Wednesday, June 13, 2012

Mexican Tofu Scramble

This morning's breakfast was simple and tasty. Tofu, beans, spices and salsa. Vegan and gluten-free.

How to make it: 
Mash a piece of tofu with a fork, then put it in a hot pan sprayed with Pam. Sprinkle it with turmeric*, cumin, chili powder, pepper, and sea salt. Mix the beans into it until the spices cover everything and it’s all cooked through. Serve it in a bowl with corn chips or on a tostada. Top with salsa, chopped tomatoes, and oregano. Mmm.

*This is also good without the turmeric, but it will look more like egg white scramble because the spice is what adds the lovely yellow color. 

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