Tofu Scramble with Roasted Anaheim Peppers on Flour Tortilla
This easy vegan breakfast is perfect for those lazy mornings. You just need tofu, spices, roasted green pepper, and a flour tortillas.Easy-peasy!
Servings: 1 servings
Calories: 434kcal
Ingredients
- 5 oz or 154gm extra firm silken tofu drained and crumbled
- 1 large roasted Anaheim pepper peeled, deseeded and roughly chopped*
- 1 Tablespoon vegan butter or olive oil
- ¼ teaspoon garlic powder adjust to taste
- ¼ teaspoon onion powder adjust to taste
- ⅛ teaspoon ground turmeric adjust to taste
- ¼ teaspoon nutritional yeast adjust to taste
- pinch salt adjust to taste
- pinch ground black pepper adjust to taste
- ⅛ teaspoon black salt adjust to taste
- 1 large flour tortilla
- ½ medium avocado
- salsa of choice
Instructions
- Remove the charred skin, seeds and stem from the roasted pepper. Roughly chop into small pieces.
- Drain the tofu, measure out the amount needed, then use a fork to smash and crumble it.
- Heat the skillet and once warm add the butter and allow to melt.
- Add the chopped pepper and cook for a few minutes. Then add the crumbled tofu, sprinkle in the spices, and sauté for 5 minutes, turn off heat and set aside.
- Warm the tortilla on a hot comal or skillet, or directly on the stove flame, or microwave.
- Smash a little bit of avocado onto one half of the warm tortilla. Add the tofu scramble and top with salsa or sliced avocado.
- Serve right away and enjoy!
Notes
*You can use canned, frozen, store-bought, or homemade roasted peppers. Just make sure they are ready to use.
Please notice that nutritional numbers will depend on the exact ingredients you use. These are estimates.
Nutrition
Serving: 1servings | Calories: 434kcal | Carbohydrates: 33g | Protein: 12g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 803mg | Potassium: 814mg | Fiber: 10g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 3mg
