Just another tofu scramble kind of morning. There’s no complaining about the price of eggs in this household. Just joyful yumminess.
Ingredients
1 pound, super firm tofu
2 cloves garlic, minced
1 teaspoon onion power
1 teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 cup frozen corn
1/2 cup frozen peas
1 chopped scallion
1 chopped red/orange/yellow bell pepper
Handful of arugula
2 small yellow potatoes
Batter
1/3 cup garbanzo bean flour
1/3 cup water
2 Tablespoons nutritional yeast
1 chopped tomato
Top with guac: one mashed avocado with one diced tomato and one chopped scallion, plus lemon/lime juice to taste.
Directions
In a small pot steam potatoes with about 1 inch of water on the bottom.
In a medium bowl, crumble tofu into small pieces. Mix in seasonings.
Cook in a large fry pan on medium.
Add bell pepper, peas, corn, scallions. Stir occasionally. If sticking add a few tablespoons of water.
When potatoes are cooked (steamed until soft but firm, not mushy), carefully chop into cubes and add them along with the cooking water to the tofu.
Add in the batter and cook over medium low heat for 5 minutes.
Serve with English muffins or wrap in a tortilla, topped with guacamole