I also used spices like cumin and turmeric for their warming, almost south-Asian flavor properties. There’s also a bright, tangy element from an optional squeeze of fresh lime – and a cooling creaminess from avocado.īut, this breakfast scramble isn’t just a mimic of the rancheros flavor profile. With the inclusion of pan sauteed green peppers, garden fresh salsa, cilantro and a nice blast of heat from sriracha, it’s easy to see how this recipe mimics some of the iconic flavors you’d find in huevos rancheros. Now, in my mind, the thing that elevates this tofu scramble recipe from the throngs of simple bean curd recipes is the aggressive, south-of-the-border flavor. When I told him what he was eating was actually a Mexican style tofu scramble, I don’t think he believed me at first.īut he didn’t stop eating 🙂 A simple tofu scramble. I, uh… hate to break it to you,” he joked, “but eggs aren’t vegan.” “Thought you said you were making a plant-based breakfast, though. “Tastes like huevos rancheros,” he said and took another huge bite before even finishing the first one. Ben is always up for trying new food.Īs he took a bite and chewed, he had a little smile on his face. But… yes, I had a vegan breakfast idea rolling around – and I wanted to try it out on a willing guinea-pig, hehe. You know how everyone says breakfast is the most important meal of the day? Well, I gotta agree… I do feel about a zillion times better when I start the day off with a substantial meal.Īnd after Ben whipped up a batch of this harissa spiced moroccan oatmeal for brunch this past Saturday, I figured it was my turn on Sunday to assemble a little something.įirst, I want it on the record that I didn’t set out to make scrambled tofu. Completely vegan and ready in 25 minutes from start to finish! With the garden fresh fire of salsa fresca and bright cilantro, this Mexican Style Tofu Scramble Recipe could easily pass for a hearty plate of Huevos Rancheros.
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