My Favorite Tex Mex Tofu Scramble Recipes

SOUTHWESTERN TOFU SCRAMBLE

Steps:

• Press your tofu for at least 5 minutes to get the water out, then cut it into 1 inch cubes. Heat oil in a large nonstick skillet over medium heat.
• Add onions, peppers and tofu, and cook - stirring until the tofu begins to brown. Add corn and all of the spices. Cook 5-10 minutes.
• Add the black beans, spinach and salt. Stir to combine. Cook an additional 5-10 minutes until all of the ingredients are combined and the spinach is wilted.
• Top with green onions, tomatoes, cheese and salsa: serve in a wrap, as soft tacos, as a topping for nachos, or enjoy on its own!

THE BEST TOFU SCRAMBLE

Steps:

• In a large saucepan on medium-high heat, saute the onions in oil until translucent.
• In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
• Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
• Toss with tomatoes and serve immediately.

MY FAVORITE TEX-MEX TOFU SCRAMBLE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Sautee onion until translucent and beginning to soften, stirring frequently (about 5 minutes).
• Add peppers, jalapeno, salt, and spices and cook another 2-3 minutes.
• Crumble tofu into pan, and stir to combine. Squirt lime juice over tofu/veggie mixture and cook 4-5 minutes more, WITHOUT STIRRING.
• Add salt and chili powder to taste and cook another 2-3 minutes.
• Wrap in warmed tortillas or serve over rice, with salsa and cilantro to taste.