I have always been a big fan of breakfast for dinner. Nothing better than a stack of pancakes or an omelet to satisfy my hunger. I also love the reverse. Cold pizza for breakfast? Two word: Perfect meal.
I love a good tofu scramble. Sometimes when I’m out on a long bike ride, I imagine preparing and enjoying it, so savory and delicious. Unfortunately, but they time I get home, I can manage to throw a smoothie together, but anything more labor intensive tends to get avoided in my hurry to
plant my butt on the couch rest and recover.
That is why it is such a perfect idea to have a tofu scramble for dinner! It really is pretty easy, you just need a few ingredients, which can be varied depending on what’s in the fridge, and it is always delicious and satisfying. See? Perfect.
One package firm tofu
1 tsp tumeric
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp salt
2 Tbsp Olive Oil
1 cup onion, chopped
1 Serrano chile, seeded and minced
1 med potato, cooked and chopped
1/2 package Soyrizo
1/2 avocado, sliced
1/2 cup Daiya pepperjack cheese (optional)
Pat tofu dry. In a medium bowl, use a fork to break up the tofu until it has a texture similar to scrambled eggs. Add turmeric, chili powder, cayenne pepper, salt, and pepper.
Heat olive oil over medium high heat. Add onion and chiles and cook until soft, about two minutes. Add potatoes and cook until slightly browned. Move vegetables to the outside of the pan and add the Soyrizo and cook until heated through. Add the tofu mixture and stir, blending the tofu, Soyrizo, and vegetables. Cook until heated through. Sprinkle on cheese and add avocado. Turn off the heat, cover and allow the cheese to melt.