Mexican Style Tofu Scramble is incredibly flavorful! It has the perfect balance of spice, it’s loaded with protein, healthy, and easy to make!
Total Time
25min
4.5
4 Ratings
Author: Food Galley Gab
Servings:
2
Ingredients
•
1/2
block
(7 oz)
Tofu
, drained, crumbled
•
1
handful
Fresh Baby Spinach
•
1/2
cup
Soy Chorizo
•
1
cup
White Mushrooms
, sliced
•
1
Tbsp
Garlic
, chopped
•
1/3
cup
Canned Pinto Beans
•
4
Tbsp
Black Olives
, sliced
•
4
Tbsp
Red Onions
, diced
•
2
tsp
Taco Seasoning
•
2
Tbsp
Fresh Cilantro
•
to taste
Salt
•
1/2
Avocado
(optional)
•
2
Tbsp
Vegan Cream Cheese
•
as needed
Oil
Cooking Instructions
1.
Heat Oil (as needed) in the pan, add Red Onions (4 Tbsp), and cook for 3-4 minutes stirring occasionally. Add the Garlic (1 Tbsp) and cook for an additional 2-3 minutes - stir enough so they don't burn.
2.
Add the White Mushrooms (1 cup) and Salt (to taste) and cook until browned - stir mixture enough so they brown but don't burn.
3.
Add the Tofu (1/2 block) and Taco Seasoning (2 tsp) - mix well and cook for about 2-3 minutes.
4.
Add the Soy Chorizo (1/2 cup) and Canned Pinto Beans (1/3 cup) - stir well and cook for about 1-2 minutes.
5.
Add the Black Olives (4 Tbsp), Fresh Baby Spinach (1 handful), and Fresh Cilantro (2 Tbsp). Stir for an additional minute and then you're done!
6.
Serve with 2 pieces of toast evenly spread and smash the Avocado (1/2) and Vegan Cream Cheese (2 Tbsp).
Nutrition Per Serving
CALORIES
304
FAT
20.5 g
PROTEIN
13.9 g
CARBS
22.4 g
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