Tex-Mex Tofu Scramble
Ingredients
- 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 medium-sized potatoes cut into bite-sized chunks (you can season them first in Mexican seasoning, if you like)
OPTIONAL:
- Whole wheat tortillas
- Cholula Sauce or homemade Salsa Fresca
Instructions
- Season potato chunks (if desired) with Mexican seasonings, and roast in oven at 400 degrees F on a nonstick foil-lined baking pan until crispy and tender — about 25 minutes.
- While the potatoes are roasting, crumble the tofu into tiny pieces into a medium-sized bowl. Add spices and nutritional yeast flakes to the crumbled tofu and set aside.
- Steamfry the onions with a couple of tablespoons of water in a large skillet over medium-high heat until lightly browned. Add the bell peppers and cook until tender. Add baby spinach (if using) and cook for another 2 minutes. Remove from skillet to a bowl and set aside.
- Add the peppers and onions back in. 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!
Notes
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.
Oh my goodness! Just made this for dinner and it is delicious! Out of salsa but it is plenty flavorful without it. The potatoes are an excellent addition.
SO thrilled that you liked it!!!