Mexican Style Tofu Scramble is SOOO delicious! It has the perfect balance of spice, it’s loaded with protein, healthy, and easy to make! If food had moxie, this recipe would claim it. She don’t mess around, aight?! She’s fierce, fiery, and full of flavor… I’m actually eating my leftovers as I write this. Though sadly, I am not devouring it with my avocado toast this time. I made this Sunday morning because I was craving a scramble. It had been a while since I’d made one and I’d been staring the soy chorizo in its face for weeks now just waiting to taste it’s deliciousness. If you’ve never had soy chorizo, you’re missin’ out. It’s freakin’ amazing!
The weather was super crappy this weekend in Portland. I shot 4 recipes on Saturday and the natural light blew… hard. It was a clearer day on Sunday but still not sunny per se. However, it wasn’t raining (woo-hoo!) and I was craving some seriously delicious eats. Also, I knew we’d be going to the farm to get our Christmas tree etc later and wanted a solid belly. Aaannnd, because I knew I’d be walking around with a thermos of adult warmth. 😉 How else does one pick a Christmas tree?! The kiddo was pretty cute decorating that fabulously aromatic green giant later that evening but I definitely went through and reorganized everyone’s ornament hanging… sigh… the nature of a borderline ‘OCD-er.’
This Mexican Style Tofu Scramble is loaded with tofu, soy chorizo, spinach, mushrooms, spices, beans, olives, and more to ensure a flavor explosion – pinata style – in your mouth. The drool is real here. I just housed my leftovers and am already regretting not having made more. Although, I’m trying to stay away from ‘Mr. Gluttony.’ If you’ve been reading my previous posts, you’ll know that I’m attempting to ‘cleanse’ and shed some lbs, instead of packing more on for the holiday season. #thestruggleisreal. 😉 All that aside, this dish is dope, so get the fiery fiesta on in your mouth! Eat up and enjoy!
PS- Some pics of the tree decorating for shits and giggles 😉
PPS-And, sigh… when your child kindly attempts to sweep up the needles by himself because he’s Mr. Freakin’ Independent and makes an even bigger mess. Good thing he’s so stinkin’ cute! 😉
- 1/2 brick of tofu - drained & crumbled
- Large handful of baby spinach
- 1/2 C soy chorizo (I used a heaping 1/2 cup) (I used Trader Joe's Soy Chorizo)
- 1 C sliced mushrooms (I used white)
- 1 Tbl chopped garlic cloves
- 1/3 C chili style pinto beans (you can use regular pinto or black but it will change the flavor a bit)
- 1/4 C sliced black olives
- 1/4 C red onion -diced
- 1/2 Tbl of taco seasoning
- 2 Tbl fresh cilantro
- Salt to taste
- 1/2 an avocado for toast (optional)
- 2 Tbl Tofutti or a vegan cream cheese
- Oil or spray for pan
- Heat oil in pan
- Add onions and cook for 3-4 minutes stirring occasionally (I like the onions, garlic, and mushrooms to be browned a bit)
- Add the garlic and cook for an additional 2-3 minutes - stir enough so they don't burn
- Add the mushrooms and a pinch of salt and cook until browned - stir mixture enough so they brown but don't burn
- Add the tofu and seasoning - mix well and cook for about 2-3 minutes
- Add the chorizo & beans - stir well and cook for about 1-2 minutes
- Add the olives, spinach, and cilantro (I don't use anymore salt b/c I find the chorizo to be salty) Stir for an additional minute and then you're done!
- Optional: On 2 pieces of toast evenly spread and smash the avocado and cream cheese
- Feel free to throw in any kind of veggies you have in your fridge! I chose these 2 b/c that's what I had lying around. Waste not! 🙂
5 Easy & Delicious Vegan Asian Inspired Meals is a compilation of recipes from my blog that I totally love! Going vegan from veg-head a few months ago has been amazing for me. I have loads of energy (pumpin’ my B12’s of course) and a lot less belly bloat. I remember, many moons ago, this being the case when I was vegan for 2 years. Asian food is a fabulous foundation for vegans because there is rarely any dairy (Indian food aside and sans meat of course) involved. So many flavors and veggies to play around and experiment with. I often do ‘inspired’ meals. For example, my Mexican Sushi Rolls. I am definitely not a ‘by the book’ kind of gal. I like to mix it up and use whatever ingredients are in my fridge. When you read my recipes, I encourage you to take your own creative license with them as well.
Get some chopsticks out, prepare to make yourself a hot and saucy mess, get together with friends, chow down with the fam, drink well, chat well, eat well, and appreciate the amazing conversations and moments that come from the kitchen to the table. Life is short. A recent and heavy loss reminded me of this, and she lived a beautiful 93 years. I’ll always have our family meals… politics, humor, tales from the times etc. In many Asian cultures, food is a time to be together. Click on the light green title of the recipe below the pic for the link to the recipe, and serve up your own good times and traditions… let the memories begin!
RIP, grandma. You’re my woman amongst all women. I’ll carry you with me forever and always. XOXO
- 2 1/2 C dried black rice
- 2 slices of lime
- 4 heads of bok choy
- 1 small carrot sliced thin
- 4 shitake mushrooms
- 4 Tbl cilantro
- 2 slices of orange
- 1/2 cup edamame de-shelled
- 1 pomegranate- remove seeds to use for dish
- 1/2 pckg extra firm tofu
- 2 oranges diced
- 1 lime-squeezed
- 2 cloves garlic
- 1 1/2 Tbl sesame paste or tahini
- 1/2 C soy sauce
- 2 Tbl cilantro
- 1 stalk green onion- diced loosely
- 1/4 c water
- Put all the ingredients of marinade in a blender and blend until smooth
- Cook tofu slices and put in marinade. Sit and refrigerate for approx 2 hours.
- Cook rice and then add marinade to rice when cooked (to taste)
- Steam edamame and bok choy
- Cook shitakes and edamame in marinade (to taste) and the add to rice
- Add carrot slices to side of bowl
- Garnish with cilantro, sliced orange & lime (one per bowl), and pomegranate seeds
- You don't have to let the tofu sit in marinade if you don't have time. Also, I often use Dr. Braggs Liquid Amino instead of soy sauce.
- 2 eight inch sized tortillas
- 1 slice of jack cheese (you can use shredded as well)
- 1/4 slice of firm tofu brick
- 3 Tbl cooked lentils
- 2 Tbl cilantro
- 1 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp garlic salt
- Pinch of chili powder
- Tbl olive oil
- Heat the olive oil in the pan
- Crumble the tofu and stir
- Add oregano and garlic salt and stir again
- Cook for 2 minutes
- Add lentils, cumin,and chili powder then stir
- Cook for 2 minutes
- Put in bowl and keep pan on
- Put one tortilla topped with cheese on the pan and place the ingredients from the bowl on tortilla
- Put the other tortilla on top of the filling
- Cook on each side until tortilla is slightly crisped
- Cut quesadillas in half both ways creating four triangles.
- Want to simplify this? Use taco seasoning instead of the recommended herbs and spices.
- Want to make it vegan? Scratch the cheese! You can smash & spread some white bean on either side of tortilla to help it bind together.