Quick and easy taco night
Mexican-style Tofu Scramble
- oil or Earth Balance butter
- one block of firm tofu
- mustard powder
- nutritional yeast
- veggies of your choice (I used onions, carrots, cauliflower, zucchini and squash)
Directions: Heat a swig of oil or little chunk of butter in a large skillet over medium. Saute the hard veggies first for a few minutes, sprinkling with a generous pinch from each of the spice bottles. Use 1-2 tablespoons of the nutritional yeast. Next add the softer veggies. Cook until they’re the consistency you like in an omlette. Take the tofu out of the package and rinse it (I didn’t bother to squish the water out because I figured any excess liquid would just evaporate out). Crumble the tofu into the pan. Stir it all together and cook until tofu is warm. Feel free to taste add more spices. It’s really that easy! The spices give it the color of scrambled eggs, so this is very hungry-boyfriend friendly.
Three-ingredient guacamole: Mash up an avocado with the juice of one lime and some salt.
Nutritional yeast flakes
Check out those stats
For the tacos: Heat a pinch of Daiya cheddar cheese on a tortilla (I microwaved them on a wet paper towel). Layer the scrambled tofu and gauc, followed by salsa, chives or any other yummy topping.
We also had this delicious kale salad, which M ate a second helping of.
Avocado mushed into kale with Mexican spices
Breakfast two days later, with the addition of sautéed peppers and onions
Have you ever tried tofu? What’s your favorite way to eat it?
I am definitely a tofu-novice. I’ve only made it a handful of times, but scrambled is by far my favorite way so far. And for those of you that may be skeptical, it’s the only way M will eat it.