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
Ta.
Soy Chorizo
•
1
Ta.
White Mushrooms
, sliced
•
1
EL
Garlic
, chopped
•
1/3
Ta.
GOYA® Pinto Beans
•
4
Esslöffel
Black Olives
, sliced
•
4
Esslöffel
Red Onions
, diced
•
1
TL
Taco Seasoning
•
2
Esslöffel
Fresh Cilantro
•
to taste
Salt
•
1/2
Avocado
(optional)
•
2
Esslöffel
Vegan Cream Cheese
•
as needed
Oil
Cooking Instructions
1.
Heat Oil (as needed) in the pan, add Red Onions (4 Esslöffel), and cook for 3-4 minutes stirring occasionally. Add the Garlic (1 EL) and cook for an additional 2-3 minutes - stir enough so they don't burn.
2.
Add the White Mushrooms (1 Ta.) 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 (1 TL) - mix well and cook for about 2-3 minutes.
4.
Add the Soy Chorizo (1/2 Ta.) and GOYA® Pinto Beans (1/3 Ta.) - stir well and cook for about 1-2 minutes.
5.
Add the Black Olives (4 Esslöffel), Fresh Baby Spinach (1 handful), and Fresh Cilantro (2 Esslöffel). 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 Esslöffel).
Nutrition Per Serving
CALORIES
304
FAT
20.5 g
PROTEIN
13.9 g
CARBS
22.4 g
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