I often go on and on about just how vegan-friendly Egypt is, and how easy it is for me to find decent vegan fare there. I’ve been known to bore my friends and family with the extensive list of Egyptian dishes that are traditionally vegan, but I can’t help it, there are just so many.
And at the top of that list, is the almighty ful mudammas (read: mashed fava beans). Often billed as a poor man’s breakfast, you’ll find it’s a staple meal in any Egyptian household. It definitely was when I was growing up – it was and remains one of my favourite simple meals.
Although I frequently speak of my mom’s kitchen accolades, there was one dish she never could perfect which my dad could: “Ful w beidh” – ful and a cooked egg scrambled in with some butter. He always made it best, and I never let her forget it.
So anyways, fast forward to present day. When I found myself craving something savoury for breakfast over the weekend- I was torn between a tofu scramble and a hearty plate of ful.
But why have one, when you can have both?
Ful Mudammas Breakfast Burrito
- 2 wholemeal tortilla wraps (sprouted or corn tortillas would work equally well here)
- 1 can of fava beans
- 1 tsp cumin powder
- sea salt and black pepper to taste
- 1 tsp lemon juice
- 1 medium tomato, roughly diced
- 1/2 a red onion, roughly diced
- 1 tsp chopped parsley
- 1 tsp vegan butter or margarine
For the Tofu Scramble
- 1/2 cup silken tofu
- 1 tbsp chickpea flour
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt and black pepper to taste
- 1/4 tsp turmeric powder
- 1/2 tsp garlic powder (optional)
- 1-2 tbsp water
- Start by preparing the tofu scramble. Drain, dry and dice the tofu into small cubes. Combine the chickpea flour, nutritional yeast, turmeric, garlic powder and seasonings in a small mixing bowl with enough water to create a thick-ish paste. Add the tofu to the mixture and stir until well coated.
- Sautee about a tbsp of onions in some water, or cooking oil for a few minutes until translucent. Add the tofu and cook over low-medium heat, stirring often for about 3-4 minutes, and set aside.
- Move on to the ful, cook according to the directions on my original recipe here , adding the cumin, lemon and seasonings about halfway through. Once the beans are sufficiently mashed and cooked through, keep the flame on low and stir in the parsley, onions and tomatoes.
- Melt the vegan butter on top of the beans then spoon the tofu scramble on top and leave for about a minute or so for it to absorb the buttery goodness before stirring through.
- Warm a couple of tortillas in the oven, then assemble your breakfast burrito as desired, and roll into wraps.
I had mine with a smidgen of hot sauce, some grated vegan cheese and extra onions and tomatoes on the side.
And there you have it; the quintessential Egyptian blue-collar breakfast revisited with a Mexican inspired twist – but still nutritious, high in protein, filling and most importantly, delicious.