Blogging can be a challenge, an exhausting one, if I may add. Often times, I feel like I'm chasing after my own brain, as my imagination prompts inspiration for all these different recipes - tacos and waffles and milkshakes and pizza and so on - but my body struggles to keep up with such high demand.
In fact, before 11 AM this morning, I was already pulling out two new recipes from the oven. The roasted potato wedges (on one pan) and the peach & pistachio scones (on another) stared back at me as if to say, "Okay, we're both here. You just made a batch of banana muffins and banana-zucchini bread, cooked two ears of corn last night after a box of pasta, and now you've got us. What's your plan?" Wellll, you sassy little recipes, I'll get to you right after I finish these tacos. Chill.
Anyway, where were we? Ahh, yes, the tacos. I've been wanting to try scrambled tofu for a while because giving up eggs in my transition to vegan took quite a bit of determination. Only recently have I allowed myself to actually miss certain non-vegan foods, like cheese and yogurt and eggs. Thank goodness for a nearby Whole Foods which supplies me with fancy cashew cheese and creamy coconut yogurt to satisfy my nostalgic cravings. But what about the eggs? Yeah, the "vegan egg" exists, but it freaks me out and I'm guessing it's over my budget (the cashew cheese and coconut yogurt almost are, too).
*enter scrambled tofu, stage right*
Buh-BAM. Craving eggs? Breakfast tacos? Or, my personal favorite, a breakfast burrito? Toss some crumbled tofu in a pan with the spices in this recipe and you've got yourself and happily, affordably, eye-catchingly satisfied craving.
Makes 4 tacos, with leftover tofu
1 bell pepper, sliced into thin strips
1/2 white onion, sliced into thin strips
1 garlic clove, minced
1 block firm tofu, sliced into 1/2" thick blocks
4 corn tortillas
2 handful lettuce or mixed greens
2 tbsp. nutritional yeast
2 tsp. turmeric
1 tsp. paprika
1/2 tsp. cumin
Salt and pepper, to taste
Oil, for the pan
For serving: fresh spinach, chopped green onion, cilantro, salsa
- On a layer of paper towels, spread the blocks of tofu and cover with another layer of paper towels to soak up excess water. Set aside.
- Heat a large pan over medium heat and lightly coat with oil. Toss in the garlic and let it brown, then add in the bell pepper and onion. Saute until both are softened and lightly charred. Remove from heat and set aside.
- In another large, heated and lightly oiled pan, crumble the tofu into bits and pieces. Toss with nutritional yeast, turmeric, paprika, and cumin, and cook until the tofu is golden brown and slightly crisp. Transfer to a bowl and set aside.
- Heat the tortillas in the same pan, until warm and softened. Transfer to plates and top with spinach, peppers and onions, tofu, avocado, and other desired toppings.