Who doesn't love tacos! This variation features scrambled chickpea "meat" topped with a miso ginger dressing, fresh heirloom tomato salsa, carrot sour cream and is served over blue corn tortillas. You can use regular corn tortillas if you can't find blue corn, but they do look amazing with contrasted with the bright orange, green, and red colors of the filling!
Scrambled Chickpea Tacos With Ginger Miso Sauce [Vegan]
For the Carrot Sour Cream:
- 2 medium carrots
- 6 ounces silken tofu
- 1/2 teaspoon maple syrup
- 1/2 tablespoon apple cider vinegar
- 2 1/2 teaspoon lemon juice
For the Ginger Miso Dressing:
- 1 tablespoon ginger root
- 1/4 cup white miso
- 3 tablespoons canola oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup
- 2 tablespoons water
For the Scrambled Chickpea Filling:
- 1/2 cup chickpea flour
- 1/2 teaspoon oregano
- 1/4 teaspoon cumin seeds, ground
- 1/2 teaspoon chili pepper flakes
- 2/3 cup vegetable bouillon
- 2 tablespoons tomato paste
- 1 clove garlic
- 1 tablespoon olive oil
For the Heirloom Tomato Salsa:
- 1 cup heirloom tomatoes
- 1 clove garlic, grated
- 1 teaspoon lemon juice
- 1/4 teaspoon cumin seeds, ground
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili pepper flakes
- 5 blue corn tortillas
- 1 avocado
- 1 bunch arugula
To Make the Carrot Sour Cream:
- Grate two medium-sized carrots, mix with 6 ounces of silken tofu, 1/2 teaspoon of maple syrup, 1/2 tablespoon of apple cider vinegar, and 2 1/2 teaspoons of lemon juice. Puree with an immersion blender.
To Make the Ginger Miso Dressing:
- Grate 1 tablespoon of fresh ginger root. Mix with 3 tablespoons of canola oil, 1/4 cup white miso, 1 tablespoon of rice vinegar, 1 teaspoon sesame oil, 1 teaspoon of maple syrup and 2 tablespoons of water. Stir well.
To Make the Scrambled Chickpea Filling:
- In a bowl, mix 1/2 cup of chickpea flour with 1/2 teaspoon of oregano, 1/4 teaspoon ground cumin seeds and 1/2 tsp of chili pepper flakes. Add 2/3 cup of vegetable broth and stir in 2 tablespoons of tomato paste. Stir mixture until it's relatively lump-free.
- Heat 1 tablespoon of olive oil in a non-stick pan at medium heat, when hot add 1 minced garlic clove and sauté for a minute. Add the chickpea mix to the pan to form a sort of pancake. Wait until the edges start to dry up, then break the "pancake" into smaller bits using a wooden spatula. Because the mixture is wet it will take a while for the bits to dry, just keep stirring and breaking it into smaller and smaller clumps.
To Make the Heirloom Tomato Salsa:
- Chop a cup's worth of fresh heirloom tomatoes, I mainly used yellow, brown and orange cherry tomatoes. Put in a bowl (this includes the juice and pulp) with 1 grated garlic clove, 1 teaspoon of lemon juice, 1/4 teaspoon of ground cumin, 1/4 teaspoon cayenne and 1/4 teaspoon of chili pepper flakes. Season with a pinch of sea salt and black pepper. Refrigerate for at least 15 minutes.
To Prepare the Tortillas:
- Fill a large pot halfway with water, bring to a boil. Add steam basket in the pot, make sure it doesn't touch the water. Alternatively you can use a metal colander, again, make sure it doesn't touch the water
- Put tortillas inside and cover, let steam for a minute.
- Put five blue corn tortillas flat over a clean work surface. Divide ingredients into the five tortillas in this order: Arugula leaves at the bottom (or top), chickpea filling, cubed avocado, 2 tablespoons of heirloom tomato salsa, 1 tablespoon of ginger miso dressing and 1 tablespoon of carrot sour cream.
Use a spatula plus a fork to help break the dough. It will look very wet for a while, that's normal. The longer you cook it the easier it'll be to break apart, and the smaller you can make the pieces the faster it will dry. End result should be little clumps of half-cooked dough.