Tofu Mexican Scramble- Breakfast Supper!

Tofu Mexican Scramble- Not So Perfect Life

Its been awhile since I posted a recipe. I actually have not spent too much time in my kitchen, a little too much travel and stress. Plus I’ve been spending a lot of time eating at my favorite NYC restaurants. Last weekend I actually had a total blogger fail. I was trying to replicate freeze dried grapes. My grand idea was to dehydrate grapes to make them. I must have not been thinking because what happens when you dehydrate grapes? You make raisins… DUHHHHH. How do they freeze dry fruit anyways. It’s so tasty.

So when I’m not making messes in the kitchen I’m making some new great meals. My absolute favorite meal is breakfast. If I could only have breakfast for the rest of my life I could probably live. I love scrambled egg whites but I have to stop eating as many. Tofu is my go to alternative. Many tofu scramble recipes call for nutritional yeast but since its not a staple of every pantry or even supermarket (and some simply don’t like the cheesy nutty taste) I wanted to make something more accessible.

Tofu Mexican Scramble- Not So Perfect Life

The key is Lawry’s seasoned salt. Probably my favorite seasoning. Hands down, tasty and its my grandma’s secret ingredient. Seasoning salt combined with chili powder, garlic and onion powder create a tasty tofu Mexican scramble that will leave your mouth watering. Even tofu haters will love this recipe.

Tofu Mexican Scramble- Breakfast Supper!

Ingredients

  • 1 Package Firm Tofu Drained
  • 1/2 Teaspoon Lawry's Seasoned Salt
  • 1/4 Teaspoon Chili Powder
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1 Teaspoon Olive Oil

Instructions

  1. Drain the tofu as best as you can. Heat the skillet to a medium high heat.
  2. Add olive oil to the skillet, gently add in the tofu and chop up the tofu block with your spatula. There is no art to this just "scramble" it
  3. Once the tofu is scrambled sprinkle on your spices.Stir in the spices well, make sure everything gets a good coating.
  4. Let teh tofu sit in the pan for a minute or two, trying to brown up the sides. Stir only occasionally trying to let as much water possible evaporate off.
  5. After about 7 minutes in the pan the tofu should be crisp and firm.
  6. Serve with black beans and your favorite steamed veggies for the perfect Mexican scramble.
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Breakfast for dinner in 10 minutes? Yes its possible. Plus I tested it for leftovers for the next days lunch and it was amazing. This Tofu Mexican Scramble is definitely a keeper.

Tofu Mexican Scramble- Not So Perfect Life What is your favorite meal of the day?

 

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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5 Responses to Tofu Mexican Scramble- Breakfast Supper!

  1. That looks delicious. Oddly enough I have never had a homemade tofu scramble and I really should start. I love breakfast food too! I generally go for pancakes/waffles/vegan sausage and if I started working on my tofu scrambles that would be great. Hope all your traveling is going well! :)
    Em @ Love A Latte recently posted…Pregnancy Journey – 24 WeeksMy Profile

  2. That breakfast look so yummy and healthy! Love it! I’m not a huge fan of tofu, but I may need to give this a try. I love seasoned salt too!
    Melanie @ Happy Being Healthy recently posted…Spring Break, Easter Weekend and Babybel CheeseMy Profile

  3. I loooooove breakfast, too – and I almost always choose savory, hearty things (like huevos rancheros) … so this recipe totally caught my eye! You’re so right – tofu is a great sub for eggs in breakfast dishes like this! Yum! Great inspiration – thanks!!! :D
    Shelley @ Two Healthy Kitchens recently posted…Easy Mexican Ravioli Lasagna (Just 5 Ingredients and No Thawing or Boiling!)My Profile

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