As a vegetarian B&B, Rosemary House gets frequent requests for a vegan breakfast. This one always wins raves.
We garnish it with a few slices of avocado and serve with a side of roasted potatoes.
Southwestern Tofu Scramble from Rosemary House
Course(s):
Breakfast Entrees and Egg DishesServings:
4 peoplePrep Time:
10 minutesCook Time:
15 minutesIngredients:
| • 1 | red bell pepper (chopped) |
| • 1 | carrot (chopped) |
| • 1 | red onion (chopped) |
| • 2 tablespoons | oil (canola or grapeseed) |
| • 4 | green onions (chopped) |
| • 1 | clove of garlic (minced) |
| • 1/2 teaspoon | ground cumin |
| • 1/2 teaspoon | ground turmeric (If you don't have turmeric, curry powder is a substitute.) |
| • 1 cup | canned black beans (drained and rinsed) |
| • 1 cup | fresh tomatoes (chopped) |
| • 1/2 teaspoon | hot sauce |
| • 14 ounces | firm tofu (drained and crumbled) |
| • 1/4 cup | cilantro (chopped) |
Instructions:
-
In a large skillet, heat one TBS of oil, medium heat. Add bell pepper, carrot, and red onion and cook 5 minutes until tender.
-
Stir in green onion, tomatoes, garlic, cumin, turmeric and cook one minute more. Scoop all the vegetables out of the frying pan into a bowl.
-
Put the remaining TBS of oil into the frying pan, turn up the heat a little. Add the tofu and hot sauce and cook, stirring and turning, until the tofu is slightly crisp one at least one side (no need to be too precise) and all liquid has cooked off - about ten minutes.
Add the black beans.
-
Add the vegetables back to the frying pan and stir until uniformly warm again.
Serve on the plate like scrambled eggs, sprinkle with chopped cilantro.
A delicious sauce is vegan sour cream mixed with salsa, equal parts.
Also makes great filling for a breakfast burrito.
Recipe Notes:
Some people add soy sauce. If you want to keep this dish gluten-free, look for gluten-free soy sauce.