Southwestern Scramble
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 small ripe avocado, cubed
- 1 cup fresh tomato, chopped
- 1 tablespoon lime juice
- 1 teaspoon canned chipotle chile in adobo, minced
- 4 tablespoons cilantro, chopped
- 3 large eggs
- salt and pepper
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 2 garlic cloves, minced
- 8 ounces firm tofu, crumbled
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon canned chipotle chile in adobo, minced
- soy sauce
directions
- For Salsa: Mix together first 5 ingredients. Add salt to taste. Set aside.
- For Scramble: Beat eggs with salt and pepper and set aside.
- Warm oil in a skillet over medium heat. Cook onions, bell pepper, and garlic for about 5 minutes or until the onions soften. Add tofu, cumin, turmeric, and chipotles. Cook for about 5 minutes while stirring constantly. Add the eggs, stir a couple times to scramble, and cook for a couple of minutes. Add soy sauce to taste.
- Serve topped with the salsa.
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RECIPE SUBMITTED BY
I'm a Special Needs teacher in Roswell, GA. I have two cats and an outrageous cookbook collection that I'm trying to slowly cook my way through. My dear husband, also a teacher, is learning to cook. For fun I enjoy reading and taking walks.
Although not a vegetarian, I'm the vegetable expert in my family and most of my recipes are vegetarian in nature. I almost qualify as a semi-vegetarian. I believe that the big dietary and agricultural problems in the US have entirely to do with the expectation of eating meat every day and the corn subsidies.