When ever I think of scrambled eggs, I think about the creamy and fluffy textured eggs that literally melt in your mouth. So today I tried to recreate the same fluffy Eggs texture but instead with Tofu. Seriously this Scrambled Tofu is a home run when it comes to scrambled eggs. They are super delicious, loaded with tons of flavors from the cumin & turmeric and the Roasted Tomato Salsa. You can use any kind of red salsa to go with these, but I made my own homemade salsa that used and I promise it was the best salsa you will ever make (I’ll drop in the recipe below for convenience). I loaded up a big jar with the salsa which the hubby & I literally finished in 2 uses, Oops! LOL I used it to also make Mushroom Birria Tacos which btw were a bomb, yeah that’s for another post. But seriously you can use it for Tacos, Sandwich topping, Chilaquiles you name it.
Tofu Scramble Notes:
- You can use any kind of red salsa to make these Mexican scrambled eggs. Just go for the one’s made with roasted tomatoes to get that more earthy flavors.
- I used smoked paprika to season it, it adds a nice smoky flavor compared to chili powder. I used the smoked paprika from Trader Joes which is my favorite so far. It is a game changer when it comes to smoked flavors. A must have pantry essential.
- For the red sauce, I used a homemade fire roasted tomato salsa. You can find the step by step recipe under dips or below for a quick reference. You can make this sauce ahead of time and store it in the fridge. Or you can use any other Red Mexican Sauces.
- I used homemade sourdough dairy free milk bread toast to make this, but you can also use any kind of toast or taco. You can also eat it for lunch as a wrap, brunch tacos, breakfast burrito or pair it with your favorite low carb like quinoa or even rice. Or go completed carb-less by using it as a topping for your spaghetti squash. Its super versatile and delicious and the uses are endless.
Fire Roasted Tomatoes Salsa Recipe:
Ingredients:
6 tomatoes fire roasted – remove skin
1 small onion fire roasted
3 medium garlic pods fire roasted
2 Tbsp. Rice wine vinegar
1 tsp. Cumin powder
1 Tbsp. vegan Worcester sauce
1 tsp. sugar
1/2 tsp. salt
1 ghost pepper and 2 dried red chilies soaked in hot water for 20-30 mins.
Blend everything to a smooth paste and viola Fire Roasted Tomato Salsa is Ready.
Creamy & Fluffy Scrambled Tofu With Fire Roasted Tomato Salsa
Ingredients
Tofu Scramble
- 8 oz Tofu
- 1 large Red Bell Pepper finely chopped
- 1/2 medium Onion finely chopped
- 4 Tbsp. Salsa Roja
- 1/2 tsp. Smoked Paprika
- 1 tsp. Turmeric
- 1 Tbsp. EVOO extra virgin olive oil
- Salt to taste
- Cilantro for topping
Toast
- 2 Slices Toast
- Mixed spring mix or greens of choice tossed in little bit of EVOO, salt and lime juice.
- 2 Tbsp. Salsa Roja for topping
Instructions
- Take a pan and add the oil. Let it heat up for a min.
- Next add the onions and cook until translucent 1-2 mins.
- Add the peppers mix and cook 2-3 mins.
- Next add the turmeric, salt and cumin powder. Mix and cook for another 1 min.
- Scramble the tofu with your hands and add it to the pan along with paprika, mix until combined.
- Cook for 2 mins and add the salsa. Continue to cook for 2 more mins. Turn off and garnish with fresh cilantro.
- Toast your bread, add the greens followed by the tofu and top off with more salsa.
