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Tex-Mex Tofu Scramble Recipe

Servings: 4
Author: Pamela, adapted from "True Food," by Andrew Weil

Ingredients

  • 2 14- ounce containers extra-firm tofu I like Wildwood Organics, crumbled
  • ¼ cup nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric gives the scramble a yellow color
  • freshly ground black pepper to taste
  • 2 Tablespoons unrefined cold-pressed olive oil, divided
  • 1 small onion diced
  • ½ red bell pepper diced
  • 1 medium tomato diced
  • Suggested accompaniments: sprouted or whole grain tortillas sliced avocado or guacamole, chopped fresh cilantro, sliced scallions

Instructions

  • In a large bowl, mix together the tofu, yeast flakes, salt, cumin, turmeric and black pepper.
  • Heat 1 Tablespoon oil in a large skillet over medium heat.  Add the onion and red pepper and sauté until the onion is tender and translucent.  Add the tofu mixture.  Mix until well combined. You can do all of this the night before and keep refrigerated.
  • Cook the tofu scramble until heated through and slightly golden brown.  Fold in the tomato.
  • Serve warm with desired accompaniments or rolled up in a tortilla for a breakfast burrito.