Best My Favorite Tex Mex Tofu Scramble Recipes

THE BEST TOFU SCRAMBLE

The Best Tofu Scramble image

Another favorite from La Dolce Vegan...I like to make extra...it keeps well in the fridge all week...then I use it again and again for different things when I am feeling lazy. I like to take left-overs of this and put it in with sliced pan-fried potatoes, just when the potatoes are almost done cooking...yum! Makes great egg sandwiches, too! I like to slice cherry tomatoes in half instead of using big tomatoes, as the little ones are more dependable flavor-wise all year long. I like to add the tomatoes a few minutes before cooking is done, just so they get a bit cooked and shriveled...just my preference. Oh, and drain, drain, drain that tofu before you use it, as always!!!

Provided by drbecca26

Categories Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 small onion, diced
2 tablespoons olive oil
1 lb firm tofu, crumbled (extra firm is fine, too)
2 garlic cloves, minced
2 tablespoons nutritional yeast flakes
1 tablespoon tamari
2 teaspoons Dijon mustard
1/2 teaspoon turmeric
1 teaspoon sage (I like to use dried rubbed sage)
1/4 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 medium tomatoes, chopped

Steps:

In a large saucepan on medium-high heat, saute the onions in oil until translucent.
In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
Toss with tomatoes and serve immediately.

Nutrition Facts : Calories 179.7, Fat 12.2, SaturatedFat 2, Sodium 444.6, Carbohydrate 8.5, Fiber 3.6, Sugar 2.4, Protein 12.9

TEX-MEX SCRAMBLE

Tex-mex Scramble image

Make and share this Tex-mex Scramble recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces chorizo sausage, casing removed
6 -8 green onions, sliced (include some of the green part)
2 cloves garlic, minced
8 large eggs
2 tablespoons water
salt and pepper
1/2-3/4 cup shredded monterey jack cheese
1/4 cup chopped fresh cilantro or 1/4 cup parsley
1/2 cup sour cream

Steps:

Cook the chorizo sausage in a big skillet over medium-high heat for about 5 minutes or until browned; break sausage up so that it is crumbled.
Add in green onions and garlic; saute/stir for 2 minutes or until vegetables are tender; at this point, I drain some of the excess drippings.
In a mixing bowl, add eggs, water, salt, and pepper; whisk to combine.
Lower heat to medium; Add egg mixture to skillet; let set for 20 seconds.
Cook and stir 3-4 minutes or until light and fluffy.
Add cheese and cilantro; stir to blend.
Transfer mixture to serving plates or use as filling for a flour tortilla; add a dollop of sour cream on top if desired.

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