This tofu scramble is my go to breakfast when I am craving something savory, quick, and SO tasty for breakfast in the mornings. You can either eat it as a breakfast burrito like me, or as is traditional scrambled egg style
Course Breakfast
Cuisine American
Keyword Dairy Free, vegan, vegetarian
Prep Time 5mins
Cook Time 10mins
Total Time 15mins
Servings 4
Equipment
skillet
Ingredients
1Block of Extra Firm tofu
1/2Medium pearl onion(diced)
1/2Green pepper(diced)
6White mushrooms(diced)
3Slices of vegan cheese(I recommend Chao!)
1tbspTumeric
1tspCrushed red pepper
1/2tspAdobo
1/2tspGarlic powder
1/2tspOregano(Dried, Powdered, or Freshly Chopped)
1/2tspBlack pepper
2Soy Chorizo link(chopped) (optional)
Salt
Instructions
Wrap the tofu block in a cheese cloth and squeeze all of the water out of it. Then place it in your skillet over medium-high heat. Use your spatula to break down block into crumbly pieces. Add seasonings, and stir so evening combined.
Dice your vegetables and cut up your chorizo if using. Once tofu begins to steam over heat, stir in the veggies and meat.
When your onions become translucent, add the Chao cheese slices, letting them melt over the scramble mixture’s heat like a cheeseburger on the grill! Turn off the heat and swirl around with your spatula to get the dish to savory perfection.
ENJOY! Don’t forget some hot sauce, or an avocado on top!