Description
This Mexican Style Tofu Scramble Recipe could easily pass for a hearty plate of Huevos Rancheros. Vegan + ready in 25 minutes from start to finish!
Ingredients
Scale
- 12-oz extra-firm tofu
- 1 tablespoon vegetable oil
- 1/2 green bell pepper, finely chopped
- 1/2 cup salsa (mild or spicy), drained
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon sriracha sauce
- 2 tablespoons cilantro, finely chopped
- 3 scallions, finely chopped
- 1/2 teaspoon kosher salt
- 1 avocado (optional)
- Lime wedges (optional)
Instructions
- Wrap tofu in paper towel and gently press to remove excess water. Let sit on a plate for 10 minutes.
- In a large pan over medium high heat, add vegetable oil and green bell peppers and cook for 2-3 minutes, until bell pepper has begun to soften. Add salsa and cook for 1 minutes.
- Unwrap the tofu and add it to the pan. Break up the tofu using a wooden spoon, spatula or potato masher (that’s the easiest way!), until you get the desired scrambled size. Cook for 2 minutes.
- Add cumin powder, turmeric powder and stir to coat the scramble mixture.
- Add sriracha sauce and stir to coat the mixture evenly. Turn the heat off, add cilantro and scallions, season with salt and pepper and stir well.
- Transfer the tofu scramble to a plate and top with slices of avocado and limes wedges on the side. Serve.
Notes
Leftovers of this Mexican Style Tofu Scramble will keep in the fridge for 2-3 days.
Nutrition
- Serving Size:
- Calories: 239
- Sugar: 4.9 g
- Sodium: 1140.4 mg
- Fat: 15.2 g
- Saturated Fat: 2.8 g
- Carbohydrates: 10.2 g
- Fiber: 2.2 g
- Protein: 19.7 g
- Cholesterol: 3.5 mg
