TOFU SCRAMBLE TACOS

yields 8 TACOS

ingredients

• 1 small crown broccoli
• 1 red bell pepper
• 1 yellow onion
• 1 carrot
• 4 clove garlic
• 1-2 jalapeños
• 1 TBL ground cumin
• 1 TBL chili powder
• 2 tsp dried oregano
• 2 tsp olive oil
• 1 block extra-firm tofu
• 2-3 tsp soy sauce
• 2 TBL lemon or lime juice
• 1/3 cup nutritional yeast
• 2 tsp hot sauce
• 8 tortillas

Instructions

1 Chop up the broccoli into pieces no larger than a nickel, aiming for about 2 cup.

Dice the bell pepper and onion into pea-size pieces.

Shred the carrot on that box grater you think you bought a while back.

Mince the garlic and jalapeño.

In a small bowl, mix together the cumin, chili powder, and oregano and set that aside.

2 Now it’s time to cook.

In a large skillet, heat the oil over medium heat.

Add the onion and cook until it starts to look golden around the edges, 3 to 5 minutes.

Now add the chopped broccoli and bell pepper and cook until the broccoli starts to get tender but isn’t all limp, another 3 to 4 minutes.

Now add the garlic and jalapeño and sauté for about 30 seconds.

3 While that is going on, drain the tofu and squeeze out as much water as possible.

(You can just use your hands; no need to press.)

Now crumble that tofu into the pan in quarter-size chunks.

Some small bits are cool but its better to start bigger and work to smaller, you know?

Sauté that tofu around with the veggies for 2 to 3 minutes and try to get it all mixed in.

If the pan starts looking dry, add a splash of water.

Add the soy sauce and lemon/lime juice all over the pan.

Add the spice blend, shredded carrot, and nutritional yeast right after and stir.

Let cook together for about 2 minutes so that the flavors blend.

Top with the hot sauce, stir, and then pile the filling into your waiting tortillas.

Serve with avocados, fresh cilantro, and your favorite salsa.

Modifications

Remove the seeds for less heat.

• recipe