Tofu Salsa Scramble
INGREDIENTS
- 1/2 package (11-12oz) of firm tofu
- 12 cherry tomatoes
- 1/4 cup chopped yellow onion
- 2 garlic gloves, crushed
- 4 Tablespoons salsa (of your choosing)
- 1 small avocado (if you don’t like avocado, don’t add it)
- salt and pepper
DIRECTIONS
NOTE: So here’s the deal with tofu – it doesn’t taste like much of anything on its own. It will soak up marinades, sauces and spices though. To me, this recipe kind of comes out tasting about what a scramble with just egg whites would taste like (and I’ve literally made the same recipe with egg whites instead of tofu before). If you’re curious how egg whites compare against tofu, here’s a site that has that. I don’t eat a lot of tofu, but I’ll incorporate it here and there just to switch things up. And if you happen to not be doing eggs at all, this is a decent substitute. Not banging the “everyone should eat tofu!” drum here. Got eggs and want to use those instead of tofu, go for it, it will still come out tasty.
Open the package of tofu and get a small mixing bowl and a fork out. Cut the tofu in half (note: store the remaining tofu in a container and cover it with water. It will last in the fridge up to 5 days) and put it in the bowl. Put in the chopped onions, crushed garlic and 4 tablespoons of salsa. With the fork, break up the tofu into smaller bits while mixing it and the other ingredients together.
If you’re adding avocado, cut that up into bits but don’t add it into your mixture, just set it aside for now. Cut the cherry tomatoes in half and set those aside.
Get frying pan out and heat it on low-medium. Add the tofu, onions, garlic and salsa. Stir occasionally and cook for about 10 minutes. In the last minute, put in the avocado and cherry tomatoes, stirring those around (you basically just want to heat them up). That’s pretty much it! Add salt and pepper to taste.
Makes 2 servings (or 1 large serving). If you want 4 servings, just double the recipe (and basically use the whole container of tofu).