Mexican Tofu Scramble

Ingredients

2 packages extra firm tofu drained and crumbled

2 roma tomatoes chopped

1 bunch green onions chopped

1 cup cilantro chopped

1 cup green chilies
1 cup frozen corn

2 cups vegan cheese

2 tbsp chili powder

3 tsp cumin

3 tsp paprika

sea salt to taste

2 tbsp coconut oil

Directions

Heat pan and add oil. Cook vegetables in pan 5 minutes. Add crumbled tofu and seasonings; stir gently. Cook 15 minutes, and serve.

Variations: Top with salsa, serve with tortillas, or sour cream

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2 Responses to “Mexican Tofu Scramble”
I’m taking a culnary class at St. Philip’s college and I have a recipe to do which is Mexican Tofu Scramble I got your recipe but I need to know what the dish looks like so I can do a presention plate. If you can help I would realy be thankful for a picture of this dish. Thank you student in need.

By Deborah H on Jan 15, 2008

2 Responses to “Mexican Tofu Scramble”