Southwestern Tofu Scramble
One of the biggest surprises of living a vegan life is my new found love of tofu. Scrambled, baked, fried, mashed, marinated… the list of ways I have enjoyed tofu are endless. In this delicious vegan brunch recipe, we mix loads of veggies and spices with tofu to create a perfectly married vegan Southwestern Tofu Scramble served with some SERIOUS EATS “Best Roasted Potatoes Ever” (with an oil-free VegInspired twist – we basically cooked them on a parchment lined sheet pan and omitted the oil). Let’s not delay your breakfast, or you’ll have to call it brunch! (hahaha)
Southwestern Tofu Scramble
Southwestern Tofu Scramble
Ingredients
- 1/2 medium onion, sliced
- 2 bell peppers, sliced
- 1 lb mushrooms, quartered
- 1 medium zucchini, quartered and sliced
- 2 tsp cumin
- 1 tsp chili powder
- 2 14 oz blocks of firm tofu, drained and crumbled
- turmeric - enough to add the desired color to tofu
- salt and pepper to taste
- Salsa
- Guacamole
Instructions
- In a large skillet or paella pan, sauté peppers and onions on medium heat until soft
- Add zucchini and mushrooms and sauté until cooked through
- Stir in the cumin and chili powder
- Fold in the crumbled tofu, stir, and heat through
- Serve with some salsa and guacamole (and these SERIOUS EAT POTATOES!)
Nutrition Information:
Serving Size: 1 gAmount Per Serving: Unsaturated Fat: 0g
Be sure to share pics of your version on social media and #veginspiredfoodie so we can find it!
Thanks again for your support! Until next time –
Eat More Plants and Live VegInspired!
XO,
Kathy