Tofu Scramble
Author: 
Recipe type: Main/Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 package firm or extra firm tofu, drained and pressed
  • 1 small potato, chopped
  • ¼ cup red or yellow pepper, chopped
  • ½ cup onion, chopped
  • 1 serrano chile, seeded and chopped
  • 1 tablespoon olive oil
  • ½ package vegan chorizo (Soyrizo)
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon black salt (Kala Namak - optional - see below)
  • 1 teaspoon salt (if using the black salt reduce to ½ teaspoon)
  • ½ teaspoon pepper
Instructions
  1. In a small bowl, combine tofu, turmeric, cumin, black salt if using, salt, and pepper. Use a fork to blend and to give a "scrambled egg" texture. Set aside.
  2. Preheat oil in a large frying pan over medium high heat.
  3. Add potatoes, and cook until slightly browned.
  4. Add onions, peppers, and chiles and cook until the vegetables are soft, about five minutes. At this point the potatoes should be almost cooked, but not soft.
  5. Add the Soyrizo. Break it up as you stir the mixture. Cook for about 3 minutes.
  6. Add the tofu mixture. Stir it in and cook for about 5 more minutes.
  7. Serve with tortillas, beans, rice, avocados, salsa, or whatever condiments you like.
Recipe by at https://coachdebbieruns.com/meatless-monday-3-favorite-vegan-recipes/