I have to admit that at first Inwasn’t fond of the idea of substituting tofu for eggs to give a vegan spin on scrambled eggs. I have cooked with tofu before and know that unless you don’t mind soggy or “mushy” textured tofu your best bet is to use extra firm tofu. Pressing the moisture out of the tofu as if your life depended on it is crucial to getting a nice firm tofu texture.
I learned from doing my research first before experimenting with it. When Ibteied this recipe for the first time I was pleasantly surprised! The sauce made of spices including cumin, chili powder and the addition of two of my faves, kale and red peppers make for a flavorful scramble.
I was so hooked that I had it again the next day. I made a fresh batch of course but did I mention this recipe is not only easy but quick too? I had it with a side of homefries as pictured. I’m a fan of southwestern style food too.
This recipe is a win win all around for me. Hope you try it and love it as much as I do. You can’t go wrong with a recipe that’s quick, easy, and packed with flavor! Check out the recipe here!
Love and light,