difference. When you open the can and it smells like maize or moth balls, you know in advance that whatever you do to them they will retain that odor, so throw them away. Don’t waste a recipe. Canned beans should not have a bad odor when opened.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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