Friday, 20 March 2009

Tofu Revueltos a la Mexicana


Today's breakfast: Mexican Scrambled Tofu

1/2 small onion, minced
1 small tomato, diced very fine
a bit of fresh green chile, minced (depends on how hot you want the salsa)
salt and pepper to taste

Combine the above ingredients to create pico de gallo and set aside.

Then cut up:
the other half of the small onion
2 corn tortillas, cut in 3 by 1/4 inch strips
1-2 tbs oil

Cook these in a non-stick pan until onion is translucent and tortilla strips are limp.

Meanwhile, in a bowl, combine:
1 packet mori-nu firm silken tofu
1/4 cup nutritional yeast flakes
1/2 tsp turmeric
pinch sage
salt and pepper to taste
a pinch of dried ancho chile flakes

Pour the tofu mixture into the pan with the onions and tortillas and cook until done to your liking. Serve topped with salsa, guacamole if you want, and some toast.

(The photo above has some black beans in it. It's from the net, as usual!)

1 comment:

Mihl said...

What a great idea, this sounds amazing! Thank you for sharing the recipe.