Southwest Tofu Scramble

Here we have an incredibly filling, vegan breakfast that has so much to offer besides being delicious. Packed with protein, the tofu and black beans are perfect in your post-workout meal. The chipotle peppers give it a smoky, spicy flavour that is reminiscent of classic southwest cooking, and it's packed with veggies that are necessary for your daily antioxidant, vitamin, and mineral needs.

I like to enjoy this recipe with a slice of multigrain sourdough toast or with a side of greens. It is one of my favourite post-early-workout breakfasts on a weekend, so I can sit down and savour every bite. 

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*serves 2

Ingredients

100 grams extra firm tofu

2 tbsp olive oil

1/4 cup yellow onion diced small

2 cremini mushrooms diced

1 clove garlic crushed

1/2 tsp turmeric

1 tsp garlic salt

1/2 tsp onion powder

1 chipotle pepper in Adobo diced

1 tbsp tomato paste

2 tbsp cashew milk

1 tbsp nutritional yeast

1 roma tomato diced

1 cup kale chopped

1/2 cup black beans

1/2 cup corn

Salt & pepper to taste

4 tbsp salsa

Parsley or cilantro to garnish

Wrap the tofu in a couple paper towels and press for 10-15 minutes under a heavy object. I use a stack of 5-6 plates.

Heat olive oil in a medium-sized skillet to medium heat. Add chopped onion and mushrooms and sauté for about 5 minutes, or until onions are translucent. Add garlic and sauté for another minute.

Crumble the tofu into the skillet and mix. Cook for 5 minutes, then add turmeric, garlic salt, onion powder, and mix again. Add the chipotle pepper and the tomato paste and stir until everything in the pan is coated. Cook for 2 minutes, then add the cashew milk, nutritional yeast, roma tomato and stir until combined.

Add the kale, black beans, corn, salt, pepper and stir. Cook for a remaining 4-5 minutes and serve topped with salsa with a side of mixed greens or a slice of multigrain toast. Enjoy!