Mexican Tofu Scramble
A quick, easy, super flavorful tofu scramble with a Mexican flair to it.
Ingredients
- 1 block extra firm tofu (1 pound)
- 1 TBS olive oil
- 1 red pepper chopped
- 1 small onion chopped
- 1-2 tsp nutritional yeast
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp turmeric
- 2 Tbs soy sauce
- Dash of liquid smoke optional
- Dash of smoked paprika
- Dash of garlic powder
- 1 15 oz can of black beans drained/rinsed
Instructions
- Heat oil in a pan
- Add the chopped onions and saute for 3-4 minutes and then add the red pepper and continue to cook until the pepper is tender, usually about another 1-2 minutes
- Drain and crumble the tofu into the pan with the onions and peppers
- Cook the tofu and veggie mixture for 4-5 minutes until the tofu is hot all the way through and starts to stick to the pan
- Add the rest of the spices and ingredients and mix well
- Fry for a few more minutes until the tofu is browning/crumbly/cooked through while stirring frequently to keep mixture from sticking to pan
- Drain and rinse the black beans, stir them into the pan and cook the mixture for another minute until black beans are well mixed and hot
- Sprinkle in your favorite vegan cheeze shreds and mix
- Serve on a sandwich, in a burrito, or in a bowl topped with avocado, fresh tomatoes, salsa and tortilla chips
Notes
Variations:
Add other veggies of your choice like chopped mushrooms and zucchini or a pre-cooked vegan sausage to the pan along with the chopped red pepper. You can also add an overflowing cup of chopped spinach at the end along with the black beans for some more color and greens in the meal.
Add other veggies of your choice like chopped mushrooms and zucchini or a pre-cooked vegan sausage to the pan along with the chopped red pepper. You can also add an overflowing cup of chopped spinach at the end along with the black beans for some more color and greens in the meal.