Tex Mex Tofu Scramble

Onions, bell peppers, sweet potatoes and mushrooms are sautéed then seasoned with paprika, garlic, chili powder and cumin in this flavorful breakfast. Try it with salsa or hot sauce if you like your scrambles spicy. This recipe comes to us from Lindsay of Cook. Vegan. Lover.

Serves 4

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 small green bell pepper, diced
• 1 sweet potato, diced
• 3 garlic cloves, minced
• 6 button mushrooms, sliced
• 1teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1/2 teaspoon black pepper
• 1/2 tablespoon nutritional yeast*
• 1 12 ounce block of tofu, drained and crumbled
• water, as needed
• salt and pepper, to taste

*optional. Found in health food stores of the health food section of some grocery stores.

Place the oil in a large skillet over medium-high heat. Add in the onions and cook for 3 minutes, or until the onions begin to become fragrant.

Stir in the bell pepper and sweet potato and cook for 3 minutes.  Stir in the mushrooms and garlic and cook for 3 minutes more, or until the garlic turns golden.

Season with the salt, paprika, garlic powder, Italian seasoning, chili powder, cumin and black pepper. Add just enough water to evenly coat the veggies without being too dry.

Stir in the crumbled tofu and let cook for 7-10 minutes, adding water if necessary so the mixture does not stick.  Stir in the nutritional yeast, if using and season with salt and pepper to taste.  Serve into equal portions and enjoy.