Tex Mex Tofu Scramble

  • Yield: 4 servings

Ingredients

1tablespoon olive oil
1-- small onion, diced
1-- small green bell pepper, diced
1-- sweet potato, diced
3-- garlic cloves, minced
6-- button mushrooms, sliced
1teaspoon salt
1teaspoon paprika
1teaspoon garlic powder
1teaspoon Italian seasoning
2teaspoons chili powder
2teaspoons cumin
1/2teaspoon black pepper
1/2tablespoon nutritional yeast*
1-- (12-ounce) block of tofu, drained and crumbled
-- Water, as needed
-- Salt and pepper

Instructions

  1. Place the oil in a large skillet over medium-high heat. Add in the onions and cook for 3 minutes, or until the onions begin to become fragrant.
  2. Stir in the bell pepper and sweet potato and cook for 3 minutes.  Stir in the mushrooms and garlic and cook for 3 minutes more, or until the garlic turns golden.
  3. Season with the salt, paprika, garlic powder, Italian seasoning, chili powder, cumin and black pepper. Add just enough water to evenly coat the veggies without being too dry.
  4. Stir in the crumbled tofu and let cook for 7 to 10 minutes, adding water if necessary so the mixture does not stick.  Stir in the nutritional yeast, if using and season with salt and pepper to taste.  Serve into equal portions.

* Optional. Found in health food stores of the health food section of some grocery stores.

Recipe by Lindsay of Cook. Vegan. Lover.

Nutritional Info *per serving

  • Calories 146
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 634mg
  • Potassium 432mg
  • Carbohydrate 15g
  • Fiber 3g
  • Sugars 4g
  • Protein 8g