My Favorite Tex Mex 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

THE BEST TOFU SCRAMBLE



The Best Tofu Scramble image

Another favorite from La Dolce Vegan...I like to make extra...it keeps well in the fridge all week...then I use it again and again for different things when I am feeling lazy. I like to take left-overs of this and put it in with sliced pan-fried potatoes, just when the potatoes are almost done cooking...yum! Makes great egg sandwiches, too! I like to slice cherry tomatoes in half instead of using big tomatoes, as the little ones are more dependable flavor-wise all year long. I like to add the tomatoes a few minutes before cooking is done, just so they get a bit cooked and shriveled...just my preference. Oh, and drain, drain, drain that tofu before you use it, as always!!!

Provided by drbecca26

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 small onion, diced
2 tablespoons olive oil
1 lb firm tofu, crumbled (extra firm is fine, too)
2 garlic cloves, minced
2 tablespoons nutritional yeast flakes
1 tablespoon tamari
2 teaspoons Dijon mustard
1/2 teaspoon turmeric
1 teaspoon sage (I like to use dried rubbed sage)
1/4 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 medium tomatoes, chopped

Steps:

  • In a large saucepan on medium-high heat, saute the onions in oil until translucent.
  • In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
  • Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
  • Toss with tomatoes and serve immediately.

Nutrition Facts : Calories 179.7, Fat 12.2, SaturatedFat 2, Sodium 444.6, Carbohydrate 8.5, Fiber 3.6, Sugar 2.4, Protein 12.9

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