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!
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
- Pat tofu dry and roll in paper towels with something heavy on top (i.e. cast-iron skillet) for 15 minutes.
- While tofu is draining, chop vegetables.
- Cut tofu in small 2x2 cubes or use finger to scramble into small pieces.
- In medium skillet, add oil and heat up.
- Add onions and cook until onions are translucent (about 4-5 minutes).
- Add spices and pepper to onion, then cook for 1 minute.
- Add black beans, salsa, and cubed tofu, mixing well.
- Cook mixture for 5 minutes and mix well.
- Turn off heat then add kale, then cover and let sit for 5 minutes.
- Garnish with sliced avocado and cilantro.
- Serve immediately with corn tortillas.