Tofu is one of my favorite vegan products. While certain other fake meats can sometimes turn my tummy [see: seitan], tofu is always on my side AND loaded with health benefits.
That’s why I was pretty excited to whip up my first homemade tofu scramble.
Inspired by the Tofu Mexicali Scramble from Skinny Bitch: The Ultimate Everyday Cookbook, I skipped out on items like refried beans [not a big fan] and cumin [not on the shelf] to make a simpler, yet still tasty version of these breakfast burritos:
1 package extra firm tofu, drained
1/4 cup salsa
2 tbs olive oil [substituted for grapeseed oil]
1/2 small onion, chopped
1 garlic clove, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped [substituted for green]
1/2 tsp salt
Pinch of chili powder
4 whole wheat tortillas
Fresh ground pepper, to taste
In a medium bowl, crumble the tofu and add the salsa. Set aside to marinate.
In a large saute pan, heat the oil over medium-high heat add the garlic and cook about 30 seconds.
Add the bell peppers & onion. Cook for an additional 3 to 4 minutes.
Add the tofu mixture, chili powder, salt, & pepper and cook 5 minutes.
Warm tortillas over stovetop flame for a few seconds [or use the oven or microwave as you wish].
Serve topped with tofu scrambled and salsa. Enjoy.