I am not sure why but I do not eat tofu scrambles very often. When I do, I like them but I never seem to make them. Maybe that is because I rarely make or eat breakfast I know, I know, "it's the most important meal of the day" (said in my Mother's voice).
A few days ago I woke up hungry. That is unusual for me and probably the reason I do not normally eat breakfast. Since I did not have to make the big trek in to the office that morning I decided to make breakfast. After staring into the refrigerator blankly for a while I settled on tofu, some leftover roasted red and yellow peppers and a few other items.
I also had on hand Light Life's tempeh "fakin' bacon which I have only had once before (while traveling in Atlanta recently). So , I grabbed that too.
The scramble was really easy and quick and very tasty. Maybe I will have to try this breakfast thing again :)
Western Tofu Scramble Burrito
3 slices (1/2" thick) tofu, pressed to remove excess water
1/2 roasted red pepper
1/2 roasted yellow pepper
1 scallion, sliced thin (both white and green parts)
1/4 cup black beans, drained and rinsed
1 tbsp salsa
1/2 tsp turmeric
1 tbsp olive oil
Salt and pepper to taste
1 whole grain tortilla shells
Cilantro, chopped for garnish
Over medium heat place the peppers and scallion in a saute pan (I used the pan I fried the bacon in; I drained most of the olive oil out of the pan prior to adding the peppers and scallion). Give a couple of stirs and then crumble the tofu into the pan. Add black beans and salsa. Stir. Season with salt and pepper and turmeric. Stir again to incorporate the turmeric.
Once heated through remove from the pan and place into the tortilla shells. Roll and place back into the pan on the side with the exposed tortilla edge. Heat for a minute or so to seal.
Slice, garnish with cilantro and serve with tempeh bacon if desired.