Sowestern Tofu Scramble [vegan]

As a vegan, I have tried many variations of tofu scramble, and this recipe is hands-down my favorite. Seasoned with smoky Southwestern spices, this tofu packs a subtle punch of heat, and is delicious eaten either on its own or with a side of toast.

My favorite way to eat tofu scramble is with avocado, as shown in the photo. Sprinkle on a little of freshly squeezed lemon juice and a dash of paprika, and you’ve got yourself the perfect breakfast, lunch or dinner, made in the matter of minutes. 

Ingredients

Tofu:

• 14 ounces extra-firm tofu

• 2 tbsp olive oil

• 1/2 onion, sliced

• 1 green pepper, sliced

Sauce:

• 2 tsp garlic salt

• 1 tsp cumin powder

• 1 tsp smoked paprika

• 1/2 black pepper

• Water (to thin)

Instructions

1. Crumble tofu in a single layer on top of paper towels. Put more towels on top. Set aside for 15 minutes.

2. While tofu is draining, prepare sauce by adding spices and just enough water to make a thin sauce. Set aside.

3. Add olive oil, onion and green pepper to a large skillet over medium heat. Season with salt and pepper, and cook until softened.

4. Add tofu and sauté for 2 minutes. Stir in sauce and cook for another 5 minutes until tofu is slightly browned.

5. Serve with crispy potatoes, toast, or a side of avocado. Enjoy!

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