When I need a bold main dish for breakfast or brunch, I can count on this tofu scramble to be a winner every time. The main ingredients are simple but come together for a dramatic combination of flavors and as much spicy heat as you dare. The topping possibilities are endless from fresh avocado slices to plant-based chorizo crumbles. This tofu scramble can be served in a bowl with crispy tortilla chips or in a wrap as a breakfast burrito. Here, I paired it with oven-roasted breakfast potatoes (I pinned my favorite recipe for this style of potatoes here) and crumbled tortilla chips on top.
A Little About The Recipe
Tofu - Crumbled Tofu is a simple replacement for scrambled eggs. Like eggs, tofu can be seasoned into a multitude of flavor combinations that complement a variety of dishes. Additionally, scrambled tofu crumbles contain zero cholesterol and are comparable to eggs in grams of protein per serving. The important thing to remember about cooking with tofu is that it must be drained and the excess liquid pressed before use. Simply removing the tofu from its package, wrap the tofu block in a towel and set a book or other heavy object on top to slowly release the excess liquid.
Kala Namak -If you are having trouble giving up eggs because you truly love the flavor, I recommend adding kala namak to your spice rack. Also known as Himalayan Black Salt, it mimics the sulfurous "eggy" scent and flavor associated with poultry eggs. A very small pinch can go a long way, and since it is salt, it will increase the saltiness of a recipe, so use sparingly.
Southwest Tofu Scramble
Prep time: 10 minutes Cook time: 20 minutes Serves: 4-6
Ingredients:
2 Tb. olive oil
½ yellow onion, chopped
1 green pepper, chopped
1 c. tomatoes, chopped
3 cloves garlic, minced
1 15-oz can black beans, drained and rinsed
1/3 c. salsa (I prefer this one)
2 Tb. jalapeños, diced (optional, can use fresh or pickled)
1 package extra-firm tofu
1 tsp. turmeric
1 tsp. chili powder
1 tsp. smoked paprika
Small pinch kala namak (optional)
Salt and black pepper to taste
Equipment:
Large frying pan
Small frying pan
Small mixing bowl
Serving bowl
Instructions:
1. Press and dry tofu
Remove tofu from package and drain excess liquid.
Wrap tofu in a tea towel and place it on a flat surface.
Set a heavy object such as a cutting board or pan on top of the wrapped tofu block to expel the excess liquid.
2. Sauté onions, green peppers, garlic, and tomatoes
Add 2 Tb. of olive oil to a large frying pan over high heat.
Add chopped onions and green peppers; sauté on high for 3-4 minutes.
Reduce heat to medium then add minced garlic and chopped tomatoes; sauté for 2-3 more minutes.
Add drained and rinsed black beans, salsa, jalapeños (optional), and salt and pepper to taste.
Simmer vegetable and bean mixture over low/medium heat while preparing the tofu scramble; about 10 minutes.
3. Prepare the tofu scramble
Into a small mixing bowl, break the pressed tofu into crumbles.
Add turmeric, chili powder, paprika, kala namak (optional), and salt and pepper to taste.
Stir tofu crumbles to coat in the spices.
Add 1 Tb. of olive oil to a small frying pan over medium/high heat.
Add seasoned tofu crumbles to the frying pan; sauté until crumbles have a crispy brown texture; about 6-8 minutes.
4. Combine vegetables and tofu; add toppings
In a serving bowl, add the sautéed vegetables and tofu crumbles; stir to combine all ingredients.
Add any preferred toppings of your choice: cilantro, avocado, tortilla strips, hot sauce, etc.
Enjoy! xoxo
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