So I know what you’re thinking… Haven’t I seen that this recipe before? Except in a sandwich?
- 1 Package Soyrizo or some other kind of Vegan Chorizo Sausage (we’ve been using Trader Joe’s and it is pretty much my favorite)
- 1 Package Extra Firm Tofu (make sure and get as much water out of the Tofu as possible)
- 2 Teaspoon ground Cumin
- 1 Teaspoon ground Oregano (dry)
- 2 Tablespoon Nutritional Yeast Flakes
- 1 teaspoon ground Paprika
- 1/2 teaspoon ground Turmeric
- 1 Red Bell Pepper (sliced)
- 1 Green Bell Pepper (sliced)
- 1 Yellow Bell Pepper (sliced)
- 1/2 Red Onion (diced)
- Daiya Cheddar Cheese (shredded) for topping
- Cilantro (chopped) for topping
- Whole Wheat Bread for Toast
- 2 tablespoons Olive Oil for cooking
- Hot Sauce, Gaucamole and/or Pico de Gallo for topping
In your favorito cast iron skillet, heat Olive Oil on a medium heat. One the skillet is warm, toss in the Soyrizo and Red Onion. Occasionally turn the Soyrizo Mix with a spatula. Let cook until the edges begin to brown and get crispy.
In a mixing bowl, use a fork to cut up the tofu into bite size pieces (don’t mash it, so it doesn’t get all pasty). Then add spices and mix thoroughly.
Add the remaining tablespoon of Olive Oil and Tofu Mix to the skillet and Soyrizo Mix. Fry till the moistness starts to disappear and the tofu takes on a firm yellow texture. Be sure and flip a few times to make sure it gets cooked all the way through, then add Peppers. Continue to flip till the Tofu and Soyrizo browns and the Peppers are tender.
Top with Daiya Cheddar, Cilantro and any other desired condiment. Disfruta!
*Like many Betty recipes this dish is more Mexican inspired. I don’t think you’d be able to find Mexican Scramble with or without eggs in Mexico… unless you’re in Cancun or some other resort area that has dumbed down or manipulated authentic Mexican cuisine to meet the needs of picky American tourists.