Ingredients (use vegan versions):
- 1 package firm tofu
- 1 portabella mushroom
- 1 small green pepper
- 1 onion
- 1 clove garlic
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 flour tortilla for each serving
- 1 package of tofu scramble seasoning packet
- salsa of your choice
- 1 can of black beans
- cilantro for seasoning
Directions:
Mexican style eggs! I improvised this recipe based on the vegan variation
at Kate's joint in the east village. This is delicious and
VERY close to what they serve!
Sautee diced together diced mushroom, onion, green
pepper, and garlic
When nicely cooked crumble tofu into pan, and mix in
tofu scramble seasoning, cook 5-10 minutes until any
excess liquid is gone, salt/pepper to taste and put
aside.
Drain beans, and warm on the stove top. Mix in garlic +
chili powder, and a pinch of cumin if desired.
Serve a mess of scramble mixture on a warm tortilla
with some beans and salsa to the side.
I like to top the scramble with melted soy, or nutritional
yeast cheese, garnish with cilantro and serve it up with
your favorite breakfast potatoes!
Serves: 2-4
Preparation time: 20 minutes
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