A simple and creamy hummus recipe that makes The perfect snack or add-on to any dish Hummus has become a favorite amongst many. It’s a great quick and filling snack, sometimes it’s even our lunch! Did you know hummus and pita chips are a complete …
Simple, quick, affordable, and tasty. If you haven’t made overnight oats, this is your sign to try it out! Makes a great breakfast or dessert! This is one of the simplest and most addictive breakfast dishes we’ve made! Its versatility is unmatched, allowing you to …
A delicious twist on tofu scramble, inspired by a trip to Mexico with warmth from jalapeรฑo and bright refreshing flavors of cilantro, tomato, and onion.
How often do you eat scrambled eggs for breakfast? I used to have scrambled eggs for breakfast every single day, and tofu scramble brought it back into my life. Additionally, it’s common in Miami to get scrambled eggs and buttered toast for breakfast at a Cuban cafeteria, so we’ve both had a lot of scrambled eggs. To avoid the cruelty that comes with commercial egg production we learned how to make tofu scramble. As a result, we’ve been making tofu scramble for a while now since it was so prominent in our lives, and after trying tofu scramble a la Mexicana on a trip to Mexico, we don’t make it any other way.
Although cashew cream isn’t needed, we do recommend it. This isa fairly quick step that will add dramatic change to the texture of this dish. It can be prepared ahead of time or at the same time with little effort.
Soak cashews for at least 15 minutes in hot water (having reached boiling temperature)
Add nooch and salt
Blend!
The texture should be like a cream, it’s okay if there are some graininess. It will not negatively impact the final product.
Ingredients for tofu scramble a la Mexicana
This tofu scramble is a simple recipe with the added a la Mexicana twist, it contains:
Tofu
Red onion
Tomato
Cilantro
Jalapeรฑo
Vegan butter
Kala Namak (black salt)
Garlic Powder
Turmeric
Nutritional Yeast
Steps to prepare tofu scramble a la Mexicana
Preparing tofu scramble a la Mexicana is almost the same as preparing it from eggs, without the potential for dropping egg shells into the mix.
You’ll want to start by heating vegan butter on a pan on medium-high heat.
Once hot, add the diced red onion and jalapeรฑo. You’re going to cook these for about 1 – 2 minutes to get the flavors to develop.
Add the diced tomato and mix, be careful not to make mush out of the tomatoes. Only ensure that everything is mixed evenly.
Now to get your hands dirty – but make sure to clean them first! Grab the tofu and break it apart directly into the pan. Simply crumble the tofu with your hands and don’t over crumble, any larger pieces can break down during the cooking process.
Sprinkle in all the seasonings except for black salt, we’ll hold this one for the end because too much heat can take away its flavor.
Mix everything, break apart some of the larger pieces of tofu. It’s important to make sure it’s evenly mixed so that now that we bring in the cashew cream we can ensure no clumps of seasoning will form.
Remove from the pan from the heat, toss in the cilantro, sprinkle in the black salt and give it one final mix because you are done!
A delicious twist on tofu scramble, inspired by a trip to Mexico with warmth from jalapeรฑo and bright refreshing flavors of cilantro, tomato, and onion.
Submerge 1/2 cup of cashews in enough hot water to cover them and let them soak for at least 10 minutes while you prep the other ingredients.
Once they are done soaking, add nutritional yeast, a pinch of salt, and blend until a creamy.
Tofu Scramble
Dice the onion, tomato, and jalapeรฑo.
Add vegan butter to frying pan and set to medium-high heat.
Add onion and jalapeรฑo to hot frying pan and sautรฉ for a minute to two minutes.
While the onion and jalapeรฑo are cooking, chop the cilantro.
Add tomato, mix, and cook for about one minute longer.
Using your hands, break apart the tofu into small pieces and add it to the pan.
Add the nutritional yeast, garlic powder, and turmeric to the pan.
Combine everything until it is a uniform yellow color and combined.
Turn off the heat and mix in the cashew cream, cilantro, and black salt.
Notes
The cashew cream really enhances the texture of this recipe, but still tasty without.It’s also important to add the black salt after you are done cooking otherwise it can lose some of its “egg” flavor.
If you enjoyed this recipe, please let us know. Leave a comment, rate it, and don’t forget to tag us @somevegancouple on Instagram! We’d love to see how your version of this recipe turns out!
