Tonight's dinner serves triple duty! I would eat or serve this for breakfast, lunch, or dinner! I have told you before how much I have started to love tofu, the tofu in this dinner was so well flavored and tasty! If you are scared of trying tofu, this would be a great "starter" dish for you! My son has an egg allergy; crumbled, sauteed, and seasoned properly, this seems to be a great substitute for scrambled eggs!
I got this recipe from our Blissful Bites cookbook. Instead of making just the southwest tofu scramble, we added some gluten free tortilla wraps that we heated over a hot skillet in some olive oil. This is flavorful all on it's own, but if you wanted a bit more, you could add some shredded cheddar cheese to the wrap. If you wanted to get really chop happy in the kitchen, you could add some diced red bell peppers, scallions, or diced and sauteed red potatoes as well. I imagine you could omit any of the vegetables in the recipe below that you don't care for and swap in ones that you enjoy. All in all, I think this is a pretty versatile dish!
Enough talk, here it is!
Southwest Tofu Scramble
oil spray, for skillet (I drizzled olive oil in the pan...I just can't seem to give that up yet!)
1 package (14 oz.) extra firm tofu, pressed (to soak up the water in the tofu) and then crumbled
1/3 cup nutritional yeast
2 Tbsp tamari
1 tsp cumin
1 tsp chili powder
1 medium carrot, diced very small
pinch of sea salt
1 cup zucchini, diced very small
5 mushrooms (We like mushrooms, so I just used a handful of button mushrooms), diced very small
My add ons:
tortilla wraps, optional (I used some gluten free ones from the natural food store, they were much better than I thought they would be!)
shredded cheddar cheese, optional
* combine the tofu, nutritional yeast, tamari, cumin, and chili powder in a bowl and set aside
* In a large skillet with the olive oil, saute the carrots with the pinch of sea salt until slightly tender. Add the zucchini and mushrooms and saute for two to three minutes with a lid on. Remove them from the pan, and wipe the pan out.
* add another drizzle of olive oil to the pan and add the tofu mixture in an even layer. Cook the tofu over medium heat for 5 minutes (without flipping or turning), after 5 minutes, turn the mixture over in the pan and let sit for another 5 minutes or so. Stir in the vegetable mixture and serve immediately.
Now, you can serve this alone as is, or you can throw it into a tortilla wrap, like this!
And because I know what you are all wondering, what did my little food critics think of dinner tonight? My son was skeptical about it, but when I told him we were having breakfast tacos he was sold! My son hates mushrooms, he won't eat mushrooms in anything that I cook; the little bugger always pulls them out and throws them on my plate (I don't mind though!). I diced the mushrooms so small, he didn't even know they were in there! Both kids ate EVERY bite! Papa nothing said he was going to save the rest and make a breakfast burrito in the morning; unfortunately, I helped myself to the last remaining bites! I can't wait to make this again and do some ingredient experimentation!
Thanks for reading and good eats!
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