Poblano Tofu Scramble

This poblano tofu scramble is a subtly spicy and savory addition to your morning routine. Packing a plant-based protein punch, everyone is going to love this tofu scramble!

Course Breakfast

Cuisine American, Plant Based, Vegan

Keyword Poblano Tofu Scramble, Southwest Tofu Scramble, Tofu Scramble, vegan breakfast sausage, Vegan Eggs

Prep Time 35

Cook Time 15

Servings people

Calories 115kcal

Ingredients

1 16 oz firm tofu organic, if possible!
2 tbsp olive oil extra virgin
2 cloves garlic minced
½ red onion diced
1 poblano pepper thinly sliced
1 lime juiced
¼ cup salsa
2 tbsp nutritional yeast
1 tbsp onion powder
1 tbsp pure maple syrup
1 tsp low sodium soy sauce
¼ tsp turmeric

US Customary - Metric

Instructions

Press tofu for 30 minutes.
In a small bowl whisk together the lime juice, salsa, onion powder, maple syrup, soy sauce, turmeric, and nutritional yeast.
In a pan over medium heat, add oilive oil, garlic, poblano peppers, and onion. Saute, stirring frequently, for approximately 10 minutes.
Add the block of tofu to the pan and break it apart with your spatula until it resembles scrambled eggs/bite size pieces. Then add your sauce, stirring frequently, until coated and absorbed (about 5 minutes). If things get dry add a splash of water.
Salt + pepper to taste, serve immediately.

Notes

*Save in an airtight container in the fridge for up to five days. When reheating, add a splash of non-dairy milk or water.

*Topping/serving ideas: salsa, hot sauce, chives, ketchup, or even bbq sauce.

Nutrition