Vegan Breakfast of Champions ft. Easy Mexican-Style Scrambled Tofu

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are more affordable and add fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

jalapeno

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Serrano is spicier, while bell pepper is milder and more affordable.

cilantro

💰Cheaper: parsley

Parsley offers a similar fresh flavor at a lower cost.

Drain the water from the tofu package.

Press excess water out of the tofu with a tea towel.

Break up the tofu into crumbles in a mixing bowl.

Add about 1 tablespoon of nutritional yeast to the tofu.

Season the tofu with salt, black pepper, garlic powder, ground cumin, cayenne pepper, smoked paprika, and a small amount of turmeric.

Add a little olive oil to the tofu mixture and mix well.

Set the tofu mixture aside.

Turn the stove on to medium-high heat to prepare the mushrooms.

Melt vegan butter in a skillet and add minced garlic to infuse the flavor.

Add sliced crimini mushrooms to the skillet and sauté until mostly browned.

Season the mushrooms with salt and black pepper after they have browned.

Turn off the heat and add fresh parsley to the mushrooms.

Turn the stove back on to medium-high heat and drizzle extra virgin olive oil in the pan.

Add the tofu mixture to the hot oil and cook until the tofu dries up a bit.

Remove the scrambled tofu from the heat and optionally add black salt for an egg-like flavor.

Plate the scrambled tofu and serve with avocado, tomato, and bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary