Southwest Tofu Scramble

This hearty vegan breakfast scramble is packed with micronutrients your body needs to kick start a beautiful day. It's savory spices and nutrient rich veggies gives this dish a dirty diner vibe without the grease truck tummy ache after. Packed with fresh veggies, organic plant-protein and vibrant energy to nourish you from the inside out. I served this scramble as a breakfast bowl with dry-roasted potatoes and cumin scented black beans. If you have some fresh avocado hanging around, do it!

Southwest Tofu Scramble 

by Sarah Farsh April 19, 2020 • makes about 6 bowls

• 1 sweet onion, diced
• 1 green pepper, diced
• 1/2 red pepper, diced
• 1-2 jalapeños, diced (more or less if you're a baby)
• 1/2 lime, juiced
• 1 1/2 tsp cumin seeds
• 2 tsp turmeric powder
• 1 tsp garlic powder 
• 1 tsp onion powder
• 1 tsp red pepper flakes
• 1/2 tsp cayenne pepper 
• 2 tsp kosher sea salt
• 1 tsp fresh cracked black pepper
• 2 packs organic extra firm tofu, drained well
• 3-4 tbsp nutritional yeast (or ground cashew flower) 
• 2-3 hand fulls of fresh dark leafy greens (baby spinach, chopped kale or collard greens work best)
• Serve with: cilantro, dry-roasted potatoes, cumin stewed black beans, avocado, pink pickled onions–I make my pickled onions with 1/2 the amount of monk fruit sugar to sub for sugar.

In a large wok or skillet, lightly toast cumin seeds to release their aroma and breath in. Add onions and dry sauté (no oil, high heat). Add fresh peppers and juice of 1/2 lime. Mix well on medium heat so everything simmers. Add 2 blocks drained tofu that you can start crushing with your hands into the pan, or use your spatula to break down tofu into scrambled-"egg" type pieces. Add spices to top of tofu: turmeric, garlic powder, onion powder, red pepper flakes, cayenne pepper, salt, pepper and nutritional yeast, sauté everything together well. Add dark leafy greens right before serving so they don't get bitter. Enjoy straight up, in a wrap, or in a breakfast bowl!