Southwest Tofu Scramble Breakfast Tacos
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)
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
1/4 tsp turmeric
IN A SEPARATE BOWL MIX:
2 T. unsweetened non-dairy milk
2 tsp Bragg’s Liquid Aminos
A little water
Sprinkle 1/4 tsp or more black salt (taste to your liking or until it tastes like eggs 🙂
Breakfast hash browns (I like the Costco dehydrated hash browns that come in a container that looks like a milk carton)
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 in a separate bowl combine liquid aminos, almond milk, and and add water mix and add to spice mixture 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.