Baja California Tofu Scramble Recipes

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MY FAVORITE TEX-MEX TOFU SCRAMBLE



My Favorite Tex-Mex Tofu Scramble image

This is one of my all-time favorite ways to prepare tofu. It's not fussy, and can easily be adapted to suit your tastes. It is based on a Moosewood recipe.

Provided by chiclet

Categories     Breakfast

Time 35m

Yield 3 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
14 ounces firm tofu, drained
1 cup chopped onion
2 cups diced bell peppers (mixed colors is nice)
1 jalapeno, minced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili powder (to taste)
1/2 lime
3 (10 inch) tortillas or 2 cups cooked rice
salsa (for serving)
chopped scallions (optional) or cilantro (optional)

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Sautee onion until translucent and beginning to soften, stirring frequently (about 5 minutes).
  • Add peppers, jalapeno, salt, and spices and cook another 2-3 minutes.
  • Crumble tofu into pan, and stir to combine. Squirt lime juice over tofu/veggie mixture and cook 4-5 minutes more, WITHOUT STIRRING.
  • Add salt and chili powder to taste and cook another 2-3 minutes.
  • Wrap in warmed tortillas or serve over rice, with salsa and cilantro to taste.

Nutrition Facts : Calories 446.7, Fat 20.5, SaturatedFat 3.7, Sodium 1247.2, Carbohydrate 51.2, Fiber 6.5, Sugar 7.2, Protein 18.5

BAJA CALIFORNIA TOFU SCRAMBLE



Baja California Tofu Scramble image

I've been trying to come up with a tofu breakfast that I really like. This uses the mexi-cali herbs and spices we often cooked with in LA. The veggies I used were the ones I had on hand, but diced sweet potato, carrots, nopales (if you have that on hand I envy you!), or a tablespoon or two of corn kernels or black beans would probably also be tasty. I tend to eyeball herbs and spices, so the measurements here are best guestimates-- add more or less to your own taste.

Provided by catwolf

Categories     Breakfast

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 20

1/4 medium onion, diced
1/4 zucchini, diced
1/4 red sweet bell pepper, diced
2 -4 garlic cloves, minced
1/2 small green chili pepper, diced (optional)
1 -2 teaspoon olive oil
100 g tofu
1 -2 tablespoon canned spinach, chopped
1 tablespoon vegan egg replacer powder (optional)
1 tablespoon fresh cilantro
1 -1 1/2 teaspoon ground cumin
1 -1 1/2 teaspoon dried oregano
1 -1 1/2 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon turmeric (optional)
1 -2 lime wedge
soy sauce
fresh ground black pepper
1 green onion, chopped (for garnish)
1 tablespoon avocado, diced (ditto)

Steps:

  • fry the onion, zucchini, pepper, garlic and chile in olive oil at medium heat until onion is approaching translucence.
  • mash together tofu, spinach, egg replacer, cilantro, dried spices. add the juice from the lime wedges.
  • add tofu mash to the onion-veggie-garlic-chile mix and fry at slightly lower heat, till everything is hot, tender and mixed together.
  • Add soy sauce and black pepper as needed.
  • garish (or not), and serve.

Nutrition Facts : Calories 188.2, Fat 11.5, SaturatedFat 1.6, Sodium 70, Carbohydrate 16.6, Fiber 5.2, Sugar 5, Protein 9.9

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