I’m a huge fan of the tofu scramble. I like to make them on weekends when I have a little more time to cook breakfast, and when I’m craving comfort food I sometimes make them for dinner (or brinner) along with roasted potatoes and sautéed greens.
I typically make a scramble full of mushrooms and greens, but occasionally I like to mix things up and use different veggies. Served with hot sauce and avocado, this scramble is almost like a burrito bowl in breakfast form. In fact, I’ve been known to wrap it up in large flour tortillas for burritos or fold it into corn tortillas for tacos.
Tex-Mex Scrambled Tofu
- 1 teaspoon olive oil
- 1 small red onion diced
- 1 14- ounce block tofu firm or extra firm, drained and pressed
- 2 tablespoons nutritional yeast
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon tumeric
- pinch of cayenne pepper
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup salsa
- 1 cup black beans
- 1 to mato diced
- 1/4 cup black olives chopped
- Avocado sliced, for serving
- ¼ cup chopped cilantro for serving
- Hot sauce for serving
Heat the oil in a large skillet over medium heat, and cook the onion until it’s translucent and slightly browned, about 5 minutes.
Crumble the tofu and add it the pan along, along with the nutritional yeast, cumin, onion powder, garlic powder, red pepper flakes, salt, pepper, turmeric, and cayenne, and mix everything together. Let cook for a minute or two and then add the chopped peppers. Cook until the peppers are soft, about 5 more minutes.
Add the salsa, and stir to coat everything thoroughly. Mix in the beans and greens and cook for two or three more minutes, until the greens are wilted.
Serve hot, topped with the diced tomato, black olives, cilantro, and hot sauce.