Scrambled Tofu

Hey guys! I’m SO excited to share all my recipes with y’all and this particular one is super easy and one of my favorites! :)

So, every couple of months my family here in Dallas gets together to have breakfast/brunch and it’s always a big deal! Pancakes, scones, some sort of bread or muffin are a must at the table, and as much as I love the sweet I need something savory and a little spicy to counter balance that, and my favorite thing to have is scrambled tofu! It’s simple, it’s easy, it’s healthy and best of all it’s yummy!  One of the reasons I love this recipe is that it’s really versatile, you can have it for breakfast but it’s great for lunch or dinner too! There are so many ways you can make this, but here is my favorite version. Hope y’all enjoy it as much as I do!

SCRAMBLED TOFU

Ingredients                                                              

I Package of extra firm tofu. Drained and grated         

1 cup sliced mushroom                                             

1 can of Rotel. Drained                                             

½ cup diced bell pepper                                            

¼ cup chopped cilantro                                             

1 TBSP. tomato paste                       

2 TBSP. vegetable oil

Spices
¼ TSP. ground cumin
¼ TSP. Cayenne pepper
 ¼ TSP. black pepper
1 TSP. salt
pinch of turmeric powder

Directions

 -  In a large sauté pan over medium-high heat, heat vegetable oil and cook mushrooms and peppers until they start to soften, about 2 minutes

-   Add salt, spices, cilantro, tomato paste and rotel to the vegetable mixture and cook additional two minutes.

-   Add grated tofu. Stir and cook until vegetables are mixed through about 7-10 minutes.

-   Taste for salt and extra spice, add if necessary.

-   Enjoy!

Serving Suggestions

-       Scrambled tofu toaster- Serve in between two-multigrain toasts with shredded cheddar cheese.

-       Breakfast tacos/burritos- Serve with flour tortillas, sour cream and salsa

Substitutions and additions

-       1 TBSP tomato paste for 1 TBSP ketchup

-       1 cup mushroom for 1 cup of your favorite veggie (zucchini, potato, spinach etc)

-       1 can of rotel for 1 large tomato and 1/4 cup jalapenos

-       Add 1 cup of black beans/pinto beans for extra protein and flavor!