Easy Southwestern Tofu Scramble
Ingredients
The scramble
-
2
teaspoons
coconut oil
-
½
unit
red onion
-
5
cloves
garlic, minced
-
1
block
firm tofu, pressed
-
¼
teaspoon
dried oregano
-
¼
teaspoon
cumin
-
1
teaspoon
paprika
-
1
teaspoon
ground turmeric
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
1
tablespoon
nutritional yeast
-
2
tablespoons
almond milk
Optional serving suggestions
-
as needed
unit
Breakfast Tacos
-
as needed
unit
Roasted potatoes
-
as needed
unit
corn taco shells
-
as needed
unit
parsley or chives
-
as needed
unit
avocado slices
-
as needed
unit
hot sauce
Instructions
- Heat coconut oil in a pan over medium heat.
- Add onions and garlic, and sauté until translucent and fragrant.
- Crumble the pressed tofu into the pan with your hands.
- Mix all seasonings in a bowl and sprinkle over the tofu.
- Stir to combine until seasonings are incorporated, then add almond milk and stir again.
- Cook on low to medium low for about 5-8 minutes, stirring frequently.
- Taste and adjust seasonings as needed.
- Remove from heat and serve as desired, either on its own, with breakfast potatoes, or in tacos.
Nutrition Facts (estimated)
Servings
5 servings
Calories
99
Total fat
5g
Total carbohydrates
5g
Total protein
8g
Sodium
245mg
Cholesterol
0mg
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