Southwest Tofu Scramble Breakfast Tacos

You will love these tofu eggs with veggies! Original recipe from minimalistbaker.com. I promise you will absolutely flip over the goodness of these. My hubby and I say all the time, “If people only knew how good these were, they would have this kind of food all the time.”

Southwest Tofu Scramble Breakfast Tacos

TOFU SCRAMBLE:

A little vegetable broth
8 ounces extra-firm tofu (I love buying the extra-firm tofu at Harmon’s grocery store, if you live in Utah)
1/4 red onion, (thinly sliced)
1/2 red pepper, (thinly sliced)
2 cups kale, (loosely chopped)
SAUCE:
1/2 tsp sea salt, (reduce amount for less salty sauce)
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp chili powder
Water, (to thin)
1/4 tsp turmeric
FOR SERVING:
Salsa
Hot Sauce
Breakfast potatoes (recipe coming soon), Tortillas, Cashew Cream, Avocado

DIRECTIONS:

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

Prep veggies and warm a large skillet over medium heat (we like to use our wok). Once hot, add a little vegetable broth and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.

Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

Serve immediately on tortilla with the breakfast potatoes. I like to add more flavor with salsa, hot sauce, avocado, and cashew cream.

Instant Pot Beets

I don’t know about you, but I LOVE fresh beets! I have tried every which way to cook them but the best and most efficient way is in the instant pot!! They are oh so good, but the only downside of beets is that they make your mouth purple haha. Put some salt and pepper on them and they are delicious!

Instant Pot Beets

2 or 3 bunches of beets ends cut and cut into even chunks. I quarter mine for the large beets and half them for the smaller ones (save those beet greens for smoothies)

1 ” of water and then the steamer basket in the instant pot

Prepare beets and add water and steamer basket to the instant pot.

Set instant pot on the steam setting for 14 minutes and let the steam release naturally. This takes a good 15-20 min.

Remove beets, let cool for about 10 min and peel them.

Eat and enjoy!