Thursday, May 10, 2012

Southwestern Tofu Scramble

I have never had scrambled tofu before inspite of it being a common item on restaurant menus.  But this is likely because:
1. I eat eggs;
2. I hate going out for breakfast/brunch (would much rather eat my usual oatmeal and would prefer to eat breakfast AND lunch, not one meal at an odd time, which at restaurants usually involves fatty, greasy, unhealthy foods);
3. If I am forced to go out for breakfast or brunch, I tend to gravitate towards the sweet stuff.

In any case, I enjoyed the tofu salad I made for lunch a few months ago so much, that I thought I would try using tofu as a replacement for eggs in a scramble and see what it was like.

The verdict?  Love it!  And so easy to make as a lunch.  I threw it into a whole grain wrap with bell peppers and onions I had sauteed down until soft and sweet with a little cider vinegar, garlic, cayenne and tomato paste.  Awesome!!

1/2 lb extra firm tofu (preferably sprouted, organic tofu), crumbled or mashed
1/4 cup salsa
2 cloves garlic, minced
1 tsp chili powder
1/4 tsp ground cumin
2 tbls nutritional yeast
Salt and pepper, to taste

Throw salsa, garlic and seasonings in a small frying pan over medium heat and cook for a few minutes until mixture thickens (time will depend on how thick/chunky your salsa is).  Add tofu and stir until combined and heated through.  Makes 2 servings.

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