As I have spoken about before, I have an extremely tumultuous and quite frankly weird relationship with eggs. I either love eggs and will crave an over easy egg on almost everything. Or on most days, eggs make me feel so nauseous and I want absolutely nothing to do with them.
I find that scrambled eggs or overcooked eggs are especially a hot button issue for me. SO, to see all of these posts recently about a scramble with tofu instead of eggs made me jump for joy. (I know, I really need to get out more if this is what gets me going.) But seriously, this is everything I could ever ask for and more. I am so excited to try this again with different flavor profiles. As you can probably tell, I am a sucker for some heat and cooking anything I can with some spice. So without question, I took a mexican spin on my first go at this.
So now, I present to you, Vegan Mexican Tofu Scramble:
- 2 garlic cloves, minced
- 1/3 of an onion, finely chopped
- 1/2 of an orange red bell pepper, roughly chopped
- 1/2 of a red bell pepper, roughly chopped
- 4 baby bella mushrooms, roughly chopped
- 1 link of Mexican Chipotle Vegan Sausage by Field Roast, crumbled
- 1 small package of firm tofu (I used the 15.5 twin pack), crumbled
- 1/2 cup of fresh spinach, roughly chopped
- 2 slices of Field Roast’s Chao’s Tomato Cayenne Vegan Cheese
- 1 teaspoon of cumin
- 1 teapson of chili powder
- salt and pepper to taste
- small corn tortillas, warmed
- 1 ripe and sliced avocado for garnish (optional)
- plain chashewgurt for a “sour cream” topping (optional)
In a large skillet, on medium/high heat, pour 1 tablespoon of olive oil. Then when warm, add in your minced garlic and chopped onions. Allow to cook down until translucent then add in your peppers and mushrooms. Saute for about 2 minutes, stirring often. When the veggies begin to brown and sweat out, add in your Mexican Chipotle crumbles. Stir for another minute then add with your hands add in your tofu. Allow tofu to crumble in your hands while you place it into the skillet. The tofu will begin to resemble “scrambled eggs.” Let the tofu and veggies cook together for about 2 minutes then add in your chopped spinach, cumin, and chili powder. Stir gently for another minute or until the spinach starts to wilt into your mixture.
When the veggies and tofu look like they are evenly cooked, you can turn your burner down to a low heat. Add in your slices of Tomato Cayenne “Cheese” and allow for the to melt right into your scramble. It may be smart to break up the cheese into small pieces or chop it so it does not take as long to melt into your mixture. After the cheese is mixed in you can turn the burner off and cover your skillet and let sit until you have your tortillas warmed.
I warm my tortillas right in the microwave. Covering them with paper towels, and warming in the microwave for about 1 minute. (You could also substitute soft tortillas for crunchy ones if you prefer or even use one large wrap!) When tortillas are warm, I remove the lid from the skillet and add in my tofu scramble to each tortilla. I topped my tacos with fresh avocado and a little bit of plain cashewgurt! However, toppings are endless and totally up to you! Go crazy and put whatever you would like on there or if you’re feeling firey just keep em’ naked. You are at home, so no one is watching 🙂
Enjoy this delicious and beautiful meal!!