Mexican tofu scramble (huevos a la Mexicana veganos)
Base for a brunch or breakfast. Often named as "vegan scrambled eggs"
Servings: 2 people
Calories: 200kcal
Cost: 3
Equipment
- Pan
- Knife
Ingredients
- 400 g Firm tofu
- 1 tbsp Vegetable stock (bouillon)
- 1 tbsp Boiling water to mix with the stock
- 1/2 tbsp Ground pepper Optional
- 2 tbsp Yeast flakes
- 1/2 cup chopped onion Optional
- 1/6 cup choped garlic Optional
- 1 tbsp olive oil Optional, can replace with more liquid
Instructions
- Put 1/2 of the oil into the pan to pre-heat it for about 2 minutes at medium heat
- Add the onion and the garlic and let them sautée
- Grab the tofu and squeeze it with your hands in the sink to remove the extra liquid
- Scramble the tofu and add it to the pan, repeat the previous step and this one until all the tofu is in the pan
- In a small bowl, mix the stock powder and the boiling water, until they are integrated
- Add the vegetable stock and the yeast to the pan and integrate it with the tofu
- Let it cook for about 5 minutes
Video
Notes
- I am combining it with the Mexican sauce recipe, you can find instructions here
- This is just one way of many to do this delicious recipe, you can experiment with black beans, sandwiches, adding more oil, or other types of oil, other types of sauce, for example, guacamole!
- Try to include, like me: spinach or other greens, because they are great for your health, feel free to put kale, broccoli, peas, etc
- You need to add some carbs or a bit more fat in order to fill satisfied. Tofu has almost no fat/carbs and the amount of oil used was very small. I did not have anything but sourdough bread at the moment, but I am sure it will go great with rice, beans or the roasted potatoes recipe