VEGAN CHILI-CHEESE TOFU SCRAMBLE
Canned chili, homemade coconut milk queso, and tofu come together in a delicious vegan scramble your whole family will love!
Provided by Missy Jones
Categories Everyday Cooking Vegan Breakfast and Brunch
Time 45m
Yield 4
Number Of Ingredients 22
Steps:
- Heat coconut milk in a saucepan to boiling and simmer until smooth, about 5 minutes.
- Combine nutritional yeast, cornstarch, cilantro, salt, paprika, turmeric, cumin, garlic powder, onion powder, and cayenne powder in a bowl. Add 1/2 cup of hot coconut milk and stir until smooth. Slowly add mixture back to the saucepan, whisking the whole time. Bring to a boil and cook for about 5 minutes. Stir in vinegar and liquid smoke. Cook queso until thick, 5 to 10 minutes more. Set aside.
- Heat oil in a nonstick pan over medium-high heat. Add tofu and cook until liquid is released, about 5 minutes. Add nutritional yeast and turmeric. Cook, stirring frequently, until tofu is completely yellow and piping hot, 5 to 7 minutes. Quickly stir in chili.
- Top each serving with a portion of queso, avocado, cherry tomatoes, and cilantro. Season to taste with salt and black pepper.
Nutrition Facts : Calories 713.7 calories, Carbohydrate 28.8 g, Fat 62.7 g, Fiber 10.6 g, Protein 21.6 g, SaturatedFat 40 g, Sodium 1013.7 mg, Sugar 1.7 g
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