• Sarah Gearino

Mexican Tofu Scramble


Here is another Tofu dish for all my vegetarians out there. You all would be proud of me…I am starting to actually enjoy Tofu! This dish is for all of you Mexican food lovers, who like to stay away from animal products. Heck, even if you love meat like I do, you will still love this dish!


Ingredients

Tofu Ingredients

Pepper Ingredients

Instructions

  1. Gather all ingredients, 2 large saucepans, a knife, and a cutting board.

  2. Wash and dice the bell peppers and jalapenos, making sure to remove the inside pepper "veins" and seeds.

  3. Place the bell peppers and jalapenos into a large saucepan with the "Pepper Ingredients." Do not put the Black Beans into the pepper mix just yet! Mix all of the ingredients well and let cook on medium heat for at least 10 minutes, until tender and slightly brown. I tend to cook my peppers longer in order to get a nice brown color.

  4. "Press" the Tofu in order to drain as much liquid as possible. You will be scrambling the Tofu in this dish, therefore feel free to just tear off little pieces and squeeze the liquid out by hand. Hey, whatever it takes to get the job done...I'm not judging! lol

  5. Coat the other pan with 1 tsp. of olive oil and then place the crumbled up Tofu into the pan. Cook the Tofu for a 5 minutes (on medium heat) until you begin to see the Tofu changing color. Next, add the remaining "Tofu Ingredients" to the Tofu and mix well! Continue cooking the tofu on medium to high heat for about 10 minutes, until all moisture is gone and the Tofu is to your texture and color liking.

  6. At this point, pour the pepper mixture into the same pan as the tofu and mix well. Next, drain the black beans and then add the black beans to the Tofu mixture and mix well. Feel free to add the remaining Taco seasoning to the Tofu and pepper scramble if you feel you would like a stronger flavor.

  7. Serve your Mexican Tofu Scramble with a side of Healthy Mexican "Rice" Quinoa and a side of salsa. Enjoy!

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