Savory breakfast alert.
By now you should be well aware that I’m a sweet breakfast person.
For what ever reason savory foods don’t sound appetizing to me until lunch time, or dinner even.
Sooo yeah I did consume this dish for lunch, although I would have preferred to consume it in the evening with a skinny margarita and fresh tortilla chips on the side.
But photos…
Don’t even try to take a food photo with manmade lighting, or (heaven forbid) your camera’s flash.
Insert horror face emoji.
Soooo.
Eat this whenever you want.
All I’m really trying to say is it’s dang good and packed with protein plus vitamins and flaverrrr.
Which is what we normally go for over here, right?
Right.
This “scramble” is vegan, thanks to tofu, but I didn’t miss the eggs one bit!
Earthy ground cumin, sweet frozen corn kernels, colorful bell peppers (not the green variety, ick), convenient canned black beans, flavorful green chile enchilada sauce, your fave Southwestern/Mexican hot sauce (no Sriracha, Frank’s, and Tabasco are not acceptable options), zesty fresh lime juice, pink sea salt, nutty toasted pepitas, and herbaceous fresh cilantro take your tofu to another level.
Top that scramble off with creamy cubed avocado and juicy diced tomatoes to seal the deal.
P.S. Be sure to get as much moisture out of your tofu as possible. Tofu water is not so tasty, let me tell you.
P.P.S. I used mild green chile enchilada sauce (verde sauce) and controlled the spice via hot sauce but feel free to use a spicier option if you wish!
P.P.P.S. This concoction would be tasty inside of warmed tortillas. Breakfast tacos anyone??
Vegan Southwestern Tofu Scramble
Ingredients
- 2 teaspoons extra virgin olive oil
- 7 ounces firm tofu (1 heaping cup, crumbled)
- 1/4 teaspoon ground cumin
- 1/3 cup frozen corn (fresh works too)
- 1/3 cup small-dice bell peppers (I used red and orange)
- 1/2 cup canned black beans; drained and rinsed
- 1/3 cup enchilada verde sauce (I used Hatch Mild Green Chile Enchilada Sauce)
- Hot sauce, to taste
- Fresh lime juice, to taste
- Sea salt, to taste
- 2 tablespoons toasted pepitas
- 2 tablespoons roughly chopped fresh cilantro
Toppings:
- Cubed avocado
- Diced tomato
For Serving:
- Lime wedges
- Hot sauce
Instructions
- To prepare the tofu, wrap the block in a few paper towels then rest a skillet (or something else with some weight) on top to help press out excess liquid. Crumble the tofu into medium chunks with your fingers, then gently squeeze out any remaining liquid with a clean dish towel or paper towel.
- Heat the oil in a medium-large skillet over medium heat.
- Add the tofu and reduce the heat to medium-low, stirring occasionally for about 5 minutes or until starting to lightly brown.
- Add the cumin then cook for one minute.
- Gently stir in the corn and bell peppers, then cook for one minute more.
- Fold the beans and sauce into the pan, then bring to a low simmer, stirring occasionally.
- Stir in the hot sauce, lime juice, and salt, to taste.
- Gently simmer for two minutes, then remove from heat and fold in the pepitas and cilantro.
- Scoop the scramble in a bowl then top with avocado and fresh tomato.
- Serve with lime wedges and hot sauce.