Baja California Tofu Scramble

Total Time
15mins
Prep 5 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

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

4 5

Delicious! I didn't use any egg powder or zucchini because I didn't have any. I added mushrooms and canned black beans, though. Will definately make again.