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Tofu Scramble Rancheros
Course
Breakfast
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Author
Melissa
Ingredients
For Tofu Scramble:
12
oz
firm tofu
1
tablespoon
olive oil
2
garlic cloves, minced
½
teaspoon
onion powder
½
teaspoon
ground cumin
¼
teaspoon
turmeric
¼
teaspoon
crushed red pepper, optional
salt and pepper to taste
For the Veggies:
1
cup
cooked black beans
1
can
diced fire roasted tomatoes with green chili
1
small
bell pepper, chopped
1
small
onion, chopped
1
small
jalepeno, optional
~ ¼
cup
cilantro, roughly chopped
1
tablespoon
olive oil
¾
teaspoon
ground cumin
½
teaspoon
salt
black pepper to taste
4-6
corn tortillas
Instructions
For the Tofu Scramble:
Heat 1 tablespoon oil in a skillet over medium heat and add garlic. Cook for 2-3 minutes.
Drain water from tofu and add to skillet.
Using a spatula begin breaking tofu apart until it resembles scrambled eggs.
Add onion powder, cumin, turmeric, salt, pepper, and crushed red pepper, if using stirring to combine.
Continue to cook for 10 minutes stirring occasionally until scramble is dry and slightly browned. Taste and adjust seasonings to your liking.
For the Veggies:
Heat 1 tablespoon oil in a skillet over medium heat.
Add garlic, onion, and peppers to skillet and cook for about 5 minutes until slightly tender.
Add tomatoes, cumin, salt, pepper and stir to combine. Simmer for about 10 minutes lowering heat if needed.
Add beans and cook for 3-4 minutes more or until veggies are desired tenderness.
Warm tortillas in a skillet over medium high heat until edges just start to brown and tortilla is soft.
Remove from heat and add cilantro stirring to combine.
Layer veggies and tofu over tortilla and garnish with additional cilantro, if desired.