This Easy Southwestern Tofu Scramble will become your new vegan breakfast idea!! It’s beyond simple to make and you can even make it into breakfast tacos!
I’ll admit it – I was very skeptical about this. Tofu scramble? But, I know you guys are always asking for more breakfast options, so I gave it a try.
Ingredients
- 2 teaspoons coconut oil
- ½ red onion
- 5 cloves garlic , minced
- 1 block of firm tofu - pressed
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon nutritional yeast , feel free to add more
- 2 tablespoons almond milk
- serve optionally with the below:
Breakfast Tacos (optional)
- Roasted potatoes
- corn taco shells
- parsley or chives
- avocado slices
- hot sauce
Instructions
- In a pan over medium heat, heat the coconut oil. Add in the onions and the garlic, and sauté for about 5 minutes until translucent and fragrant.
- Take the pressed tofu block in your hand and crumble it into the pan with your hands.
- Mix all the seasonings in a bowl, including the salt and pepper, and then sprinkle it over.
- Stir to combine, until the seasonings are fully incorporated. Add in the milk and stir again. Low to medium low and allow to cook for about 5-8 minutes, stirring frequently. Taste test and add any more seasonings that you want.
- Remove from heat. Serve as you’d like by itself, with breakfast potatoes or in a taco with the ingredients in that section of the recipe. Enjoy!
Easy Tofu Scramble (+ Breakfast Tacos)
Ingredients
- 2 teaspoons coconut oil
- ½ red onion
- 5 cloves garlic minced
- 1 block of firm tofu - pressed
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon nutritional yeast feel free to add more
- 2 tablespoons almond milk
- serve optionally with the below:
Breakfast Tacos (optional)
- Roasted potatoes
- corn taco shells
- parsley or chives
- avocado slices
- hot sauce
Instructions
- In a pan over medium heat, heat the coconut oil. Add in the onions and the garlic, and sauté for about 5 minutes until translucent and fragrant.
- Take the pressed tofu block in your hand and crumble it into the pan with your hands.
- Mix all the seasonings in a bowl, including the salt and pepper, and then sprinkle it over.
- Stir to combine, until the seasonings are fully incorporated. Add in the milk and stir again. Low to medium low and allow to cook for about 5-8 minutes, stirring frequently. Taste test and add any more seasonings that you want.
- Remove from heat. Serve as you’d like by itself, with breakfast potatoes or in a taco with the ingredients in that section of the recipe. Enjoy!
Nutrition
Easy Tofu Scramble (+ Breakfast Tacos) https://jessicainthekitchen.com/easy-spiced-tofu-scramble/ February 23, 2018
This Quick Pickled Cabbage recipe takes only 10 minutes! It completely transforms the pickles, and adds a divine pop of flavour to any recipe. Use them in sandwiches, tacos, burgers and any recipe you like!
There’s something completely satisfying about a simple recipe that’s done so beautifully well. A recipe that doesn’t need much effort or work, yet comes out so divine that you wonder, what was that flavour that made it so unique?
Often times this has happened to me in restaurants and I realised that the chef did something to a particular ingredient that I’ve never done, so of course I wouldn’t be able to figure it out. Case in point – using pickled vegetables.
On their own it’s obvious, but when in combination with other ingredients, what a beautiful medley of flavours it can create! This Quick Pickled Cabbage certainly does that.
Add this to an already delicious vegan burger with a creamy sauce. To a taco. To a slaw. It creates something close to perfection. A sweet, brine-y flavour that you almost NEED each time now!
Pickling vegetables is one of my favourite ways to enjoy them. You transform something that already works, and make it way better, with way more flavour, thanks to our lovely friend vinegar. The vegetable becomes softer. More delicate in shape. Adds such a burst of flavour. Plus, it’s so easy to do. I love that you can pretty much pickle anything, with any flavour too. Some of my favourites:
- cucumbers (of course)
- onions
- cauliflower (YES)
- carrots
- radishes
Use this simple recipe for any of the above and see the magic to come alive. Boil the vinegar, then add the veggies, then soak. It’s really that easy. Then of course, let the fridge do the rest of the work for you. The real work happens when the vegetables are cooling, and by the next day, it’s like a true masterpiece.
Apart from the divine flavour, one of my favourite things about this quick pickled cabbage is that beautiful pink hue! It makes any meal automatically prettier, which already makes you feel like it’s going to taste better, so win, win, right?
Enjoy friends!
Ingredients
- ½ head red cabbage , chopped into smaller pieces (or 4 small cucumbers (or several mini cucumbers or 2 medium to large cucumbers for pickles)
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 teaspoons sea salt
- 1 tablespoon coconut/cane/brown sugar
- lime slices
- handful of peppercorns + any additional seasonings , cumin seeds, jalapeño etc.
Instructions
- In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
- Add in the red cabbage, and allow to boil for 2 minutes with the red cabbage. If making pickles with cucumbers, wash, dry and slice the cucumbers. Add them tightly packed to a mason jar (you might need two jars). Set aside for now (don’t place them into the boiling liquid for best crunch).
- Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture. Add in the lime slices (optional) and swirl together to mix everything together. If making pickles, pour the liquid into the mason jar(s) and completely cover the cucumbers.
- Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
- Enjoy!
