I have to be honest, when I first thought of trying this recipe, I was hesitant because I don’t really think of using tofu in a Mexican dish BUT it was DELICIOUS!! Seriously, you won’t even miss the meat. One thing I would do different next time–I would add some diced sweet potatoes because I love them in meatless Mexican recipes. 🙂 I decided to wrap them up in a tortilla with a bit of cheddar cheese like a burrito and it was so tasty but if you have a gluten allergy, you could serve it on top of some brown rice. So here it is……

TEX-MEX TOFU SCRAMBLE BURRITOS

1 teaspoon olive oil

1/2 cup thinly sliced yellow onion

1 bell pepper, thinly sliced

1 clove garlic, minced

1 pound firm tofu, drained and crumbled

1 large sweet potato, small cubes and cooked (roasted would be delish. I didn’t add this in my recipe but it would be so good)

1/2 cup cooked black beans

1/2 teaspoon ground cumin

1/2 teaspoon chipotle chili powder

1/4 teaspoon cayenne

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 green onions, thinly sliced

1/2 avocado, cut into wedges

1/4 cup salsa, (optional)

1/4 cup fresh chopped cilantro, (optional)

Fresh lime slices, (optional)

Place olive oil in a large pan over medium-high heat. Add onion and bell pepper, sauté until translucent and fragrant. Stir in garlic and cook for an additional minute.

Add tofu, black beans, sweet potato, cumin, chili powder, cayenne, salt, and black pepper. Cook until heated through.

Divide tofu scramble amongst plates and top with green onions, avocado, salsa, a slice of lime and cilantro. Serve on top of rice or wrap up in a cheese filled tortilla.

Recipe adapted from cookinglight.com