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Mexican Tofu Scramble Bowls

Author : Ashley Madden
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 3
Course: Breakfast, Main Course
Cuisine: Mexican
5 from 1 vote
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Mexican tofu scramble is perfect for brunch, lunch, and dinner! Layer with avo and quinoa for a whole-food, 5-star meal!

Equipment

  • Large non-stick sauté pan

Ingredients
  

  • 1 cup dry white quinoa (dry=uncooked)
  • ½ red or yellow onion diced
  • 3 garlic cloves minced
  • 1 small jalapeno diced (or 3 tablespoons diced bottled jalapenos)
  • 1 (12-14 oz/ 340-397 g) package extra firm organic tofu
  • 1 tablespoon nutritional yeast
  • ¾ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • Pinch black pepper
  • ½ teaspoon black Indian salt (kala namek) or sea salt
  • 2 tablespoons freshly squeezed lime juice
  • 1 packed cup shredded kale

Optional Garnishes

  • 1 beefsteak or 2 plum tomatoes diced
  • 3 scallions thinly sliced
  • 1 avocado peeled, pit removed, and diced
  • 1 vegan Sour Cream see Notes
  • Lime wedges for serving

Instructions
 

  • First, rinse the quinoa in a fine mesh strainer and cook according to directions. This should take about 15 minutes.
  • While the quinoa is cooking, make the scramble. In a large sauté pan, sauté the onion with a few tablespoons of water for 5 minutes. Now add the garlic and jalapeno and continue to sauté for another minute. Add water as needed to prevent burning.
  • Drain the block of tofu and give it a squeeze over the sink to get out any extra liquid. Now crumble the tofu into the pan and add the nutritional yeast, smoked paprika, cumin, turmeric, pepper, and salt and mix to combine. Cook over medium heat for 5 or 6 minutes until the tofu has firmed up and any liquid in the pan has evaporated. Add the lime juice, mix, taste and reseason as needed.
  • If the quinoa isn’t cooked yet, cover the scramble and set aside. When the quinoa is done, fluff with a fork, place the shredded kale on top of the quinoa, recover, and set aside for 5 minutes for the kale to wilt.
  • Now layer the bowls with quinoa/kale and the Mexican tofu scramble. Top each bowl with diced tomatoes, avocado, sliced scallions, and a dollop of Basic Sour Cream (if using) and serve with a lime wedge.

Notes

I like to mix the nutritional yeast and all the spices together in a small bowl. This speeds up the recipe and makes step 3 easier.
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