Tofu Scramble

This Tofu Scramble is one of my favorite brunch recipes, and tastes great served with a fresh glass of beet juice. Make this recipe for your friends and family – trust me, they will have absolutely no idea it’s vegan. I like to cook up a big “cowboy-sized” portion and keep it in the refrigerator throughout the week to heat up for a quick, yet hearty, meal.

Ingredients:

• 5oz soy chorizo
• 3 clove of garlic, diced
• ½ onion, diced (I like to use a purple onion for the added color, and veggies with more color always have more nutrients)
• ½ green bell pepper
• 1 jalapeño (optional – As a Texas girl, I pretty much add a jalapeño to almost every recipe)
• 14oz tofu, extra firm
• 1 can black beans
• 1 can corn
• 1 T cilantro
• 2 tsp chili powder
• 1 avocado, peeled and diced
• 1 tomato, dices
• corn tortillas or pita bread (your choice)

Begin by turning your stovetop to medium-high, and sautéing the soy chorizo, garlic and onions in a large skillet. There is no need for oil, because the chorizo actually has some oil in the texture. Continue to stir for about 5 minutes, or until the onions are slightly translucent.

Next, ad in your bell pepper and jalapeño (if you like it spicy like me). Sauté for another 3 minute.

Two of my favorite kitchen tools are my hands – they just get the job done better sometimes! Next, use your hands to crumble the tofu over the veggies in the skillet, and mix.

Before adding the black beans and corn to the skillet, rinse and drain both to remove any added sodium. Then pour into the skillet along with the cilantro and chili powder, and sauté for a final 5 minutes.

We want to make sure the tofu is able to absorb the taste of all the veggies and the color of the chili powder…

Move the tofu scramble to a serving platter and top it off with the diced tomatoes and avocado. You can eat it with a fork, inside pita bread or wrapped up in corn tortillas (for my g-free folks).

Tofu Scramble

 

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ingredients

• 5oz soy chorizo
• 3 clove of garlic, diced
• ½ onion, diced (I like to use a purple onion for the added color, and veggies with more color always have more nutrients)
• ½ green bell pepper
• 1 jalapeño (optional – As a Texas girl, I pretty much add a jalapeño to almost every recipe)
• 14oz tofu, extra firm
• 1 can black beans
• 1 can corn
• 1 T cilantro
• 2 tsp chili powder
• 1 avocado, peeled and diced
• 1 tomato, dices
• corn tortillas or pita bread (your choice)

instructions

1. Begin by turning your stovetop to medium-high, and sautéing the soy chorizo, garlic and onions in a large skillet. There is no need for oil, because the chorizo actually has some oil in the texture. Continue to stir for about 5 minutes, or until the onions are slightly translucent.
2. Next, ad in your bell pepper and jalapeño (if you like it spicy like me). Sauté for another 3 minute.
3. Two of my favorite kitchen tools are my hands - they just get the job done better sometimes! Next, use your hands to crumble the tofu over the veggies in the skillet, and mix.
4. Before adding the black beans and corn to the skillet, rinse and drain both to remove any added sodium. Then pour into the skillet along with the cilantro and chili powder, and sauté for a final 5 minutes.
5. Move the tofu scramble to a serving platter and top it off with the diced tomatoes and avocado.

notes

You can eat it with a fork, inside pita bread or wrapped up in corn tortillas (for my g-free folks).

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