Tex-Mex Tofu Scramble

I know, I know. You’re thinking, “Ugh, could she be anymore cliché?”. When you hear the word tofu, a million other words start to run through your head – hippie, bland, rubbery, disgusting, tree huggers, gag me, etc. But I’m here to tell you, you’re wrong. Whatever you’re thinking, is wrong. And here’s why…

Tex-Mex Tofu Scramble

Tex-Mex Tofu Scramble

Have I convinced you yet?

Burrito Goodness

{burrito goodness}

How about now?

[Insert Ferris Bueller’s Day Off song, “Ooohhh yeah…”]

According to Wikipedia, “Tex-Mex is a term used to describe a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by the cuisines of Mexico”. It also says how it’s characterized by main ingredients such as melted cheese and meat. To that I say, in the words of Barney Stinson, Challenge Accepted!!

Thanks to my native Arizona mother, I’ve been lucky enough to visit the southwest almost every year since I was a kid. So as you can see, Tex-Mex, Mexican, Salvadoran, whatever you want to call it….I could eat it every day. While Mexican food is full of fresh produce like tomatoes, lettuce, avocado, cilantro, spices and peppers, it’s more notably known for other things such as beef, pork, chicken, refried beans made with lard, and tortilla chips. None of which comply with my plant-based life style. Except for the tortilla chips. I could eat those every. single. day.

This recipe is my ode to those who think tofu tastes like cardboard, who think they would never be able to give up scrambled eggs, and who think us “vegetarian/vegan health freaks” don’t eat anything with flavor. Did I mention this meal has the same amount of protein, but zero cholesterol, and only a quarter of the fat content, than if you were using full yolk eggs?

Tex-Mex Tofu Scramble

This recipe makes a lot. Enough to serve one burrito each to 4-6 people, depending on the size. Of the burrito, not the person. Although I guess that would make a difference too.

  • 1-16 oz package extra firm tofu*
  • 1-15 oz can black beans (If you use dried beans and cook them yourself, then you would use just under 2 cups cooked)
  • 1 cup cooked brown rice**
  • 2 tsp olive oil (or canola)
  • 1/4 medium red onion, chopped
  • 1/4 cup hot sauce
  • 3/4 cup water
  • 1 tsp ground cumin
  • 1/4 tsp sea salt
  • 1 T nutritional yeast (optional)
  • For garnish: green onion, sliced avocado, salsa, squeeze of lime (all optional)

Start by removing your tofu from the package and giving it a good squeeze so that most of the water drains out. Open the can of black beans, drain and rinse. Set both aside. After you’ve chopped the red onion, put oil in pan over medium-low heat and saute for about 5 minutes. Add the black beans. Saute for another 2-3 minutes. Now crumble the tofu over the mixture with your hands, and mix well. Combine the hot sauce and water, stir together and pour over tofu mixture. Stir in brown rice, ground cumin, salt, and nutritional yeast. Cover and simmer on low until most of the liquid has reduced (5-7 minutes). Scoop out mixture onto a warm tortilla of your choice, or just plate it. Garnish with green onion, avocado, salsa and a squeeze of lime if desired.

To make this really decadent, add about 1/2 cup Daiya cheese of your choice (mine would be pepper jack) after the liquid has been reduced. Stir it in good, cover, and wait for it to melt away!

*If you can buy your tofu locally, do it. If it’s made from non-GMO soy beans, even better!! I’m lucky enough to buy mine at the grocery store from a Virginia intentional community called Twin Oaks. A good quality tofu will make all the difference in your meal. Not only does it taste better, but it holds flavors and marinades much better as well (yes, you can marinade tofu just as you would for meat).

**If you cooked the brown rice ahead of time, set that aside too. If not, cook 1 cup of brown rice according to package directions. Be sure the rice isn’t too done. You want it a little chewy because it’ll simmer in liquid later. If you don’t want to mix it in during the cooking process, just cook it all the way through and eat the tofu scramble over a bed of brown rice!

To feast your eyes on food goodness, click on thumbnails:

tofugarnishcrumbled tofubrown ricetex-mex tofu scramble burritoTex-Mex Tofu Scramble
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