Mexican Tofu Scramble
Equipment
- Frying Pan
- Stove
- Heavy object such as a book
- Spatula or Kitchen Spoon
- Kitchen Towel or Paper Towels
Ingredients
- 1/2 Block Organic Tofu
- 1/2 Whole Roma Tomato
- 1/4 Cup White Onions
- 1/2 Jalapeno remove seeds if preferred
- Salt your preference
- Pepper your preference
- Black Salt known as Kala Namak gives it a sulfur smell optional
- 2 Tbsp Nutritional Yeast optional
- 1 Tbsp Minced Garlic optional
- 5 Tbsp Water or Plant Milk
- 1/8 Tsp Turmeric optional
Instructions
- After you have pressed your tofu for at least 10 minutes cut half if you are making 2 or 3 serving and the rest can be stored. Ideally you can marinate it for your next meal.
- In a pan with some water saute the onion and jalapenos for 2 minutes then add your garlic. The garlic should only take about 30 seconds to saute to avoid bitterness. You can saute with oil as well.
- Crumble your tofu in the pan or on a plate whatever is easiest for you.
- Saute all ingredients for another 3 minutes adding water or soy milk if you feel that the ingredients are sticking. Add the nutritional yeast, salt, pepper and turmeric.
- Once the tofu and veggies are sauteed to your preference add the tomato the very last 30 seconds so that they retain their freshness.
- Your tofu should look like this.
- I made a wrap with avocado but this is totally optional.
- Then I dipped it in ketchup
Notes
Is there a recipe you want me to create? Email me and I will try to make it for you.
conflictedvegan@gmail.com
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