Description
If you've just started a plant-based diet and miss having eggs for breakfast, then give this Mexican Tofu Scramble a try!❤️
Ingredients
Units
Scale
Salsa
- 5 oz diced onion (about 1/2 cup)
- 2 cloves minced garlic
- 1 jalapeño
- 1 cup diced fresh tomatoes
- chopped cilantro to taste
Scramble
- 10 oz silken tofu (soft)
- 1 Tbs nutritional yeast
- 1 tsp Kala Namak
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp turmeric
- 1/4 tsp cumin
- 16 oz super firm tofu (crumbled)
Instructions
- Make the salsa first.
- Dice the onion, tomatoes, and the jalapeño after you remove the stem and seeds
- Mince the garlic
- Sauté the onion & jalapeño in a few tablespoons of veg broth until softened
- Stir in garlic and tomatoes
- Simmer until warmed through then remove from heat
- To a blender, add the silken tofu and all the remaining spices
- Blend the mixture until you have a smooth puree - this is the 'runny' part of the 'eggs'.
- Add the puree to the pan with the salsa and stir gently over med heat until the mixture thickens
- Gently fold in the firm tofu crumbles and mix well
- Season with more Kala Namak & pepper to taste
Notes
Keywords: tofu scramble, mexican tofu scramble, vegan tofu scramble