Introduction: Vegan Tofu Breakfast Burritos
I swore that I would never in my life eat Tofu Scramble. But today after coming from the gym, I was craving something like a Vegan omelette. There was some Tofu in my fridge that needed to be used asap, so I decided to give the Tofu scramble a chance. And that's how this super delicious recipe came to life.
It tastes and looks so much like real eggs, that I fooled my mom into eating them.
Step 1: Ingredients
This recipe serves one or two people. Feel free to double the recipe.
-4 ounces of Firm Tofu
-1 small Onion
-1 small tomato
-1 or 2 tbsp chives
-1/3 cup Mushrooms
-1 tbsp Vegan Margarine
-1very small pinch of Turmeric
-1 small pinch of Cumin
-2 tbsp water
I served it in Flour Tortillas, but you can eat it alone or with some toast or crakers.
Step 2: Cooking and Serving
Start by chopping the onion and cooking in in a pan over medium with the margarine until translucent.
While the onions are cooking, put the tofu in a bowl with the water and start mahsing it. It should look like the picture below. You can definitely leave the water out of the recipe, but it will make the tofu drier when cooked. When the you have the tofu mash ready, add the already chopped tomatoes, chives and mushrooms.
By this point the onions should be translucent, add them to to the tofu mix. Also, add some salt and pepper. Add the cumin and turmeric and make sure they're well incorporated in the mix.
Don't add too much turmeric because it will get bitter when cooking. I added a very very very small pinch and it turned out perfect. It will keep getting more yellow while cooking.
Pour the whole mix in the pan, don't add more margarine because there should be enough left from cooking the onions. Turn the heat to high and cook for 3-4 minutes constantly stirring.
Serve in tortilla and enjoy!!!!