The nice people at Nasoya sent me a few coupons to try out their Tofu Plus which is tofu that has been fortified with B2, B6, B12, Vitamin D and Calcium. I love any opportunity to get more of these vitamins into my body especially B12 which is the trickiest B vitamin for vegans to get. The tofu is great and does not taste different then any other tofu I have had.
Tex Mex Tofu Scramble
- 1T olive oil
- 1 small onion, diced
- 1 small green bell pepper, diced
- 3 garlic cloves, minced
- 1 sweet potato, diced
- 6 button mushrooms, sliced
- 1t EACH of salt, paprika, garlic powder and Italian seasoning
- 2t EACH of chili powder and cumin
- 1/2t black pepper
- 1/2T nutritional yeast
- 1 block of tofu, drained and crumbled
- water as needed
Heat the oil in a large skillet over medium-high heat and add in the onions; cook for 3 minutes. Stir in the bell pepper and sweet potato; cook for 3 minutes. Stir in the mushrooms and garlic; cook for 3 minutes. Stir in the spices and a little bit of water if necessary; just enough to evenly coat the veggies without being too dry. Stir in the crumbled tofu and let cook for 7-10 minutes, adding water if necessary so the mixture does not stick. Lastly, stir in the nutritional yeast and then taste for salt and pepper.
Serve with salsa, hot sauce, chips and guacamole.