Mexican Tofu Scramble

When my husband and I first decided to go vegan, one of the first breakfast recipes we sought was something that resembled eggs. We tried several tofu based recipes that we liked and then decided to add some Mexican flavors!  What we came up with was one of our favorites and one that CAN be made ahead and enjoyed for days in a variety of ways. We hope you enjoy this Mexican Tofu Scramble this week for breakfast!! 

Ingredients (make 4-5 servings)

2 tsp nutritional yeast
½ tsp turmeric
½ tsp smoked paprika
⅛ tsp black pepper
2 T water
1 T olive oil
1 small onion chopped
2 cloves of garlic chopped
1 block of extra firm tofu pressed to release moisture
2-3 T taco seasoning
Salt to taste
2 T chopped cilantro

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Directions

1. Mix the nutritional yeast, turmeric, smoked paprika, black pepper and water in a small bowl until incorporated. Set to the side. 
2. Heat a large skillet on medium high and add the olive oil
3. Once the pan is hot add the onion and garlic and cook until translucent. Do not let it burn or brown.
4. Crumble the tofu with your hands and add to the skillet. The texture should resemble eggs. Stir to incorporate and saute for about one minute.
5. Add the seasoning mixture from before and stir to coat the tofu. 
6. Add the taco seasonings, adding more or less for taste preferences. 
7. Saute for about 3-4 minutes 
8. Add salt to taste along with the chopped cilantro. 
9. Serve in a breakfast burrito or in a burrito bowl with salsa, sliced avocado and chopped kale.
10. This scramble lasts for 5 days in the fridge, reheats in the microwave (or can be eaten cold) and is perfect for easy make ahead breakfasts!