Mexican Morning Scramble
Method:
Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.
Warm a large skillet over medium heat. Once hot, add 2 Tbsp olive oil and the onion and garlic. Add spices.
In the meantime, use a fork to crumble the tofu into bite-sized pieces.
Sauté the tofu for 2 minutes, then season. Cook for another 5-7 minutes until tofu is slightly browned.
Serve immediately on a bed of breakfast potatoes with cilantro, hot sauce, seasoned diced tomatoes, spring onions (on top) and guacamole on the side.
Recipe courtesy of Tom Riley
Ingredients:
Scramble:
- 1 C extra firm tofu
- 2 Tbsp olive oil
- 1/4 red onion, thinly sliced
- 1/2 tsp sea salt
- 1/2 tsp cumin powder
- 1/4 tsp chili powder
- 1/4 tsp turmeric
- 1/2 tsp nutritional yeast
- 1 clove garlic, minced
Serve with:
- Diced tomatoes, seasoned with salt
- Cilantro, chopped
- Spring onions, chopped
- Hot sauce
- Breakfast potatoes
- Guacamole