Okay I have a confession to make. I have NEVER made a tofu scramble in my life. It’s just a tad embarrassing even though I am a huge fan of the Nuevos Rancheros at Candle Cafe West (basically a vegan take on huevos rancheros with tempeh, tofu, jalapeno, salsa, tofu sour cream, potatoes and all that brunch goodness). So, I randomly had a craving for this delectable scramble and thankfully had a ton of sprouted tofu in my fridge that begged to be put to good use. I combined pinto beans, sprouted tofu, habañero hot sauce, fresh cilantro and more to concoct a really tasty brunch. If you don’t like tofu, trust me, this will change your mind or at least blow your mind. Without further ado, here you go!

What You Need:

• 1 15 oz can of pinto beans, rinsed
• 1 red onion, diced
• 3 cloves of garlic, smashed and minced
• 1 block of organic sprouted tofu (extra firm), cubed (you will break it up into smaller pieces with your hands or fork before cooking)
• 1 vine ripened tomato, chopped
• 1 green bell pepper, diced
• 1/2 cup of your favorite salsa
• 1/2 cup of fresh cilantro, chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chilli powder
• 1 tablespoon Extra Virgin Olive Oil
• Sea salt and pepper to taste
• Favorite hot sauce (I love Cholula’s Hot Sauce)

How You Make It:

1. In a small bowl, combine salsa and cubed tofu. Crumble the tofu while mixing with salsa. Set aside.
2. In a large skillet, add olive oil.  Sauté bell pepper, onion and garlic until fragrant and slightly translucent. Season with sea salt and pepper.
3. Add beans to the mixture and season with cumin and chilli powder.
4. Toss in crumbled tofu and stir. Continue to cook for about 5-7 minutes.
5. Remove from heat. Garnish generously with cilantro and hot sauce.

Enjoy!

Peace, love and NO beef!

Guramrit