Mexican Inspired Tofu Scramble
A good breakfast is a great way to start your day. Sure green smoothies are great, but sometimes on a Saturday or Sunday you just want a nice hearty, diner-like breakfast. When I wasn’t a gluten-free vegan, one of my favorite breakfast meals were scrambled eggs and toast. Now, in this new dietary adventure, my new favorite is tofu scramble. I love this dish because although it has the diner feel, it has way less calories and is way faster to prepare.
Tofu is also known as bean curd. It is high in protein and calcium and the best part is it takes on the flavor of anything you put on it. This morning as I was trying to decide what to pair my tofu scramble with, I opened my fridge and there it was—my black bean and corn salsa staring me in the face. So, I decided to create my very own version of huevos rancheros. It was delicious. I hope you enjoy this breakfast as much as I did.
Ingredients & Method
- Sunflower seed oil
- 1 block of organic tofu (extra firm)
- Broccoli (and/or other vegetables)
- ½ an onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- 1 teaspoon turmeric, ground
- Salt & Pepper to taste
- Organic black bean & corn salsa
- White corn tortillas
Put the pan on medium heat; lightly coat the pan with oil. Add in garlic and onions and sauté for a few minutes (I like the garlic crunchy so I let mine cook until light brown). Toss in broccoli, oregano, and basil. Add tofu and mash it with a potato masher or fork. Sauté all ingredients and add turmeric, salt and pepper. Cook for a few more minutes and serve with tortillas. Finish by adding salsa before serving.