Mexican Scramble
Mexican Scramble
Everyone knows that I am a savory breakfast kind of gal, and my favorite cuisine is Mexican. Some mornings I wake up and all I want is huevos rancheros, so I came up with this healthy vegan recipe to satisfy my savory Mexican breakfast cravings. The tofu and beans in this dish help me start my day with a huge protein punch!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Allergens: Soy
- Servings: 4
Ingredients
- 8 oz extra-firm tofu
- 1/2 tablespoon olive oil
- 1/4 red onion (diced)
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 red pepper (diced)
- 1/2 can black beans (drained)
- 1/2 cup salsa
- 2 cups kale (washed, loosely chopped)
- Cilantro
- Avocado
- Corn tortillas
Instructions
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Pat tofu dry and roll in paper towels with something heavy on top (i.e. cast-iron skillet) for 15 minutes.
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While tofu is draining, chop vegetables.
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Cut tofu in small 2x2 cubes or use finger to scramble into small pieces.
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In medium skillet, add oil and heat up.
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Add onions and cook until onions are translucent (about 4-5 minutes).
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Add spices and pepper to onion, then cook for 1 minute.
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Add black beans, salsa, and cubed tofu, mixing well.
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Cook mixture for 5 minutes and mix well.
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Turn off heat then add kale, then cover and let sit for 5 minutes.
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Garnish with sliced avocado and cilantro.
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Serve immediately with corn tortillas.