Sunday, August 9, 2015

Tex-Mex Tofu Scramble

1 package of firm tofu, drained WELL and crumbled into very small pieces (the size of ground meat)
1 t. cumin
1 t. chili powder
2 T nutritional yeast flakes
1/4 t. turmeric powder (optional)
1/2 t. salt or 1/4 t. BLACK salt (which tastes "eggy")
1 onion, diced small
2 red and/or yellow bell peppers, diced small
1 jalapeno, diced small (optional)
2 handfuls of baby spinach (optional)
3-4 oil-free roasted potatoes, in chunks (you can season them first in Mexican seasoning, if you like)

1 package Sweet Earth Chipotle Seitan, chopped into small pieces OR
Soy Curls Sausages Crumbles from Jill Ann McKeever's OMGee Good! Soy Curls Recipes - Volume 1, p. 53.
Whole wheat tortillas
Cholula Sauce or homemade Salsa Fresca

NOTE: You can roast your potatoes in the oven or toaster oven on nonstick foil while you're working on the rest of the cooking.  Place bite-sized chunks of potato (with skins!) on non-stick foil or parchment paper on a baking pan. Roast on 400 degrees until tender inside and crispy on the outside. Add to the scramble JUST before serving.

Start by crumbling the tofu into tiny pieces into a medium-sized bowl. Add spices and nutritional yeast flakes to the crumbled tofu and set aside. If you don't use the seitan, you can add a few dashes of liquid smoke if you have some.
Steamfry the onions in a large skillet until lightly browned. Add the bell peppers and cook until tender. Add baby spinach and cook for another minute if using. Remove from skillet to a bowl and set aside.
Add potatoes to the skillet and cook on medium-high heat until browned and tender OR roast in the oven at 400 degrees on a nonstick foil-lined baking pan until crispy and tender.
Add the peppers and onions back in. Add in the chopped seitan (optional). Cook for a minute or two. Add in the seasoned tofu and stir until warm. Add more salt if needed.
Serve in warm tortillas with Cholula and/or Salsa Fresca!

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