Baja California Tofu Scramble
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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄4
- 1⁄4
- 1⁄4
- 2 -4
- 1⁄2
- 1 -2teaspoon olive oil
- 100g tofu
- 1 -2
- 1
- 1tablespoon fresh cilantro
- 1 - 1 1⁄2teaspoon ground cumin
- 1 - 1 1⁄2teaspoon dried oregano
- 1 - 1 1⁄2teaspoon paprika
- 1teaspoon dried parsley
- 1⁄2
- 1 -2
optional
- 1
optional
- 1
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DIRECTIONS
- fry the onion, zucchini, pepper, garlic and chile in olive oil at medium heat until onion is approaching translucence.
- mash together tofu, spinach, egg replacer, cilantro, dried spices. add the juice from the lime wedges.
- add tofu mash to the onion-veggie-garlic-chile mix and fry at slightly lower heat, till everything is hot, tender and mixed together.
- Add soy sauce and black pepper as needed.
- garish (or not), and serve.
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