with smoky tempeh bacon, creamy guacamole and savory veggies, this is an awesome way to start the day (or use up extra veggies). This is super customizable and you can also just take the tofu scramble as a base for other dishes.
Serves 2 (or 4 depending on how you scale the ingredients)
1-2 TBSP Olive Oil
1 16-ounce block firm tofu (pressed for 10 minutes)
2 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1 TBSP Light Tamari or Soy Sauce
1/4 teaspoon black Indian salt (kalak namak) or regular salt
2 tablespoons non-dairy milk or yogurt, unsweetened and unflavored (I used Kite Hill High Protein Plain Yogurt)
2 cups baby spinach
1 cup cherry tomatoes
1/2 packet of LightLife Smoky Tempeh Bacon
Paprika (smoked or regular)
Tortillas (I like these)
It might be also tasty to sauté up 1/2 an onion or 1/2 a pint of mushrooms with the veggies.
This recipe assumes you have some working knowledge of sautéing and multitasking in the kitchen.
1. Prepare the Fresh Tortillas (if using) according to the package. The ones I like heat over medium-high heat in a pan until bubbling and turning slightly brown in spots, flip and repeat. Should take no longer than 60 seconds, no oil needed. Set aside on a plate. We will reuse this pan. You can also do this at the end - it just needs a warm tortilla with no wet ingredients in it.
2. Cook the Veggies
Sauté the tomatoes (and onions if choosing) in 2 tsp of olive oil over medium heat until the tomatoes char and burst. Add in the spinach and toss with a spatula pretty until wilted and bright green. Remove from heat.
3. Cook the Tofu
a. Heat 1 TBSP of olive oil in a non-stick pan over medium heat. Crumble the pressed tofu into the pan with your hands or you can use a fork to gentle mash. Cook, stirring frequently, for 3-4 minutes until slightly browning.
b. Stir in the tamari/soy sauce, nutritional yeast, turmeric and garlic powder. Cook and stir constantly until well mixed, about 3-5 minutes.
c. Pour the non-dairy milk or yogurt and the salt (kalak namak or regular) into the pan, and stir to mix.
4. Cook the Bacon
This can be started at the same time as another dish if there is space on the stovetop and you can manage multiple cooking pans. Heat a large sauté pan over medium-high heat and add 1-2 TSPS of oil. Pull out about half the tempeh bacon and pan fry, turning once to make sure both sides are charred and crispy. The instructions on the packet are about the same. Remove from heat and set aside.
5. Slice Avocado and Serve
Cut the avocado in half and slice adding half to the tortilla. Top the tortilla with half the tofu, half the sautéed veggies and a drizzle of your favorite hot sauce (like Cholula! or even better, garlic Cholula). I like to finish with a sprinkle of smoked paprika.