Baja California Tofu Scramble |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I've been trying to come up with a tofu breakfast that I really like. This uses the mexi-cali herbs and spices we often cooked with in LA. The veggies I used were the ones I had on hand, but diced sweet potato, carrots, nopales (if you have that on hand I envy you!), or a tablespoon or two of corn kernels or black beans would probably also be tasty. I tend to eyeball herbs and spices, so the measurements here are best guestimates- add more or less to your own taste. Ingredients:
1/4 medium onion, diced |
1/4 zucchini, diced |
1/4 red sweet bell pepper, diced |
2 -4 garlic cloves, minced |
1/2 small green chili pepper, diced (optional) |
1 -2 teaspoon olive oil |
100 g tofu |
1 -2 tablespoon canned spinach, chopped |
1 tablespoon vegan egg replacer powder (optional) |
1 tablespoon fresh cilantro |
1 -1 1/2 teaspoon ground cumin |
1 -1 1/2 teaspoon dried oregano |
1 -1 1/2 teaspoon paprika |
1 teaspoon dried parsley |
1/2 teaspoon turmeric (optional) |
1 -2 lime wedge |
soy sauce |
fresh ground black pepper |
1 green onion, chopped (for garnish) |
1 tablespoon avocado, diced (ditto) |
Directions:
1. fry the onion, zucchini, pepper, garlic and chile in olive oil at medium heat until onion is approaching translucence.
2. mash together tofu, spinach, egg replacer, cilantro, dried spices. add the juice from the lime wedges.
3. add tofu mash to the onion-veggie-garlic-chile mix and fry at slightly lower heat, till everything is hot, tender and mixed together.
4. Add soy sauce and black pepper as needed.
5. garish (or not), and serve.
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