Spanish tofu scramble
The first time I had tofu scramble was 16 years ago at a little diner on State Street in Santa Barbara, I remember loving it and surprised at the resemblance to eggs. It had sliced jalapenos and came with a side of tortillas. Once you try the tofu version you may decide this is your preferred scramble. It has the same texture, looks like eggs, but is better for you, provides protein and no cholesterol.
This is my absolute favorite tofu scramble and can be enjoyed in a variety of ways and for any meal of the day. A side of simple green salad and this makes a wonderful brunch or dinner, or as a taco for lunch or dinner or a burrito breakfast wrap for breakfast or lunch.
Note: can be gluten free if using GF tamari and not using the sausage and replacing the tortilla for cabbage leaf.
14 oz extra firm tofu drained and crumbled
15 cherry tomatoes quartered
1 medium white onion chopped
2 cloves garlic minced
1 chipotle pepper in adobe sauce minced
½ red pepper chopped
1 tbsp tamari or soy sauce
½ tsp sea salt
fresh lemon juice ½ lemon
Optional Add In
Nutritional yeast add it with the lemon juice
Vegan sausage ( Field Roast is excellent) add with the lemon juice
Spinach or kale – add last two minutes
Cooks in 7 minutes
1. In a large bowl add the crumbled tofu, tomatoes, onion, garlic, chipotle pepper and red pepper.
2. In a large wide pan heat 1 tbsp oil and add all the ingredients from the bowl to the pan. Saute for one minute, cover with foil or lid and simmer on low for 5 minutes stirring once. After 5 minutes add the lemon juice, sea salt and tamari and sauté 2 more minutes. Remove from heat.